gfweb

Must have android app.

Beards Theory and Practice is great if you can find it. Sent from my Droid using Tapatalk

I like How to Cook Everything. Approachable and comprehensive.

Pounding gives even thickness and even cooking. I can never get a butterflied breast to cook evenly.

Hmmm... a deconstructed chix parm. I don't know. Seems to me that a fried crust is a vital part of the dish and though tasty, this wouldn't fit my idea of the thing. Of course there's a philosophical issue here. How far can one stray from a classic dish and still give it that name. I'd say that no significant variation is acceptable if the name is to be retained. eg Reubens are made with pastrami or corned beef and kraut and not turkey and slaw.

Useful link. http://chowhound.chow.com/topics/746550

I pound it thin, salt and pepper it, dredge in flour, egg wash, bread w panko + Parm +garlic powder salt and pepper. Fry in a half inch of oil. Then put mozzarella and a dab of sauce and broil till bubbly.

Panini press. Now where in the world am I gonna store it?

Great looking dinners! Here's what we had. Xmas lunch. Smoked pork tenderloin, blackened onions, cranzins, candied walnuts and spinach with a cranberry vinaigrette. Great smoke ring! I cold smoked the pork and then cooked sous vide. This way I got more smoke into the meat I think. Dinner table Potatoes au gratin Red wine/soy infused onions. A topping for the beef filet that I forgot to photo Dinner rolls that didn't rise adequately, but tasted fine. Kale No photo of the whipped smoked sweet potatoes.

A well made potato gratin is elegant and fabulous without cheese. Just potato, cream, salt and pepper, and perhaps a breath of garlic. The cream gets faintly cheesy in the baking and it all improves with an hour of rest before serving. My understanding of a gratin is that it originally was topped w bread crumbs but the current usage implies a baked veg dish with or without crumbs.

THATs the stuff I use. Albacore.

Isn't boiling the potato defeating the purpose? Or is the potato just yeast-chow?

I don't know what sort of bumblebee you bought but the stuff I buy for sandwich salad ain't like that. I get a can that is pretty much solid tuna. Admittedly it isn't like the good stuff from Europe but its not cat food either. I think its labelled something like "chunk" or "solid" tuna.

From what I read about Whole Foods that may be the least of their problems. http://gawker.com/5824287/read-a-disgruntled-whole-foods-employees-epic-resignation-letter

Ill miss Heather. I have nobody to despise now.

Ah. Makes sense. I've been doing lots of small batches. Testing the effect of changing this and that. No stress on the motor in these volumes.

I'm embarrassingly new to bread baking and can't find the answer to what must be a basic question...when does one use a food processor to make dough and when is a mixer with a dough hook the thing? Bittman, who I will admit is no authority, is a big processor guy. It seems easier. Why use a hook?

I'm trying to find Trisol, a wheat starch for frying. Only source is a UK company that won't ship to US (although they ship everywhere else, jerks). Any ideas?

Got a source for trisol? Seems that La Tienda nolonger sells it.

Its NYC. A drink at Bemelmans is about ten bucks for 1.5oz. Its for charity. Twenty bucks is nothing to give to charity and you are getting a drink too. Make it $30. You just have to present the proposition properly.

Charge a lot and pour fairly. So for charity in NYC, I'd say $15-20 and 2 oz.

Crunchy means the wine needs to be decanted.

How do you say "Bret Favre"? Unless you pronounce it "Fav-ruh" you are incorrect in France. But you say" this isn't France and he and everyone else says Farv" . And I say exactly.

Pizza, duh.

Seems a bit short. Why would it be different from beef tenderloin?