gfweb

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.

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!