gfweb

I move for another week. Can I get a second?

I find many breads undersalted. Not that they should actually be salty

I'm surprised your Whole Foods hasn't been forced to change their name by t he big chain.

You could go on ebay and buy used. That way the thing will have been cooked with and already stressed. I'd take a photo and email it to Lodge. Bet you get a free one.

A kitchen towel atop foil is the top that I use.

Some recent meals. Pork tenderloin w garlic/ white wine mushrooms...popover...braised red cabbage Red wine braised short rib with roasted butternut squash Sausage and peppers Lasagne Spaghetti bolognese Smoked turkey salad with grapes, pickled onions and candied pecans

Contestants would do well to read Colicchio's The Mind of a Chef before every contest. In it he spells out his preferences and philosophy pretty clearly. RE chicken breast. One could look at making a delicious breast as the test of a chef. Even make it an elimination challenge.

Yup. Indispensable for both. Lots of meat I'll do either traditionally or SV and see benefits to each eg short ribs or pork tenderloin; but turkey and corned beef are just so much better every time with SV.

I think that turkey breast is the meat that best exposes how useful SV is. Try smoking it first...even better. For some reason the links to your photos don't work.

A very nice custom, but it must cut down on appetizer sales. Once I figured out the dips were coming I ordered no apps.

You are right there's only food in the front of the plane, at least on US airlines, and BA and Lufthansa. Hummous... you got all the components but the hard boiled egg (at 12 oclock in the photo). Hummous is one of those things that I can't get past the look of. I know its ridiculous and it tasted OK. But even if I liked the look, that was one huge bowl for each person. At least 1.5 qts of oiled carbohydrate. Gotta be two days worth of calories. Not that I'm counting calories, but ...

Thanks Rotutus, Pretty divergent reviews. Sounds like there are great units and crap ones even recently. And I was just getting eager...

I don't know if a pre-ordered meal was available. I saw no sign of it. Re the cheeses: The only ones I had were at that buffet. They really lacked depth....didn't taste like much. One thing I forgot to note was a very nice wine from the Flam vineyard. I think I had a Merlot and a blend, both were more than just drinkable. Only bad thing was the waiters tended to pronounce Flam more like phlegm.

If its in a carafe you have to drink it all. Good planning.

So tonight... Judge Roy Choi is a complete jackass on quickfire. Gangsta nitwit. At least his hat wasn't on backwards. Foodtruck schmuck judging real chefs. They ALL sucked? I think not. Nice posturing Royboy. Keeping it real. Schmuck. Reminded me of the White House chef nitpicking whether tomato is a vegetable or a fruit on some past season. Another schmuck. I admire the restraint of the cheftestants. I'd have told them both to screw-off.

I don't know about this. Bread crust develops better in humid heat. Rendering fat occurs because of temperature, irrespective of moisture. Remember that under the crisped skin is a protein sponge filled with water, and hence very humid. The underside of chicken skin is bathed in moist heat no matter what cooking method is used.

OK. I'll take the bait. I blame Pepin. Old school French guy has to be sexist. He's French, right?

So you poured the batter in a shallow bowl...cooked it a bit and then topped it ?

Fair price, easy storage...great addition

http://www.amazon.com/Cadco-POV-003-Commercial-Quarter-Size-Convection/dp/B001NAAS30/ref=sr_1_2?ie=UTF8&qid=1389751348&sr=8-2&keywords=cadco

Impressive, Mitch!

I fly too much, so I get up front most of the time, which is nice. The food is variable on domestic flights, but overseas it is usually decent considering the cooking space available etc. The one exception is Hawaii flights. For some reason the food is always wretched.

I do Italian loafs, hoagie rolls, mini-baguettes in the BSO

Agreed. The average person thinks cooking is something somebody else does. Sad thing is that those who can least afford prepared foods are the ones who buy it the most. And even though RRay can be grating and has questionable choices in clothing, she is getting people to see the kitchen as an approachable place. She's OK by me (even though I can't watch her for long).

I recall a culinary school instructor friend of mine pointing out, sometime around season 4 of '30 Minute Meals,' she started holding her knife properly. We speculated about which sponsor insisted that she learn basic knife skills so as to stop embarrassing them -clearly the network either had no clue or did not care. Wasn't RR's initial schtick that she wasn't a big shot, well-trained chef? She was just a real person cooking real food, or some BS like that.