gfweb

Arugula with pearl onions and new potatoes sauteed in butter and pimenton

Schnitzel and salad

BSO Air. But our older BSO 1.0 broiled great too.

Breville Smart Oven broils nicely

A week ago I roasted some chunks of squash. They were nice...a little sweet. I wrapped the unused squash butt in saran and refrigerated it for a week and chopped and roasted it the same way. It was much much sweeter. Is this a squash thing...sweetening with refrigeration? Or is it sweetening after cutting and storage? I vaguely recall something about squash sweetening if you cook it at a lower temp first. Any ideas?

I don't like the too-fluffy ricer texture. I want no lumps though. The ones I mash (with a properly designed and used) masher are smooth as silk. Re a fork. One could certainly use a fork...or a mortar and pestle...or even squash them between the fingers ( I believe Martha S would advocate this. She's gotten risque due to all the pot she's smoking with Snoop Dog). But a good masher is the thing

Good looking stove you have there.

I don't think that the IP would help unless you don't have a pot that is deep enough The idea is to cook at steam temp, not in boiling water or at higher temps. Place it on a rack that keeps it about half out of the water and add water as needed to keep it steaming. Cover the pudding with foil or a towel that is secured. ETA https://www.bbcgoodfood.com/videos/techniques/how-steam-pudding-video

Making better mashed potatoes than a ricer!

I like @weinoo mother's masher. I have two like it. I'm not happy with the ricer texture...too fluffy. All he mechanized ones risk making a gooey paste.

Ultrasonic homogenizers generate crazy local temperatures as micro bubbles rupture (cavitation). Something like 5000K for a moment locally. I could imagine that might alter some fatty acids.

Shrimp, andouille and cheese grits. Pimenton, sherry vinegar and butter sauce.

I hope you have a fine time.

This is such a @David Ross topic.

How far Maryland cuisine has fallen since. Crab cakes and Old Bay. 😒

@PanNot so sure that's a big issue anymore. The main risk is from the ones in your party. If covid is really a concern then getting tested before dining would be the important thing. Not that I'm saying I would.

I've liked what you've shown from there

Thanksgiving, a bit downsized due to traveling kids Roasted cauliflower soup Augratin potatoes Smoked spiced yams SV turkey Warm sprout/cranzin/onion slaw Stuffing/dressing/filling made in cupcake molds

I think you are on the right track with agar as it melts at a much higher temp than oil based thickeners. You might make progress with xanthan gum which isn't temp dependent but I'm not sure if it will thickem enough. I'm pretty sure agar is the trick temp wise but not sure it would be pipable when hot. Perhaps put it in a mold and then apply it when set?

I'd say bad spelling is not a typographical error. So Holliday is bad spelling....oystern is probably a typo (or a weird plural) etc.

Misspellings may not be typos though.

Odd. My Breville turns off after a cook. Same company, no?

Compare it to beans and get back to me

Having been the one who brought up deglazing, I must confess that I make gravy days ahead using last year's turkey stock and various veg and flavor enhancers. No pan drippings at all.

You are right. I missed the squab typo.