gfweb

Finally, some color in my tomatoes. None yesterday, real orange today!

Explosives are more fun that making big ones into little ones by the Sing-Sing method.

Thanks! Its pretty simple. Kernels from 3 ears of sweet corn, a tbsp of chopped shallot... high speed blend with cream to the right consistency. Salt and pepper. Simmer for a few minutes. I add smoked paprika to taste and bacon bits. I've occasionally added a splash of vinegar too. Once I made it and popped it in the fridge without the simmer. A day later it had a little carbonation and a fermented taste.

Grilled shrimp on a basil polenta cake with sweet corn soup (chowder would read better, but it was a soup).

Meaning it'll knock you off?

i missed that second quoted part

I saw no racism or sexism in anybody's posts and nobody said she was stupid. One of us found her affect stilted and another doubted her food credentials. I gather you like her. That's fine.

Nah 😉

How could a tuna kofte not be overcooked?

Corned beef?

Does a fried saltine differ from a squared ritz?

The departed Zinc, in Philadelphia,had one of these beauties. I miss that place.

and according to the photo, will turn ham into steak 🙂

Here's one...the Hot Logic. Cooks/warms to 165F. Looks useful for travel. If you plan right, 165 isn't a bad temp. https://hotlogic.com/#howitworks

Pork tonkatsu, miso cabbage slaw. Clunky plating

In Sous Vide, moisture retention by meat is a function of temp. The higher the temp the more juice gets squeezed out. To get the tenderizing effect of cooking without juice loss, you cook tougher cuts longer at a lower temp.

Sausage making sites have them

I knew you were an aficionado.

Where is this.?

Crabcake looks like a muffin. Odd

Grilled shrimp, israeli salad, potato salad

Electrify it! You could MacGyver-up one of those electrocuting mouse traps

I think its 4 years old, might be off by a year.

I worry. I'm going to wrap them with netting

My first Paw Paws!