gfweb

Welcome, you'll have fun here. You probably are the youngest, but a lot of us are immature so you'll fit right in. I'd suggest prowling around in the archives esp the sous vide and modernist threads. It will condense about 20 years of cooking evolution and is a lot to learn.

Fabulous link. Most of my canele have been eaten in Bordeaux. Never have a seen a cul blanc displayed. I suspect that they eat their failures.

I'll be away Friday so today is St. Pat's. SV corned beef (155 x 24h) Cabbage braised in SV juices Hashed browns

And one more... Cuisinart Classic Waffle Maker (eG-friendly Amazon.com link)

Got a current menu?

I think t hat the silliness (and it is) is driven by sponsors eg Whole Foods

Its back. First episode was entertaining enough I guess. Its set in London. I wonder if they'll have Gordon Ramsay call somebody a F***ing idiot. Or maybe have eGer Russ Parsons be a judge.

She seems nice

Just so. I'm willing to say that an ATK endorsement is the culinary world's shark jump.

I suspect TicToc videos are involved. I recall that early in the pandemic frigging teens were licking ice cream containers in supermarkets and posting it. Rather than getting AI involved, just have a bouncer that would apply an immediate penalty for this crap. Lick a sushi, get bruised.

Just defending a trademark of a sort. Nothing to see here. Re parmigiano reggiano. I've never had a pretender that approaches t he real thing.

Educated guess...anemia + "low vitamins" probably means low B12.

Cod with romesco, roasted broccoli, potatoes

@btbyrd what's your sauce for S&G? Mine is butter/sherry vinegar/pimenton.

This from today's WaPo. https://www.washingtonpost.com/food/2023/02/27/hospital-food-fine-dining-northwell/ The gist is that Lenox Hill Hosp is now serving restaurant-ish food in the hospital. Sounds great. I do wonder about the assertion that it is revenue neutral and that food costs aren't higher than before. Either they were way overcharged for the previous crap food or they have a new contract with Misfits 😉

Here's an All Clad MC2 on the left and an MC on the right. I've scrubbed the hell out of the MC2 and this is the best I can do. The MC hasn't ever needed more than a sponge. I have 4 other MCs that are cleaner, if anything.

I have a Vigor pot. Works great, heats quickly. Stays clean.

My MC pans are the same. But an MC2 has blackened. I think the original MC aluminum has some voodoo magic in it.

It means non kosher food

Looks like aluminum rather than an iron/SS bottom. Might be the problem. Maybe carbon off doesn't play nicely with aluminum?

@liamsaunt completely agree about sea glass. Nice collection you have.

Old Forge is a NE Pennsylvania style that should be suppressed.

Terrible. What's it cost?

Pork schnitzel, apple braised red cabbage, smashed fingerlings.

Things that can be pre-made and that will reheat well. Smart. Thanks, Jet Blue