gfweb

I was thinking the same thing. Very do-able.

Sounds odd. What altitude are you? And how much different was the boiling delta?

Ditto

Toast your spices!

Cooking on the line is not a sport. You bet on sports. Nobody in their right mind bets on a line cook.

The idea is that I know how many servings I need and make just that amount. Doesn't work for guests who look disappointed if there aren't extra servings.

I see no harm in washing chicken. I just don't see the point.

I've lost respect for them all. Except Beard who was from another age. And the Rombauers for whom I never had respect. You wash things you eat raw not things you cook.

For me it'd be potatoes au gratin by the baking dish-full. I'd eat it all. My solution is to make individual servings in a silicon cup cake pan. Looks pretty, tastes the same, portion controlled.

Pump Motors are rated for 5K hours per warranty and will last much longer if you actually take care of the system - The pump design on the current system is one of the more innovative designs we've cooked up - @ 12 liters(3gal)/min might seem ok just by itself but you can vector the output to any angle allowing you to create good circulation even when you have large bags in the pot. This is especially effective when you have a round pot - you angle the flow around the edge which feeds back into itself. What does "taking care of the system" involve?

Not so sure about that. You can copyright unique processes and the printed page but not the ingredient list and instructions, I've been told.

I just googled some "french bread, sirloin, green beans" and got a few recipes of unknown quality, but mostly noise. An app that cuts through that wouldn't be a bad thing.

Jeffery Steingarten wrote a nice piece on t he baguette several years ago. Worth finding.

Interesting idea. Might be fun. Quality of recipes will be key. I wouldn't just use any crap recipe that you don't KNOW is good. Must have been tested by a reliable source eg Epicurious.

Six days seems pretty quick. Shouldn't it be more translucent?

IIRC Cooks liked dececco. Both for taste and for price.

Sucks even compared to MrCoffee.

It is interesting. But I, old fart that I am, resent the idea of single cup machines. It seems like just another way to raise the price of a product. And they won't fill a mug.

I like that Canadian woman ...Laura something...who cooks French-ish food. Quirky in a Julia-like way and much better to look at.

I saute romaine or bok choi in butter till decidedly browned. Makes it sweet and nutty tasting. I presume the butter provides all the needed stuff to Maillard the leaves.<br />

Dececco.

I tuned in briefly and caught that absolutely stupid and irrelevant attempt to inject excitement. Next they'll be playing spin the bottle or swapping car keys with the Real Housewives.

I've not been to a luau that wasn't bad. Bad food, uber-touristy show. Even at big, expensive hotels.

Here's the list... http://www.nola.com/tv/index.ssf/2013/08/top_chef_new_orleans_season_pr.html

The next Amy Finley.