gfweb

I had some business in Barcelona and managed to get some good eating in on the side. Things stared out in the AA Admiral's Club (gag...did USAirways really turn into this?) And then on the plane... Menu in Business Class A drink to aid reflection upon the menu.Not great, but not toxic. Bumpy flight. An odd appetizer of stuffed cucumber rolls. Note the tsunami in the wine glass. Out of focus for unavoidable reasons. A funny spongy filet. Just odd. Nice spinach. Nice cheese Slept thru breakfast on the plane but made up for it at the hotel with two plates. Spanish omelet at breakfast (plate 1)is nice

me too

Love that old-school amp in the background

We just need McDonald's to offer a Duck McMuffin for a while. Duck production will ramp-up.

Seems like all the Asian store ducks are grown in Shartlesville, PA. I have a different brand, but same address.

Sweet is vile. Regular is wonderful. You can toast or fry it too and put it in a rye bread sandwich with cole slaw. Get Kunzler's sliced thick. NOT SWEET.

The issue with antibiotics and chickens is not so much drugs in the meat, its more all the antibiotic-treated poo bacteria that get shat into the environment and are actually on many of the birds in the supermarket. Something like 30% supermarket chicken with resistant staph sticks in my head.

Also the fried stuff should never be covered while it is sitting in the oven (or anywhere) they will steam themselves and get soggy.

Tell me more about the stuffed onions, please

Not sure that explains it all. If one had an imaginary sensor that didn't get influenced by external air pressure, just the pressure on the inside, would the answer be different?

Can you get whole frozen duck? In US it is about $18. You get two breasts (1 meal for 2), two legs (for confit...another meal), a load of duck for stock and a load of duck fat. Not quite cheap, but not horrendous either. If I buy breasts here it is about $20 for two anemic breasts. Whole bird is cheaper.

Well-done Fe! Looks absolutely wonderful. Think I'd put some garlic in that brine next time.

I agree with the above. I've tried Waring and a couple others. Basically junk. They don't get hot enough...not even the 375F they claim. Volume is too small so they cool off too much w food added. Storage and cleaning is harder than a big pot too. If you don't like filtering oil, just chuck it. It'll take quite a while for the lost oil expense to come close to the cost of an electric fryer that you'll hate anyway.

I still lean toward salt being the issue with stretch. An overbrined chicken breast gets rubbery even when cooked gently.

McD's never pleases me. BK is better in general.

It takes up less counter space than a SV unit

A binder clip across the top of the bag will allow it to be suspended from a rod in the tank. Water pressure keeps air out of the bag.

Not a coincidence...

I could see some easy applications with smokers

Can you show some temp variation curves?

I avoid low simmer on that burner. But even if the burner wasn't a problem there's always a point in a gas control knob where theres a little gas that can flow but not enough for a flame.....when it's nearly turned off, but not quite.

Interesting. How would it handle a burner that goes out when set at a low simmer?

Ethically. Indeed.

some local gas stations have a cash price and a credit price

Flipping pages online is a needless PITA. All those "reader" programs are hideous at best. For reading...really reading...layout should be traditional print-ish without all the clickbait/links that distract and irritate. They are tolerable on a website but not in something that is meant to be read and savored. Online magazines can be done well, I think. The trick is to minimize clicks and distractions...eg make an illustration appear without a click. Anything integral to the piece should just appear as it would in a magazine. If you want to link a reference, fine; but not a table or a photo.