gfweb

I have had SP fries with a crispy coating of some sort. With enough salt and black pepper SP fries are OK to me...never great though.

How many potatoes per plant?

Exactly. I need to debulk a lot of deli sandwiches. Even with deli stuff balance is important. A reuben can have too much corned beef.

I can imagine that Ina saw the space between DC and NYC as places zoomed through on the PRR and best avoided.

roasted cabbage is a delight

How can the river snail population support this degree of harvesting? Are there really snails in the exported stuff?

I couldn't find my thermometer and a few other small items. When I finally found it...after buying a new thermometer...it was in the bottom of a utensil crock, hiding amongst the ladle handles. I was told..."Oh, I was just straightening up" as though that's an acceptable explanation for gross stupidity.

So far, Ooni and the Big Easy are the only two eG temptations I've resisted. I'm holding firm for now.

I my three years in NYC I never had one that didn't look better than it ate. But I never had those.

This is a math problem with a lot of variables. You could get a recording thermometer and tape it to a bottle and see whats going on.

That looks way better than the dreck that AA serves lately.

I have grown to love roasted greens, prepared either in a pan or oven. The border between delicious and charred is razor thin.

Looks pretty. I'd say tri tip needs sous vide as it tends to be tough and dry. I'll do it at 135 for a day or two.

Not too common in restaurants at least down here. I think its smarter to build -in the expense to prices... just like any other cost of doing business. I can't imagine that an increase of 3.9% would even be noticed by patrons. And cash can be PITA in its own right.

Arrancini in the morning

Probably a Scot.

@liamsaunt I respect good neon.

You might put a skewer through it to hold it together?

Completely agree. Heirlooms look great, but are often mealy with diluted flavor. Perhaps they could be grown better, using minimal water to concentrate flavor.

I favor tritip over brisket, though it is tough to find over on this side of the country.

Pretty crappie catch

Re ramps powder. I can't understand why a volatile taste compound wouldn't get lost in the drying process. Making an infused oil might preserve it better (cavaet botulism etc etc).

Who built and permitted those houses? Good grief

I'm happiest just sauteing them.

Pan roasted branzino and basil risotto