gfweb

Meat being too rich is not a complaint I understand. Maybe trim more fat?

I usually use a long forceps for beating the eggs and cooking the omelet. It actually homogenizes eggs faster than a whisk or a fork. I've seen chopsticks used similarly.

This isn't a teflon pan though. Carbon steel is fork-resistant.

I finally found Jones sausage at a new Wegman's. You are right , far tastier than Jimmy Dean et al. Less fatty, a bit more salty perhaps.

I recall a Top Chef where W.Puck challenged the cheftestants to make an omelet. They were largely dumbfounded (which I found amazing). He'd have accepted a country omelet, a French omelet...any damned omelet. He finally demonstrated an omelet that involved hitting the pan with one's wrist and flipping it out on a plate. Magic.

Reminds me of a past trip to Israel around this time of year. I was amazed to find Christmas decorations in a Tel Aviv (or was it Jaffa?) mall , as much as Hahnuka stuff almost

el exihente

a short fermentation?

@KennethT I'm expecting great things.

maybe add mexican chorizo?

In considering Oliver's reviews we can't completely forget the British tradition of hyperbolic...too-clever criticism. I often smile reading reviews from GB, but was that appetizer really a dog's breakfast? Nah.

I don't want TV cooks to comment or even attune themselves to whatever is going on in the world. I don't watch food shows to wallow in current miseries, but to escape them.

Complaining about a cookbook. Sheesh Anything to generate clicks.

Yup. I've never seen the point of one pan meals. So you wash another pan...big deal. Food editors do love the concept though.

https://www.amazon.com/Cuisinart-DLC-2ABC-Processor-Brushed-Chrome/dp/B0000645YM/ref=sr_1_2?crid=2MK0IQE44RAWM&keywords=cuisinart+mini+prep+food+processor&qid=1671568587&sprefix=miniprep%2Caps%2C376&sr=8-2

I use the Miniprep, a 2-3 cup chopper. Just the right size. You see it a lot on Beat Bobby Flay and Jacques Pepin's videos

We have a well that tested positive for coliforms. For years we used that water to wash our veg. Who knew the veg was safer than the water? LOL. There's a UV sterilizer now.

That was from 1950. I believe that commercial hogs eat cooked food nowadays and that Trich. is only in game. I freeze all gifts from hunters just to be sure

Bread is one method. If you have an IR thermometer you could just put an canele pan in the oven and bake as you normally do, taking temps periodically of various locations on the pan. Should the pan be empty or with batter? I'd start with empty and if differences aren't obvious then do one with batter Is the pan pre-heated prior to adding the batter?

Wondering if the difference can be accounted-for by uneven preheating/heating of the pan

Spray cheese has its place....atop a ripple potato chip with a dot of sriracha

Seeing the Big Easy makes me feel young again. 😉

Cavatappi kicks macaroni's butt

I'd say 135 x 1 day or so. Guessing, as I've never done it

For medium, I'd SV a long time to soften...2 days maybe