gfweb

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.

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!!!!

Planted tomato seeds today 🙂

Just got a Wild Fork order. They changed from the big insulated box to a bag with insulating plastic wrap and dry ice. Today it was OK, but its 42 F outside and the remaining dry ice was just a sliver. This won't work in May. I've emailed them.

Red and green cabbage, some carrot strips, mayo and cider vinegar and a spot of dijon

you need one, from what I read

Kitchen and cellar.

I tried it on raw cauliflower and it was so wet that it made a soggy coating by giving off steam. Preroast dried it out and added flavor. I'm still not happy with the coating...a thinner batter would help the lightness. Maybe trisol to add crispness...

@rotutsi started with a SV Supreme and added anova 1.0. Both are going strong

@Tri2Cook I'm interested in the flavors you have in mind. Whatchadoing?

I have the old style fixed-blade Microplane v-slicer. A sturdy workhorse. I have a kevlar glove that I never use unless there are annoying distractions (not Henry) going on where I'm slicing.

Things labelled coffee cake may have crumble top or icing...often contain cinnamon...have sponge cake consistency esp if made by big commercial outfits with low aspirations eg Drake's or TastyKake...and tend to be more like cakey bread if from a higher class outfit (like a local bakery if any still exist)

@Kim Shook the cauliflower was improvised. Chunks of cauliflower were roasted at 375 for about 40 min till browned and a little dried out. Batter that was basically thick pancake batter with salt and pimenton was poured over mounds of the cauli in a sheet pan, slid into the oil with a big spatula and pan fried till brown and crispy. Took a minute or two. It was nice and I'd repeat it, but it needs some work. Maybe tempura batter or add parm...or trisol to raise the crispness