gfweb

looks fabulous, @FauxPas

Lol. I have pork tenderloin & flat iron steaks enough for another pandemic.

Thanks! 5 dried figs diced and cooked in about 3/4 cup water 1/4 tsp dijon, 1/4 tsp light soy, a little salt Stick blended and strained to get out seeds. Bacon on top

Duck with fig sauce and the first salad of the spring

Paw paw are soft somewhat fibrous fruit. The taste is banana-like to me. There's no oily rind. I'm thinking that a frozen sort of drink that is blended and carries an umbrella is in order.

amazon?

Lots of definitions of fried chicken. Is Chik-fil-A fried chicken? Its chicken and its fried, but I wouldn't called fried chicken in the US sense. Re fried tenders. Almost always have overcooked meat because they usually use breast meat. Kind of a flawed dish at the outset that must be drenched in a sauce to be palatable

Hot browns are pretty heavy when you get a plate load. You might make an appetizer sized one ?

Being able to do a jar in the vac is one of the things that, to me, is part of the value of the chamber vac. What else does it do that the smaller units can't?

Restaurant Wars. Really the first interesting episode to me in this season. Judges got a little sloshed. Esp Gail. I like Gail. I like her even more inebriated. What's his name got sent home for several dopey moves.

That's terrible. What can we do to help?

In other units dry pumps have been failure prone, but in over 2 yrs is my impression. Perhaps anova has a better one. Or perhaps they figure they can just give you new unit if it fails in <2 yrs. But 350 is a lot if it is failure prone. I can see treating an $80 sav-a-meal as disposable after a few years, but not if its $350. But perhaps because anova doesn't do Walmart and target they can put in good parts without chiseling on quality.

Nope. No gruyere added though. I think its the cheese. Ive made the recipe dozens of times and never a puddle with leftovers. Always heavy cream and no cheese.

@Kim Shook The sauce was chicken demiglace, water, a 1/4 tsp of soy, a 1/4 tsp mustard, two tbsp lingonberry jelly. Total volume about 1/2 cup, thickened with starch. I don't think it would stand up to ham...too mild. Fine for smoked pork though

Mine uses straight heavy cream. No milk and no cheese.

Not the one I have in my notes. Huh. But there it is in Les Halles

Bourdain has gruyere in his recipe?

Deviled eggs with candied bacon (highly recommend), potato salad, smoked pork tenderloin/lingonberry sauce with charred asparagus in a light vinaigrette

Martin's is the real thing.

I have a Cabela's piston pump sealer. A workhorse that I can store in a drawer. A chamber vac is too big a space hog for me. But I want one

yup. What's the right story?

But the derivation has little to do with current usage. I'm not persuaded by the misuse of words by advertising copy writers.

Yup re gravy. About the only gravy I make is turkey for Thanksgiving and its often thickened with starch rather than flour. And I make a classic white heavily seasoned sausage gravy for biscuits (and chicken fried steak). Otherwise, sauces please.

My flawed Presbyterian understanding of kosher laws is that overall they were meant to set the Jews apart as a distinct people who were God's own. Leavening was an example of how a little bit of something foreign can change the whole and make it impure.

I would say that barbecue is a process and not an appliance. Lots of BBQ places use rotating racks so that the heat is all around. I agree that broil is heat from above and that grill is from below.