gfweb

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.

I see the ends of the dumplings are open. Doesn't that cause flavored juices to escape?

Another issue is if I order wisely and others get crap, why should I share? Do I want your sweet and sour day-glo chicken? I think not.

Mandatory Chinese restaurant sharing is an especially problematic case. It is de rigeur in many places, but fails to allow for the possibility that I don't want what you ordered...not even a little bit. Folks who don't tolerate heat (not me) can be at a table with nothing on other plates to share-in....and find their own dish decimated. I've witnessed this and it sucked for the victim. Not the end of the world, but not nice either.

Thanks, Shelby! Yes there were two kinds dev. egg. One the usual yellow mustard/mayo and the other mayo/worcestershire/ horseradish/pickled onions with more onions on top.

Easter dinner Pickled veg Deviled eggs Potato salad and cheeses (a goat and Montamore, a Parmesan-ish cheese with hints of a sharp cheddar ) Smoked pork tenderloin with a savory lingonberry sauce Smoked trout pate and Lemon cake not shown

Legend has it that Julia Child so abhorred plate sharing that she had been known to order the same thing for each person at the table, so as to take away the urge.

Fresh Market is in PA too, perhaps elsewhere. Agree about Central Market. I've been to the one in Houston a few times, just great.

I walked through an Aldi in Pittsburgh and had the same impression, DDF. Produce and meats looked tired.

And Acme Markets is near the bottom. As it should be.

Will onions and potatoes go bad in two weeks?

This was intended to be a humorous thread....

so long as it isn't "with au jus"

There is a ton of salt in deli meats. Its why they taste so good, I think, compared to home versions. Of all the meats I make at home, the only one that tastes like the deli version is the corned beef, which has lots of NaCl. My smoked turkey breast is great, but it doesn't taste like the deli version because it has minimal salt added.

I never brine beef (other than in the corning process) but it might help a round steak to be moist.

I suspect that the elasticity comes from the brine they inject. It'd be an interesting experiment.

I seem to remember some issue with this discussed in the MC thread. Can't find it now....

BA & F&W. But I'm tearing out fewer and fewer recipes. Don't know if they have changed or I have. Saveur CI. But its soooo formulaic.

I suspect that the type of oil will not change much re crispiness. I'm not satisfied with the crispness of SP fries I've made either. Thoughts of experiments not yet done... -Try older drier SPs...or pre-dry in an oven -Boil first in acidified water...cool...then fry at the usual temp

Feel free to put them all on eG!

A couple of recent lunches Sausage and tomato fritata w salad Pasta with mustard cream sauce

I'm thinking that its a bit warmer by the smoker. ;-)

I gotta do this! Nice to see green grass Norm.

I think they got off cheap, Rotuts!