gfweb

Well it wasn't wormy when I bought it. Eggs hatched etc. I'll happily eat cold invisible eggs, but webs and worms are where I draw the line. It was a couple years ago. I've only had a stray pistachio at a bar since then.

To a degree (heh) heating is heating, but there are differences between microwave and stovetop. To my way of thinking microwave is limited by the need to stop and stir frequently if the food is thicker than about a cm. Microwaves don't penetrate much deeper than that and heating of thicker inner portions is all done by conductance from the outer cm which is going to overcook. Microwave therefore is bad for heating a big chunk of steak or chicken, but just fine for a stir fry with little chunks you can stir a couple time to keep from getting too hot. Wouldn't do fish in a microwave ever. What do I microwave? Liquids...frozen pizza slices to thaw them followed by a bit under the broiler of the breville smart oven...leftover Chinese...hot dogs sometimes.

Lovely! I may start a thread "A Year of Airline Food".

You can fill a 1qt zip lock bag with mini bottles and put it in the tray. Or if you have precheck just leave it in your bag. Legally.

Think you are right. A wet breast will steam off its coating

My kevlar glove is critical for the mandolin.

A mandolin is critical for all kinds of stuff. Fine slicing 15 potatoes by hand is imprecise and annoying. 5 minutes or less with a mandolin and results are great if you don't cut off a digit.

Pistachios grossed me out after I got a bag that was filled w worms and webs when I opened it. IF I ever buy another bag it spends the night in the freezer first.

Anova is too big for all but a stock pot, which works nicely for many uses. I cover it with aluminum foil. For big volumes I have a big plastic tub which is I guess 5 gallons. I cover that with foil too. You could go all insulated and energy efficient, I suppose, but I didn't feel like buying a new container when I had workable stuff around. Anova is up to the heat loss from my set up...temp is rock steady.

Just wanted to add, it's amazing how many 2 oz bottles you can cram in a 1 qt. zip bag. I just ask for a bottled water to take high proofers down a notch and two cups during drink service. Three if my wife is drinking with me. Bless her heart, she can sip em neat right along with me! Technically this is illegal. FA can give you a hard time about it. They are supposed to be in control of all the booze consumed. I'd be furtive.

Try this. http://www.seriouseats.com/2012/10/the-food-lab-korean-fried-chicken.html?ref=search

Well said.

Sandwiches on Italian rolls should be cut once in transverse section. Sandwiches by Subway and Quizno should be chopped into fine bits and used to nourish the next generation of bacon.

Frozen? Emergency cauliflower. Canned? Emergency kernel corn. Baby corns. Tomatoes. Chipotle in adobo. Jarred? Diced Jalapenos, emergency red peppers Fresh? Everything else.

FWIW Pappy > Van Winkel 15> Noah's Mill > Woodford > Knob Ck > Maker's >>> Beam > Rebel Yell > OGD

Is that a change?

JD isn't > 50% sour mash so though not from KY it still wouldn't make the grade even if distilled in Lexington. I don't know what the rest of it is...harsh enough to be rye.

The good thing about SV for this is you can get perfect results every time. You'll be amazed at what you tolerated that now you might say is being a little overcooked.

I think you need to be a cigarette smoker to like the stuff. You have revealed my strategy, DDF.

Nope. Delta wins the bourbon war with Woodford Reserve.

I'm trapped on USAir and forced to drink their hideous alcohol selection. This otherwise decent airline has some of the worst hooch in the air. Tonight's offender is the aforementioned best friend of Mr. Frank Sinatra, John Daniels. Not a bourbon, its a corn whiskey that is harsh on the refined palate...cannot be drank neat. A waste of cooperage in my view.

Our local Italian place always supplies a spoon with the spaghetti. Haven't seen anyone using it.

I don't know...Ask.com is notorious for sponsored posts. Looks like calphalon is behind this one. I never saw the term Chef's Pan till a WS catalog came out with it a few years ago.

Chefs Pan smells like a marketing neologism.

But beans are only edible when cooked if not they pass thru the gut undigested and are thus planted. The evolving bean did not have to contend with a pot of boiling water and a hungry caveman