gfweb
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Everything posted by gfweb
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Seemed like a good idea 🙂 Needs some work...parmesian perhaps?
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Salmon, charred asparagus and roasted then batter-fried cauliflower.
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For 15yrs we had a big commercial Vulcan with a huge griddle/plancha on the side. Hardly used it. Took forever to heat and a PITA to get clean. I now have a big-ass SS griddle that I bought off of a rec here on eG. Probably a few hundred dollars now that I got for like $50 about 10 yrs ago. It wont heat evenly, but you can see this as a strength. Hot zones and cool zones etc. Having said that I hardly use it. Mostly I use a couple big SS pans (+/- teflon) which come close to the usable surface area of the griddle, are already purchased and are easy to work with.
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New season, in Houston, starts this Thursday. I'm ready for a weekly diversion.
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To clarify... You did RB40 for a few days... air dried and then sous vide?
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The current narrative in the media is that everything contributes to warming (i only exaggerate a little) and there is uncritical reporting of every wisp of "news" on the subject. Most of it is clickbait, I think.
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That's UVB
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That too. 🙂
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I spent a long time around hot agar. Every once in a while I catch a whiff of boiling yeast extract and it takes me back to my youth.
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Might be unanticipated Osha issues w UV
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A quick google yields a bunch of manufacturers claiming 99% sporocidal activity. Still looking for a research paper or 2. 99% sounds great but all it takes is one survivor. Typically there are hundreds of spores that contaminate, so there would certainly be survivors of UVC. I'm tempted to say that Entenmann's must know what they are doing, and I'm sure that they do, but I'd bet the UVC on the doughnuts is just part of a comprehensive facility-wide plan to minimize spoilage.
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I'd want to see data on spores. Those are designed to survive and are particularly tough. And, yes, UV-C is the right one.
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Craig's List for canadians perhaps? Gordon's list?
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That's the way to do it.Trim and render.
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Fried chicken with spiced honey, greens, mashed potatoes
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Only thing that matters with cooking is cross-section,I think
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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
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I've walked out of places (before seating)that reeked of burned garlic.
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However you cut it do not frigging burn the garlic. Not even a little. Damnit
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When I make M&C its cavatappi for me. Celentani looks like longer cavatappi
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IIRC blackened redfish almost caused the decline of the species in the Gulf
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At a higher temp, but still boiling, no? And with pressure release the super hot liquid ought to boil like crazy
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There was a time when I could eat 25 wings, and two cheesesteaks was a standard lunch for me and I remained skinny.....
