gfweb

@SLB Wow.You have a lemon...you have had problem after problem. I'm so sorry. Ours has been flawless. Though,admittedly, I barely use the oven.

Looks like a serious burner

LOL Eggs are "from a guy they know"

Our supermarkets have lots of eggs. About $5/dozen.

A sort-of- solution that creates other problems. They never said why they were boiling the egg. If deviled eggs are the goal then they've not solved any problems.

@Maison Rustique I wouldn't worry about the BC dressing expiring. Sell-by dates are pretty bogus as far as safety etc

I don't think its cured in any way. Just shaved thin and dried. A pretty unremarkable thing. Army food.

@rotuts your GBP are my peas.

3 (three) shrimp?

I like 140 too. I cold smoke then SV the breast at 140F. Cooked but not overcooked.

@rotuts what temp will you cook the turkey?

Lincoln wearever was bought by Volrath IIRC. I have a single Lincoln pan and its great.

I have one and a spare 😉 They show up on Beat Bobby Flay and Pepin shows all the time. A bargain

I don't wear one. I'm not messy. Not implying that the apron-wearers among us are slobs, of course.

Spines? Spices!

Double makes sense to me

Horrible. HORRIBLE. Different that what was talking about though. I was talking about the cat dying due to eating the poisoned mouse corpses. Proper poison bait is only accessible to the vermin.

Whatever you use is imperfect. Traps need tending and mice learn how to get the bait without snapping it. Poisoned bait has the worry of killing the cat (though I've never actually heard of this happening...there is probably a dosage effect as well as the mouse metabolizing the poison). Plugging entry holes is the one universal measure.

Are you in control of the whole building? It'll be tough if you aren't. If its a commercial kitchen the health dept may dictate what to use. Don't screw around with "natural" stuff and risk getting shut down Start by plugging every hole..every space around a pipe where t hey can enter. Might involve pulling out dishwashers etc. Traps aren't really practical because you have to keep emptying them. Poisoned bait is very effective.

Blue crabs, for me, are a once or twice food. We have a good crab place,... pine walls...beer...plenty of brown paper...hammers. But its too much work for a little bit of meat. And the fingers get covered in Old Bay which will remind you just how often you touch your eyes.

PHL-DFW-OGG Looks good, but weird watery omelet . Woodford was good. Pears under prosciutto were unripe Filet was OK. Omikase at Morimoto on Maui was pretty darn good

Size is an issue. For me, they shouldn't be too big if they are headed to be a buffalo wing.

The world is full of bad meatloaf. My wife constantly chides me when I order one and then say it sucks. But I love a great meatloaf. My andouille meatloaf with Major Gray's chutney, for example. Perhaps this deserves a thread/eG food challenge (if there isn't already one).

The eggs were depleted at our market. Bird flu + snow?

Me too. But there's no problem advertising dollars can't scrub away