gfweb

That is a shame. I recall TC upbraiding a chef for taking the silverskin off of a pork tenderloin. Fat is flavor, he said. Yeah, but that isn't fat. I thought the chef showed more restraint than I would have

I do occasionally. I think its online only. The Bravo Top Chef site ought to have the link.

There are some good ones. Watch for when Tom is plastered by the end of a show.

some of those briskets look wonderful

I can fit a 5lb in the BSO. But I don't need that much bird. 3lb would be nice

I have trouble finding a 4lb bird

Bless your heart

Us? Who do you represent? All of us?

Cool! Three stoves in 10 years?

I got some email the other day that said that Joule is making a modified BSO. I think you are right @Dave the Cook. Its not worth the money. And might even be a bug-plagued thing with the app controller retrofitted into a BSOA. From what I read (and infer) the Joule oven doesn't approach the Anova one.

Maybe have a sheetpan in there...hot as a mother...and throw water on that? But still, BSO isn't sealed like the CSO.

It toasts OK. I'm not the connoisseur that @rotutsis. He does have a point about the inner moisture. But, I'm a clod...as likely to throw a slice of bread in a hot pan to toast it as to use a toaster.

Rice has the particular risk of Bacillus cerius food poisoning. Its my understanding that t he Zoj keeps rice above the risky temps when it is holding rice.

what's not working?

That is exactly what I'm saying. My share of what the yearly fee would be for the web archiving is far far lower than what they are charging, which if I recall correctly is more than a magazine subscription. So something is wrong about this

Maybe, but I'd be surprised if that met code.

Looks like the other kind to me. Perhaps it will be revealed...

Following with interest. Thinking about an outside vented hood?

Especially when I already bought it in print form. Grrr.

for what its worth https://www.mashed.com/188574/the-best-buffalo-wild-wings-copycat-recipe/

But Epicurious isn't new content. Its the recipes from bonap and gourmet. I bought them once already.

I discovered this a few weeks ago. Outrageous. I subscribed to BA and Gourmet for 30 yrs and helped finance the content on the site behind that paywall. Screw them.

Consider wild fork for your family?

Chicken-fried steak with collards

Some things are good as they are. I wouldn't re-invent the corn flake for example.