gfweb

Read the link...a bit bawdy. Not your doing.

It'd be nicer without the peas

An added colon removes a certain something from that link.

I use Brita filtered water about half the time and don't empty the tank, but I keep it shady because algae will grow. Emptying isn't a bad idea. That tank is a bitch to clean out.

@Duvel Do you have to vigorously tenderize the collar? That connective tissue looks like it would make a difficult sandwich

Sweet unit.

Re counter depth fridge...if that means fitting under a counter then you have to bend over to get in to it? That would be a big pain. We have a refrigerator with French doors over a freezer. Works pretty conveniently. My one suggestion is to not get an ice maker. They are big space hogs and break down A LOT.

Lots of unsubstantiated stuff in those three sentences. Got references? In general, antibiotics in this setting are a growth enhancer and are put in feed, not tossed into the ocean.

https://www.basf.com/global/en/who-we-are/organization/locations/europe/german-sites/ludwigshafen/neighbor-basf/gastronomy/restaurant-gesellschaftshaus.html woof!

Wildfork.com !

I wonder if using another setting than "toast" and adding convection would improve things. eg bake at 400 + fan

And wild , net-caught fish, are probably shitting all over each other in the net. In the same position, I know I would.

I can't think of many GI infections from fish bacteria besides Vibrio species. But you may have a point, esp with sushi. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5946678/ talks about fish gut bacteria

Lasagna (couldn't get the brightness right)

I just had a very nice duck and fig terrine at Bar Boulud.

perhaps @Baron d'Apcher will surface!

Good suggestions, thanks! Initially I thought it was water from the SPs, so I greatly decreased the number of layers and the thickness of the SP slices and the mushiness of the Yukons was unchanged. At this point its maybe 15% SP in the gratin. The total amount of SP water added might be 3/4 Tbsp in a quart pan. I can't imagine that the potatoes that the SP replace don't contribute even more. And the recipe includes a good bit liquid in the form of cream. I could try preboiling the SP to inactivate any enzymes...which ought to work if the enzyme is not heat stable. (recall from another thread that papain in corned beef results in mush if sous vided but not if boiled).

There is certainly that, but the potatoes are mushy when cooked with SPs. More experimentation is needed

My au gratin potatoes are very reproducible. Except when I add sweet potatoes to yukon gold slices. Then they are really soft and lack the "set" that potato starch usually gives after resting. I've made 50/50 sweet potato and yukon all the way down to 1 in 5 sweet potato. Same result ...mushy au gratin. Is there a sweet potato enzyme working here? Pectinase or something?

Looks tasty, but what's NY-ish here?

no kids, huh?

That is a shame. I recall TC upbraiding a chef for taking the silverskin off of a pork tenderloin. Fat is flavor, he said. Yeah, but that isn't fat. I thought the chef showed more restraint than I would have

I do occasionally. I think its online only. The Bravo Top Chef site ought to have the link.

There are some good ones. Watch for when Tom is plastered by the end of a show.

some of those briskets look wonderful