gfweb

I'm the opposite. I wish Gregory had not screwed up the fish. His food looked tastier and more fun. I'd go to his resto...probably not Mei's

So they had a balloon fly them across town to a predetermined spot where Tom and padma were waiting? Didn't think balloons were that precise. Elf magic?

I get similar stuff off with BarKeeper's Friend and steel wool.

I sense that it will be a cookbook that one reads for enjoyment. Foraging is interesting. Pretty pictures of interesting food.

Golden had the maps with the bird. A great advance over Peterson who had the range maps in the back. How was that ever a good idea?

Some fine lunchtime reading about animal poop you have there.

Probably have that hissy old red coleman lantern too.

My dad had a green Coleman like that, sans legs. It burned "white" gasoline IIRC. I think its still in my garage! Gotta go dig it out.

Agree with much of above. Esp the observation that the SVS is a big box of water that hogs countertop. Which is why I keep it set up in the basement. Stick units are much more adaptable Don't understand why GE needs crowd sourcing to fund a dinky project like this unless corporate gave it no love and said to go this route if the developers want to go forward.

Perhaps setting the base of the pan in a tray of water would even out the cooking.

Experience = intuition. It ends up being a recipe one way or the other.

Airedales are better to cook with.

Roasted tomato mezziluna (Lunch was a dry run for dinner) and chicken over tagliatelle with a white wine/garlic/cream sauce

Good points. Most of the short rib confusion comes from the butchers inventing a second kind of chuck short rib that isn't a rib at all. Deceptive. And just naming the muscle still doesn't describe a number of cuts deftly eg ribeye or chateaubriand I think we are stuck with the current state of affairs.

Muscle names would get downright unwieldy with some cuts eg ribeye. But I agree there are so many different cuts that the head swims.

Roasted tomato mezzaluna with parm/garlic/cream sauce

Can I pick out the beans?

Lima beans, peas make me gag (literally). Can't explain it. Eggplant is OK if small pieces adequately hidden beneath sauce and cheese...or by tomatoes. Coconut? No thanks. Many nice sweets are ruined by coconut.

The failure was in using Lima beans in any form.

pork potstickers.

Almost everything says "keep refrigerated", even soy sauce for heaven's sake. Ground meat and any poultry I'd toss for sure. Eggs...probably safe. Butter OK. Cream probably is OK esp if not opened

A food-related listicle from Yahoo. How 'bout that. Might be an interesting eG thread of its own. "Ten most important cooking tips according to eG people"

Red Hats are big in my part of the world. Lots of retirement communities. I will turn around and leave if I enter a restaurant with a load of them and no food on their table. They are all delightful old grannies individually, but en masse they are a plague of slow moving locusts.

Vintage Corelle!

Garlic Shrimp w tagliatelle