gfweb

These tomatoes get high ratings, but I'm mystified. I think that they taste a little odd.

I love hearing about the Big Easy. Makes me feel young again 😉

Ravioli sauce w sage.

I wonder if patents ran out. Certainly their sales parties are a thing of the past.

Smoked pork tenderloin, asparagus, potato salad, deviled eggs with candied bacon

I had tsimmes earlier this week. Even though this one was weak it seemed like there was a lot of potential. As far as I could tell there were sweet potatoes, carrots, prunes and apricots...probably honey and a bit of cinnamon. I'd have added some chipotle at least. Any tsimme tips?

Popeyes is pretty darn good fried chicken. Perhaps a bit underseasoned for my taste, but they are always pretty crispy. Shake Shack is good too, but I won't stand in line.

It was silly. The point wasn't to simply reproduce badgers and mash or whatever.

Cranking that thing over a pot of boiling oil......too risky for me. Perhaps into a pot of water to wash off the starch.

I suspect that the key is the definition of "prepared foods".

That recipe uses jasmine rice. Mistake I think. As said above, arancini are usually made with sticky risotto rice. I don't think jasmine would hold together. They are great. I fry them, ought to try t he air fryer

I find that there's St. Pat's corned beef and deli corned beef. The latter has more spices and just tastes better.

Jalapeno fish cakes with chili sesame aioli

channeling @dcarch

Hmmm. Pellets are much easier to store than wood and easier than charcoal too. They don't seem to need the tending that a wood fire does. I do pellet smoking in a small pellet tube. A cup or two burn forever...many hours.

But then you have to use two hands to unscrew the cap and I usually slop out more oil than i need

They are so cheap I just toss them when they are dirty

I buy the cheap ones at the restaurant store and I usually end up cutting the top back a bit to allow better flow of thick stuff.

A new potato ricer

But its nice to have greens and tomatoes in the back yard.

And I'd add that new fridges have too much electronic crap. My fridge doesn't need wifi or an e-shopping list. Engineers and marketers run amok.

Induction is a matter of taste for me. Salamander seems very restaurant-y and a space hog. A good counter -top oven would broil well enough for me...eg Breville Smart Oven Miele makes a built-in steam oven that is less than a Rational in price. I almost bought one. Fridge sizes seem to morph over t he years...always larger. I'd leave room or have an easily removed molding

Thats nuts. Wisconsin parm is junk compared to the real thing

Whatever is at hand. A empty can of tomatoes, deli cup etc. Or more likely right on the counter which I'm going to wipe down anyway. Spoon rests seem great in theory, but most of the time its one more frigging thing I don't need on the counter

Dunno. Maybe too wet. Or a combination of all three