gfweb

That's what they say. I say it isn't and certainly not an important part of it.

I'd use a small pot and as little water as possible. No oil. There should be as much salt as in the Madonna's tears.

Excreting is not detoxifying which was the term used in the ridiculous original post. The: skin is not at all part of the excretory system ( kidney liver bowel bladder). It will "leak" stuff that's in high concentration in the blood eg urea in renal failure but that's not purposeful controlled excretion. A niggling issue to be sure but what's eG for if not niggling.

Kitchen aide makes nice ones.

Yes indeed. A level head and a fine palate. Wish we d met.

I can't help but think its marketing jive.

I just did some yellow cauliflower at 185F for 45 minutes with the Anova. Got 5 gallons up to temp pretty quickly and held the temp perfectly.

If you are used to proper hoagies, then the crap that passes for a hoagie in the rest of the world is disgusting. Why Philly/NYC/Delaware people patronize Subway when they have decent stuff as close as even a Wawa is a mystery. (not that Wawa is definitive, but there sure are a lot of them, probably more than Subways)

This is a load of hog swill. Neither pigs nor people "process all the bodies toxins" in their skin. That's the liver that does that mostly. Some toxic things (as well as vitamins) can linger in fat, but that's an exception.

There is always room for something better. The weak link in most search engines for food is that there is usually no quality assurance for the recipe itself. Epicurious provides that by having every recipe being tested before publication in select food magazines and then adds on user ratings from people who have made the dish. Pretty hard to top that. You might try an angle like side dish pairings or something like that.

You haven't had the full US experience if you haven't burned your tongue on a stick-toasted marshmallow.

Here's his website http://atasteofhistory.org/chef-walter-staib/

We have a big old house with a kitchen fireplace that we cook in occasionally. The big trick is regulating the heat, usually by varying the distance from the flame. In a small FP this could be tough, esp if you don't have a big supply of small sticks to add to keep a fire at a certain intensity. I would probably have a trio of large-ish split firewood burning and a rack to support a dutch oven or cast iron pan about 2" above the wood. Heat intensity can be varied to a degree by adjusting the proximity of the logs. Walter Staib, who runs a colonial restaurant in Philadelphia has a weekly TV show on PBS that is all about cooking on a wood fire. I'd check it out on Hulu for tips. Cool show.

I'd see what the plannt's seeds grew into.

They will cater to the market of people with a lot of storage space.

Huang is all schtick, I think. Hipster Gangsta with a JD.

Love the twitter feud between Huang and Acheson.

Har, matey.

Tastes like bourbon?

Kind of like Patagonian Toothfish morphing into Chilean Seabass

How long, Dcarch?

So how do you pick the temp?

Portobellos are great. The word around Kennett Sq, PA ("mushroom capital of the world") is that they were always popular among the growers but a big-ass crimini mushroom (which is what they are) wasn't marketable. So t hey changed the name to portobello and things really took off.

I like a slightly sweet, somewhat crumbly cornbread that gets a nice browned bottom, which those who prefer SALTY cornbread must do without to a degree. Cakey cornbread is just yellow cake and has nothing to recommend it IMO. Typically I add Goya fine-diced jalapenos. I've added caramelized onions and fine diced canned tomato (that had most of the water squeezed out) to good effect. Charred corn kernels are nice too. Shredded cheese added during the last minutes on top is nice but doesn't store all that well.

HungryC you are free to eat whatever kind of cornbread you want. If you like it salty, by all means. I find that the sweetness plays well off of the food that I usually serve it with.