#silverskin
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dsafire.bsky.social
I fix the silverskin on my joints, the eczema on my ears starts, fix the excema IN my ears, i break out in huge boils.
October 29, 2026 at 7:19 PM
katevasey.bsky.social
Not to be awkward or anything, but I don't like marmalade and I don't like gherkins. Is there any news on the cherry conserve or the silverskin onion front?
October 27, 2026 at 5:09 PM
ceruleancynic.bsky.social
it was so odd that I thought maybe just this WF does it, and then a week later I went to a totally different store and the chicken sausage meat had that same blend of visible chopped-up tendon. No one else seemed to mind? I've sent back poultry meatballs with obvious shreds of silverskin before.
October 26, 2026 at 9:26 PM
ceruleancynic.bsky.social
I used to buy WF Italian chicken sausage back in Santa Fe and freeze it, and I never found huge visible hunks of silverskin and tendon in the meat, but both the Harlem and Columbus Circle WF had it and I am like, should I just break out the goddamn kitchenaid sausage grinder attachment here or what
October 26, 2026 at 9:01 PM
chefericfeltman.bsky.social
On Page 4, NO MOZZARELLA: Do not add mozzarella, or other additional cheese, over the beef or finished grinder. There is already plenty of cheese in the garlic butter. Resist the urge. The balance is better without it.
Eastern Style Beef Grinder Components 1. Garlic-Cheese Butter Formula 1 cup (225 g) unsalted butter, very soft 6–8 large garlic cloves, finely grated or crushed to a paste ½ cup (50 g) finely grated Parmesan ⅓ cup (35 g) finely grated Pecorino Romano ¼ cup (25–30 g) finely grated provolone or aged provolone 2 tbsp finely grated additional hard cheese, such as Asiago, optional 1 tbsp (15 mL) extra-virgin olive oil ½ tsp freshly ground black pepper Fine sea salt only if needed Process Beat softened butter until smooth and spreadable. Work in garlic thoroughly so the garlic becomes integral to the butter rather than remaining in pockets. Fold in Parmesan, Romano, provolone, and optional Asiago. Add olive oil and black pepper; mix until thick, creamy, and cohesive. Taste before adding salt; the cheeses may provide enough. Refrigerate until needed, then bring back to a soft spreading consistency. For the grinder, split the roll and apply the butter very heavily, substantially more than conventional garlic bread. Bake cut-side up in a very hot oven until the butter has penetrated deeply into the crumb while a distinct layer of cheese and garlic remains on the surface. Stop at deep golden brown. The bread will receive additional heat after the sandwich is assembled. Target: Not merely garlic bread. The upper crumb should become thoroughly saturated with butter while retaining a thick, deeply savory garlic-cheese layer above it. 2. Garlic-Studded Top Round Formula 4–5 lb (1.8–2.3 kg) beef top round roast 8–12 large garlic cloves, peeled and cut lengthwise into thick slivers 1½ tbsp (25 g) kosher salt 1½ tsp coarsely ground black pepper 1 tbsp neutral oil 1 large yellow onion, quartered 2 carrots, cut into large pieces 2 celery ribs, cut into large pieces Process Trim only heavy exterior fat and silverskin from the top round. With a narrow knife, cut numerous deep slits throughout the roast. Push garlic slivers deeply into each opening. The garlic should remain embedded in the meat and appear occasionally in the finished slices. Rub the exterior lightly with oil and season generously with salt and black pepper. Arrange onion, carrot, and celery broadly in the bottom of a roasting pan and set the beef above them on a rack. Begin roasting at 450°F (230°C) for approximately 15–20 minutes to establish a dark, well-caramelized exterior. Reduce the oven to 300–325°F (150–165°C) and continue roasting until the center reaches the desired reconstruction point. The beef is fully cooked with no visible pink, initially test a final rested temperature around 145–150°F (63–66°C). Rest thoroughly. Refrigerate the roast whole until completely cold, preferably overnight. Slice paper-thin across the grain while cold. Target: Lean, intensely beefy, garlic-studded roast with a dark exterior and sufficient structure to slice extremely thinly without crumbling. 3. Oil-Glossed Brown Onions Formula 3 large ordinary yellow onions ¼ cup (60 mL) olive oil, plus additional if required ¾ tsp (4 g) kosher salt ½ tsp coarsely ground black pepper 1–2 tbsp (15–30 mL) water as needed during cooking 1–2 tsp (5–10 mL) red wine vinegar Process Halve the yellow onions and slice thinly pole-to-pole, preserving long strands. Heat olive oil in a broad heavy skillet over medium heat. Add onions, salt, and pepper; toss thoroughly. Cook initially over medium heat until softened, then reduce slightly and continue cooking slowly. Stir and turn rather than aggressively breaking the onions apart. Add very small quantities of water only when needed to release browned fond and prevent scorching. Continue until the onions are uniformly medium brown, glossy with oil, and thoroughly tender, but stop before they collapse into onion jam. Deglaze with 1 tsp red wine vinegar. Toss and taste. Add the second teaspoon only if needed to produce a subtle sharpness. Cook briefly until the raw vinegar aroma disappears while retaining some acidity. Remove while the onions are approximately medium-dark brown. Cool with enough of their cooking oil to keep them glossy. Target: Brown throughout, sweet from natural caramelization but distinctly savory, lightly acidic, oily rather than sticky, with most individual onion strands still inta Final Assembly Logic The sandwich depends on three separately finished components rather than one ingredient carrying everything: Garlic-cheese saturated roll → paper-thin garlic-studded roast beef → glossy brown onions → very hot second bake. The second bake should darken the exposed onions, crisp the edges of the beef, and take the already-browned garlic-cheese surface noticeably deeper without drying the interior of the roll. NO MOZZARELLA. The sandwich already has its cheese where it belongs: in the garlic butter and therefore in the bread.
October 27, 2026 at 2:46 PM
cpu.nafoeverywhere.org
## Broth
- Wash 2 carrots well and chop them in half; no need to peel them. Put them in a big pot.
- Add 200 g of meat trimmings (silverskin, fat, and trimmings that cannot be used).
- Add 4 bay leaves and cover with 1 and a half liters of water.
October 8, 2026 at 5:43 PM
kration.bsky.social
It must be a silverskin.
October 6, 2026 at 10:15 PM
flintworks.bsky.social
I too drink gibsons because of this film though once got served silverskin onion and olives
jonathancoe.bsky.social Jonathan Coe @jonathancoe.bsky.social · Oct 6
Ever since I first saw it, this scene has epitomised Amerlcan elegance for me. I wrote a short story about it for Radio 4 (never broadcast) and it's why I drink Gibsons even though nobody who works in a bar these days knows what they are. A perfect scene - RIP Eva Marie Saint.
October 6, 2026 at 10:20 PM
wjpme.bsky.social
This Bsky exchange; not available on other platforms. Perfectly polite!
A chat on Bsky! Very Bsky! Lovely. SCHOF• SCHOF+ SCHOF. Anakana Schofield @anak... •6h What are Gibsons? 1 刀六… Jonathan Coe O @jonathan... • 6h A dry Martini garnished with a pickled onion. له 1 6 Anakana Schofield @anak... • 6h Wow. I assume it's a petit pickled onion. 1 刀小… kration.bsky.social @krati... • 6h It must be a silverskin. 1 口》… Anakana Schofield @anak... • 5h Ah ok, thanks ① ♥
October 7, 2026 at 4:37 AM
rogerthedodger.bsky.social
Whenever wifey or I have had labyrinthitis in the past it's taken 5 or 6 weeks to shift it, so was delighted to help create dinner after less than a week (more in Alt Txt)

📷 🍜 #foodsky #cooking #food #cooksky #Photography #BlueskyPhotography #PhotographersUnited #Homemade #Dinner #FoodPhotography
Two plates of food with knives and forks. Panfried lamb cutlets with dijon mustard, rosemary and garlic. Baby potatoes boiled with rosemary and mint. Tomatoes with salt and fresh thai basil. Salad of grated raw carrot with peanuts and chopped silverskin anchovies. My lovely wife grated the carrots for me and I did the rest. That's teamwork. When we had lunch at Michelin-starred Hambleton Hall we had carrot and anchovy canapés (see other photo) and we felt that the balance was wrong because we couldn't taste any anchovy. Obviously balance is key with something as strongly flavoured as anchovy. So I tried to adapt raw carrot and peanut salad, which we both love, by adding a few finely chopped anchovies. It was perfectly balanced for me (who likes anchovies) but my lovely wife (who doesn't like anchovies) felt it had too much anchovy. So next time I'll add less anchovy. If you enjoy my food posts then please consider at least liking them and maybe reposting them. Thanks. Hambleton Hall fine dining. The top canapés are apple and the bottom ones are carrot and anchovy in a tiny edible basket. Couldn't taste any anchovy, sadly, but it motivated me to try the flavour combo of carrots and anchovy at home. A combo I'd never encountered before, despite many years of us being restaurant inspectors for a food guide.
October 5, 2026 at 1:17 PM
fmtmagazine.in.web.brid.gy
Upcycling Coffee Silverskin as a Functional Ingredient in Brownies
The post Upcycling Coffee Silverskin as a Functional Ingredient in Brownies appeared first on Food Marketing Technology. The post Upcycling Coffee Silverskin as a Functional Ingredient in Brownies appeared first on Food Marketing Technology.
fmtmagazine.in
September 30, 2026 at 3:39 PM
paulrfoth.bsky.social
The alpine streams had lots of semi-aquatic Dermatocarpon lichens. I haven't tried keying these and a few others to the species level yet.
Silverskin Lichens (Genus Dermatocarpon)
Silverskin Lichens from Cariboo, CA-BC, CA on September 19, 2026 at 11:07 AM by Paul Foth. Along alpine stream
www.inaturalist.org
September 21, 2026 at 4:45 PM
keithbeard.bsky.social
it won't be long before guides to craft pickled onions appear. Fair enough in my view since the mass market versions are rarely great. I think the decline was possibly related to the silverskin cocktail onions. The modern variant appear in M&S 'picky bits' & are a good deal more piquant
September 14, 2026 at 7:15 PM
thegoblinpoet.bsky.social
buttery pastry, hot chilli jam, extra mature cheddar, maybe a silverskin pickled onion
September 12, 2026 at 8:05 PM
burrisbeaw.bsky.social
We get pork chops, we hammer them thin, we gut off the silverskin and we grill them
Or batter, coat and fry em.

Either way we'll need mustard
September 6, 2026 at 10:19 PM
stattimes.bsky.social
CSafe has launched Silverskin RE PMC, a reusable thermal cover designed to protect multi-pallet air freight shipments of temperature-sensitive pharmaceutical and life sciences products.

#CSafe #PMCsizedthermlcover #temperaturesensitive #pharmashipments #sustainability #packagingwaste
CSafe launches reusable Silverskin RE PMC
CSafe has launched a reusable PMC-sized thermal cover for temperature-sensitive pharma shipments, supporting sustainability and reduced packaging waste.
www.stattimes.com
September 3, 2026 at 10:09 AM
itln.bsky.social
CSafe’s Silverskin RE PMC offers reusable temperature protection for multi-pallet pharma air freight, combining cold chain performance with reduced waste.

#CSafe #PMC_sizedthermlcover #temperature_sensitive #pharmashipments #sustainability #packagingwaste
CSafe expands reusable cold chain solutions
CSafe’s Silverskin RE PMC offers reusable temperature protection for multi-pallet pharma air freight, combining cold chain performance with reduced waste.
www.itln.in
September 3, 2026 at 11:44 AM
logupdateafrica.bsky.social
CSafe has launched Silverskin RE PMC, a reusable thermal cover designed to protect multi-pallet air freight shipments of temperature-sensitive pharmaceutical and life sciences products.

#CSafe #PMC_sizedthermlcover #temperature_sensitive #pharmashipments #sustainability #packagingwaste
CSafe unveils reusable pharma thermal cover
CSafe’s new reusable thermal cover supports multi-pallet pharmaceutical air freight while reducing packaging waste and disposal costs.
www.logupdateafrica.com
September 3, 2026 at 10:14 AM
newsen.bsky.social
CSafe Introduces Silverskin RE PMC: A New Era in Temperature-Controlled Shipping Solutions#USA#Monroe#Temperature-Controlled#CSafe#Silverskin_RE
CSafe Introduces Silverskin RE PMC: A New Era in Temperature-Controlled Shipping Solutions
CSafe has launched the Silverskin RE PMC, an innovative reusable thermal cover designed to enhance temperature-controlled shipping in pharmaceuticals, promoting sustainability.
third-news.com
September 1, 2026 at 3:18 PM
moviessilently.bsky.social
Well done, UK! Bacter’s silverskin pickled onions are excellent late night “I have a craving“ snacking. Not sure if it’s so good for any potential romantic partners, though
September 1, 2026 at 4:35 AM
theflexiblechef.bsky.social
Mackerel salad. Tinned fish, feta, cherry tomatoes, piquillo peppers, white asparagus, leftover potatoes, a hard boiled egg. Built on a daydream outside La Buena Vida after coffee with Issy.

Greek psarosalata, made in Andalucía. Ten minutes.

🔗 theflexiblechef.co.uk/mackerel-salad/
A composed plate on a white dish — tinned mackerel, crumbled feta with cherry tomatoes and oregano, piquillo peppers, white asparagus spears, pickled guindilla chillies, silverskin onions, halved hard boiled egg, boiled potatoes, and flat-leaf parsley scattered throughout. Black granite worktop, Casa Adora.
September 1, 2026 at 4:21 PM
l2plabs.bsky.social
CSafe Expands Reusable Thermal Cover Portfolio with the Launch of Silverskin RE PMC
Durable, modular design accommodates up to 8 Euro pallets or 6 US pallets, and is backed by a full refurbishment model, providing pharmaceutical shippers, freight forwarders, and airlines with a path to reduce waste, control costs, and protect temperature integrity across the cold chain....
dlvr.it
September 1, 2026 at 3:04 PM
parsnip.bsky.social
unwittingly bought a pork tenderloin without the silverskin removed and got easily 75% of it off before giving up on the last bit, please clap
August 31, 2026 at 7:36 PM
sheridesabike.bsky.social
This year's market garlic was noticeably not keeping well. So it was probably not silverskin, or it was silverskin past its prime. I usually sow from garlic I've grown, so I'm fine with paying for seed garlic on the odd year.
August 20, 2026 at 6:12 PM
sheridesabike.bsky.social
I wasn't going to buy seed garlic this year because I have so many bulbils, but those take two years to cultivate to bulbs. And I learned that silverskin types are best for longer storing. So I want to grow a silverskin type. Garlic is pretty low maintenance IMO and you can never have too much. 🌱
August 20, 2026 at 3:29 PM