weinoo

I'd be a fan of a Muscadet with that dish. Or even a dry, minerally riesling.

The amount and application of mayonnaise is of prime importance!

Rather than hijack this thread with hand-wringing over the club sandwich, go here... https://forums.egullet.org/topic/159086-the-classic-club-sandwich/

Some seem to think it contains cheese. Some seem to think it contains ham. (well, the same some - one): I offer that it contains neither, but sliced chicken (or turkey, if you must), bacon, lettuce, tomato, mayo, on toasted, good quality white bread. Others seem to agree. Serious Eats The Food Network What's Cooking America? WaPo NY times You know who puts cheese on a club sandwich? Land o' Lakes!

Italy certainly has had all 3 fats for a long time, no? Just in different parts of the country.

It has been christened the marrot. Full article in the NY Times here. I knew it was gonna get weird with the impossible burger and stuff. I just didn't know how weird!

Let me help (further)... American Processed cheese on a club is not a controversy; it's a friggin' travesty."

That controversy was, and still is, worthy. American cheese on a club is not a controversy; it's a friggin' travesty.

This is definitely Apple's philosophy. And many times the stuff had never even been used in the first place.

Two?

Has anyone had any experience with something like this: Premium Silicone Splatter Screen with Folding Handle, Heat Resistant Pan Cover/Strainer, Protects Skin from Burns - Splatter Guard for Cooking and Frying, 11.4 Inch Just wondering if the silicone might capture more grease. Sometimes I find that the metal screen (s) I have (similar to many linked above - I think I bought the 3 piece set way back when, as I seem to have 2 pieces left) doesn't do much.

It'll be nice to have a water reservoir that's not all green with algae - at least for a little while!

That's my plan, @rotuts!!

Who started this damn thread?! (oh, right...) Anyway, my original CSO-300 hasn't been the same as when she first arrived 5 1/2 years ago... for a couple of years now. Just a little cranky, that's all. So I just ordered that refurb from Amazon for $125. I've had good luck with buying refurbs (though other products, mostly Apple) in the past, and I'll be keeping my fingers crossed that this one gives me a few good years. It will be a sad day, because as soon as the new one arrives, my old steam girl will be sent downstairs to the dustbin, as there just isn't room for another lady in the house. You'll always be my favorite, though.

You know, going onto the Cuisinart web site itself, it appears as if all models of the CSO have been discontinued by the manufacturer. Anyone have any more info about this?

Southern watermelon, local peach, who knows where from ricotta salata, aceto balsamico from Modena, California olive oil, Indian Tellicherry pepper, Irish sea salt, mint. The well-traveled, high-carbon footprint salad.

Now I'm dizzy!

What, I never showed you this? A shonda!!

Where are you located, and what do you like in deep Queens?

I had a few different fruits that were approaching or at their peak, so: An apricot, blueberry and fig crisp. One of the simplest desserts, and a great way to use up expiring fruits.

I think it's a Klingonese blue grape.

This goes to my theory that if there's really good stuff to be purchased, at this point I'd rather just buy it. Who has time to make sauerkraut 😂 . Quick pickles, for sure.

The new Essex Market, replacing the old, in the process of being torn down Essex St. Market, is quite wonderful. And 2 minutes from my apartment, which I guess makes me biased. And we now have both this and Trader Joe's within a stone's throw. I'm a regular for these breads. One of the two rye breads on offer at Pain d'AVignon; this is their caraway rye, while the other is a sourdough dark rye. I like both. They don't have a slicer, so when I buy a loaf of bread which is going to be used for toast or sandwiches, I slice it all and freeze it when I get home (after eating a few slices with some good salted butter). Better pix and descriptions here...https://ny.eater.com/2019/5/14/18623011/essex-market-crossing-shopsins-open-photos-lower-east-side-les-nyc

It's summer and I can't be spending much evening time in the kitchen, as the kitchen might as well be a terrarium - facing southwest, it heats up like an MF in the afternoons. So, I put stuff together, and do any main cooking, in the mornings. Then I serve it. Gazpacho While still waiting for real tomatoes, this was actually quite good using 1/2 canned Muir organic tomatoes and 1/2 peeled and seeded fresh Romas, cucumber, soaked red onion, roasted yellow peppers, roasted jalapeño, Tabasco, garlic salt (!), olive oil, lime juice, cilantro, etc. etc. Seared red Argentinian shrimp over fresh corn salsa. Corn taken off some sweet fresh ears and pan roasted, roasted jalapeño and serrano, red onion (soaked), lime juice, olive oil, s & p. Alongside some Yukon Gold potato salad.

There's customer service, and then there's customer service!