gfweb
-
Posts
11,704 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by gfweb
-
-
1 hour ago, C. sapidus said:
If I have the right recipe (see below), Franey uses about 3x the amount of saltine crackers compared with my usual recipe. A good crab cake has barely enough filler to keep everything from falling apart. Strong demerit right off the bat.
Dunno if the same one, but here is a Pierre Franey recipe for crab cakes:
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.
-
2
-
-
It was probably bananas. Baltimore cuisine has always been idiosyncratic.
-
10 minutes ago, rotuts said:
if anyone like Beef , Roast Beef
better not watch this :
https://www.youtube.com/watch?v=KAk3Pjg7fDo&list=PLSb0TS3jSjEYTfniGFkPPDtmqnQ3Pk7Jx&index=3
just saying
He had t he temp probe in the wrong place if part of it was well-done
-
1
-
-
FWIW Bacon and plantain go nicely together.
-
2
-
-
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.
-
2
-
-
52 minutes ago, JAZ said:
Or (as is the case with us currently) if your dishwasher is broken. Seriously, some one-pot recipes seem to go through so many hoops to stick with one pot that they take forever. In my one-pot Dutch oven cookbook, for instance, my editor was adamant that I only use the Dutch oven, so some of my recipes there are a bit convoluted -- I have pasta recipes where I call for cooking the pasta, then draining, then finishing the sauce. Of course it's faster if you cook the pasta at the same time you're making the sauce, and I made sure to note that, just so readers were aware of possible shortcuts. But it was kind of fun to see just what I could do with only a Dutch oven.
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.
-
1
-
-
I've missed the lure of 1 pot cooking. I could see it if I was camping, I guess.
-
2
-
-
The local hippie natural food store has a knife truck come a few times a year. I'm told that they are OK.
-
2
-
-
Did the manufacturer have any thoughts?
-
3 hours ago, ElsieD said:
I asked GE and they said:
"The temperature range will be between 150-300 while the Keep Warm temperature can be adjusted between 140 to 170 degrees Fahrenheit." So I guess cold smoking salmon is out.
that's a pretty high "keep warm"
-
1
-
-
WF is better online, where they have nice photos to look at
-
1
-
-
18 hours ago, Tropicalsenior said:
That is true for both Nicaragua and Costa Rica. Years ago we went to an all inclusive Hotel on an island in Lake Nicaragua for fishing. For breakfast we had beans and rice and an egg, for lunch we had beans and rice, a slice of tomato and a piece of fried lunch meat and for dinner we had beans and rice, a salad and a piece of fried meat. This was repeated for 3 days. The only variation was the piece of fried meat for dinner. One night was chicken, one night was pork and the third night was unidentifiable. To this day I think it was a Tapir.
better than capybarra
-
1
-
2
-
-
a few minutes in the steam oven and they peel really nicely
-
1
-
-
These things are super-processed. I thought that that was bad.
-
2
-
-
Braised short rib, peppadew peppers and grits.
-
15
-
4
-
-
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.
-
1
-
-
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.
-
4
-
1
-
-
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?
-
1
-
1
-
-
14 minutes ago, rotuts said:
an indoor Yoder !
Ill have to lookout the inside measurements
will art hold two decent sized chickens ,
each on its own rack ? , one over the other ?
You need this, @rotuts
-
3
-
-
August
Galliano ( more a kid friendly place)
-
1
-
-
39 minutes ago, rotuts said:
when you have that kind of money
you can start all sorts of projects
that in themselves are, on their own ridiculously expensive
but you just don't notice the cost , nor do you even care .
happens to me all the time
-
1
-
6
-
My adventures with pastries (and sometimes savoury stuff)
in Pastry & Baking
Posted
Before @rotuts says it...keep a detailed notebook.
Less critical is the cover color...red is best.