gfweb

Tortilla pizza using Kenji Alt's method of pan heated on stove for the crust and broiler for the top. Takes about 8 minutes start to finish using a 1/4 sheet pan and the Breville. Only trick is getting the crust crisp enough on the stove, which is always longer than I think it should be. Compares very favorably to any frozen pizza I've had.

CH3-CH2-CH2-CH2-CH2-CH3 is not the structure of a carcinogen. I'd be very surprised if it were.

10x10 seems more special...shows off the photos better...still fits in a bookcase. I'd pay an extra few bucks for this. It might even sell better in a bookstore or restaurant. maybe

Steam Boy going back with you?

Ivin's Spiced Wafers Peaches

Snacking is what I'm doing with it. Apples and caraway are a great idea. The caramelization from cooking may be adding something that FD wouldn't....

Perhaps sidebars with potential modifications/upgrades to some recipes will bulk-up the book?

Unfortunately I have the patent. Cease and desist!

I have invented a new condiment. Toasted Sauerkraut. Take kraut (Hatfield) and cook it in a convection oven (Breville) at 350 F until it looks like pipe tobacco. It tastes like super sauerkraut with a hint of smokiness and a real back-of-the-tongue lingering flavor. Tasty. I just can't figure out what the hell to do with it. Perhaps on a charcuterie plate or on top of a steak? Your thoughts...

There must be regional variation in BK quality. Our local BBQ onion ring thing is v g indeed. Not too much sauce, meat is discernible, rings crunchy. Better than anything made under Golden Arches, for sure.

Noah's Mill is indeed worth the splurge. And Buffalo Trace. Pappy has gotten nuts thanks to A. Bourdain. Not worth it anymore, but still damn good.

Haven't seen it but I will soon!

Spaghetti carbonara with homemade bacon

I use peanut oil. I find canola to have a fishy smell.

I remember Flo Hansford. Watched her as a kid. All electric kitchen. Modern. Chef Tell Erhardt was the next Philly guy who made an impression. Good on tv and a genuinely nice guy in his restaurant.

I admit a weakness for the double whopper w cheese and the new BBQ burger w onion rings.

Colicchio is already irritating me.

As she should. But Batali needs a good flogging himself just to keep him from from being so FOS. Any Paltrow contact must be offset by 20 lashes

Good to have servers that defend the honor of the joint. I value loyalty highly. But prevarication is reflex with many people. Would that honesty was the default position, but that's rare. A coherent and honest answer must be crafted and supplied to the servers.

How often does the question arise?

Some things are better a day-old. I'd be truthful. "we bake everything fresh daily, but some things like potato salad or coleslaw may be a day or two old."

This sounds like the essence of "retrograding" potato starch that MC discusses. If true with potatoes, then properly made (ie twice fried) French fries would be less fattening than once fried. And reheated lasagna is less fattening than fresh out of the pan. Brilliant!

Ha. Me too, after a trip to Bordeaux

Tim Love amused me when he did the steak and potato thing on Next Iron Chef. Seemed like he wanted to get off that show fast. Like perhaps he thought that his competition were tools (they were).

I'm always amazed that some of these guys show up seemingly unprepared for the task ahead. Like if you are doing TC in Boston, you ought to be prepared to shuck a clam or an oyster PDQ. How many failed at that last night 3 or 4? And you ought to make dishes of suitable complexity. No throwing a steak on the grill and baking a potato. Its as though they never went back and watched old shows. As though they just showed up in Boston with their knives.