gfweb

He says its "unconventional" as in not adhering to the conventions of braising...as in not exactly braising. Times schimes. Colicchio schmolicchio. 😉

@weinoo Uncovered cooking isn't a braise. Nor is SV duck leg in oil a confit...but it is very close

didn't work

I agree on the bones. When I fry chicken is is invariably boned thighs without the skin (ala Thomas Keller). Doing it skinless keeps it crispy and the breading adhered to the meat.

Prowling around their website...looks like it chops and dehydrates/cooks food scraps. Not exactly decomposed compost but ready for the garden i guess. Photos look more like mulch than compost

Photos perhaps?

And I had roasted cauliflower and broccoli

@rotuts Rotuts :: GBPs as gfweb :: limas and peas

I say the same about In n Out. I don't get the cult. Perhaps its the limited availability. Like when Coors was desirable simply because of limited distribution. It made for a good movie, though.

I've gotten so concerned that I won't do many salad greens that I haven't grown myself (unless they are cooked). I'm entering the season of braised romaine, brussels sprouts and stewed greens. I've convinced myself that it is "eating seasonally" and is a virtue. 😉

Bagged greens scare me anymore. Spinach, romaine, lettuce. Oy. But so far not arugula as far as I've seen. Which is nice. But I'm trusting it less.

Heresy I know, but I never see much in any burger to rave about. Perfectly nice but not anything remarkable to me. Perhaps I eat too many.

Son and DIL were over for a pre-thanksgiving as they'll be in TX on the real TG. Roast chicken, gravy, au gratin potatoes, sprouts and apple crisp. Close enough!

Faint praise in that Eater piece. He talks mostly about greasy burgers that might slip on the floor. In the end there is praise for the truffle oil burger though.

I could see pork loin being braised,but not tenderloin.

Seems like something that reads better on a menu than in actual execution.

Woof. That stuff isn't cheap!

Amtrak has never had, at least in my memory, anything approaching civilized dining on the Northeast Corridor trains. The offerings are more like a 3rd rate convenience store even in First Class on the Acela. Wawa puts Amtrak to shame. But I'm not sure there is a market for more than what they have now. Perhaps on one of the few long distance trains.

@CentralMAwhat do you do with the used oil?

Sounds frigging painful

3 guests. Turkey, augratin potatoes, mashed smoked spiced yams, greens, cornbread. No deviations are tolerated by my daughter 😉

Nice. I enjoy the glimpses of kitchen in the background too

Food Lion has been out of/short on eggs for weeks. Acme has loads. Same thing with arugula. Silly supply chain.

I think that "organic" is un-regulatable. Grain looks like grain and no analysis will determine if it was grown by organic principles. The govt could have agents all over who certify each field etc etc and track it through processing, but given that it is not a public health issue its hard to imagine justifying the expense.

https://www.newyorker.com/magazine/2021/11/15/the-great-organic-food-fraud nice piece