gfweb

I keep powdered buttermilk around, but I am completely unconvinced that it is really needed.

https://www.nytimes.com/2019/04/02/dining/catering-new-york-city-hotbox-lee-brothers.html?campaign_id=9&emc=edit_nn_20230218&instance_id=85753&nl=the-morning&regi_id=77481515&segment_id=125699&te=1&user_id=450779b547a8488ee63617dbe58cc9d4 Any caterers here care to comment? @andiesenji?

Its a cat with all the different cuts of catmeat diagrammed

Some would be wrong.

More usage than pronunciation but Tang is a taste...twang is a sound. Damnit.

Good secret! The other secret has to be choice of a protein that can take the heat it takes to cook the veg.

Well-done, P. Meshugana!

@pidejaTake out half the liquid and add back broth until its the right thickness. Probably need to re season it too

It was an old Gourmet recipe. My wife says no cornmeal in it...maybe there should be. Apple pieces are scored and placed in the batter. Turbinado sprinkled on top.

Tapas-ish stuff for the Super Bowl Smoked trout Roasted pepper/sardine on rye toast Albondigas Jalapeno Fish cakes with a sweet sesame aioli Apple corn bread cake

We'll be doing tapas of some sort. Pitchers and catchers report next week @Alex

Not exactly an answer....but steam ovens seem to be very problem prone. Cuisinart has withdrawn from the market. FWIW my original cuisinart is still going strong. Maybe you could get one cheap on ebay?

Advertising. Same with hoagies. Why does Subway exist in the Northeast corrider? And I'd add that Domino's is set up to deliver 10 pizzas, so group-leaders tend to dominize

I wouldn't expect much of a Domino pie

Q. Does searing meat lock in juices? ChatGPT. The idea that searing meat locks in juices is a common myth. Searing meat does not actually "seal" in the juices, but it does have some other benefits. When you sear meat, you are exposing it to high heat for a short period of time. This process causes a reaction called the Maillard reaction, which creates a delicious, caramelized crust on the outside of the meat. The crust helps to retain some of the moisture inside the meat and provides a textural contrast to the tender interior. However, it's important to note that the searing process does not actually prevent the juices from escaping. If you were to cut into a seared steak immediately after cooking, you would see that some of the juices have indeed leaked out. That being said, cooking meat to the correct temperature can help retain the juices. By cooking meat to the recommended temperature, you allow the proteins to denature and the juices to redistribute evenly throughout the meat. This helps ensure that the meat remains juicy and tender. In conclusion, searing meat does not lock in juices, but it does add flavor and texture, and cooking the meat to the correct temperature can help retain its juices. Not a bad answer.

@Ann_T That's ketchup + sriracha!

Heart-healthy breakfast

Pork piccata

That Fresh Direct diagram is interesting. Then they have their own supply chain or they pick out of the first warehouse in the "average grocery store" chain? Is Fresh Direct = Misfits?

A bouncer should slap the shit out of him.

An opportunity for somebody. Those are big brands that I assume sell as well in Canada as the US

Agreed. But an hours long smoke at 95F might well lead to spoilage of fowl and fish. I worry.

LOL. He is a cranky little fellow. But that's his charm. I kissed his ass and we got along. LBF was a sad thing towards the end. In its prime it was exciting and spawned lots of great young cooks including two who won Top Chef https://www.inquirer.com/food/restaurants/georges-perrier-le-bec-fin-chefs-20221217.html

Being an a-hole boss can add to the ambiance of a restaurant, though. I fondly recall sitting at Le Bec Fin and hearing the muffled rants of Perrier in the kitchen. FWIW I've never heard a bad word of him and his alums seem devoted