gfweb

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.

I rarely vacuum pack my SV stuff. The ziplock bag without the zipper hasn't failed me yet.

Reminds me of a place I'd go in Philly when I was in school in the 70s; Cuz's Little Italy. Great old school Italian place, a mob favorite. I believe that there were a couple of hits there. Loved the mussels.

Here's my cornbread recipe. It is not a cake-y bread, which is an abomination in the sight of the Lord. > 3/4 cup flour > 1 1/4 cup corn meal > 1/2 cup sugar > 1 cup milk > 1/2 cup oil > 1 egg beaten > 2 tsp baking powder > 1/2 tsp salt > > 1 1/2 tsp Chopped Jalapeno (maybe more)

Yup. My regular recipe. Makes enough for three people and one cornbread-eating machine. I bought this pan x2 and scrub it when needed http://www.amazon.com/Vollrath-5220-Aluminum-Wear-Ever-Heavy-Duty/dp/B0001MS400/ref=sr_1_1?ie=UTF8&qid=1382456962&sr=8-1&keywords=1%2F4+pan

I have the most excellent Breville Smart Oven (as discussed endlessly on various threads). Its big enough to use regular baking dishes that would fit on a 1/4 pan, so I don't have to scale any recipes. 12 big pieces of cornbread or au gratin potatoes for 6 are easily done. I cook everything on a foil-covered 1/4 pan which catches all the drips etc. So far all the crap that has gotten on the window has wiped off.

I bet sv is too small a market for them.

The cutting board accessory has heatproof feet and is good for the top on the BSO.

The extra rack might screw up the fancy heat flow they talk about.

A note about the convection oven...uncovered by andesenji elsewhere...when on convection and coming up to temperature the oven will say its at temp when it is 25 deg below what you set it for and then come up to the temp a bit later. Perhaps an overzealous engineer trying to keep us from incinerating out food. Things do cook quicker in the BSO even when not set on convection.

It's still an unsatisfying article. Being in the business section does not require incompleteness.

Looking forward to this.

So which one did you get?

I'd need a non-disclosure agreement and a consulting contract.

I'm not sure. I'd say probably.

I gave my reason for ordering it quite clearly huiray. You are free of course to disagree as you usually do.

Racks do not slide all the way out.

The big one is big enough for casserole dishes, a full sized meatloaf and small loaves of bread. We rarely use the big ovens now so we save big on fuel.

Shel look hard at the bigger breville. I love it.

What? Where the heck do you live and what restaurants are that bad? That was my question too.

What an unsatisfying article. No picture. No diagram. Who knows if it's any good. The writer had his narrative who cares if the reader learns nothing.

FWIW I make it with yellow cheddar extra sharp cut with enough mayo to get the texture you want...diced store bought jar pimientos or red peppers...a bit of horseradish. Have the cheese chopped up at room temp and use a fork to homogenize everything. Peppers go in last, after it's all mixed and the right texture. It is a little chunky when served. Texture isn't that of cheezWhiz. But I'm a Yankee. What do I know?

Any southerners going to be there? If not you can get away with anything. I think Alton Brown has a good recipe.