gfweb

I soak the no boil noodles for 10 minutes before assembly.

Marcella Hazan's lasagna with basil bechamel and boglonese. I used Barilla no boil pasta which is thinner than the big ripple edge dry sheets. I think the lasagna holds together better.

@&roid I don't recall the core status at the restaurant. I usually cut most of it off and leave a bit to hold things together. The one in the earlier picture was an old cabbage with a pretty gnarly butt that needed aggressive trimming.

Turbo Pot technology can support a healthy and sustainable modern lifestyle Me too. And try cleaning that base.

per NYT "The pickling brine dyes the egg whites deep pink" but not in their photo that i can see...

Sous vide cod with tomato-fennel-onion confit and risotto

Sounds like lovely egg salad. Curry is a nice idea

RE deviled egg construction: I've found that the tongue-coating effects of yolk/mayo emulsion hide the taste of smoked and spicy additions. For example, smoked salmon or trout disappears into the flavor of eggs and mayo in the assembled egg. Candied bacon seems to survive when a biggish piece. I've sometimes resorted to making a lox filling and sprinkling yolk crumbles on the product.

Pork piccata

I never have gotten the whole raisin bread thing

yup. all in one bag

It seems horrible. As does this Argento person. I'm staying far from it.

Same result. two tbsp butter for 1/4 to 1/5th small red cabbage. I haven't worked out the seasoning yet. Just salt and sugar isn't bad. Zatar was nice. Searing the face after SV is good. I'm not certain the original oven roast after SV is any better.

I bought what Food Lion called Denver steak. $7/lb. Cooked it sv 134 x 4 hours. It was TOUGH. Flavor was ok. Henry finished mine.

185F x 4 hours was just right

Just tried a 4 hour 175F SV. The cabbage was a little firmer...not quite what I wanted. The potato I also put in the bag did make for a nice pommes fondant though.

I was thinking this. No insult, I like spam

Shrimp in white wine/cream/tomato sauce

A haiku (more or less) to faux meat The most processed food. And expensive. And not that good.

I did it in butter because the waiter said they did it in butter. It did come out nice. I bet the Brits got a better price than we do today. I'm amazed at what it costs now.

https://www.bonappetit.com/recipe/apple-walnut-upside-down-cake I think it might sub well

I'm thinking that this would be a good canvas for all sort of flavors/spices. Maybe add a crunchy element for texture.

SV 10 hours 175F in butter After 30 min at 350F Nice result. Firm but tender. I dusted it with Zaatar and sugar. Time ti fiddle with the seasonings

Pulled pork, cole slaw, deviled eggs with peppadew pepper, panzanella, apple walnut cake.

I am going to ask Bardea. I'm hopeful. I've done the expert witness thing a few times. While I can't say Federal court was a good time, it was not unpleasant and the HdP is one of a kind. I think patent lawyers keep the place afloat.