gfweb

Its nice stuff. Brown it before adding water or stock. It carries all kinds of sautéed veg well. Goes well w fish. Nice and easier sub for risotto.

I saw that CI piece. You are right they don't get it.

Halibut takes more heat than salmon. Guessing ...130F?

Yes, SP fries get soggy fast. I've had modest success dusting in starch and thin-cutting, but still not crispy enough

@Chimayo Joe Thanks for the investigations. Remind me, are you air frying or oil frying?

Red wine braised short rib ragu supplemented with roasted potatoes tomatoes

@JoNorvelleWalker I find cooking in Fahrenheit works better.

me neither

Perhaps stacked meat is a technique and details vary

@dcarch that last shot looks like you had Ralph Steadman for dinner

LOL. I love the sprout. It was SV at 133F for 3 hours. Seared and rested 10 min before slicing.

Duck with date sauce

Pretty much I agree with the Italians, though cooling pasta in cold water makes some sense if making a pasta salad. Garlic bread is generally for children. But ketchup on pasta ceases to be Italian food, it comes under the jurisdiction of midnight drunk food. 😶

I'd say that pork looks just right. About 134F...far from raw!

I'd love to hear more about Philippine food.

I've been eating out some since I've been vaccinated last year...every couple weeks...not in crowded places...tuned to local covid activity. And generally in better restaurants. So far so good.

Good price if you need non-stick https://www.amazon.com/All-Clad-H9112S64-Essentials-Nonstick-2-Piece/dp/B07WFQZS8Z?&linkCode=ll1&tag=fwamzhallcladpansaschulman0921-20&linkId=12a464e8e0d65bf8bf5a2106b544c831&language=en_US&ref_=as_li_ss_tl

The cited article is an aggregation of things that together sound bad but are probably trivial. At least one of the "experts" is from a "healthy energy" company, whatever that means, I assume that they have an agenda. It says that PA has banned gas stoves...well, no it hasn't. Insurance companies don't care about gas stoves as far as setting rates. It says that gas stoves generate carbon monoxide. I have a CO monitor right by the stove that detects no CO even when in use. I'd say that the piece is clickbait, mostly, that fits with the current narrative that everything causes climate change. I guess we'll see more of this.

I'll plant a tree and claim carbon off-sets.

This is the only way to understand a process. To get past the assumptions of traditional techniques that may just be wrong. Good work by you!

This is testable. Do GC/mass spec of the volatiles in the "headspace" of the glass. Where is @nathanm when you need him?

and the boxes are big/awkward to carry

Steamed salmon, risotto with roasted squash

Out of boredom and hunger I made some more tots today. I forgot to wring-out the potatoes and they turned out fine. I left a bunch on the counter (after frying) for a few hours and reheated in the airfryer for a few minutes. Came out perfect...so they can be premade and finished at dinner time. Which is nice.

Because who has newspapers to use up?