gfweb

Or broccoli rabe!

LOL Philly street Italian bears little resemblance to Italian Italian.

Calzone dumplings. Filled with sharp provolone, hot gabagool, genoa salami. Should've made more.

I don't mind Fieri. He embraces his inner douchebag. I respect that.

Gail is a vegan until it costs her money.

I hate the arguing. Tedious, but Bravo thrives on trashiness.

There seem to be more than a few candidates for villain in this group. Should be entertaining.

Yes. The "pH thing" was what I was referring to when I said "manipulate conditions" in my extraction scheme. I think that it could be done safely and expensively by a good chemist. But why bother? Too risky and for what?

I'd say be careful. Tobacco varies in the amount of nicotine it contains. I don't know how anyone could tell you what is safe. You'll get advice on the order of "I did it by this method and nobody died". The scheme of a potentially safe method would be a technique that extracts flavor but no nicotine. According to Wikipedia nicotine base is soluble in alcohol and ether but not water unless in its base form. So in theory one could manipulate conditions to do an aqueous extract of tobacco that would get flavor, but not nicotine. Or you could ether extract tobacco to remove nicotine, and then aqueous extract for flavors. Assuming the flavor is water soluble. Or maybe just buy tobacco flavoring.

That's interesting, but be aware of being ahead of your time. It could confuse the shit out of people. On the other hand, I'd like it. Perhaps using the concept as an alternate indexing tool(ie in addition to the regular index) would meet everybody's needs. A Venn diag with dishes listed and pg #s given.

I'll do pork butt SV for a day or two and get wonderfully juicy, tenderized pulled pork.

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.