gfweb

Andouille sausage, greens and gemelli. Served in the (slightly thickened with butter) greens pot liquour.

Just a discussion among friends. :-) But what does one do with a tiny lime? Zest? My, perhaps wishful, grasp of their mission was that there's ugly but perfectly good veg...unsellable but useful...and that's what they sell. But I'd get a single yam or near spoiled veg or an onion the size of a softball or grape tomatoes that didn't last for a few days. I think your supplier was different than mine.

Useless...limes or potatoes the size of golf balls...spoiled peppers...sprouted onions

I can tolerate slightly imperfect veg, but imperfect service will kill them. I shouldn't have to argue refunds with every box. And imperfection is different from uselessness. I can handle a gnarly pepper that is not spoiled. I don't want stuff for which there is no sensible use.

It isn't addiction if you resist the urge.

I forget. Might've been price

After first roasting of broccoli I have no desire for any other form.

@tppytel Check out vent-a-hood. Simple controls...lights...fan..warming lights. Lots of air moved

@CentralMA couldn't agree more. The carbon steel goes great with the BS. I have a darto and a matfer...joy to cook with. But the all clad master chef are happy there too. Re the griddle, I had a Vulcan with a big one. Maybe used it twice. PITA to clean and unless you cook for a crowd its more than you need

NLM doesn't judge the paper. The journal does that. NLM trusts the journal.

My brother!

https://emerilpizzagrill.com/?utm_campaign=11261423498&gclid=CjwKCAjwjbCDBhAwEiwAiudBy2wQCMCOsirIlN3rNSgkTXuYfGq-ikXxljpeHiVDVOcfDFGrcKxAnxoCFw0QAvD_BwE

I've read that the notion of picky eating kids was nurtured by the food companies of the 50s in the US. I completely believe it since they've done it as long as I can remember. There's a particularly foul one right now with a young mom chasing a kid with a forkful of broccoli (good luck with that little turd when he reaches his teens) And gullible parents buy into it and serve mac and cheese all the time. And kids learn that they are allowed to fuss over food.

Completely agree. Who knew a simple really hot bunch of burners would be more....fun.

Definitely adjust the simmer burner. There are you tubes...very easy. Or ask the installer to do it I just have the 15 K burners which are plenty hot for any cooking I do. Certainly hotter than what's in a Chinese home range where lots of woks are used.

Getting my Covid shot!

I'd say rice is like a cigar. For the same reasons

I've seen most of them. 8PM is a bit early for me, so I stream when I remember. Its entertaining. No villain has emerged and the right people are going home. I still enjoy it.

I infer that. Could be wrong....but Utah is a pretty straightforward place.

I feel your pain. Acme Markets up here are pretty bad

Your best bet might be a supermarket. I tried misfit and imperfect and was frustrated by the quality and the amount of useless stuff.

In Utah, Fry Sauce is basically thousand Island dressing.

Second the pesto. And I'll add chimichurri

Australian perhaps?

Tater tots and chicken patty with cheese sauce. Kids asked "what's the stuff on the chicken?" Exasperated, I said "Snot...eat it". A family favorite from then through middle school. Had a British pub feel to the name I always thought.