gfweb

I've had the same problem. I believe @mgaretzhas had some success. He's commented on it somewhere.

Sliced thin and fried crispy while coated with soy. Cubed and treated the same

@mgaretz I'm so sorry that you and your dad are going through this. Been there, it sucks ,but there are sweet times to be savored even in this situation.

Yukon gold or red potatoes stay firm. Russets have a narrow window between firm and mealy. I avoid them

Musubi Fried for breakfast

Ha. I remember that photo!

https://www.google.com/search?q=daisy+duke&client=firefox-b-1-m&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjC2dmurKzvAhVlEFkFHQGiCzcQ_AUIBigB&biw=960&bih=472&biw=960&bih=472&biw=960&bih=472&biw=960&bih=472#

Who's box? Imperfect?

145 x 36 hrs

I think my misfits came from Philadelphia. Lots of folks there don't give a shit about their job.

I've eaten a lot of Georges' food. I miss Le Bec. I've yet 5o eat Elmi chow. Can't get a table. Lol

Just got my first Imperfect box. What a difference from the dreck that misfit sent. Nothing spoiled or past dates. Lemons were small but useful. Potatoes were of a decent size. Good deal.

Nick is very successful in Philadelphia. Occasionally has appearances with Perrier. He's doing fine. What is this tanking with Ripert?

wow look at that!

Top Chef 2021 starts on 4/1

https://www.cdc.gov/mmwr/volumes/70/wr/mm7010a1.htm?s_cid=mm7010a1_e&ACSTrackingID=USCDC_921-DM51887&ACSTrackingLabel=This Week in MMWR - Vol. 70%2C March 12%2C 2021&deliveryName=USCDC_921-DM51887 And this represents only the cases where mushrooms were identified as the cause.

The oven lights slowly. Who knows why. Its a Blue Star thing Set the temp and walk away for a couple minutes.

Free shipping of course isn't free. The expense is just hidden in the item price.

Blowfish TAIL? What fun is that?

Trying to get into Target perhaps

Insurance fraud perhaps?

@weinoo is correct about my AllClad feelings. The newer ones aren't as good as Calphalon and a shitload more expensive. But the original master chef made in Canonsburg PA are great. Im buying them on ebay

Is it like one of those Living in Alaska shows where the kitchen is a big bucket, a ladle and a piece of plywood?

All of the above. But esp because the small ovens keep the temp at the target better and just cook faster. Convection not only cooks quicker but also evens out the oven temp so that the sensor triggers a heat cycle more quickly. I start checking for done-ness at 75% of the recipe cook times. Dropping the temp from the recommended makes it more likely that you won't overcook the surface.

Wow! Beautiful job. Just like on one of those TV shows where they'd get this done for half of what it costs in real life.