gfweb

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.

An argument in favor of sous vide for shrimp. A safe internal temp is guaranteed without risk of overcooking

I was thinking early girl! We had big wilt problems this year.

I usually buy organic mainly because they last longer in the fridge. I'm assuming that the supply chain is shorter and there's less delay from harvest to store. My big worry isn't poisons but infectious stuff in produce. There's only so much you can do to guard against it with raw veg.

@Shelby What type were those lovely tomatoes?

Good grief. But still, supposedly safe. FWIW Monsanto is pulling roundup from the market in a year or so to squelch lawsuits. They will replace it with new poisons which, since they are new, won't have the safety record of round up. And so it goes...

A jury decided that case. All it proves is that the plaintiff had more convincing lawyers. Our EPA, which is staffed by honest folks who try hard, found no link.

It really has been studied by the Feds and the company. It isn't sprayed right before harvest, its while the crop is young. I think that if there's an effect they haven't found it. Now as to ecological mischief...that's a whole other thing.

@weinoo gluten intolerance and celiac have been around for ages. Detection/awareness has just gotten better.

What if he included corn on his list?