gfweb

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.

Even sin onions. I continue to marvel how potatoes au gratin with just potatoes,, cream, salt and a little garlic is so perfect.

They soften when caramelized. But the potatoes stay firm

I put thyme in it too. How's that sit with you?

I've made a mixed potato /sweet potato salad where the potatoes were boiled and the sweet pots were sauteed and caramelized. May need to reprise this soon.

I agree on the no celery, GBP or raw onions rule. I like a waxy potato, either yukon gold or red potatoes for salad. The golds get peeled and the red keep their skin. I like a 1/2 inch or so dice. After boiling they get a good splash of jalapeno vinegar. Dressed with mayonnaise, salt and pepper is fine, But mixed with blackened onions is very nice esp if you let it sit for an hour or two. If it sits overnight the whole thing is brown, but tastes fine.

The facebook Anova thread has a report or two of a corian counter cracking under the Anova while baking. Sounds like a cutting board ought to be put under it as a heat shield

@Kim Shook Thanks! The "confit" is cubed yukon golds fried in the grease from fried diced spanish chorizo, and charred sweet corn (with a chopped sauteed shallot). Fry the chorizo, remove from pan. Fry the potatoes and shallots in the grease (and a little oil if needed) add the corn and a generous splash of cream and cook for a few moments. I may have added a little coffee to the cream...I forget. The ratio should be 1:1:1. I put in too much corn this time.

Wikipedia mentions no Canadian outposts. They specialize in pizza with sauce out to the rim and use ground pepperoni rather than sliced. Looks like a freezer pizza. Might be tasty though.

I looked it up. Small chain in the Midwest mostly. You would not approve