gfweb

How come?

Sorry to bother you

Whats the occasion for the trip?

"our readers have rallied around the recipes we published in beef’s place … " How could readers rally around something that they weren't aware of? And how brave of epicurious to test it for a year before announcing it. Takes me from amusement to active dislike. Not that it matters a bit, of course.

Bet they all hugged each other after taking this courageous stance.

What about pork? Pigs fart too.

Breville smart oven allows such changes

Looking forward to your input.

More than once I've almost bought a mag stirrer/hotplate on eBay Esp before affordable immersion circulators arrived

@BonVivant is that a steam combination oven?

Funny, I don't get much peanut flavor from peanut oil.

I worried about you. Glad you are back

I see swimming pools only.

Having family in the oil bidness I've been in a number of Petroleum Clubs over the years. They are posh, but in a 1960s country club sort of way. Good steaks and Cobb salads etc.

Interesting stuff! I can't see that the different oil's nutritional levels are relevant when used to fry or saute because of the trivial amount of oil that sticks to the meat and is consumed. And most of the residual hexane would be volatilized by frying unless it somehow binds to the oil to form a new compound at 375F. I've never had a whiff of hexane when cooking FWIW. The fishy smell I complain of is doubtless a fatty acid liberated from the oil triglycerides by heat. Omega 3 FA are known for this and are present in canola. https://cen.acs.org/articles/91/web/2013/09/Source-Fishy-Odors-Identified.html

The fishy smell

When peanut oil is available why entertain canola or corn?

Really. Canola oil has an "off" smell at times.Fishy.

@rotuts Bezoar prophylaxis is critical...completely agree

Herrs ripple chip with a big squirt of aerosol cheese and a dollop of sriracha. This started as a way to get chemo into Tucker the Airedale. I'd take one without the drug and feed him one with. And Ina Gartens sun dried tomato dip.

Plenty of private clubs do this for the member when he has guests.

Beautiful, but where are the hostas?

I recall when this cake landed in Philly. It was a sensation in the 70s. I, of course, was in kindergarten at the time.

For me the issue is need and space. My Cabelas piston pump vac sealer sucks hard and can do quick pickles etc. I can store it in a drawer and pull it out as needed. Maybe cost $250