Paul Fink

I'm with the fry dough crowd. No pan. Like these: http://allrecipes.com/recipe/33625/cake-doughnuts/

Don't get PO'ed but the way I read this is it takes skill to cook the chops.

Why not just sear them? No SV. No cryosearing. If they are thin they should be done after a few minutes of sear

I cook pork to 140°F and let rest. That's generally somewhat pink.

i think that is what i said or at least what I tried to say.

Thin pork chops was a stable growing up. My mother would rub them with caraway seeds, do a quick sear and then finish in the oven for a few minutes.

You have the physics correct. I say its redundant because if the steel is thick it has good heat capacity. The ceramic has higher heat capacity per mass but a 1/4" thick hunk of steel is going to be heavier than that pizza stone. Think caste iron fry pan.

won't that be redundant? BTW @paulraphaelis correct. Any steel is food safe.

Go to home depot and get some insecticide. Make a 3' barrier around the house. Done & Done

ants live outside and "march" inside to gather food. If you spread insecticide around your house foundation they should go away.

So I google some. In the US Starbucks is selling "Sweet Potato Shepherd’s Pie" with TURKEY. I agree with @Tri2Cook Most folks around here think shepherd's pie is mash potatoes & hamburger.

From this NPR report I understand that mechanically tenderized meat in the US must be labeled. http://www.npr.org/sections/thesalt/2016/05/20/478859242/new-labels-warn-that-a-tender-steak-could-be-a-little-dangerous

Do they blade tenderize prime beef? Crasy!

I've made many sandwiches but never compared any to Subway.

'grew up working on small, family farms in Minnesota. I've helped castrate hogs. The hogs recovered quickly. I think many people want to eat meat but don't like meat production. I remember taking an Indian friend of mine to the local county fair. He was resistant to tour the live stock barns but he was amazed to see 4-H kids caring for their animals. Yup, after the fair many of the animals were going to be meat. This didn't keep the farm kids from lovingly caring for the animals.

Fruit in March? In Minnesota? Not even the shipped in stuff is any good. Winter up here make the whole farm to table thing a joke. Unless you want to spend 6 months eating parsnips & potatoes your going to be using ingredients shipped in.

French baguettes have are crusty and won't bend Italian bread is softer and will bend

I agree but I sharpen my bread knife.

Subway doesn't use baguettes. They use an "Italian bread."

Got links to those machines?

galvanized steel and cooking is a bad combination And welding galvanized steel is a health hazord

Thanks Duvel. That is helpful.

Because I've had really good bouillabaisse in Paris before. I also have had great Schezwan in Beijing. Even fantastic cassoulet in Minneapolis I've had greay sesoian in Bejing

Its been over ten years since we were last in Paris. We are going again in May. The was a seafood restaurant we've been to a few times that had the best bouillabaisse. I fear they are now out of business. So the question is who has best bouillabaisse in Paris?

First you need a slicer. Thin blade and 30cm (12") long Use the whole length of the knife. No sawing back and forth