radtek

Amsterdam Falafelshop in Adam's Morgan. Great place for informal quick falafel and frites. The condiment bar is amazing. Have a beer at the Black Squirrel next door...

The broccoli and cilantro has gone to seed in a big way and have flopped over after all the rain we've had. The onions are starting to bulb. I left off starting my tomatoes as my lights burnt out and new ones ordered. I can get my seed started and up to speed and hardened off in the next four weeks. Pests except the 4-legged kind haven't been much of a problem the last couple of years. I let the birds have their way in the garden when it comes to bugs.

I have both a P-84 and a P-84-B which are identical for all practical purposes except one was made in the States and the other Austrailia. I've used them on the burner before but since they were my mother's and precious to me that practice has been phased out. When fat polymerizes on them Easy-off oven cleaner takes care of it.

My condolences to those that knew her.

Sausage maker here... Looks like your friend has made out like a bandit with that "small-coil"!

It's really a frustrating situation. I've found reheating fried food to be subpar at best when compared to freshly fried. The crust/breading usually is too dark by the time it heats through. Letting it warm up before the oven causes condensation and soggy breading. A warm oven will help keep the fried food in it's preferred state for a little while. A rack on a sheet pan. Not ideal as previously mentioned.

That honey trick is a great way to stick what you want to the rim of the glass.

Breakfast omelet lightly stuffed with a filling of chili and black beans, sharp cheddar, sour cream, spicy chili queso and green onion. Sriracha and scallion garnish... Quick and satisfying way to get rid of leftovers.

I prefer a Greyhound myself but have been known to have a Salty Dog. Wasn't that popular though with the drinking crowd but I can understand that with the usual bitter canned grapefruit juice tasting like ass. My preference is to use ruby red grapefruit.

I planted a Persian lime tree last week. But today I just had my first caipirinha. Pitu was the only white cachaca available. This drink is sneaky. I'm going to have another just to see.

I prefer Whataburger as they make to order.

Watched Jiro Dreams of Sushi last week and indeed I dreamt of sushi that night! That was weird. Tampopo is another good one and the ending of Big Night is classic. The gangster in Tampopo is meant to symbolize excess or gluttony vs appreciation or good taste. A funny scene in the French mockumentary film Man Bites Dog has the serial killer angrily insisting on the out of season(?) moules and the waiter sincerely trying to discourage this choice. Scene cuts to the man helplessly puking into a bucket held by the film-crew...

That's how I'm looking at it. It's off the highs so in the near term the advantage is the drip at discount prices. When things pick up internationally then the price will rise. I haven't read this whole thread. But to be relevant: My preferences are not for this type of fast food generally. But I agree. Hot, fresh and quick. Simplify the menu. Innovate customer service experience instead of what was a perfect menu (years ago). I think the problem with "hot" sandwiches or lack thereof is that they premake them- right?. Even if they just sit for several minutes there is a short lifespan to a burger or egg sandwich to be dealt with and they cool down quick even under a heat lamp.

Your wish is granted as they are moving towards breakfast all day. Despite all the bad press and current health trends McD's stock price hasn't really suffered. I bet they are really kicking themselves for spinning off Chipotle...

Oh it's been done. Not any better. What I really want to do is deep fry one in a proper fryer.

Sorry to hear it.

Well she was a "ripper" this time. Sans packaging it crisped up somewhat, but not the fried goodness I love in a chimichanga. Not that great. Thinking that the flour beef and bean in the package might steam and I actually like the idea of that. The tortilla becomes almost pasta-like.

Well I can attest from old experience that in the package the flour burrito does better in the micro than out of it in the oven. I was thinking of cutting the chimichanga in half and do a side by side. But then the contents might ooze or dry out. I think the burrito needs to be kept inviolate. It's a delicate balance anyway as they can rip open and make a mess. This means I get to buy another chimichanga and do an experiment...

I don't like the idea of them throwing food I've cut into back on the grill. Normally I don't order steaks but if an error is made and unless it's well done- well I'll eat it. Parley it into a desert because I'm not waiting another 20-30 minutes while everyone else eats. But plain cold food that's supposed to be hot I won't stand for.

I looked it up. WIll try this new fangled multiple flipping method.

Those particular devices have been available for years.

As an aside I've just been placing seasoned frozen steak over coals built in the chimney starter. Place the grate over it and instant hibachi. Good for 1-2 steaks. Or one large T-bone. Cooks 10-12 minutes a side and/or to temp with an indwelling probe.

Done! Should see some interested parties.

I'll pass it along on to the AHA and see... Definitely should work with step mashing on a small scale.

I admit it's a guilty pleasure but I just love these junk burritos. Usually I just nuke them but the chimichanga should be crispy. So looking into baking it in the convection oven and: Both of the burritos can be heated in their packaging @375*. That's what I get for finally reading the directions. I know various types of plastic can handle high heat but this is pretty amazing. I wonder if this helps crisp the chimichanga up? Will have to try...