gfweb

Hmm. Makes me look differently at the things.

Smithy,that perforated long handled thing is a walnut roaster. Amazon sent it to me instead of the French carbon steel pan I ordered. They said "just keep it" and sent me the right pan in a few days. Never used it, but it looks so hearthy, so Dickensian, we keep it hanging there as an objet d'art. We do have walnut trees, BTW, and they are a messy, black staining weed tree that crops up in every garden and wood. Never eaten one of them.

Anna...Looks neat to me and incredibly efficient use of space as well. I have a couple of those "contigo" travel mugs myself. Great for both coffee and keeping sauces warm...mostly coffee. Porthos...that grill is a major PITA to keep clean if it isn't used all the time. I suspect that the range is a restaurant model; no normal home could handle the labor to keep the grill clean. I loved it the one time I cooked on it, but clean-up was monumental. A big cutting board on top hides the thing and is more useful for me.

Under the cutting board is a big flat top that I've used once in 20 years and under that is a giant broiler. The whole thing has 11 pilot lights which warm the whole room if all are lit. We keep a lot of them off to save LP gas. The place was built in the late 1700s and then enlarged. It's cool to think of what might've been discussed in that kitchen over the years.

I always like looking at kitchen stuff. So for fun and perhaps inspiration I'm starting a thread on The Kitchen. My kitchen has been one for a couple hundred years. We occasionally do cook in the fireplace, esp in the winter. Big old Vulcan range. Not the best ovens, but I'm attached to the thing. If we ever redo the kitchen there will be a tough decision to be made. Breville Smart Oven and pans The actively used cookbooks

Dead to me until they get it in android.

When I get home...

So lose the cabinet? BTW I always like photos of kitchens. Might be a great thread.

I think steam-boy would fit atop the BSO.

There's a need for a reasoned voice here. For mysterious reasons it falls to me to provide it. SV has its applications were it does a great job...as does traditional methods. Consider a single cooking method...braising (ie low and long cooks in water). Braising is great for a short rib but disastrous for fish. Doesn't mean braising is bad because it ruins fish even though its great for the short rib.

Pulled pork and coleslaw sandwich

Some of the issue is expectation. I expect a steak to be a little chewy.

You can bake them in a slow oven too

Ivin's Spiced Wafers with cream cheese.

Just to clarify Basquecook, the place that had horrific service etc was Brasserie Boulud?

Not sure that that they travel well, but next time I'm in Denver....

Elway's Denver airport restaurant had, what are to me, perfect biscuits. I can't find the formula on the net. Anybody have an idea of where I might get it?

I think that the normal palate is conditioned to expect a degree of toughness in certain meats eg chicken breast or London broil. If not there, it doesn't taste "right".

Me too. Sometimes chipotle, sometimes allspice,always nicely sweet and salty.

Not all spoilage will make you sick. LOL How much pate did you give her anyway?

Israeli salad with parsley and a little mint Grilled corn Grilled London broil. If I had planned ahead, I'd have done it sous vide

Now I'm going to have to do it.

You could let it oxidize and turn gray. Cold fridge with a thin layer of ground beef left open for a day or two would do it. Interestingly, I've found ground pork never turns gray, no matter how old it is.

MC@H says SV at 129C for 45min then deep fry for a minute or two to get a crust. So there's that. RE pink aversion. We have a group over every year and one person insists on having burgers that are well-well done. It is the color for sure with her. My mother was the same. Hockey puck burgers.

Pre-sear I'd warm them to a pleasant serving temp that is below the desired doneness. Done right, the sear will be real hot & quick and won't have much chance to warm the innards. 115 to 120?