gfweb

So how does a bottled mustard eg dijon, keep its heat?

Why not pop a circulator into the water bath?

Clearly, US crude oil causes classic rock songs. https://www.google.com/search?q=rock+oil+production+graph&tbm=isch&imgil=kQncvZ5xdcGnBM%253A%253BRArH2twCZPQ6JM%253Bhttp%25253A%25252F%25252Fwww.overthinkingit.com%25252F2008%25252F09%25252F23%25252Fthe-hubbert-peak-theory-of-rock-or-why-were-all-out-of-good-songs%25252F&source=iu&pf=m&fir=kQncvZ5xdcGnBM%253A%252CRArH2twCZPQ6JM%252C_&biw=1280&bih=887&usg=__amFdh-5qUyf8iLdOH7OPvFrA1pE%3D&ved=0CCcQyjdqFQoTCNC2jO7n-8gCFYZJJgodMYYLgw&ei=x548VpC3DIaTmQGxjK6YCA#imgrc=kQncvZ5xdcGnBM%3A&usg=__amFdh-5qUyf8iLdOH7OPvFrA1pE%3D

My OCD allows no mutant dumplings.

The rolling is my downfall and a pasta machine doesn't quite get the job done

Thats exactly what I do. The gyoza wrappers are surprisingly hard to find reliably around here in supermarkets and egg roll wrappers or won ton wrappers aren't quite the same to me...an issue of thickness I think

"Katherine Hepburn brownies".....crusty and bitter?

That's a great question,Liz. The bags of frozen dumplings at Costco are junk. I don't get why they aren't everywhere you can find crappy frozen pizza rolls.

That is an issue for sure. I keep my SVS in the basement because kitchen space is precious.

I had been just thinking about the cooking temps, but I agree w Lisa, mustard and honey clash with the mushrooms and don 't really cooperate with the bacon either. Lots of heavy flavors that don't pair well. I think I'd add a touch of acid...diced cornichons or pickled onions or something...to brighten the thing. Or maybe pickled mushrooms...

WS is a lot like Apple.

Good looking eats, NM. Yay Royals!

That's making me hungry, Arey!

There are steam ovens available now. Thermador and others make them. I'd love one, myself

...

It does look like the SVS, doesn't it. I'm completely happy with the SVS by the way. Don't find any issue with a lack of circulation. This thing would be great for a boat or RV, I think. I don't see the need for a precision crockpot, though.

I'd say t hat that's too hot for the breast and not hot enough for the bacon. I'd have to look it up, but 140 or 145F x 1 hour feels right for the chicken The Mushroom layer would probably insulate t he breast for the time it took to melt the cheese

That's a nifty idea.

I think you are right. I had been having a long twitter conversation with AA the day before because their website had the departure listed an hour early. First AA said it was incorrect, then it wasn't.. then it was. I just got there early and waited. I am always amazed at how much jamon appears to go to waste there. I would happily stuff it all in my carry-on if I could get it into the country without risking my Global Entry card.

The menus were specially planned and printed for our small anglophone group, hence the English. But I have found many bilingual menus in Spain. Sometimes side by side and sometimes on the obverse.

Flight back delayed 2 hours because BCN air traffic control couldn't come to grips with the end of daylight saving time and wouldn't give us a slot across the Atlantic. This shouldn't have been a surprise. Sat at the gate for 2 hours (with champagne) WTF. Lunch was a deeply flawed version of the dinner coming over. Casablanca and Caddyshack on the video thing A tasty flatbread prior to landing.

Dinner at Fonda. The second oldest restaurant in Barcelona, we are told. Chef has 5 Michelin stars in aggregate over his career. None here, but it was great. Standard apps. Catalonian poke Lobster salad. Perfectly cooked. Hake and crawfish

Another working lunch

Dinner in the hills that surround the city Appetizers. Tomato bread...foie with fruit...fried squid...ham...sardines Cheesy urchin. Yuck. A local sausage. Beef and veal. Tasty. Apple tart with caramel. The end to every dinner. A high proof grappa-like drink. Tasted like sweat socks. Foul. I preferred this one, only about 80 proof, which was a herbal liquor sort of like Galiano. They said it was what women drink, but my machismo is sufficient to overpower this flaw in my palate. (Didn't Hemingway drink girly drinks?)

"working" lunch Appetizers...the ubiquitous jamon iberico and salmon sandwiches and tomato toast "noodle paella" apparently a Catalan standard eaten as much as the classic rice dish. It was OK in a rice-a-roni ish way. I need to learn more about Catalonia. It is a major political issue in the region. Most natives are bilingual, with Catalan being more close to French than Spanish. They just had a secession vote which was nearly 50:50! There's a Catalan president ( not a presidente, which would be too Spanish for their taste) in waiting. Pastries for dessert