gfweb

I think the differences among air fryers might make this tough.

Peaches and tomatoes and mint...all grown within yards of each other (who cares but its nice in a way)..with little balsamic vinaigrette.

You can't get good peaches in Jersey?

We finally have peaches, a load of them. Sweet and tasty.

Anyone know how the BSOA compares to the others?

Thats so annoying. I'm sorry

Peanuts in a bottle of co-cola?

I have a friend who can still score cases of Tab. I contend that its no good since they took out the cyclamate sweetener.

I confess I'm put off by the non-linear grill marks. Looks like it was clawed 😉 . So you have the BSOA and the ninja. Any comparisons?

The arguments all are based on correlation with use and incidence of diseases. But correlation does not translate into causation. Too many confounding factors.

So true. Can't have a big layer of soft stuff that squishes out when you bite. Bread cannot be too hard-crusted. Wet stuff can't be against the bread. Meat has to be able to be bitten-through with ease (ie, no thick corned beef slices)

gugootz around here

Looks like the worst of it will miss you. https://www.wunderground.com/hurricane/atlantic/2021/potential-tropical-cyclone-six?map=5day&MR=1

What a more real tonic than Schweppes? I admit it could be less sweet. Floral gins are nice but they don't taste like real gin. A martini should taste like gin not some flowery extract.

Tanqueray and Gordon's taste like gin. I like gin. I don't like all these floral extracts sold as gin. And agree on tonic. Schweppes diet please.

@Kim Shook I'll ask the one who bakes for the recipe. Here it is Grilled Peaches and Herb (thyme) chicken salad

Tomatoes from the garden with pesto, flat iron steak salad, twice baked potatoes, peach cobbler

Erie is a wasteland for restaurants. Go on Open Table...there's nothing. Third largest city in PA for crying out loud.

Re sauce vs gravy. Parts of Philadelphia and NYC call a red tomato sauce/marinara "gravy". Why? God only knows.

You've made some statements that are true but the application to braising isn't obvious. Dissolved stuff won't change the boiling point by more than a degree or 2. Oven cycles happen, but the temp in the braise is buffered by the liquid which will even out the variations.

These pix look fine! Thats pricey beer, but less than a semi swanky bar in NYC. Are rum prices better?

I always marvel at how well exposed meat browns during a braise. I've stopped prebrowning the beef..as is called for by many recipes...because I think it might overcook the surface. As an aside I've found that a few slices of carrot in the braised veg will really improve the flavor of the liquid/sauce

Good thoughts. I guess the seal on the pot would be a big factor in letting water escape. I usually concentrate the juices a little after the braise.

Nope. As @rotuts says, there's a lot of tradition in recipes. If you do as I do and just put room temp ingredients in the oven I suppose the the longer time to reach boiling in the 275 F oven might be a gentler cook than 350. That could mean either better done or tougher meat. But if you boil it first and then into the oven. No difference.

For stock/chili you don't need a high performance pot. Just a pot. Go to a restaurant store and get a cheap one. Maybe $30. There is dignity in a humble pot that is suited to the job.