gfweb

they are regular can lights. Everywhere that needs light gets it. Some fixtures can aim the light at an angle. There are newer more compact LED units that are available now, but I'm very happy with what we have had for about 5 years.

we have recessed lighting in the kitchen. its great... dimmable LEDs

https://www.inquirer.com/news/childrens-hospital-philadelphia-mushroom-poisonings--20221018.html Cavaet pabulator

Perhaps @andiesenji has already been sent one to review. I look at it and think its small for cooking for a family and unsuitable for tailgating because of the power need. But I bet it could be used without pellets and therefore OK for urban apt use....or dorm room.

Cooking flavored by pellet smoke. There's both a level of precision and bogus-ity in that.

https://www.winsightgrocerybusiness.com/fresh-food/dollar-general-replaces-illinois-store-produce-focused-dg-market?LID=35857737 Looks like Dollar General is getting more like a traditional market with veg and meat etc. Good thing for all concerned

He and his wife are the directors of the Institute for the Study of Culturogenic Disease located in Hawaii. He is internationally recognized for his revolutionary research linking breast cancer with the wearing of tight bras, which he describes in his book There will no doubt be a call from Stockholm soon.

Me too. I'm still trying to decide on it. With the right seasoning it can stand up to a nice piece of meat as a side dish.

I use lots of frozen fish from Wild Fork; salmon, cod, halibut. It is very good, if frozen properly and thawed properly. But I don't deep fry it. Most of the stuff in supermarkets is frozen junk, badly prepared mush. I suspect that frozen cod, for example, would hold a batter well if thawed and then dried out a little for an hour in the fridge. I can't imagine that all the chip shops in England use fresh , never frozen, fish.

this perhaps @rotuts? https://www.amazon.com/dp/B01IRDE62E/ref=redir_mobile_desktop?_encoding=UTF8&aaxitk=3d9dbf70f664fbccae515eacf88ac06c&content-id=amzn1.sym.cf8fc959-74aa-4850-a250-1b1a4e868e60%3Aamzn1.sym.cf8fc959-74aa-4850-a250-1b1a4e868e60&hsa_cr_id=6078829930201&pd_rd_plhdr=t&pd_rd_r=537ca3a8-20e1-4fad-8e5b-f4b051241ac8&pd_rd_w=FuCe2&pd_rd_wg=Qjx1l&qid=1665428065&ref_=sbx_be_s_sparkle_mcd_asin_0_title&sr=1-1-9e67e56a-6f64-441f-a281-df67fc737124

Sounds like a BBQ tool perhaps. They slap their meat around. I'm reminded of Thomas Keller's injunction against tongs for meat, which he felt bruised the protein. Seems silly and arbitrary to me.

Looks like the real thing. We have one in Phila, P&S, that does a good job. But isn't isn't a supermarket thing and is 40 miles away

Are any store bought ravioli/tortellini any good? The ones I've had were all filler and bad pasta.

Even more clarification is required.

Pretty lobster. I'm confused though, are you not comparing your cost vs Fulton in that post? And you seem divided on oily butter baths in a following post. As much as I like butter, an oily bath doesn't sound great.

Or sauteed in brown butter

I'm with you on the Whiz. That's a shitload of romaine though

we shall see

With a non-chamber vac, liquid is a real issue. I've used a paper towel barrier successfully. But why use a cheap paper towel when there is a gadget?\ My order will be here in a week or so 😉

I believe that Wimpy started as a character on Popeye who "would gladly pay you Tuesday for a hamburger today" I'm old.

I've accomplished the same thing with a folded strip of paper towel. But this looks better.

I looked for the number ...couldn't find it. 12 is more reasonable

This is the right color. Its said to absorb liquid from the fish. But at $15 each its hard to imagine they'd give them away (or have that many for that matter). https://www.cabelas.com/shop/en/cabelas-liquid-blocker

This whole thing gets sadder at every turn.

Never have seen it. Looks good though