weinoo

I wish they could leave well enough alone. Those labels are iconic.

Enjoy those labels while you can.

Fucking contractors...that's just lame - someone could actually get a bad injury from that work. One day I went to check on work in the apartment in DC we were gut renovating. On the floor, and strewn about, a bucket of water, wet rags, etc. etc. On the floor that had been just installed. Without anything protecting it.

Oh that sounds nice! Which one?

I keep trying to tell some friends who are interested in one that yeah, it's an oven. And not a great one, at that.

All this talk of cabbage and whaddya know? A head of cabbage in the fridge met its demise via coleslaw and the above stir fry which was lunch today. Beef, red pepper, jalapeño, celery, carrot, CABBAGE, ginger, garlic, scallions, chili paste, soy, Shaoxing, chicken stock, vinegar, Szechuan pepper.

Oh, now I remember what I forgot... This thread got me thinking about the head of cabbage in the fridge. So, cole slaw was made. Hand shredded (with a knife). And lunch, too. In the post above the cabbage is hand and knife torn.

I think that's close to the recipe I recently used for (while cutting the sugar back 1/2 to 2/3, and using good vinegar): Still a big fan of Marcella's smothered cabbage, as well as her next-day smothered cabbage and rice soup.

I wish I could say I made it with x seaweed, but this is stuff I buy, made in Brittany... https://www.lebeurrebordier.com/en/collection/beurres/le-beurre-aux-algues/

I figured I'd spend some time cursing in the kitchen yesterday... So I played around with corn tortillas, the 3-ingredient aggravator. As I was making them, I was texting with a friend who spends a fair amount of time in Mexico. She advised me to use more water than I think, or what appears to be, necessary. These were from dried masa harina (Bob's). Another bread that I imagine gets easier to do if one were to make them daily. I had a bit of a trouble with the griddle and getting the temp perfect.Significant Eater enjoyed them - along with huevos rancheros for breakfast; both Hatch red chili and Hatch green chili were involved.

Another Almost All-American dinner - Southern style. Salad (big) with crab cake and house-pickled shrimp (a first!). Mel Bakery's baguette with 3 flavors of beurre Bordier...espelette, seaweed (seemed apropos), and lightly salted.

What happened to the missing 10%?!

I can only opine on Sony cameras in general; it's my most recent digital camera purchase (their iconic A6000) and absolutely the best digital camera I've owned over the years. Don't judge it based on my food photos, by the way; I don't really put care into taking them. Be it splatters, lighting, positioning, framing, etc. etc., I just wanna eat by that point. Coupled with the fact that it will accept your optics (that's huge), I think it's a no-brainer, and you won't be disappointed.

Don't be dissing the celeriac!

Do you believe that in all the years of cable TV in this apt.(18), there has not been one single program DVRd. I don't even know if we had a DVR within our cable service, but now that we've "cut the cord," it appears that we can save whatever we want, somewhere in the clouds.

The All-American dinner. Grass-fed, local rib eye (sous vide to 133℉, then seared), RG Buckeye beans with Hatch red chili sauce, organic "spud puppies" (oy). Rounding it out... One of our favorite wineries in Sonoma.

I think I gave up probably about season 10. I just couldn't take it any more. Maybe too many commercials, maybe too many tatts. I dunno. However, JT has always been a favorite of mine, and if I could watch it without commercials...

That seems pretty low, and while it's what he uses in his bakery, that's in his bakery. And it's a specific flour, which might have other attributes you're not aware of. Try something a little higher in protein - like closer to 12% maybe? Or drop the water a percentage or two, and maybe see how that works.

I am jealous of all your salmon!

This one? Wow, it's so rounded... do you own any of the Copper Coeur Line?

I find that hard to believe. Then again, Ann Arbor/MI in general has some other legal devices which might cloud one's judgement.

What next, @Shelby ? Banh mi flavored? Dove flavored?

They have marketing people specifically devoted to people like you.

Why can't they just leave well enough alone?

This is a closed device as well...but I seriously don't know why cleanup, as it relates to smokers, drives everyone so batty. Take a look at @Norm Matthews set up...my guess is Norm isn't overly worried about cleanup!