gfweb

The Dinner thread is a good one. So is the Kitchen Consumer forum. Welcome!

Completely agree I really can't understand why any business would sell BH, much less advertise selling it. Worth mentioning that Dietz and Watson, a big Philly cold cuts manufacturer with a national presence, has always offered tours to anyone who asked. Well-known here that they are squeaky clean. The Inquirer wrote them up a while ago as exemplary. https://www.dietzandwatson.com/factory-tour

yup

USDA has strict definitions for butter.

Meatloaf/meatball mixes are in every supermarket here. All have beef/pork, some have veal too. I often substitute pork sausage for ground pork,just because I have it available.

Smoked trout orzo salad

@TdeV I am decidedly pro.

I have an old round top neuro-fuzzy Zoj. Not exactly speedy, its true, but it makes good rice. The big question for me is whether flat-top plays songs when it starts and stops.

@C. sapidus I just figured it was a long trip.

Fried chicken, potato salad, garden tomato salad with balsamic glaze.

Me too. When I think ahead enough. Usually its only a few hours.

I use ice cube -by-cube for brown spirits. So a few small nuggets is too much surface area and therefore dilution. But, by careful experimentation, one can find a small nugget ratio that is workable, I guess. EUHOMY...I guess means true or good HOMY. I do have a bit of trouble thinking my way through TUATNUT.

You're not sick you're just in love

Host's note: this post and several following posts refer to the original title, "Titanium Cutting Boards". Plenty of ads online. Designed to eliminate plastic etc etc. They have to kill a knife's edge. Wood still looks good to me.

Lots of rain for us too. Tomatoes are slow getting red, but doing OK. Early Girl >> Celebrity in flavor. Henry-the-turd only got one good one.

It sure looks small. Would your bread pans fit? Can it roast a 5lb chicken?

Crackers were the problem or the "in bed"?

One of the problems with CFS is tough meat and another is meat juices liberated by frying that destroy the breading/crust. Using precooked ground beef solves both, but leaves a texture problem. I've mostly dealt with it by slicing beef thin/pounding and precooking before breading and frying. What do CFS pros do?

One of the joys of eG is watching how to use a new thing get figured out. (more photos would improve my experience 😀)

Is that bagel toasted?

I likewise feel your pain. There are a couple of them on eBay as @rotuts noted. Maybe buy an ebay one and then try to fix the one you have? 🙁

I just beat Henry to the first ripe Early Girl tomatoes. More to follow

I've done it with a tube smoker, very nice

Its pretty bad looking, isn't it?

@TdeV Yes, in a bag in water