gfweb

And there is, of course, Methode rotuts

Yes indeed. Le Cav is very good. They redid the Green Room a bit (still very elegant) and installed a great chef. But I'd go 4 blocks to Bardea Steak. Seriously, I wouldn't schlep from Baltimore to go to Fair Hill.

American Airlines lunch. PHL-TPA Not terrible. A braised beef and macaroni and cheese. Sensible choices for the 737's galley incinerators. It was tasty. The spice cake was nice. The Seuss-hued hummus was gross, but I am no friend of hummus.

Yup. Cabbage and cauliflower used to be cheap too. And not that long ago. Crazy

Fair Hill is right around the corner from us. No restaurants near there until you get to Wilmington where there are several good ones. If you stayed in Wilmington at the Hotel Dupont you'd be closer than Baltimore and near some good restaurants (La Fia, Le Cavalier, Bardea Steak (which ain't no steakhouse) . But I endorse Charleston whole heartedly.

Correct about grinders in Philly terminology. But NOBODY ordered a sub within city limits without being slapped around . 20 miles from the city takes you a long way into Godforsaken territory

Here's another Canning Funnels for Kitchen Use,Food Grade Silicone Collapsible Kitchen Funnel Set of 3,Large Wide Mouth Funnel for Mason Jars,Jam and Spice,Small Funnel for Filling Bottles and Powder (eG-friendly Amazon.com link) Widemouth funnels for jars etc.

I only have 2 long forceps. Clearly I need more. 😉

Besides the general barfyness of it? Someone who is looking for "cooking inspo" generally is searching for a can of mushroom soup not $300 of iberico pork

There's a link on that site "Need cooking inspo?" Good grief.

We all have them. I'm not talking about expensive stuff. Here's one of mine Silicone Lid Set (eG-friendly Amazon.com link) Silicone lids. Flat and store easily. I wedge mine into the space between the range and the backsplash. They can look crappy with long use...so buy a new set.

Only in Georgia

So secreto steak is either a mystery treat or a scam. I prefer the idea of a mystery treat that butchers have saved for themselves all this time

Esp if you sous vide it. I recall destroying a brisket that was papain-treated by SV at about 150F. Turns out that the temp optimum for papain is about 150....

Got Sous Vide?

Branzino with a tomato olive tapenade

Pasta and sausage

Its everywhere here. Even in the supermarkets, although you need to go to the Mexican groceries to get the good stuff.

I've found that you need to cook the hell out of Mexican chorizo before it will get crumbly. Problem is when it loses all the fat, so goes the flavor. You could fry potatoes in it though.

Did you let it get cold before serving? For realism.

Not as good though

Time and temp for the SV?

My beef with many of these sandwiches, eg Vivian Howard's, is that there is way, way too much bread Re Dukes. A bit loose and eggy for me. But ok.

Exactly as you say. This was an Early Girl, still sun-warm

With the first tomato of the year I made this https://www.nytimes.com/2023/07/19/magazine/tomato-sandwich-recipe.html?campaign_id=58&emc=edit_ck_20230723&instance_id=98097&nl=cooking&regi_id=77481515&segment_id=140070&te=1&user_id=450779b547a8488ee63617dbe58cc9d4 The furikake really added something.