gfweb

What counter top oven do you use?

Know anything about the new larger model?

Great stuff BC!

Its about 10". The medium-sized tortilla. Go gently with the sauce, lest you lose crispness. I add garlic powder, sriracha to it and a tbsp of parm. Top w mozz. Oil the bottom of t he tort and press it firmly onto the hot sheet pan. Assemble and then bung it into the BSO set on broil. Done in minutes. Which is the danger.

Huiray, I make a modification of Kenji's "Bar Pizza" http://www.seriouseats.com/recipes/2014/10/extra-crispy-bar-style-tortilla-pizza-recipe.html The "soft and fluffy" Mission tortilla gives a thicker crust than a standard tort. Topped it with leftover chicken doused in BBQ sauce (don't over do it), diced jalapeno, and cheese. I don't use a cast iron pan, rather a sheet pan that I heat on the stove to crisp the bottom and then pop it into the broiler. Takes a total of 5 minutes to make including assembly which I do on the heating sheet pan. Here's a regular pizza of the same recipe

BBQ chicken "pizza" made on a soft tortilla and topped with cheddar and jack cheeses.

Why buy the freshest fish and then age it for two days? Looks lovely though

I do candied pecans with allspice. You could get the spice to stick using eggwhite rather than sugar and perhaps dust with a sugar substitute to get the sweetness.

Agreed. I find SV better for white meat. I have done a white meat roulade SV with the skin on and then chilled it and then briefly pan fried it to crisp up the skin. Meat stayed tender and juicy.

We are well into bourbon weather, I think.

Yup. Crazy world where the uninformed protesters essentially block a life-saving technique from being put into general use. According to CDC 3000 die/year from food- borne illness http://www.cdc.gov/foodborneburden/

Too stupid to succeed. Paging Gordon Ramsay....

Food irradiation is the easy answer

Agreed. And CheezWiz for cheesesteaks. But otherwise that's it. Unless its late at night. And one gets home having had too much Chateau Rotuts. And there are ripple potato chips, sriracha and a can of spray cheese in the cabinet. One might succumb

Funny, of all the great looking stuff, the corn cake was what caught my eye too.

Carrots and apples are low suction. Potatoes are high suction. Cheese is very high suction.

Really? You sure about beef being so acidic that bugs don't grow? If bugs don't grow in unspoiled meat, what is it that spoils the meat then? I'd imagine that the pH of meat is near the blood pH which is about 7.4 in people.

The thing to consider is that, as DDF said, no part of the chicken is sterile. The hands that put the liver in the bag are the same ones that cut out the intestines. They try to be clean but.....Anything in there could be anywhere on the bird that you buy.

The recent episodes of MoaC with Ed Lee have been simply excellent. He's articulate, thoughtful and engaging. Topics are interesting. Photography beautiful. There won't be enough of them.

I'd fry 'em

So the knife negates air pressure?

An addendum to my several year old post. I got Tom Collicchio's Think Like a Chef a while ago. Its a lot like Beard's Theory and Practice, good instruction and great recipes.

I assume that BFW would be happy to have a mention, but if not ...If Best Food Writing put out a press release that mentions your story you might have an angle to exploit.

Did the author sign over the rights to the publisher of Best Food Writing or to the site of the original publication?

more of a putz, I'd say