gfweb

Paper plates?

When I was a kid John Wanamaker's had one of the classier spots to eat in Philadelphia. Wedding venue now. Old menu

That doesn't look like a dinner menu to me. Lunch maybe.

That would be trouble with a capital T

I'd cook fully and then reheat. I know this works well.

They taste better in F than C

Lots of variations in recipes said to make for crispy FC -Double fry (to drive off moisture?) -Potato starch/flour coating -vodka in batter -Egg whites but no yolks in batter -Fry to >170F meat temp (so more water is eliminated by overcooking?) - Add baking soda And how do they get that rock hard coating on Applebee's nuggets? Your thoughts?

I've season ed with zaatar and a little sugar or sriracha honey or allspice. Harissa/apricot syrup at the restaurant is the best so far. Thinking about a crunchy element....

I have never pricked baked potatoes. No recorded explosions. I do massage them with peanut oil. I think its more for me than them.

You must. For scientific purposes.

If his taxonomy is correct then I've mis-labelled French eggs. I make soft scrambled

try it just a tbsp and stir till curds are to your liking

so stir less

Fried chicken with peppadew garnish

Consider the French method...add some cream and stir continuously whilst cooking

From that article... Kyoko Hibino was one of the residents exposed to toxic air pollution as a result of the Aliso Canyon gas leak. After the leak, she started having a persistent cough and nosebleeds and eventually was diagnosed with breast cancer, which has also been linked to benzene exposure. Her cats also started having nosebleeds and one recently passed away from leukemia. “I’d say let’s take this study really seriously and understand how bad (benzene exposure) is,” she said. This part is all the "journalist's" doing. A contrived anecdote passed off as proof. Ridiculous non-logic...cough and nosebleeds progressing to breast cancer. Conscious or not, the writer is a believer and wants gas stoves to be banned and has a fundamental bias.

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.