gfweb

Duck breast with lingonberry demiglace, arugula, pickled cauliflower and new potatoes

I think you are right. I wonder about adding cornstarch to get that shatter-y glaze

My bet is that they are fine. Baldwin's pasteurization time for a 2 inch thick piece of meat is 1.75 hours at 140F. You were higher and longer. Since they stayed in the sv bag in the fridge there was no way to contaminate them.

Fantastic, Rob! Thanks for sharing all this.

I feel for you. But, I think you need to love your customers... even with their faults. I'm in a service industry too and I can guarantee you that my customers are more annoying than yours. Took me years to get to the place where I stopped trying to change their ways and just accepted who they were. Life got easier. Give them what they want and be glad they are happy. They will die off eventually.

So you don't like it?

Good points, tftc.

I'm no fan of regulation in general, but food and drug rules seem smart given the number of scummy producers out there. If you want a good scare go troll around on fda.gov in the recalls and the enforcement sections. And this stuff is probably a small proportion of what's actually out there.

What season of TC?

Cook the chorizo first ...stuff the date ...and wrap with THIN CUT (or pounded) bacon. Broil till bacon is cooked. Really tasty.

Mexican chorizo stuffed dates wrapped with bacon. Spicy date paste as an accompaniment to cheese/charcuterie......or applied to the top of a short rib after braising

How many headliners do they have?

I still don't get it. Why not just cook the pasta in a small amount of water on the stove?

Turkey breast is another SV winner. You expect tough meat.....

Our local sushi place, which is run by Chinese, gave me a bowl of these still on the branch last week. They really looked like eyeballs but tasted wet and sweet and ...refreshing. Sort of like lychee but different. No metallic taste.

This device does violate the traditional teaching that you need a large volume of water to make pasta. I don't believe it (and neither does H. McGee FWIW). But if its ok to microwave pasta in a little water, you might as well boil in a small volume on the stove.

Wouldn't any container suffice?

Ah, the lunch count. Haven't thought about that in 45 years. There was a real rivalry between the HS band and the football team in the caf. They'd slam an apple into somebody's soup. Hated that. Somebody got to talking smack (though it wasn't called that at the time) and challenged the JV team to a football game. We thought we'd get killed. Nope, we beat them by a nose. God must've intervened, but we won. The cafeteria harassment abated a bit,although fruit would still fly occasionally.

Jaymes,strongly agree w Miracle Whip for dev. eggs. I have to add vinegar to mayo to make it right. I suspect that the scorn is tongue in cheek. Its just mayo after all.

Sausage, egg and cheese with peppery ketchup (a critical condiment here).

That's some beach house! Real trees and all, wow. New England? If its for temp storage and not for active composting I think that the container's main need is being stink proof. So anything with a tight lid would work...a big cooler...plastic bags. What volume do you anticipate?

Reflections... Give stuff you know he likes Don't make the food so weird that he gets made fun of. I remember a girl who had smelly tunafish every day. She was strange through HS, perhaps because of that. Ought to taste good more than being "correct". Nutrition is first calories, then all the other stuff that everybody likes to pay attention to. If you believe the story that breakfast is the most important meal of the day, then its the calories that make it important, not the fiber or vitamins or antioxidants. (of course too many calories aren't good yada yada yada)

devilled eggs, mac and beef, tortellini, stir fries, a dip and chips, cheese sandwich crackers, oreos, tastykakes, fruit etc

Hellman's on left, Duke's on right. Dukes was creamier and had less "body", it was a shade or two more yellow than H's D's was just a little more oily in the mouth and maybe more eggy. H's had a slightly greater tang. When tasted blindly there wasn't a clear difference except for the texture. But when does one eat spoons of mayo? In a pot. salad I think they'd be equivalent even given D's hideous oiliness.

Impressive selection of stuff. Esp cheeses. I'm bending, Rotuts.