///M5

I also have a steel stomach. Can drink the water in Mexico and don't get the shits

Once from a salad.

Never from my own food. Never from anything exotic.

Yeah. I break 99.99999% of the rules. I've gotten food poisoning 5-6 times.

or got bit by

I just started on my second nigroni? You did bite the bitters

The single Gag was around $8k I think though?? I know it was more than 2x what I paid for my doubles.

Fuck, Thermador, Wolf, & Miele now have one too. When I bought my ovens they didn't.

But good luck finding a steam/combo oven.

Even the Germans scoff at their pricing.

>> Miele

Only we are doing it at the end of the season against teams that need wins in their playoff positioning. No one wants to play the Wild as the wild card

just tied the streak for most home wins in a row

...and the empty netter to seal the deal

Skol!

Thought about building an immersion circulator using the Stoker/my pc for control but haven't gotten that up very high on the project list.

Steam reheating can make leftovers not seem so leftover. In particular if you have a salamander as well.

I almost bought a Gaggeneau oven for the steam heat feature. Brain conquered wallet as per usual with flagrantly spendy things and me.

I live pretty overly cautious FDA in my fridge. My guess is you've broken a bunch of the rules. Storage ONLY at under 40F or over 140F Transport in less than an hour, much less without precautions Freeze/cook immediately Refridgerate for up to 4 days Sure there are more. I have no problem at 5-7 days but I am very careful with my fridge. Messy as hell, but the temps are right and warm shit never goes in.

I find it funny Nashville has a team.

The refs REALLY suck in this game

I can peel & turn a whole head of garlic into paste faster than my dad can peel 3-5 cloves.

Remind me to show you how to break down garlic when you are here. It'll change the way you cook.

Frozen, in the fridge or room temp? Been in the fridge, but rewarmed like twice but refrigerated after each time.Just unsure on the life span never had this much leftover this long,been stuck at work late not a lot of time to get ate up.You really, really, really, really shouldn't ever reheat, refreeze, whatever what you don't use. In my house that'd be 5 days. Normally a week, but you heat cycled it and that frightens me. The instant you really don't plan to eat something like that freeze it.

While it is not original that an aoili have an egg yolk IMO it is a good addition. Great dilutant too when you don't want to over garlic. And this comes from a man that uses 2-3 heads of garlic a week for a family of 2 toddlers and a wife. I only use it for Italian hoagies... I might try a yolk, but it may kill the little old Italian woman who taught me. Only in a mortar and pestle...... No need for the mortar or pestle, I use a chef's knife. Obviously not for the emulsion portion... I cannot fathom that much knife work. The m&p is how I was taught. You add the oil that way too. Unlike mayo you don't want air to get into the aioli. Like I said, old Italian woman though. Probably some goofy family recipe. WAY, WAY faster with a knife. Even if I were finishing like you do I'd break down the garlic with a knife & salt.