If I ever get to the other edge of this beautiful country, it will be my honour to dine chez Weldon. Likewise, if you ever find yourself on the East coast I think I can scare up some victuals to share.
It's that time of year again for a DBT of pink, yellow, and blue peeps to see if they can be identified by taste alone. 
It's sad how Boston's North End has changed, 40 years ago you could go down Easter weekend and find rabbits (feet and tails still furry) and local abbacchio hanging from every butcher shop. You could always get caul fat, tongues, livers, kidneys, natural casings, hearts, etc. fresh that day.
It's sad how Boston's North End has changed, 40 years ago you could go down Easter weekend and find rabbits (feet and tails still furry) and local abbacchio hanging from every butcher shop. You could always get caul fat, tongues, livers, kidneys, natural casings, hearts, etc. fresh that day.
After some more procrastination, yesterday I was about to put a roast in the oven and decided to take a quick peek at that fan to see it there was any obvious and easily-corrected problem (like the fan blade fell off the motor shaft, or something like that). I took the cover off the fan from the front (inside the oven), checked for debris, spun the fan in both directions, wiggled the motor shaft to check for play, etc. Everything seemed fine so I buttoned it back up, turned the oven on, heard a faint hum and looked, the fan was spinning (or at least I opened the oven door and saw the fan stop turning).
Maybe there was nothing wrong. It had been getting noisy, which I blamed on the bearings, but maybe there was a bit of debris in there banging around when the fan turned. So when it got quiet I thought it had stopped turning, maybe it just went back to spec after the debris was dislodged. *shrug*
#3 son is a foodie and meat-a-terian. We were speaking of the wonderful hamburgers we've experienced and he said that the "drop-pop-squash" method was in vogue on the West Coast.
I put the steel pizza pan on the grill, (first time this year, it's been a long winter) and allow it to heat til its good and toasty, drop the burgers and allow them to briefly sear, flip, then squash. Sauteed some onions to adorn. They were really good and cooked in only a few minutes:
I put the steel pizza pan on the grill, (first time this year, it's been a long winter) and allow it to heat til its good and toasty, drop the burgers and allow them to briefly sear, flip, then squash. Sauteed some onions to adorn. They were really good and cooked in only a few minutes:
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You mean one smashburger = 100% recommended daily sodium intake? The 6" high everything included burgers seem to be the thing these days. Mark do you remember Elsie's Landsman special, 100% daily sodium and saturated fat for sure.
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Yes but to tell the embarrassing truth, I much preferred the deli in "The Garage" (36 JFK St, Cambridge). They had all kinds of fresh baked breads to choose from, and schmeered giant heaps of garlicky Boursin on every sandwich. It was divine with their bias sliced pumpernickel.
And Autre Chose down the road, where I had French food the first time. Aaah.
Nice when things work out like that.
I had a similar thing happen with the fan in the countertop Breville. When it stopped making a racket, I wondered if it had seized.
Jack, I was merely wondering whether the "drop-pop-squash" method of cooking on your very own grill, occurred before you ever heard of the Smashburger restaurants, with locations all around NJ and environs. That's their unique selling proposition.
Where do you get fresh dragon this time of year? Are you a friend of the Khaleesi?
Maybe you call it estragon?! I used dried.Where do you get fresh dragon this time of year? Are you a friend of the Khaleesi?