gfweb

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

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.