gfweb

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.

Remarkable for not 1 typo!

Great photo.

Those flimsy aluminum pans are an invitation to disaster. And how do you make gravy in one?

Fried green tomatoes are a way to introduce fried goodness into a boring sandwich as @Shelby says. On their own I'm less impressed.

@Duvel Chicken on waffles...with sweet hot sauce or maple syrup. Yup a thing. So is ragingly spicy fried chicken....not for me

Duvel drove me to fried chicken.

Blue Star sighting in the Chopped kitchen.

It'll lose texture and gain mushiness with every re-freeze. Flounder is pretty fragile.

https://www.theonion.com/kitchenaid-releases-new-80-pound-stainless-steel-block-1847605645?utm_campaign=TheOnion&utm_content=1637185627&utm_medium=SocialMarketing&utm_source=twitter

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.