gfweb

That's the word from Toby's Estate Coffee, coffee roasters and sellers from Australia. They're opening their first US shop today in Williamsburg, Brooklyn. Because Hipsters will buy any trendy load of kangaroo doody.

"Next-level artisanal soda program" WTF. Cliche-o-rama.

A completely safe life isn't possible, is it. One can never be sure that any bird has been handled properly. But if you know that it hasn't been, then why eat it?

I wouldn't touch it. Even if all the bugs get killed by baking, their toxins, some of which are heat stable, may survive.

Lecithin isn't a "preservative" in the microbiological sense. It doesn't retard spoiling or oxidation. From what I read, it keeps starch behaving so that staling reactions are delayed.

Thanks, Anna et al. Got the thing yesterday and I love it. Warms up quick and has intuitive controls. Baguettes came out great. The thing does down-temp when convention is on, which I don't see the point of. Set for 400 and you get an actual 360 on convection (though it says 400). The fix is to keep convection off till warmed-up, put in the food and then turn on convection. Then you get the 400 you asked-for. Engineers think too much sometimes.

render-down, fry-up, and in the case of The Next Iron Chef "screw-over"

Right. But she's clearly a pain in the ass too.

Do you have baguette or french bread pans that fit the smart oven?

So my Brick oven finally bit the dust - it no longer maintains its temperature. Suspect it may be something simple like dirty contacts and my SIL will be attempting to repair it. However, living without a small oven is not something I am prepared to do so I pulled the trigger and bought the Breville Smart Oven. So far I am very impressed though it is one appliance where reading the manual really is important. There you will find that the pre-heat temperature is only 80% of the set temperature and that the temperature should be taken with the rack in the "toast" position. The rational offered by Breville for the 80% is that you will lose 20% of the heat when you open the door to put your pan in there. Seems reasonable until you figure that it is STILL going to lose 20% of its heat only now it is really 40%! So after a rather depressing result with my first attempt at bread baking I have learned to put a thermometer in there and wait until it actually reaches the set temperature. The other thing I have noticed is that it appears to automatically adjust for convection so it adjusts the set temperature down by 25F if you chose the convection option. Once you get over these quirks the oven is a joy to use. It's early yet as I have only had it for a week or two but so far, so good. Any more bread experience with the smart oven?

They shouldn't let it go all the way to the end. The last chance winner needs to compete against the survivors before the very end. Otherwise its really unfair to the survivors who faced stiffer competition to get there.

Provolone and Italian bread with pickled onions and roasted peppers w balsamic Or just sharp Cheddar and the bread Sent from my Droid using Tapatalk

The affection for K-cups is a mystery to me. They are expensive. You can not pour a little coffee or a lot of coffee or top off a half drunk cup.

Ah, eGullet, the place where people argue about peeling garlic.

nope

Le Bec Fin is quiet and French. LaCroix too

GG was great while sozzled. Boring sober. Strong agreement on Spain. But I'm sure Manhattanites thought the show was FOS too. I'd add nigella as another irritating twit. Sophomoricly sexy. Fit for a junior high mentality.

Jay, I like your appearances on US TV. The new fellow they've brought over, Majumdar, strives to be disagreeable whenever he can.

The UK style of food criticism seems to be unduly harsh to this Yank. Most critics go for the glib put-down too eagerly. Seems mean and selfish more than helpful. After all, how many truly horrible things could they have been served at the joints that they take the time to review?

Exactly. You use it like starch...make a slurry and add w whisking. It thickens without glossiness. Looks like you used a roux.

Ah yes, The Frigging Gourmet, as I use to call him (to my wife's ire). Turned out to be prescient.

A sharp knife in the DW will find my finger every time.

Wondra flour to thicken sauces.

Pasta goes into a small volume of cold salted water and boiled till done.

Where you been? Back to college?