weinoo

Potentially related to some of the post about, about what (and where from) pathogens we ought to really worry about: E. Coli Linked to Chopped Romaine Lettuce Infects People in 11 States (NY Times, April 11, 2018)

But wait - my boss comes to dinner every night! Oh, and now as I glance back up through the thread, I see liuzhou already made this point (albeit referring to himself as opposed to his Significant Eater).

They did - and it's more the way my wife likes her chicken cooked; that is, a little more than I do, but I acquiesce every now and then .

That was the crispiest skin I've ever gotten out of the CSO.. Did 20 minutes on steam bake at 425F, and then another 15-18 just on convection bake at same temp.

I have a bottle of red boat for you. I bought like 5 bottles, and certainly can't use them all. And while that dish looked good, that does not necessarily mean it would win on the 5-ingredient challenge. I would just prefer egullet not to become the food network.

Blue plate special? Chicken thighs in the steam girl, rice pilaf, sautéed asparagus. (might've cost under $5 pp).

Host's note: this topic was split from the $5 Meal Challenge topic. Some posts here refer to posts remaining in that topic. My meta issue, and I've probably stated this before, is that I don't believe cooking and/or eating well ought be viewed as a challenge. I think part of the demise of a good food culture was predicated by Iron Chef, and all the shows that followed. But yeah, rice & beans to feed 4 for about $3 can be done.

Ayada. Always a good meal.

That's interesting, @Anna N.

right, they are a little different in formula, but you can them all (pizze, focaccia, bianca, et.al.) flatbreads! I'm pretty sure pizza bianca is a Roman thing, whereas focaccia emanated from Liguria/Genoa. And in Tuscany, they call it schiacciata.

Once again, I like soap & hot water. Or vinegar.

Yes, salad greens and fruits like cantaloupe (and others which ripen on the ground) are my biggest worry.

Yes, as high as it goes - 450F.

Chicken isn't necessarily a special case - just that I'd rather not despoil my Boardsmith board with chicken slime. I've been cooking and using my hands and kitchen equipment for a long tine; I don't think I've gotten anyone sick...(famous last words). I do make sure to wash fruit and veg thoroughly, even the phony triple-washed stuff gets 2 more baths.

Exactly. Too many things are "easy," until you try to make them. In my opinion, things with few ingredients (cacio e pepe, bread, et.al.) are the hardiest to replicate perfectly.