gfweb

this perhaps @rotuts? https://www.amazon.com/dp/B01IRDE62E/ref=redir_mobile_desktop?_encoding=UTF8&aaxitk=3d9dbf70f664fbccae515eacf88ac06c&content-id=amzn1.sym.cf8fc959-74aa-4850-a250-1b1a4e868e60%3Aamzn1.sym.cf8fc959-74aa-4850-a250-1b1a4e868e60&hsa_cr_id=6078829930201&pd_rd_plhdr=t&pd_rd_r=537ca3a8-20e1-4fad-8e5b-f4b051241ac8&pd_rd_w=FuCe2&pd_rd_wg=Qjx1l&qid=1665428065&ref_=sbx_be_s_sparkle_mcd_asin_0_title&sr=1-1-9e67e56a-6f64-441f-a281-df67fc737124

Sounds like a BBQ tool perhaps. They slap their meat around. I'm reminded of Thomas Keller's injunction against tongs for meat, which he felt bruised the protein. Seems silly and arbitrary to me.

Looks like the real thing. We have one in Phila, P&S, that does a good job. But isn't isn't a supermarket thing and is 40 miles away

Are any store bought ravioli/tortellini any good? The ones I've had were all filler and bad pasta.

Even more clarification is required.

Pretty lobster. I'm confused though, are you not comparing your cost vs Fulton in that post? And you seem divided on oily butter baths in a following post. As much as I like butter, an oily bath doesn't sound great.

Or sauteed in brown butter

I'm with you on the Whiz. That's a shitload of romaine though

we shall see

With a non-chamber vac, liquid is a real issue. I've used a paper towel barrier successfully. But why use a cheap paper towel when there is a gadget?\ My order will be here in a week or so 😉

I believe that Wimpy started as a character on Popeye who "would gladly pay you Tuesday for a hamburger today" I'm old.

I've accomplished the same thing with a folded strip of paper towel. But this looks better.

I looked for the number ...couldn't find it. 12 is more reasonable

This is the right color. Its said to absorb liquid from the fish. But at $15 each its hard to imagine they'd give them away (or have that many for that matter). https://www.cabelas.com/shop/en/cabelas-liquid-blocker

This whole thing gets sadder at every turn.

Never have seen it. Looks good though

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