gfweb

I've had confusion with the word from young servers. I usually say "no ice" or , more usually, "one cube"

yup.

No, just filets mignon. I ought to try a Wellington, though

Do you go "caw caw"?

Not likely. Its a big dish needed to serve a bunch of people and is brainless to cook whilst I fool around with other dishes.

I just checked Wild Fork. Much cheaper than costco for tenderloin. I'm losing the need for costco.

That is certainly true. Short rib and oxtail never appeared on a menu at places I go to until the 2010s or so

I watched her as a kid with no interest in cooking, but I loved how genuine she was. This show appeared to be a single take. Wow.

Ah. Now I get it.

The Mexican and Asian markets still have sane meat prices here. I get my braising cuts there.. And Food Lion, a down market sort of Southern supermarket will have good meat prices too.

That foley looks like it would be more ergonomic if the handle was at a right angle.

Food Network ruined short ribs. That price is insaner than what we have down here

Pork picata.

Probably, but what a blessing to have him around.

I love my blendtec. Though I did see a good deal on vitamix at Costco a day ago.

Yeah. "Five ingredients" seems to be the new clickbait phrase for a recipe. I'll put up with it if it displaces "viral hack"

On the good side, I just found tenderloins from Australia at half the Costco price

Well look at this https://www.reuters.com/business/meat-packers-profit-margins-jumped-300-during-pandemic-white-house-economics-2021-12-10/

I just went to Costco to buy some tenderloin for Christmas. We are having 8 for dinner, so two tenderloins are needed for decent -sized portions. Would have been ~$400! Usually they are about $125 a piece, not $200. I opted for Australian lamb chops at pretty much the usual price of ~$20/rack of 8. There will be wailing and gnashing of teeth because of tradition...but I can't bear that price. I should probably go back close to the sell-by date and see if things have improved.

More sad than funny. Fraudulent food. Likening his cooking to art is weak defense. Modern art (in part) has tired of doing actual art and devolved into stuff that shows no evidence of talent or inspiration and is defended as being above criticism because its .....art. I'd contend that foam in a plaster mouth is art in nobody's eyes.

everything comes up except (sadly) the chef's response.

I cut myself the first time I used the mandoline about 15 years ago. Got a kevlar glove. Never needed it since Now I'm barehanded and just wary of distractions and pay attention to what I'm doing. But yeah.

I bought something at TJs after all these years. Double gloucester cheese with chives...very nice. Ans smoked trout. Likewise!

sous vided it

@JoNorvelleWalkerI need to get some lab ware like that. My sep funnel is awkward without it.