gfweb

Smoked paprika chicken salad with bacon grspes and cracklings

We used instacart during the height of pandemic fear (as opposed to the actual disease peak). I supposed if I was housebound instacart would be adequate, but otherwise no. The shoppers sub without asking or just plain misidentified products. (Crescent rolls are not biscuits). And they have a surcharge if the product is heavy. Like a big bottle of soda.

Wish I ate there. Lidia, a small chain, was the worst Italian food I've ever had.

Having eaten in Lydia's restaurants I have no desire for her books

I find that stars provide me a way to interpret the review. I'd rather read the prose, but a positive-ish reading review that gets only ** tells me its not horrible but not great either. Stars alone are no good. Prose is better with the stars...to me. And there's the issue of stars not saying the same thing in different types of restaurant. A 4* pizza place isn't equal to a 4* fine dining place...but it does say that the pizza is about as good as it can be.

as you should

Bet they are still busy after this pretty darn bad review.

Hmmm. bet I ate there.

No harm done

Great topic. My big garlic issue is DONT BURN IT. So it goes in last and with moisture. Don't want any color on it unless I want that crappy Chinese take out flavor...which I haven't yet I'm divided on whether I want to find pieces of garlic in a dish. Usually I dont. So I'll press it for the finest prep or smash it and fish out the chunks before serving. This changes how much garlic one needs. Garlic presses rupture more cells and give more flavor out of a clove than sliced garlic.

May this rival the Big Easy oil-less fryer in our attention span.

Agreed. Except a tuna melt at the diner.

Well, no. Its a matter of scale and reach. Nobody read the arcane squabbles of obscure Brits except a privileged few obscure Brits. I'd wager more people read about them today than at the time. I admit I'm entertained by the idea of an effete poet needing to pack heat. Dirty Popey..."Do you feel lucky, poet?"

This is what the internet has done. A megaphone is given to unworthy idiots and then the offended must respond. And its all noise, serving only to agitate.

Food for thought. Maybe do it SV for 2 hours at 165 and then broil for crust? Not quite as simple, of course.

30 minutes

Thanks! I just gave a light sear to the bottoms. I was lazy. I cook them sous vide to 123F, that way the big ones and the little ones are equally cooked. Then I sear them in hot butter in a well-seasoned carbon steel pan. No problems with release.

Scallops with roast cauliflower puree and veg. Perhaps I was a little generous with the puree.

Just an old tree, I think. But squirrels are always a possibility

My supposedly disease resistant tomatoes all got the wilt and passed. Chard and peppers still going strong. An ancient apple tree has borne its yearly apple which I'll harvest soon

I can't think of an application that's not sweet. Q. What's frozen and savory? A. No frigging idea.

Can this thing be used for savory stuff? My sweet tooth had a root canal years ago.

I was thinking cysts

Uggh what kind of shrimp dish?

This whole honeybee thing has the native plant people going insane over on facebook (they are kind of insane to begin with). The goal is planting stuff that is native to one's specific ecosystem...no damn Jersey plants on the wrong side of the Delaware please. And nothing not native or encouraging to invaders. Which is where honeybee loathing enters. Kind of fun to monitor the high emotions over this stuff, but don't dare wade into it. Quicksand.