gfweb

Its a real challenge maintaining exact temp with heating from below and no circulator. Cooktops aren't well-suited to SV as far as I can see. And an immersion circulator well-suited to the job can be had for <$200

Crispy sweet potato fries are a challenge with deep fat fryers too. I've never been happy with ones I make. I think SPs lack the starch that potatoes have and there's less to crisp-up. Perhaps a starch coating.....

I've had tomatoes in the ground for 2 weeks...about a month early for frost safety. They are under a plastic cover and doing great so far.

@Shelby I'm surprised that you have walleye that far south. Huh.

Brother Sapidus is in Maryland, so I'm sure an Old Bay style seasoning was in play.

I have no compunctions about veal, but I pretty much don't see the point of eating it. Not much flavor/texture...why bother? Veal parm is nice, but pork is an easy, and more tasty sub. I recall an article testing the meatball mix of pork, beef and veal. Veal was found to add little to the end product.

I think F&W writes everything from press releases. I doubt the author has even been to the island

Plenty of foie in my part of NA. Veal too, in restaurants.

Interesting piece. https://www.foodandwine.com/st-john-caribbean-travel-guide-6823504?utm_campaign=foodandwine&utm_content=bestof_360days&utm_medium=social&utm_source=facebook.com&utm_term=64471ffd29be170001672b65

Check out the knife threads here on eG.

This is my reservation with all "connected" devices. I'm no newby, but I deeply distrust uninvited upgrades. Over the years too many have been a problem. Not to mention that the more chips, the more chance to fry one and turn your $500 oven into a doorstop.

John Updyke referred to it as Taco Belch in the Rabbit series. So he was certainly a visitor.

I would make sure to order only things that I like for those boxes. 😉

I don't taste fire-roasting notes in Muir Glen. Just a canned taste. I think Muir Glen pays their way into recipes sometimes

These tomatoes get high ratings, but I'm mystified. I think that they taste a little odd.

I love hearing about the Big Easy. Makes me feel young again 😉

Ravioli sauce w sage.

I wonder if patents ran out. Certainly their sales parties are a thing of the past.

Smoked pork tenderloin, asparagus, potato salad, deviled eggs with candied bacon

I had tsimmes earlier this week. Even though this one was weak it seemed like there was a lot of potential. As far as I could tell there were sweet potatoes, carrots, prunes and apricots...probably honey and a bit of cinnamon. I'd have added some chipotle at least. Any tsimme tips?

Popeyes is pretty darn good fried chicken. Perhaps a bit underseasoned for my taste, but they are always pretty crispy. Shake Shack is good too, but I won't stand in line.

It was silly. The point wasn't to simply reproduce badgers and mash or whatever.

Cranking that thing over a pot of boiling oil......too risky for me. Perhaps into a pot of water to wash off the starch.

I suspect that the key is the definition of "prepared foods".

That recipe uses jasmine rice. Mistake I think. As said above, arancini are usually made with sticky risotto rice. I don't think jasmine would hold together. They are great. I fry them, ought to try t he air fryer