gfweb
-
Posts
12,127 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by gfweb
-
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.
-
My Anova 1 cord has removed itself on occasion. A pain. FWIW I find that I use my SV Supreme more than Anova. It sits at the ready in the basement.
-
I recall slipping a good bit of food to the Airedale at my side. Some things don't change.
-
No potatoes stuck to the knife blade in the making of this breakfast.
-
A chamber vac would evaporate the water which is gluing the sheets together. I don't think that a suction cup in a vacuum is a good model for what we are discussing because it fails to account for the water between the panes.
-
you send him the article about you?
-
Kale will be their next up and coming veg.
-
From MIT http://web.mit.edu/nnf/education/wettability/definition.html Van Der Waals' forces are involved http://www.pddnet.com/articles/2014/09/understanding-unexplainable-bonds
-
http://forums.egullet.org/topic/142365-nonstick-coatings-on-knives/?hl=+dcarch%20+glass%20+water%20+pressure Cohesion and surface tension. If air pressure was the important force then water between the glass would be unnecessary.
-
It is clickbait.
-
More going on than air pressure with the panes of glass. Haven't we been down this road before?
-
Posting the article at the Kumquat is probably not a copyright problem. Giving it out might be different.
-
Newborn Pastrami. Cured x 1 week...cold smoked x 45'...cooked at 60C SV for two days. Moist, smoky, spicy brisket. Reuben for lunch tomorrow!
-
Great piece, Rob! Now I really have to get out there somehow.
-
Can We Custom Create an ELECTION DAY Menu Tradition?
gfweb replied to a topic in Food Traditions & Culture
Weasel pot pie -
Can We Custom Create an ELECTION DAY Menu Tradition?
gfweb replied to a topic in Food Traditions & Culture
Bleeding heart liberal confit? -
Propaganda... http://www.eater.com/2014/11/4/7154553/mcdonalds-mcrib-real-meat-no-bone-no-gristle
-
Please continue the hog blog with the salumi making.
-
Santoku helps w this but it isn't perfect.
