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Seared tuna (Wild Fork), charred asparagus and Korean glazed potatoes

Just one more sign we are nearing the apocalypse

When I do duck breast I SV first ...cool a little...then scored fat side down in a carbon steel pan (Darto). It takes a lot of tong-holding and some time to get bubbly and crispy, but it is reproducible.

$5.00 on ebay. Just got it

Fried chicken

I love the AC original Master Chef pans. You can find them on eBay. New AC pans have those handles that I hate. I have several Calphalon pans that are fine to me and a whole lot cheaper When you look in even a high-class restaurant kitchen, most have carbon steel pans and plain old aluminum ones.

Different. But convection happens in a heated chamber. The cooking is still thermal cooking it isn't because convection occurs.

Pork piccata

What a load of crap. Convection is not the process of heating food through a medium We’ve been air frying up a storm in the test kitchen lately to bring you our new Air Frying Hub. This cooking method is a great way to satisfy your cravings for crispy, crunchy foods, while avoiding the calorie bomb that comes with deep frying. Air frying has become the standard industry term for super convection. Some people object to the term because they point out that convection isn’t the same as frying. Here’s the funny thing: all frying is convection. Convection is the process of heating food through a medium. In sous vide, the medium is water. In an oven, the medium is air. In deep frying, the medium is oil. The key difference between oil frying and air frying is that in oil frying, as the water evaporates from your delicious breaded chicken, it is replaced by the limitless supply of cooking oil surrounding it. In air frying, the water in the food evaporates but can only be replaced by any thin coat of oil you might have dressed it with before placing it in the fryer basket. The result from the latter is crispy food that is much less caloric than that achieved through oil frying.

Yes. But CH had terrible moderation. Terrible. And it got worse after the buyout. The buyer bought a community and then evicted it.

I rummaged through a bin of points and flats and found one that wasn't floppy from papain and general crapitude. One out of about 20. And at a good price. Usually I'll corn a brisket, but this was too cheap to pass up. We shall see on 3/17.

Love the old GRamercy number. Reminds me of ads I used to hear on WOR waiting for Jean Shepherd to come on.

I got spanked for asking if a staff reviewer had actually been to the restaurants or was writing from press releases 😉 . It was shitty writing too. Piece ended with "restaurants are here to stay in Philadelphia! " Yeah since like 1700.

@Shelby, somewhere on eG has a fix for the unclogging of steam flow

It is a smart oven.

It is a very slippery slope. Fools rush in where angels fear to tread.

@rotuts Does your tube smoker actually heat up the Weber? Mine doesn't.

Agreed. And twee is a fine word. John MacPhee seemed to get one use (just one) of it in every book I'd add "ooey-gooey" to the list. I think food network and Marc Summers are behind it.

Can pineapple be far away?

From the way they treated members they should have died long ago. The comments on the link above pretty much say it all Its a shame that the archives will be gone. Maybe eG could do something?

If the French wouldn't insist on Frenchifying every word, it would be simple to differentiate between an evil maniac and a pile of starch with gravy.

Based on about 63 years of reading I think your copy is messed-up. Is the text out of sequence or just the page numbers?

Collards simmered in white wine, chicken broth, with bacon, onion and red pepper flakes for about 3 hours.

Cod with romesco, greens, potatoes

LOL Amazon needs you. I'm tired of reviews that say everything is AMAZING!!!!