[JRandomFreeper]

There ain't nothing there to dislike. I'll mainly be lurking today unless someone wants something in particular. I've got the 2 major cooking books for training (2 versions of the CIA cook book) and and Escoffier, and McGee, And lots of others that I picked up at one of the schools (commercial and military) that I graduated from. LOL!

/johnny

[RedStateRocker]

I’ve been enjoying my sous-vide set up.
Still have to brown things afterward, but the degree of control and accuracy is the difference between throwing a spear and shooting with a scoped rifle.

[Carthego delenda est]

This morning I was contemplating planting my annual 3 rows of a variety of summer squash (planting is quite early here this year!). Just wondering if you or anyone has a favorite heirloom variety that excels above others for cooking or whatever reason why. I’m looking to add something new to those 3 rows this year. I supply a monastery that’s home to 25-30 monks and I’m certain any new varieties would be VERY welcome!