gfweb

Yes. Bardea Steak in Wilmington, DE. Great place. Nothing like a typical steakhouse eg they do "flights" of steaks from different breeds. Great food. Wilmington, by the way, has a few really good restaurants now. Le Cavalier (the redone Green Room in the Hotel duPont) is a modern bistro...Bardea Steak and its older brother Bardea...La Fia...House of William and Merry ( a little outside of town). I could see a weekend eating trip for NY and DC people. The braising was actually SV in butter followed by a roasting. I've roasted wedges of red cabbage before...got them nice and caramelized and tender...this was much better

I mainly use it for wings and it doesn't seem to get all that dirty. You could put a tray 1" under the fry tray to catch drips.

I just had a great wedge of red cabbage that was said to be SV in butter and then roasted and spiced with harissa and apricot syrup. Meaty and tender. I guess I'd SV at 175 x 8 hours and then roast at 350 for 30 min. Any intuition from anybody?

I don't know. I've no anova experience.

I haven't done head to head comparisons (see @mgaretz) but I like the large volume of the Breville oven-type air fryer. I can make a shitload of wings in it.

The Breville Smart Oven Air Fryer (BSOA) has a window and a light and this is indeed very useful. The BSOA is anything but cheap, but it can do so many other things. It is the most used appliance in our kitchen after t he coffee maker. I just wish it was a steam oven. Having said all this, I still oil fry much more than air fry.

Oh, please. Silly Guardian, menus and tablecloths aren't going to save or kill the planet. When private jets go away we can talk about the minutiae. Yet another millennial's lecture designed to attract clicks.

you just can't get a brush there the tank should have a removable lid, I think

put in a bit of chlorox in a cup of watter and shake it around. Maybe put a towel over the tank to shade it that is what I do

Wild Fork always delivers it frozen solid

https://www.winsightgrocerybusiness.com/retailers/online-grocer-misfits-market-acquire-imperfect-foods?LID=35857737 Will it be twice as good or twice as bad?

I guess this will be a success on some level if it survives long enough to be bought-out. I still don't think it makes business sense.

Doing the numbers in my head I can't see how this can succeed.

Intriguing. I despise food aged in styrofoam and eaten with plastic forks. They say that they cook/finish it on site. Might indeed be something. Do you have a steam oven? They are way better than microwaves for reheating.

Maybe a cheesesteak "with"

The price was certainly right, 8.49 /lb

I think they went further in. The two steaks were not very similar

Amazing coincidence! For the first time in 5 years of shopping today there was chuck eye! Sous vide 130F x 90 min and broiler sear. It could've used another hour in the bath. One steak was a little tough. Great meaty flavor though. (I did SV with a tbsp of soy and fish sauce ala @rotuts)

There's a facebook group that I think has digitized FC. https://www.facebook.com/groups/finecookingcommunity ETA as @blue_dolphin said.

Mind your manners, junior. I was questioning the medicinal benefits you claim for weeds. And don't cite Dr Mercola.

High medicinal benefits?

Shred raw russets or yukon, rinse, squeeze dry in a towel...fry

I'm on the board of a local nonpofit retirement community. Big big place. For years we've had a chef from the restaurant world running the food service. It was very good, perhaps limited only by the palates of the residents. This isn't exceptional around here, in fact its almost the norm. Hospitals are different.

Our paw paws have yet to bear. Trees are about 5 ft tall. I should live so long.

Every package comes with a pet rock and a chia pet.