gfweb

I was just looking at KA grinder attachments. Lots of negative reviews re lubricant getting into the food.

There is room for improvement

An improvisation. It was tasty indeed. Next time I'm going to put in more than a few drops of balsamic or maybe sriracha to the sauce. 4 tbsp Ground pork + 1.5 to 2 tbsp prepared basil pesto + 2 Tbsp grated parm...salt and pepper. Won ton wrappers made to look like a gyoza Sauce was a few Tbsp Barilla jar sauce with a splash of heavy cream and a few drops of balsamic.

Italian Potstickers. Filled with pork, basil pesto and parmigiano reg, in a blush sauce with a hint of balsamic.

LOL. I remember those dishes.

In general, refrigerating promotes stale-ing reactions. I'd do wrapped/covered at room temp for what you can eat over a few days/week...and freeze what you cannot. I doubt that the crunch will last for too many days

The air in the oven doesn't hold much heat (see discussion of specific heat somewhere here on eG). Its in the walls of the oven, mostly, I think. The ratio of wall to oven volume in the BSO might well be better than that of a larger oven. So opening the BSO isn't that deleterious. I think.

The displacement method, discussed above, is better than the straw. I have a foodsaver and rarely use it for SV, using ziplocs instead 90% of the time.

It has been years since I've had a prairie oyster, but never on a pizza. In leaner times, when late night snacking was most urgent, I'd put a blob of spray cheese on a Herr's ripple chip and top it with a dab of sriracha. Habit forming.

I believe that it was Chicago deep dish pizza that was determined to be not real pizza...not your thin crust version. (Unless the two are one in the same, which I don't think is the case.)

Soggy pizza?

with sauteed garlic and parm

Yeah, "pot pie" should have an asterisk by it on the menu in Lancaster and Berks and York Co.

This CFS diversion brings up the question of how far a dish can veer from its origin and not be a different dish. Lets say Chicken Parm is defined as a breaded chicken breast, fried, served with melted mozzerella and a red sauce. Is it still chicken parm if you serve it with a bolognese? probably... How about with a peppery alfredo sauce? probably not I'd draw the line at the white sauce. If the menu didn't explain that white sauce was involved,I'd be unhappy when I receive the plate. Why don't we call chicken fried steak... steak parmigiana?

Some are Ital-American Chicken Parm, gnocci, gnudi, brasciole w sugo, antipasti, lasagna,

Eastern PA- Two different influences. The Philadelphia one and the PA Dutch one. Philly- Cheesesteak, Roast Pork sandwich, certain odd fishcake sandwiches, Italian Sausage/Onion/Pepper Sandwich (maybe not so local-specific)...Pepperpot soup if you can find it. turtle soup. Scrapple. PA Dutch- scrapple, shoo-fly pie, pepper cabbage, funnel cake, fasnachts, various pickled veg, chow chow

Underestimating the public's taste and advertising like crazy is a recipe for success.

I would think that preheating the well-oiled pan before you put in the batter would get you close to your goal.

I've always contended that Chicago-style pizza is actually a casserole in a bread bowl. Four unimpeachable experts agree that whatever the dish is...it isn't pizza. http://eater.com/archives/2014/03/21/hot-topics-chicago-pizza.php

Doesn't this retard smoke absorption?

Would you explain this dish? I'm not sure whats going on here.

I'm not a fan of LCDs here. They seem fragile...may not actually be. Water resistance issues? LEDs look cooler. Not a small issue.

Hmm Not sure bark/crust will get soggy even if in liquid. It is contracted/maillarded meat which has expelled all its water. Doubt it can absorb much. Even if it does it oughta dry out at room temp. And recall that meat with bark has a very moist inside that doesn't mush up the bark it is coated with.

A new Anova is much cheaper than a lawyer...

You might want to suspend the bag in the center of the vessel. A binder clip, string and a chopstick work great