gfweb

🙂 Onion powder, parm, pimenton and mayo this time.

Flat iron steak, broccoli salad with cornbread croutons, stuffed potatoes.

Trichinosis

@Duvel I have to admit, currywurst surprised me the first time I had it. Sounds horrible, tastes great.

Looks great Norm! And having ground beef and pork at the ready is no small feat.

Cod with romesco, charred broccoli, roasted root veg

Defensive? Don't know why. But carry-on.

A current meat packer's "hack" is to use nitrate -rich celery juice and then say "no added nitrates" on their corned beef or whatever.

Long article, interesting. Unless I missed it (I could have), I can't find an analysis of the 26% increase in bowel cancer linked to nitrosamines. -What is the amount of bacon consumption needed to trigger this risk? Certainly not two slices a month. -Is this independent of family history/genetic predisposition? Or are those with bad genes the ones who can't eat bacon?

Nitrates add to corned beef flavor and texture for sure. eG has a lot of curing pros...looking forward to comments

looks unstable

Ever try adding a little vinegar instead?

My mini prep runs at 75 dB... like "noisy traffic" says the app

Nope. Its this one. In black. https://smile.amazon.com/Cuisinart-DLC-2ABC-Processor-Brushed-Chrome/dp/B0000645YM/ref=sr_1_3?keywords=mini+prep&qid=1657416770&sr=8-3

mostly the aged

not remotely my experience

mine is quiet, and in any event its just used for a few moments the "mini prep"

I'd get some trees in the ground PDQ

I find Duke's too eggy. Not bad, just assertive.

Pretty damning if even half true (which I suspect it is about right). I'm not sure his vision was achievable on the scale he tried to execute it. You might pull off utopian cooking on a small scale.

Hideous Acme just started carrying it in DE. Food Lion has it too

I let it sit on a paper towel for a while and popping is minimal

@JoNorvelleWalker "I maintain that until the water was boiling the beans were experiencing little or no cooking, even if the pot were hot." How convenient.

I suspect its braised beef cheek atop risotto. I do something like that with duck confit tossed in reduced balsamic.

Restaurant fried polenta is golden brown and tastes like polenta, but better. My fried polenta is light tan and tastes like a corn chip. I've tried dusting with flour or sugar, deep frying, pan frying...all the same. Anybody know any tricks?