gfweb

My beef with many of these sandwiches, eg Vivian Howard's, is that there is way, way too much bread Re Dukes. A bit loose and eggy for me. But ok.

Exactly as you say. This was an Early Girl, still sun-warm

With the first tomato of the year I made this https://www.nytimes.com/2023/07/19/magazine/tomato-sandwich-recipe.html?campaign_id=58&emc=edit_ck_20230723&instance_id=98097&nl=cooking&regi_id=77481515&segment_id=140070&te=1&user_id=450779b547a8488ee63617dbe58cc9d4 The furikake really added something.

I'd say higher and longer. Like 133 and 8 hours. But I yield to @mgaretz

You stand in a line while every dope in front of you orders a double frappe vente ×5 and wants separate checks.

Weak coffee. Long slow lines. Not cheap.

Finally, some color in my tomatoes. None yesterday, real orange today!

Explosives are more fun that making big ones into little ones by the Sing-Sing method.

Thanks! Its pretty simple. Kernels from 3 ears of sweet corn, a tbsp of chopped shallot... high speed blend with cream to the right consistency. Salt and pepper. Simmer for a few minutes. I add smoked paprika to taste and bacon bits. I've occasionally added a splash of vinegar too. Once I made it and popped it in the fridge without the simmer. A day later it had a little carbonation and a fermented taste.

Grilled shrimp on a basil polenta cake with sweet corn soup (chowder would read better, but it was a soup).

Meaning it'll knock you off?

i missed that second quoted part

I saw no racism or sexism in anybody's posts and nobody said she was stupid. One of us found her affect stilted and another doubted her food credentials. I gather you like her. That's fine.

Nah 😉

How could a tuna kofte not be overcooked?

Corned beef?

Does a fried saltine differ from a squared ritz?

The departed Zinc, in Philadelphia,had one of these beauties. I miss that place.

and according to the photo, will turn ham into steak 🙂

Here's one...the Hot Logic. Cooks/warms to 165F. Looks useful for travel. If you plan right, 165 isn't a bad temp. https://hotlogic.com/#howitworks

Pork tonkatsu, miso cabbage slaw. Clunky plating

In Sous Vide, moisture retention by meat is a function of temp. The higher the temp the more juice gets squeezed out. To get the tenderizing effect of cooking without juice loss, you cook tougher cuts longer at a lower temp.

Sausage making sites have them

I knew you were an aficionado.

Where is this.?