gfweb

Electronics and heat don't mix all that well. I lean towards old tech for ranges. Who needs to program a stove (unless its a highly cool steam oven)?

What day is Summer in Scotland this year?

Our Costco had a downturn during Covid. NY strip got pricey and tough. Even now it isn't what I'd call a fair price. But we have a new Wegman's. NY strip is 4 decent steaks for about $30. Tasty and marbled. About t he same price/lb as flatiron at Food Lion!.

Nutella is gross even before you look at the ingredients. Truffle oil. Wagyu beef...all I taste is fat.

In fact you could make "musubi" without the nori

For me these are a useful thing. Good enough for breakfast and ready in 13.5 minutes,

The sandwich shop or the underground?

They also have a pizza dough in a can. Its pretty horrible

I can get a goose for around $200. Crazy

Those recipes read like half of the posts on facebook.

Probable menu SV turkey breast (do it once and you'll never roast again) and roasted dark meat Au gratin potatoes Greens Smoked yam puree (daughter would squawk if missing) Cornbread madelaines Cranberry stuff Bready sage-y stuffing thing

Stewed greens (with the right recipe) is a good counterpoint to all the rich stuff. I serve that (usually chard or kale) or sprouts

Completely agree. I blame the food mags who are always looking for some crap to promote

I can believe that. Esp for stuff that appears on Twitter from the cooking magazines. Usage errors and general lack of thought stand out.

Pickerel are much more similar to pike than walleye. Walleye can be confused with sauger. The fish in Senor Kayaker's mount is a walleye ETA Image deleted because it has no attribution and its not worth the effort

So tell some stories? I understand (from what I've read) that she ...uh... got around a bit.

Pork schnitzel, SV cabbage, potatoes.

I have two of t hese. Sturdy and quick. NSF certified. $15 US https://www.amazon.com/gp/product/B0021AEAG2/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I cold smoke and then SV. Is your way better @paulraphael?

Sous vide juices have a lot of albumin that coagulates when reduced in a pan. Might look pretty yucky if you don't reduce to dry and then deglaze

That train was great. As close to an amusement park as I ever got as a kid. Can you imagine the insurance risk it would be today? The only thing left from that era is the gigantic pipe organ...biggest in the world perhaps. They still use it, staffed, I think, with volunteers. Re in-store dining..the Urban Outfitters group has put Vetri-related restaurants in some of its classier places.

Salmon with braised chard greens

New tutorial from anova'

A terrine perhaps?

Wow. I have nothing but happiness with my Blue Star. I'm so sorry it betrayed you.