gfweb

Celebs and athletes ought never to have a twitter account that they manage themselves. Oy.

He kind of dresses like a middle school girl at times. And that unibrow... But he is Canadian, so there's that whole thing.

Yeah, he's a little creepy in an undefinable way at times. But his food looks good.

I'd be frustrated too. Crazy situation to be in, but a revealing one just the same. The guy will disappoint you. And now you know it going into the job, which is an advantage. I've never had a boss who was perfect. They're going to piss you off sometimes. But you gotta work somewhere. Might as well have a boss at a good job who pisses you off.

As sensible as he is about oil in the water, he's still way off base about using a huge volume of water to cook pasta. Wastes water, energy and time.

I think I'd buy new powder. It is only going to get weaker as it ages.

I think it was an araucana chicken. They do blue eggs.

There are some pretty good places for food to go at SFO.

You know, if you worked in that kitchen for 6 mos, you'd start to feel cramped. Basing this on the 'If you give a mouse a cookie" theorem. That old TV still work?

Italian sausage sandwich with sauteed onion and red pepper that were coated with a reduced balsamic vinegar pan sauce. Potato salad with caramelized onions

How about android?

Tell us more about microwave chips please.

That is true. But low on the likelihood scale, I think. I'd let the paint dry then run it at temp with water for a day to leach out all the potential nasties. The carcinogens in smoked meat have to dwarf whatever might be in a spot of paint by a few orders of magnitude.

Interesting post. Good points.

Manitoulin on the horizon?

If you do watch out for their lawyers.

Impressive!

How much lag is there with UPS turning on? Even a little would trigger a shut down.

Hemingway's A Movable Feast has great stuff. Majorly ripped off by W Allen for Midnight in Paris.

We need to get the steam boy and girl together and breed up a larger model.

Ever Sous vide it?

Could you please supply the references for the above temperatures? Were the enzymes all from mammals? Some are way higher than the temperature that enzymes would function at in a living cow.

Potsticker salad with sesame/ginger/soy/rice vinegar dressing

No, just a zip loc bag. My 130F burger was indeed that red. The 135F burger was more a decided pink. My screaming hot steel pan crusted up the outside quickly. The inside had no time to benefit from much more cooking.

And the texture issue cannot be escaped. I suspect that even cooked optimally, whatever that turns out to be, the SV burger won't be what my mouth expects of a burger. So far they've felt like biting into a meatball, not a burger. I'm beginning to see why MC deep fries them as a final step to get a real good crunch on the things.