gfweb

I think you need to rethink most of the questions. I don't see how they inform you.

me too.

It took a while to decide that those were goats.

Pork tenderloin parmigiana and arugula salad. (Low light photo)

Fun effing video

The idea that hotter and hotter is better seems juvenile to me. Frat house stuff. I don't mind heat so long as there's room for flavor too.

Every once in a while I'll encounter a foodish smell that yanks me back to Mrs. Sneathen at the cafeteria at Lafayette Consolidated Elementary School. Asparagus isn't part of it. She was a kind woman...generous with the pasta.

Its like mac and cheese to me. Reputation usually exceeds the execution. It reminds me of elementary school cafeteria food...which has its place.

Whats UX?

what's it do?

The newer ones don't fit my hand

I cannot address copper, having no experience. All Clad D5 is fine, but probably not worth the money. I have a bunch of AC (original) Master Chef pans I got cheap on eBay which are pretty and cook great, but I honestly can't say they work any better than some old commercial kitchen pans I have (Lincoln Wearever). In fact I have a couple Calphalon pans that are fine too.

Just had a bad russet. Interesting that the cavity gets skin in it too.

On first glance I always read "St. John VI" like its a pope

Not sure the skin adds color to stock. Always looks pretty brown when I fish it out.

We do brats, potato pancake and apple-braised red cabbage frequently.

Acme yellow onion? Just horrible. I buy the individual onions and pretend I can palpate the bad ones

I've known men with names for their favorite equipment. Usually along the lines of Thor or somesuch

Did you at least prechew the matzoh?

@TicTac You picking a fight with somebody?

scallops and risotto with chorizo and roasted squash

LOL. yes. 115F. Fat fingers

I do 210-220 depending on size and watch it like a hawk. Salmon I pull at 115F internal temp.

@paulraphael Re the albumin ooze from fish. I steam lots of fish in the CSO and have found that simply light salting an hour before stanches the flow. I'll lightly sugar it too sometimes.

WTF is an NFG?