gfweb

I avoid restaurant week. Who wants a limited menu?

If it lasted you for five or six jobs you could bury the cost in a slight increase in fees. Of course the job that it died during would have a problem. And ghetto sous vide is fine for warming stuff.

Yes, quality is the worry.Heating elements live forever, but not temp probes or motors. And this unit looks like the motor must be tiny. But at $169....

That's Kenji Alt. Gotta turn off spellcheck

According to Jenkins Alt French fries freeze well after the first frying.

That might well be it! I'll add salt!

I'm stumped. Eggs have been from different cartons. All Eggland's Best brand. Soy is Kikoman Light, Tea is Red Rose. The solution is really black.

Shrimp pane, a Pepin recipe, shrimp bound together with a shrimp mousse, bread-crumbed and pan fried. On romaine with sherry vinegar/hazelnut oil. JPWCthose spinach/cheese quenelles look great!

So here's my latest failed tea egg. Boiled x 5 minutes, cracked vigorously, then boiled for 20 minutes in soy/tea/spice/caramel color mix. Then sit for two days in the fridge in the tea mixture. The membrane got good color...

Campbell's or Kraft are the great Satan

LOL I want her or Grayson to win.

I have taken dried basil stems and used them to smoke turkey. Maybe I detected a little note of the herb in the meat.

"Single origin, organic, fair trade coffee" You sure you aren't in Portland, OR?

Football got boring so I click to this show. Who are these people? I don't recognize one of them. Pretty douchey lot.

Agree. Its esp illogical to have the second chance thing going for losers and then eliminate a chef who didn't really screw up

Proper grilling of thin buttered rye and toasting the kraut will be transformative. BTW mini reubens make nice canapes.

Little fried jalapeno/canned tuna cakes with a lemon aioli on top. Served on a sliver of cracker or bread.

maybe not the chinese dumpling...

Hard boiled eggs can hold all sorts of stuff in a gluten free way. Besides deviled egg, you might fill with lox+onion+caper, a reuben-type filling(broiled or torched), or chinese dumpling meat.

Yes indeed. Lots of ways to get sick...wreck your liver...die from wild mushrooms. If you want to forage for greens and moss like Redzepi,( or Euell Gibbons if anyone remembers him) that's different.

Exactly.

Steingarten talked about doing this prior to being a reviewer for Vogue, as a preparation. I think it in The Man Who Ate Everything. IIRC he never got to liking Greek food.

I think that I've not been violent enough cracking the shells. Seemed plenty aggressive, but the membranes always were intact.

They changed the recipe after my comment.

I got this recipe http://www.saveur.com/article/Kitchen/saveur-100-tea-eggs from Saveur for those stained glass-looking eggs. Clearly one cannot boil 5 eggs in a half cup of soy, so this recipe is a bummer without even trying it. But every other recipe I can google up fails when I try it. At best I get a faintly stained egg after a couple days in the tea/soy/spice fluid. Letting it go a week is no better. So does anyone know the trick?