gfweb

@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...

Here's the recipe from his book

I only have the hardcover, which is a treasure

Yes. Came out well though its been ages since I made it. I probably tweaked various things. I'm kind of seat-of -the -pants in the kitchen. Now that you mention it, a pint of cream seems a lot. IIRC he served it with a delicate mustard cream sauce. I'll check his cookbook (gotta find it) and see if it is the same as the FN recipe

This is the one. https://www.foodnetwork.com/recipes/galette-de-crabe-le-bec-fin-recipe-1908159 I've had it many times at Le Bec Fin, Georges Perrier's monumental and long gone French place in Phila. The key is a shrimp mousse to hold it together. Just perfect. No bread at all

I like gin to taste like gin. So Beefeater, Gordon's , Tanqueray. I'm sure that there are others.

Looks familiar 😉

I've been thru several dedicated fryers. As @JoNorvelleWalkersaid they are bulky and hold temp badly. I like a pot or a pan

Me too. I like being involved...flipping the thinner piece of chicken sooner etc.

For me, less oil and quicker heating (which isn't nothing). But if I had a deep fryer loaded and ready, I'd use that happily.

I'll also toss it with vinaigrette and serve warm with roasted vegetables

Marcella Hazan's lasagna. Just bolognese, bechamel and parmesan. I used the no boil pasta that I prehydrated before assembling. No boil type because its thin pasta, not the gross rippled stuff; and prehydrated so that it doesn't need extra liquid.