gfweb

Hasn't been here in a while. She OK?

Before @rotuts says it...keep a detailed notebook. Less critical is the cover color...red is best.

Franey's recipe has too much filler for my taste and looks overcooked, but so do many things passed off as crab cakes in that fair city. I like Georges Perrier's crab cake that is bound with shrimp mousse, very lightly spiced and served with a subtle mustard cream.

It was probably bananas. Baltimore cuisine has always been idiosyncratic.

He had t he temp probe in the wrong place if part of it was well-done

FWIW Bacon and plantain go nicely together.

I wonder if the smoke clearing power would let it function in a lawyered-up condo? Or maybe put it on a balcony where what little smoke there is would be carried away. Who would know? A good test might be seeing if it set off an ion detecting smoke detector. Our (hideous) gas fireplace triggered one.

That's exactly it! It is a real technical problem if you are going to have both t he pasta and the fish properly cooked in one pot. Its hard enough that I could see it being an elimination challenge on Top Chef.

I've missed the lure of 1 pot cooking. I could see it if I was camping, I guess.

The local hippie natural food store has a knife truck come a few times a year. I'm told that they are OK.

Did the manufacturer have any thoughts?

that's a pretty high "keep warm"

WF is better online, where they have nice photos to look at

better than capybarra

a few minutes in the steam oven and they peel really nicely

These things are super-processed. I thought that that was bad.

Braised short rib, peppadew peppers and grits.

At $25 an issue I'd have a hard time rationalizing it. But I miss print. I still read the New Yorker weekly and Vanity Fair.

I use my Breville air fryer. It isn't magic but its good for tater tots and mozzarella sticks. Making french fries from raw potatoes is flawed, I still oil fry them, but you can make a passable version in the BSO.

Such a tough decision @jedovaty. Not your forever home, but living with a bad kitchen for 10 years is a trial. With a kitchen like that, the place wouldn't be the easiest to sell. But you probably wouldn't fully get back the $30K (give or take) it would take to fix it. Perhaps the best move is to re-do it now...have the joy of a new kitchen...and get the place in shape to eventually sell...or, if options change, just stay there.

My access was denied @gfron1

"melty cheese" I read as a property of the cheese ie meltable. "Melted cheese" refers to the state of being melted at the moment.

I believe Food Network/Marc Summers is responsible for ooey-gooey as rationalization for a food-gasm Why not call it melted cheese?

You need this, @rotuts

August Galliano ( more a kid friendly place)