gfweb

Pork with cranberry sauce, wilted romaine, chipotle corn pudding

You also might put some pork sausage into the lean loaf meat

Shelby,you keep bread in your Smart Oven?

Did you break-even on the trip? Even if not it sounds like the advertising was worth it.

Brilliant! Completely agree.

First time I made it I had 6 eggs.... But the recipe has held up over a few batches. I suppose I should try more yolk.

Okana, thanks! And yes it is. 6 yolk to 2 cups flour with a spritz or two of water. You duck plans sound just right !

wow!

Splash of cream in a hot pan, tbsp of parm... cooked down...pasta added with enough pasta water to get the right consistency

Basil pesto tagliatelle

Smoked tenderloin is such a useful thing to have in the freezer. Thaws fast for an unexpected guest meal that's a little nicer than burgers or pasta

One looks like a pelican

My mandoline sits on the pot rack, ready for use. Its a microplane that just slices, no fancy attachments, compact, easy to clean and use. I can be done using it in the time it takes to get the cuiseinart out of the closet. And I think its Fibber McGhee who had the closet.

Looking at the bigger version of steamboy when we redo the kitchen. someday

Via UPS! Looked like a good idea. Wasn't

This just arrived Brieftons Spiral Slicer: Stainless Steel Vegetable Spiralizer with Special Japanese Blades and 2 Julienne Sizes, Perfect Spiral Cutter for Low Carb Healthy Vegetable Meals - With Manual, Recipes and Cleaning Brush and its going right back. complete POS

If my speculation about the heat rising being important for traditional hoods is right, then downdraft ought to work better with induction than it does for regular stovetops

Me too. I've tried double frying...starch coating...flour dusting...baking

Dcarch...you deep fried the SV chicken to brown the skin?

There would be less heat escaping with induction because of the inefficiency of gas or electric heating methods where a lot of heat is applied to a pot and only a small fraction (a pure guess,,,20%) is absorbed. The rest goes up into the air. Induction makes the pan hot by generating heat within the metal of the pan, so there is almost no wasted heat (other than what radiates from the pan).

So the degradation of the club sandwich began in the 70s. Not surprising really.

We are still circling getting a new kitchen and maybe an induction top. The question arose about vent hood power for induction. Since there's far less hot air rising upward into the hood do you need a more powerful suck to evacuate smoke etc?

Its about truth in advertising. A sandwich with ham, cheese and bacon sounds tasty. But if I order a "club" it ought to be as described above. If I'm thinking chicken and I get ham I'm unhappy. PA Dutch restaurants offer a Chicken Pot Pie which is a soup with big noodles in it. Lots of raised eyebrows from visitors about that.

An induction plate might ease temp control with a bain