gfweb

Great questions. Water can't get hotter than 212f so a lid wont raise the temp. It will keep water from evaporating though . A basic method is to put a layer of carrots and onions on the bottom of the pot along with a couple cloves of smashed garlic. Put in red wine to cover halfway up the meat and whisk in 2 tbsp of tomato paste. Salt and pepper. I might add a little bit of cinnamon or 5-spice Cover it and put in a 300F oven and ignore it for 2 hours. Then turn the meat over and give it another hour or so. Remove t he meat and take the liquid and remove the fat...perhaps then thicken with starch and serve with the braised veg.

Or add diced jalapeño

PA is slowly allowing wine shipments. Who can and who cannot is mysterious. Fortunately I can shop in DE. But the PA liquor control board does a pretty good job with wine. They are a megabuyer and get good prices. Liquor prices suck though. The stores have many more employees than needed and are a nice little patronage job. As much as I think the state shouldn't be inthe booze business, they do a decent job of it

PA's state-run stores are stocked.

Thigh cooked in CSO, diced, generous shake of sweet pimenton, splash jalapeño vinegar, salt, mayo and diced piquillo peppers. I let it sit for 30 min or so.

We have a big orchard and veg grower near here. They sell their own stuff which is very nice. But they are open all year with a full selection....

Half of it probably came from Jersey

The various ethnic groceries around here sell humongous aluminum pots at a great price.

Always a good plan

Pimenton chicken salad, basil potato salad and stuff from the garden

Salmon, potatoes and piquillo peppers, and Israeli salad I usually don't get that albumin ooze when I pre-salt the salmon

Counter with 15" clearance under a cabinet that covers half of the oven ?

Interesting. I view potato salad as a simple dish. Perhaps I'm missing something.

Finding a raisin in food is like finding a cock-a-roach. Maybe worse

Schweppe's Diet Tonic is all I'll drink. The rest are too sweet and not bitter enough.

We expect photos.

I love the soapstone

like this? or this?

Scallops (wild fork) with chorizo cheese grits. Tasted better than it photographed 😉

I do breading...pan fry...cheese...broiler...then sauce atop the cheese. No ham.

Yeah. Its a sour note. The AI voice makes stuff appear to be a quote that isn't one. But the controversy is a great promotional technique. The director sort of shoves the ethical lapse to the side when asked. Ain't no thing says he. Not so sure, myself

It was far from balanced journalism. Hyperbole? Not really. EWG makes pronouncements that have flimsy support at best. Never saw them say anything was OK. They feed their supporters. I know nothing about FWW, but anything that calls itself a "watch" has a point of view.

Why do the Sv step? IIRC store bought bacon is cooked to around 125 or 130 f when you buy it and it seems raw.

I'm no defender of badness, but this is just a hit piece driven by the Environmental Working Group (who is against everything it seems) and their ilk. One-sided biassed writing. And I'm one who despises the big companies

What not to do to a nice potato....My mother made these vile things. I even think I've seen this cookbook back home. Had to be the red wine vinegar that kicked up a notch to Mad Ave status.