gfweb

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.

Typically built new nowadays, stainless steel sides at least in part, neon sign is a plus. In house bakery that makes tons of cakes and pies and Greek stuff. Gigantic menu (how do they have all that back there?), big portions. Breakfast all day. Counter service and tables.

Not sure if Centerville is a real place, but the nearest place I'd call a real diner is near the Philly Airport. So 45 miles.... The nearest decent deli isn't much closer. But I can make corned beef and Swiss steak when I need it.

If you define diners as the sort that you see in Jersey (and I do) we have nothing like that near me. There's Friendly, some breakfast/lunch places, and family restaurants that call themselves diners but aren't. Delis are another thing we don't have. 😞

It masks the other smells

I thought that too. It sounds good anyway. I've used the fat off of strip steaks to fry stuff in eg potatoes. It was OK, nothing special. It wasn't aged fat though. Schmaltz is in general better to me.

https://www.snakeriverfarms.com/chefs-gold.html?sscid=a1k5_tzl4h Aged tenderloin beef fat. Ever use it?

An Autumn dinner.

Cooking dinner on the Blue Star

Does Garland even make home ranges? I think not. I looked at Yale's website and they do not sell Garland.