gfweb

yup! 135F 2 hours followed by a sear. I can't screw it up with SV

Lamb chops, au gratin pots, warm sprout/red onion/cranzin slaw

Looks tasty. Fried chicken or chicken patty?

We can get it most of the year, but it is cheapest after StPD. Uncorned brisket is generally cheaper and a better CB after you do the work.

A steam oven is magic for peeling tomatoes. Still have seeds to deal with though

I use a @rotuts smoker tube with pellets. Cold smoke about an hour then a sousvide cook. I keep a few in the freezer for emergency guests. Lingonberry sauce is a couple tbsp jam plus chicken stock plus bacon fat plus a breath of dijon...then I fiddle with it to get the taste right. Bacon fat is key.

First thought I've had of Easter dinner. Evolving..... Smoked pork tenderloin with a savory lingonberry sauce devilled eggs potato salad

How do you process the sunchokes so that they don't blow up your intestines?

You have an Acme in NY? I thought NYC had different shitty supermarkets

I agree. And Wawa has slipped in recent years.

Most of the gold potatoes out there aren't actually Yukons. And @rotuts is right. No buttery taste. But they are reliably textured and just about never musty. I rely on them for most uses. Fry well, mash well, pot salad well.

no oatmeal and waffles

Yup. And St P's day gives me a reason to have CB leftovers for reubens.

I blame Boston for it.

Supermarket corned beef cooked sous vide 150 F 24 hours Cabbage poached in diluted bag juices then sauteed in butter (i'd do that again)

@Duvel I notice that that brown uncured spot is closer to the fat cap. Perhaps it impeded the cure rather than needing more time or more nitrate. Maybe slashing the fat in intervals would help? A 7 day dry cure has never failed me

I could see making individual servings in ramekins. Hmmm.

Happy birthday!

Its not untrue around here. The drug problem cuts into the unskilled labor pool badly. Far from every guy is an ex con, but more than a few are.

you could freeze the zested lemons and thaw as required for juice

A lot of the workers subs hire to use as labor are fresh out of jail. The counter people for our kitchen were scumbags. I got in one guy's face (a little) because of his shitty attitude and I thought I was going to get hit.

The internet is a swamp.

They can promise anything in vague terms. No consequences.

The big thing about frying is the conduction of high heat by the oil. Air fryers try to duplicate this by super convention fans but really don't come close. Maybe a Air fryer with steam would do a better job at conduction?

You might ask the restaurant supply places or food purveyors for their thoughts. These guys know whats up locally