gfweb

I like Baldwin too as @Okanagancook says. Tenderness is also a factor. I'd go for at least hours and be very careful not to overcook it when searing.

Great stuff! @KennethT. I hope that the lightheadedness wasn't foreshadowing

NY strip, roast squash and arugula, cauliflower gratin.

IIRC Kickapoo Joy Juice was in the US in the 60s or 70s...tied in to the Lil Abner comic strip.

Or just don't whip them?

That looks like Starkist dreck...or catfood

I'm fairly generous with garlic and salt in au gratin potatoes. Cream is the only liquid I add. I wouldn't call them bland at all

I can't help but mis-read " NFG "

Didn't Noma already have a "lab"? But whatever. Reading the accounts of RR saying how unsustainable this sort of cooking is, how can he go on for two years after making the decision? But whatever

Yup. We'll see if they ever return to the old baseline (they won't)

Yes, that. But also the soothing sound about 30 sec later when the generator kicks -in.

I remember KSS as being a Miracle Whip clone. Not flavored.

Agree. The internet's unquenchable thirst for clickable material generates a lot of crap. Re star cooks...I don't think Martha or Symon actually write their stuff. They have staff. Jet Tila seems a little more involved personally but how many times do you need to know how to make scrambled eggs?

@Norm Matthewsif you have a Food Lion you have ham hocks

I tried it out in a metal popover pan....not much rise. I tried it out in a silicon cupcake pan sitting on a sheet pan...not much rise. I tried it out on a silicon cupcake pan with no sheet pan...not much rise I tried it out in a metal muffin pan...Success! Nice rise and browning and they lasted 45 minutes without turdification. Same amount of butter in the pans...heated to 340 or more (I measured it ) prior to batter going in yet only one was any good. I hate baking. Thanks @Tropicalsenior!

Took longer than I had thought https://www.winsightgrocerybusiness.com/retail-foodservice/blue-apron-receives-nyse-delisting-warning?LID=35857737

@Dejah Would you give your recipe for yorkshire pudding please. Mine often collapse into little turd-like mounds.

I don't think so. Having said that, I realize that 5 hours seems long when not trying to break down collagen but the shorter SV weren't as nice re red cabbage. Thinking about endive's bitterness, I wonder about adding sweetness or citrus to the bag. Worth some experimentation next time I have an few endives

I think a bit of vinegar with the SV cabbage would cut the richness of the butter. Or you could maybe just make braised red cabbage by standard methods. I do it in apple juice with a touch of allspice and a dash of vinegar which has paired nicely with duck confit.

I bet there won't be second time buyers.

Thought it was Lebanon.

Hell no

I like spam fried . Taylor pork roll too.

Cincinnati chili is an aberration/abomination. Cinnamon, raw onion, spaghetti, grated cheese. Barf-worthy

Mexican chorizo in a breakfast joint in San Antonio in the 1970s. Brand new taste