gfweb

You might take a piece of foam and bore a hole to fit the spout. I'd probably use saran wrap or parafilm to wrap it though.

Maybe , as an experiment, freeze a portion to see how it does. Might spread out your shad dinners.

Nobody has addressed whether endocrine disruption is actually a thing in people or just in the lab. I'd say that t here are two issues with using a SV to poach meat...the leaching away of flavor by the big volume of water and the inability to get a SV magic in particular clean enough to cook in as you would a pan. Lots of nooks and stuff in the SVM (if its anything like my SV Supreme). I suppose you could heat it up to 200F between cooks....

My ramps patch has dwindled year by year. Not enough to harvest anymore. There are just 15 plants hanging on. I need a better site.

Nice piece indeed. I smiled at his realization that having a plancha in one's kitchen seems like a great thing but isn't much. When we bought our house years ago there was a big old restaurant Vulcan stove with a plancha. I used it once when I needed a million pancakes to come out at the same time. The rest of the time dishes dried on it. Cooking for 2 or 4 can be done in a pan that heats up fast (unlike a plancha). A restaurant needs a plancha and has a guy to clean it too, but not me. It did look cool though. After the vax we've gone out to eat again. Restaurant selection has narrowed but not because they've closed as much as I'm not going to a place that cooks the same as me. We'll go to various Asian places, a great local place with a super chef/owner, and the place that fries stuff.

Its safe as is vac sealer plastic.

Have you tried googling 'panade'?

Because part of the joy of ketchup is conquering the damned glass bottle.

@rotuts whats an EM?

When studied probiotics have been shown to do little for antibiotic gi issues. taking the drug with food, even if the label says not to , is the best move. At most food gives a 10% reduction in absorption.

Decent take out is a bit harder to come by around here. Pizza is fine, and sushi. Come to think of it that's enough for a few days. Hope you heal quick.

When I googled cascatelli I got flood of celebrity websites that are promoting it in one way or another. Good old-fashioned logrolling

That pasta looks like a mini lasagna noodle. Batali would object to the premise, saying that pasta is the star and that the sauce is merely a condiment and too much of it is no good.

Unlike all those fake breakfasts you usually do.😁

The farmable area of the sea has to be a narrow strip around the land. I foresee an ecological issue

I just saw these dishes somewhere.... @Kim Shook ?

Lighting that's not behind you. Jo, what is that picture with the shadow?. Its chocolate in something that's sitting on something.

Big Easy sighting!

I have learned how to avoid this.

@rotuts Hard to see what the explanation is. I have 2 MC2, both badly stained. I have 4 MC, one at least 25 years in my possession, the others about that old, but only fairly recently my own and none are stained. You would think that aluminum is aluminum, whether MC or later. I don't get it

Hmmm. Bread pudding would have eggs even if a savory one?

agree on the handle angle.

Perhaps. I abused my MC2 as much as the MCs, but only it has a stained bottom than BKF can't get clean.

I'm having taxonomy problems. How does this panade differ from what North Americans call a dressing/stuffing (other than being cooked outside the bird)?

Handles are a little different. Both cook well. I'm convinced though that the exterior Al in MC2 is different. It stains like a mother while MC doesn't at all