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Everything posted by gfweb
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Cooking writers need new stuff to write about all the time. It doesn't have to be a good idea. If one wanted a leave-it-alone browning method it would require standardization experiments with one's broiler/oven. Why bother unless you made chili every day? Shall I give my opinion of sheet pan meals?
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I wonder what restaurants do.
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@FauxPas Marriott is racing for the bottom and Hilton is right behind. Room service doesn't come in a bag with a plastic fork, damn it. I cannot imagine ordering a romantic breakfast in bed and being served take-out crap. Esp at a hotel with $700 rooms like Grand Wailea. But any honeymoon hotel doesn't expect return business, I guess.
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I think that the box on the right has similar sized grains as the left...except for a very few large flakes
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Maybe someone on eG has one and can give the details
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Consider Thermomix!
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Wow. Sounds like NYC pricing. I'll have to check what we'd pay. Guessing its ~$9/lb. Short ribs here are $10.49/lb in the supermarket.
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I think that that is exactly right. Same thing with short ribs. Fortunately, ethnic markets in the US have prices for oxtail that aren't as crazy.
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That's true.
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A rubber stopper will hold a vacuum and you could seal the probe hole with parafilm
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Flasks can have stoppers with a hole. No reason that I see that you couldn't use an Erlenmeyer flask.
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I always marvel at how the cheftestants repeat the failures of prior years. And they do it where a risky move is pointless.
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Take the train to SE PA/Delaware. Prices are at least as good here at Food Loin Lion.
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First episode last night. Set in Toronto. Nothing novel, but that's good. Its nice to have it back.
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https://anovaculinary.com/products/anova-precision-oven A bargain!
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With papain?