gfweb

Small Father's Day thing. Fajitas with flat iron steak, roasted peppers, onions and cheese.

@Shelby what temp was the SV turkey done at? I usually do 145F

Great stuff. I've wondered where you went. I'm really looking forward to updates from Hawaii. Of course I'd love to hear which famous chefs are shits. Just initials perhaps?

I don't see a taste difference either. Smoke smells different, but not the taste. Perhaps its all marketing jive.

@Shelby Who cleaned all those fish?

Steakum has nothing to do with a real cheesesteak. Most places use lower grade sirloin or rib eye. Steakum is wretched fatty mystery meat that i wouldn't feed Henry. To their credit, however, steakum broadcast ads in Philly at the height of covid hysteria that addressed the rampant covid nonsense of the time. Product still sucks though.

Steak-ums are pressed fat. Garbage

@liamsaunt Thanks for the recipe. Have you tried steaming it in the CSO?

What is that green flecked thing. A sliced terrine?

Yup. Either that or they just don't get it. ATK is quirky

Original Gangster if translation is needed.

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.