gfweb

If i called out for chicken around here it would arrive feathered and squawking.

We have hickory floors for about 6 years in the kitchen. Looks great ...no negatives about it. We would however not get random width planks. The wider ones have cupped a little. No biggie, but avoidable. No water marks at all, they are well-sealed. No chair marks either a few chairs have rubber feet a few don't. The animals don't love it, Henry and t he cats spin their wheels on fast starts.

Despite being revered by high school science teachers, SA is science journalism, not science. It has no trouble taking positions on issues and perhaps even an agenda. I don't know, though, I never look at it.

Sirloin with basil/peppadew/parm sauce.

Any idea if the various models have important differences? Seems like it's just a box for hot charcoal. Ever used one under a good strong hood?

Lots of fried stuff lately. I've been experimenting with flour vs starch and buttermilk. Conclusions so far....starch stays crisp longer, starch /flour 1:1 is a good compromise for browning and crispness, buttermilk may add browning more than anything else but the milk proteins can burn a little too.

I did tell. No pix though.

Russets indeed! Benton's and Broadbent are top notch. Usually I use Smithfield or Hatfield which I think are the best of the supermarket brands

Regarding stuffed potatoes, there are two methods I've tried, using mashed potatoes and using small chopped potatoes. The mashed type requires much more added fat to not just be mashed potatoes and i find the flavor of additions eg bacon or lobster tends to get lost in the potato mixture. The chopped potatoes are done roughly with a spoon after baking and are mildly chunky. They need less cheese/mayo/sour cream to have the right consistency and any addition's flavor isn't hidden. I wouldn't say one is superior, they are just different

I think BBF is one of the few remaining watchable cooking shows. And I learn things. When you get past all the noise, his challengers are first rate cooks themselves, not a bunch of youngsters like on Chopped.

What brand do you have and are you happy with it?

I'm pondering an induction cooktop for a second kitchen we have. I like the idea mainly because kids will have some access to it and I like the safety factor. Any new thoughts on which one is best?

Fried chicken sandwich

I'm about to enter a liverwurst phase. Or perhaps braunschweiger....

No, @liamsaunt wouldn't do fried liver

Bottom loading water cooler. We have a similar one. No need to wreck one's back loading it.

You must have more stories to tell....

my bad

Get more weiners.

Isn't tonkatsu fried?

@eugenep I'm having trouble searching for this. What would you call it?

I was hoping for West Side Story or The Producers at least

Any show tunes?

farmer maybe makes 5c each

The tune alone is worth the price. Cheerful rice.