gfweb

I think its important to have either a screaming hot oven or pre-roasted green stuff. Otherwise its a soggy mess. Adding toppings that don't contribute grease is a slippery slope at best.

Except that t his one and its cylinder look too big for most drawers

Food looks so much better on china.

I've wanted one for a few years but couldn't say I needed it. I fear it would stay in a drawer.

Plenty of turkeys around here. May be more expensive...not sure.

Maybe it will get cheaper after the gift season.

Pork milanese with arugula, bulgur wheat and roasted squash salad

It should be noted that in the Middle East , persimmons are the major cause of bezoars.

I'll have to look for it. Entertaining guy and I always learn something

I guess the mechanism might be to dry out the egg component and tighten-up the breading. More experimentation is needed.

Barley (which risottos well), wild "rice", bulgur wheat, polenta/grits. Israeli cous cous, but that's not a grain

As a teen I had loaches in my aquarium. Not much meat on them.

Looks great! I make one in ramekins (its sometimes a little juicy to spoon onto a plate) with bacon, onions, a little mustard and cream.

I can't find it on Amazon. Got a link?

Michael Symon rests his breaded (chicken) cutlets 30 min before frying. Says it helps the crust.

I've never eaten kohlrabi, but how bad can it be? Its in the cauliflower family!

I buy Braunschweiger every fall. It seems to be called-for. Today was the day. Baguette, mustard, onion, cheddar.

Salmon with bulgar wheat pilaf and roasted/maple-glazed acorn squash. A little too brown but tasty.

Add onion thinly sliced on baguette rounds

The Hopper art is a coffee shop not a diner. I don't think that wiki thing gets it right. Horse drawn carts have nothing to do with diners. "Weak coffee" oh really? "Originally prefab" oh really? Maybe later when there was a shortage of railroad cars. .....

Waffle House is not a diner. It is sui generis.

There are so many variables with game that you don't get with professionally slaughtered beef. How long from killing to butchering...was it kept cold or did it hang from a tree for a few hours to drain blood... did it run after being shot and get all acidotic before it died...and so on.

I've SVd venison as I would beef tenderloin with no texture problems. Just a nod to trichinosis...not supposed to be much in deer but you never know. A short freeze will kill the buggers

https://www.nj.com/entertainment/2017/01/the_best_diner_in_each_of_new_jerseys_21_counties.html This will give you a good idea of the beast.

It varies. Mostly not.