gfweb

Hockey puck warmer.

Its a Ronco Poutine Maker

A delicate situation, then.

Jo, what does your lease say about planters on the balcony?

Shelby, is that horse corn in the field or can you eat it too?

That's more like it , ladies!

Re Shake Shack...it's a well-marketed burger. Even if New Yorkers line up for it it's still a burger. How good can it be? Why not have a definitive ny pizza instead? Or go do Eataly. Or something more about NY. Do a study of meatballs. Or dumplings. Anything but a lump of ground beef between a roll and stood an hour in line for. Having said this, I like burgers but...

Here's a relevant piece. http://nsnbc.me/2015/06/19/shocking-report-from-medical-insiders/ In spite of the sensational headline this isn't fluff. A lot of published peer reviewed research is just wrong.. One of the big reasons not to be blown to and fro with every new report and a very big reason to insist on adequately powered studies and author integrity issues.

Publishing underpowered studies is a failure of either reviewer or editor. On a couple of occasions I've seen papers that were killed by the peer reviewers published anyway because of the "sex appeal" of the topic.

I recently did a turkey porchetta sv and then dried the surface with paper towels and popped it right into 1/4 inch of oil. There was a little sticking but not much. The fact that the skin was lashed to the turkey with twine doubtless helped the situation.

I'm thinking that engineered molecules are why Hershey's chocolate tastes so bad

"this is a chemical, not a material." is a meaningless statement in the article re titanium dioxide. Anything that exists is of course made of chemicals. Using the logic of that quote one could say that asbestos is a material not a chemical and infer safety from that. Titanium dioxide is not a new compound and has been used to whiten all kinds of stuff for years ..even in micronized form. It was nano before the concept existed IIRC. (Which is not to say that it has to be safe because its been around a longtime) That article was about keeping engineered molecules out of organic food (which seems in keeping with the philosophy of organic food).

I eat double whoppers with cheese (no pickle no onion) in my car because I'm hungry and on the move.

Perhaps if sliced into thin wedges...steamed like a dumpling first and then seared ?

Mine was a regular green cabbage

I roasted in wedge form with oiled pan, and cut side down. I turned over midway through.

Okanagancook, check out Hawksworthy in Vancouver. Great restaurant.

I would contend that it doesn't excel.

Grilling seems ill-suited to a lean meat like p. tenderloin. From the photo it looks like ATK overcooked it (as you say).

Craig LaBan, the excellent Philly Inquirer food critic, gave high praise to a roasted cabbage side dish at a new BYOB. Sounded so good some experimentation was in order. Red cabbage roasted at 450 F for 20 minutes in the Breville. Sweet and nutty, very soft, but still needs a knife to cut. Peel off the outer desicated leaf before serving. Green cabbage, same conditions. Nuttier and just a little less sweet. I also tried roasting wrapped in foil... not as nice. Green cabbage cooked at 180F sousvide for 24 hours then browned in butter. Too firm, not as sweet as oven roasted. Maybe cook hotter next time. The roasted cabbage were fine alone, but nice with ranch dressing. I imagine a savory bacon dressing would be even better. Overall oven roasted green cabbage was the winner. Anybody have experience with this?

I was recently back in N'town for the first time in years. What a depressing state of affairs. This gangsta place may be the first new food place in forever there. Don't the lawyers at least eat lunch in town?

Turkey "porchetta" done SV then pan fried to crisp up the skin. A little gravy got on that slice's chin.

If i could find a Mexican restaurant that served food like this....

You might want to separate the oil out, but this is easily done by cutting off the tip of the bag and draining it. Which is in general a great way to separate water and oil mixes. Pretty precise.

Ann T...So eggs, spinach, mushrooms, artichokes and grapes (or olives?). Whats the dressing?