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Fried chicken with spiced honey, greens, mashed potatoes

Only thing that matters with cooking is cross-section,I think

So I never use buttermilk and get browned FC without the B soda. I think buttermilk is just a sticking agent, thinner than eggs so you don't get a battered product

I've walked out of places (before seating)that reeked of burned garlic.

However you cut it do not frigging burn the garlic. Not even a little. Damnit

When I make M&C its cavatappi for me. Celentani looks like longer cavatappi

IIRC blackened redfish almost caused the decline of the species in the Gulf

At a higher temp, but still boiling, no? And with pressure release the super hot liquid ought to boil like crazy

There was a time when I could eat 25 wings, and two cheesesteaks was a standard lunch for me and I remained skinny.....

try a little ketchup with the wiz

Wiz is great in the right place.

@ShelbyTo be authentic, the wiz goes on the roll and the meat and onions on top. In Philly its hip to dis Pat's and Geno's. I think they are fine. There are better but not by much. Tony Luke's and Dalessandro's are a half step higher. Does Goldbelly offer roast pork with broccoli rabe and sharp provolone?

I respect the bourbon on cornflakes.

I guess I cook pretty neat. Eating is my problem.

I tend to use what ever Aunt Jemimah turned into...(Pearl River?) white grits. I'm still working on a bag of the old stuff.

Looks really great, (except maybe the chipped crockery.) @Chris Hennes How did you identify the restaurants in the first place? I could figure out Topolobambo, but what about the rest?

Perhaps with enough salt and pimenton...

cold?

I meant the US Mexican places in most of the country. A plate full of refried beans and rice and a slop of sauce on a chimifunga or something. I have a similar reaction to the Hawaiian plate lunch.

Looks great. I generally don't like the traditional US/mexican restaurant, but I found one near Dallas..Hugo's Invitados that was just great...along the lines of these two places.

I usually salt lightly just prior to bag and SV and then sear. Studies are called -for

I use it occasionally in dips and sauces. Have a light hand with it. Useful stuff

Back to styrofoam?

Its $20 on ebay

https://smile.amazon.com/Georges-Perrier-Bec-fin-Recipes-George/dp/0762401702/ref=sr_1_1?crid=3VFWMI81SUGZY&keywords=georges+perrier+le+bec+fin&qid=1644639348&sprefix=george+perrier+le+bec+fin%2Caps%2C1397&sr=8-1 Price has gone up...