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  • Re: Garden Thread #2

    gdenbygdenby
    Weather has been up and down for weeks. 1st too cold, then 10 - 15 degrees to warm, the back to snow cover for 3 days. But I have some spinach and lettuce starts on the windowsill under an LED grow l…
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  • Re: Kenji's The Food Lab

    gdenbygdenby
    Just under another year to publication. My mother had 2 kitchens. Basement had an old heavy metal Tappan stove which remained her favorite forever. Was her mother's before her. 2 stoves, 2 …
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  • Re: Kenji's The Food Lab

    gdenbygdenby
    Was just over at serious eats, checking on the immersion blender mayo. Yet another of one of the many great innovations from Kenji et. al. Another book I have to add to my collection. I bought a coup…
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  • Re: What goes on a Hot Dog?

    gdenbygdenby
    Lots of dogs sold in America now are probably nothing like the original franks and wieners. Making those required lots of skill, and usually very good cuts of lean beef and veal. Likewise the origin…
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  • Re: BBQ Rub, What Is The Point?

    gdenbygdenby
    The original reason was most likely that it helped preserve the meat. Likewise, the smoke, which has some formaldehyde in it. The original 'Q from the Caribbean, used wood from allspice bush. Fl…
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