gfweb

That smell is just there when you open the plastic. Gone in a moment.

It was. But I never noticed that smell with other meats.

On several occasions this has happened. Pork always looks OK and is well before the sell-by date. What's up with this? I can't imagine packers treating the pork with H2S like they sometimes do with CO to make meat stay pink.

Lasagna and salad with one of the last garden tomatoes

To me, SnoopyDogDog is her best effort.

Not really all that different from some of the "chefs" manufactured by the Food Network. And if TikTok was around back then, Martha would have been all over it I bet

A lot of products that use the nitrates in celery juice have weaselly words in their label like "no chemical nitrate added" or some such. Or " naturally cured".

Why? Full is full.

@Senior Sea Kayaker I don't think that those alligator clips would hold a hook securely, but I like the way you are thinking.

That looks deep fried. Please explain!

Those veg are pretty hard, otherwise I'd suggest a mandolin for vegetables

I can't picture this. Got a photo?

I've read a lot of complaints over the years about cheap slicers being lousy. I've long wanted one, but my needs are well taken care of with a really sharp (and cheap) carving/slicing knife. I think I'd have to be slicing large amounts of meats before its worth it. @palo makes good points And consider that the big pastrami/smoked meat restaurants use knives rather than slicers.

me too esp sun dried tomatoes

A sardine shake? You are kidding, right? Looks more like a colonoscopy prep to me.

That bacon fat will neutralize the evil vegetarian mix.

The combination of a fairly benign isotope and massive dilution by seawater argues against much of an effect on people who eat fish. But its good for clicks and that's a greater need than to inform accurately and honestly.

Clearly not. Eater pieces now often stray into political realms that have nothing to do with food. Its just one more place farming clicks,,,just like F&W posts on twitter...mostly BS. Lately F&W has a penchant for pieces about tipping (tip more because every barista has a big cell phone bill to pay) and how to treat your server.

One could stock a small store with this

Outback : Steakhouses as Olive Garden : Italian restaurants Not actually bad, just a firm baseline that you can find in small towns across the country.

I have zero experience with this product but it looks like it would beat-up the green onions as much as slicing them, esp after the knife dulls. Given the small volume of the unit and the need for clean-up, I wonder if a knife would be faster

Though underseasoning doesn't account for overcooked/incinerated proteins...mushy pasta...and bad recipes

I use one of those crank graters like waiters carry. I'm happy with it.

There are seed company photos online of mini peppers that have green ones in the mix and photos that do not. I haven't been able to find a description that says whether the fruits pass thru a green phase.

Eater is pretty bad in general. Their food writing is highly politicized and obviously unedited (see above).