gfweb
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Everything posted by gfweb
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Electrify it! You could MacGyver-up one of those electrocuting mouse traps
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I think its 4 years old, might be off by a year.
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I worry. I'm going to wrap them with netting
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My first Paw Paws!
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So The Manor is no more? Not many white tablecloth joints anymore. A shame.I don't think there is one left in Philadelphia. Perhaps the Union League, but its private.
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Orichietti with sausage in a basil cream sauce.
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MSG ?
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My tomatoes are all hearty, but not bearing much. We need some heat and some sun
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https://jp.foundation/video/spam-steak-on-lima-beans
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Can you imagine the ecstasy at Spam HQ when they saw this? And @Anna N I agree about the %$# beans
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I recently tried a bunch of tinned smoked trout. TJs was the clear winner.
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GS with P and O is a favorite
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As close as an Amtrak ride.
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I'm ambivalent about GBPs, and will tolerate them in moderation. They aren't an attraction in any dish. But they are not a cilantro-grade problem.
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Cheese board with accoutrements, Bacon -wrapped dates with chorizo, deviled eggs and smoked trout eggs, red wine braised chorizo, olives
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I bet many people have been trying to turn off the wifi thing
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Nice. I find meatballs made without a panade to be too dense unless simmered in tomato sauce. The ones I've eaten in the Middle East, which were neither panaded nor simmered were rock hard.
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@weinoo That's odd. I usually presalt salmon for two hours..with a little sugar...and never get an albumin leak.
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Given that protein is nothing but AAs, I can't see adding AA to be useful. As @paulraphael says, reducing sugar and pH adjustment have been shown to work well.
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I wonder what the "carbon footprint" (crazy term) of this stuff is, compared to a hen in the yard
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I think AC may be waning. The newer models aren't like the original Master Chef and they cost a ton. I sent one back a few years ago due to a concave bottom.
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iI'm not sure what we are discussing...browning in an oven or in a pan?
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Well-said.
