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The Elves manage TC like a AAA baseball team. There are the real prospects eg Gregory and Mei, and the "organization players" eg Kerriann and Aaron who are just there to round out the team and will eventually get cut.

For convenience store food Wawa is very very good. The other end of the state has Sheetz, which isn't horrible, but its not close to Wawa.

Duck leg confit with risotto

So if I take a plate of potatoes dauphinoise and invert it, why doesn't the air pressure keep the potatoes on the plate and off of the floor? What about the few potatoes that remain on the plate?

Worked every time for me when cutting 1/8 " slices out of a Yukon Gold at 328 ft above sea level. You must have a bad potato.

The oiled knife experiment pretty much kills the air pressure theory.

Oil the knife blade and the potatoes don't stick. Same air pressure, just no water effect. Q.E.D.

Companies plan closures without telling the local managers. Business is to go on as usual. Then they are done. This piece is purely a hit on Fieri...so what if a guy was hired three days ago. Sucks for him, but that's the business. Ew. I just stood-up for Fieri.

Collards or kale, cooked down with some bacon, garlic, white wine, red pepper flakes...ie Greens in the Southern sense. Reheats if not cooked to death in the first place, travels well.

Just spend a little time finding the setting, write it down and no more fiddling. Induction has the huge advantage of not being able t o ignite if boil-over occurs. You can even put a piece of newspaper over the unit to catch splatter Having said that I usually just my gas stove and stay attentive

Of course books in bookstores usually aren't wrapped.

Any EU restrictions on importing food? The USA certainly has a bunch.

I've had a waring and a few others. None get hot quickly or recover quickly. The ones that heat fast have a small oil volume which means a temp plunge after food is added. And they are a PITA to clean and store. I retreated to a Dutch oven a few years ago. A big Dutch oven holds more oil, heats fast esp on an induction plate and is easy to clean. And both the oven and the induction plate will be used for other indications. I agree w your love of Breville...and I've not used their fryer...but I'd stick with the Dutch oven.

I'd say that the boiling water is putting water vapor between the plates first, then air perhaps. How much force does it take to open a newspaper? Next to none, even though air is pressing on it. Now how about if the sheets are wet? significantly more, yet air pressure is the same.

The water "glue" evaporated at near max vac. That it didn't fall off at lesser vacuums effectively rules out air pressure as the cause of adherence. Nice experiment.

Oh please, KerriA, grow up. A recurring theme on TC seems to be how immature so many of the cheftesticles are. Is this reflective of the industry or do the Elves look for babies?

You do look familiar...

Though a loving parent, Mom hated cooking and did it badly. Jello molds came out for big occasions. Garlic was a foreign and distrusted spice. Veg were cooked to death. Meat incinerated. It was a revelation when I ate out and had a hamburger that wasn't a hockey puck.

Duck with duck fat fried potatoes and warm orange slaw

great book, that.

Wow, Jo. If you fill in the spaces between the paragraphs you'd have a novel.

The whole oil-dipping thing is irritating to me. Restaurants would have us believe its what classy Euros do with their bread...dip it in garlic-doused oil. I've never seen it in Europe. Butter is not a bad thing.

Mine too. But loose it came.

Old Forge pizza? An upstate aberration. Pennsylvania really is two states. The SE 4 or 5 counties and the rest of the Penn State-rooting, inbreeding, possum-eating backwoods pizza-mutating folk.

Not surprising. A-holes tend to be a-holes.