gfweb

My dad was an engineer. He was always scratching his head at pointless features. "One more thing to go wrong" he'd say. But at least once he was talking about power windows in cars.

Cheese graters and mandolines could have all the warnings in the world, but do indeed seem to require an injury to make one careful. If these instruments were available to Solomon he'd have included this in Proverbs.

Engineers need to be suppressed sometimes. Marketers too. Simple is good.

Hold the veg down on a cutting board and peel with the right hand. No blood that way

Henry loves to hit the back of my knee as I go down stairs. He's a turd

And what food is more "processed" (whatever that actually means) than faux meats?

Having a few people over for dinner today. Until both households came down with covid. Anybody want some pulled pork, slaw, beans, tomato salad and a plum-cornbread dessert?

Completely agree. Its the distributors and retailers that jack up the prices. Because they can. At this point I have no reason to go to Costco except parmigiano reggiano. I'm to the point of going to overpriced butchers because at least there I can at least look the thief in the eye.

I know how you feel. I swore off NY strip halfway into Covid because of the price gouging. It hasn't gotten better even now. Costo had fairly priced beef at one time. Not any more.

Consider flat iron steak

RE QR code menus. I reject them. They aren't an advance. And they avoid a minimal covid risk at most (esp compared to eating maskless)

Eating Ultraprocessed foods, defined as industrial ready to heat products (more or less) show increases in some cancers. Beware, correlation is not causation. I still find it hard to understand why processing itself is risky. Plant-based fake meat is as ultraprocessed as one can get, yet it is supposed to be a good thing. Is a diet of t his sort the cause or merely the marker for other cancer risks? https://www.bmj.com/content/378/bmj-2021-068921

I find a lot of breads need salt. Likewise sweets. Sauces need to taste a little too salty on a spoon so that they will be just right on a plate. I salt meat before cooking and at serving.

No, foraging wasn't involved in this case. But somebody who thought they knew what they were doing put that stuff in the spices. And that's what scares me about foraging. People who don't know what they don't know.

This is what scares me about foraging. You are at the mercy of some guy who claims to know what he is doing. This year we had an invasion of hemlock in the mid Atlantic. Toxic as hell. Was used to kill Socrates. New York state asks people to have the state take care of disposal. Its that bad. Looks like a nice salad green. My field had about 20 plants.

I love refinishing. Nail holes add character. Careful who you get to do it. There are butchers and artists out there. If you can, find a hidden area to see what stain looks best.

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