gfweb

Can't have two people managing a home kitchen. It leads to atrocities like two bags of potatoes being combined...mixing the old with the new. "they're all potatoes right?" and "I didn't see any reason to separate those onions".

Yes. Unlike starch which is best added as a slurry, Wondra can just be slowly added as a powder to a whisked liquid and won't clump. In my hands, starch gels so fast if added dry it clumpifies no matter how hard I whisk

I use Wondra so much for thickening sauces. No need to screw with a roux. You could have Wondra sent by a friend...

Finding wings that aren't humongous is my problem. I want the ones that you might get in a bar, not one that Fred Flintstone might be served. Bell and Evans makes a nice small wing.

Are those 6-packs one serving or two?

I find US liverwurst and Braunschweiger don't cook well. The meat emulsion breaks down and its unappealing.

The (thing labeled as) Braunschweiger that I buy is not salty at all.

I hardly see this maybe every other year. Although I do more 10X Yukon Gold than russet.

Nice! So it isn't actually tenderloin.but tenderized loin?

I just looked up the inspection history of the joint. Lots of infractions, but still graded "A". https://www.sdfoodinfo.org/inspectionhistory.html Now, both visits were at the beginning of 2021 which might be after the show visited, or perhaps RI imported filth, which I'd completely believe. (BTW does every government website have to be unusable? Too many words and not enough obvious links)

Spaetzle?

Stop making excuses

Inadvertently (believe me) watched a bit of Restaurant Impossible. Same deal as ever. Hopeless owner, financial ignoramus, filthy joint. My question is, where has the department of health been when a place is as foul as some of these? In my part of the world two mouse turds, an undated sauce and an empty soap dispenser can close a place. Are there cities that don't inspect restaurants?

We have weather bunnies and a short bald guy called Hurricane Schwartz. If I watched the news, Schwartz would be my guy. https://www.today.com/video/beloved-philadelphia-meteorologist-glenn-hurricane-schwartz-has-the-forecast-110045765706

Windchill only matters if you are a bucket of water or a TV weather bunny.

I'd point out that SNAFU stands for situation normal all fucked-up. If they said its situation normal.... Try Wild Fork.

@Captain Great minds and all that. Chicken-fried steak with shallot gravy.

Stay a couple days longer?

Kenji can be odd too. Funny fellow. He's gotten famous/rich doing simple experiments with food that we all could do / have done.

@weinoo Was your uncle on Seinfeld?

I'm glad your dad didn't take it any farther than that.

If you have to ask...

Stir bars are about an inch. We shall see if they tremble with thick stuff.

My mag stirrer/hotplate has arrived! Note that it is in the regulation labware blue. I know that @rotuts will appreciate this. At high speed it adds to the kitchen feng shui with a happy burbeling(sp?). Worth it for just this. I foresee warm and gently agitated sauces.

@Chris Hennes I bet that they sous vide the shrimp. Looks like 125F or so.