eGullet Forums Recently Started Topics Active Topics from the eGullet Society for Culinary Arts and Letters Forums http://forums.egullet.org/index.php Fri, 20 Nov 2009 21:32:00 +0000 5 United Plates of America http://forums.egullet.org/index.php?/topic/130459-united-plates-of-america/ Here are details at The Hollywood Reporter.

No word on when casting/production will start.]]> Fri, 20 Nov 2009 21:32:00 +0000 http://forums.egullet.org/index.php?/topic/130459-united-plates-of-america/ Busted For Not Tipping http://forums.egullet.org/index.php?/topic/130458-busted-for-not-tipping/ My link

So as I understand it, a party of 8 had the large group gratuity added to their check--the diners said the service stunk--the restaurant called the cops.

Busted for not tipping!! What do you think?? Good cop / bad cop???]]> Fri, 20 Nov 2009 21:15:40 +0000 http://forums.egullet.org/index.php?/topic/130458-busted-for-not-tipping/ A Decent Freaking Baguette -- and maybe a ficelle http://forums.egullet.org/index.php?/topic/130454-a-decent-freaking-baguette-and-maybe-a-ficelle/
And, speaking of heaven, coming back from the morning errands to a crispy little ficelle smeared with sweet butter and enclosing sliced of hard salami or saucisson sec, washed back with a rustic red wine is pretty close, as well. I don't think they exist at all any more.

Any suggestions?

(Anyone suggesting Bonapart Bakery will be shot, by the way).]]> Fri, 20 Nov 2009 17:36:43 +0000 http://forums.egullet.org/index.php?/topic/130454-a-decent-freaking-baguette-and-maybe-a-ficelle/ Best BBQ in the heartland? http://forums.egullet.org/index.php?/topic/130449-best-bbq-in-the-heartland/
I'm new to the eGullet forums, but I know you all are the ones I should check in with...I live in NYC and have the week of december 7th-11th off of work. With the weekend, that gives me a full 7 days to travel this great country of ours with a good friend of mine, and try as much bbq as possible.

So where should we go? I'm X-posting this in the heartland, because as of now the plan is NYC-->Carolinas-->Atlanta-->Tennessee and any stops in between. Although I just realized this might offend St Louis enthusiasts, I DO only have a week here...

We don't want to waste our time with tourist traps and overrated bbq joints. As of right now I have the following list of restaurants we're considering...where else should we go?! Where should we skip?

Melvin’s BBQ – Charleston SC
Mac’s Speed Shop – Charlotte NC
Sweet Leaf – Savannah GA
Big Ed’s – Raleigh NC
Swallow at the Hollow – Roanoke VA
Corky’s BBQ – Memphis TN
Rendezvous – Memphis TN
BBQ Shop – Memphis TN
BBQ-1 – Atlanta GA
Daddyz – Atlanta GA
Parker’s – Wilson NC
Interstate BBQ – Memphis TN
Martinsville, VA – Checkered Pig
Asheville, NC – Mountain Smokehouse
Goldsboro, NC – Scott’s Famous Barbeque
Lexington, NC – Lexington BBQ#1 (can’t go wrong anywhere in Lex)
Lexington, NC – Jimmy’s
Chapel Hill, NC – Allen & Sons (awesome pulled pork)
Raleigh, NC – The Pit
Ayden, NC – Skylight Inn
South Carolina – Maurices
Mutton BBQ – Owensboro KY
Smokin Ed’s – Smyma TN
BB’s BBQ – Franklin TN

Thanks!!]]> Fri, 20 Nov 2009 12:59:04 +0000 http://forums.egullet.org/index.php?/topic/130449-best-bbq-in-the-heartland/ Best BBQ in the heartland? http://forums.egullet.org/index.php?/topic/130448-best-bbq-in-the-heartland/
I'm new to the eGullet forums, but I know you all are the ones I should check in with...I live in NYC and have the week of december 7th-11th off of work. With the weekend, that gives me a full 7 days to travel this great country of ours with a good friend of mine, and try as much bbq as possible.

So where should we go? I'm X-posting this in southeast, because as of now the plan is NYC-->Carolinas-->Atlanta-->Tennessee and any stops in between. Although I just realized this might offend St Louis enthusiasts, I DO only have a week here...

We don't want to waste our time with tourist traps and overrated bbq joints. As of right now I have the following list of restaurants we're considering...where else should we go?!

Melvin’s BBQ – Charleston SC
Mac’s Speed Shop – Charlotte NC
Sweet Leaf – Savannah GA
Big Ed’s – Raleigh NC
Swallow at the Hollow – Roanoke VA
Corky’s BBQ – Memphis TN
Rendezvous – Memphis TN
BBQ Shop – Memphis TN
BBQ-1 – Atlanta GA
Daddyz – Atlanta GA
Parker’s – Wilson NC
Interstate BBQ – Memphis TN
Martinsville, VA – Checkered Pig
Asheville, NC – Mountain Smokehouse
Goldsboro, NC – Scott’s Famous Barbeque
Lexington, NC – Lexington BBQ#1 (can’t go wrong anywhere in Lex)
Lexington, NC – Jimmy’s
Chapel Hill, NC – Allen & Sons (awesome pulled pork)
Raleigh, NC – The Pit
Ayden, NC – Skylight Inn
South Carolina – Maurices
Mutton BBQ – Owensboro KY
Smokin Ed’s – Smyma TN
BB’s BBQ – Franklin TN

Thanks!]]> Fri, 20 Nov 2009 12:57:20 +0000 http://forums.egullet.org/index.php?/topic/130448-best-bbq-in-the-heartland/ Covection commercial stoves http://forums.egullet.org/index.php?/topic/130447-covection-commercial-stoves/ My colleague is an engineer by profession but now is a full time pastry chef (pursuing his passion)! He has been using two regular kitchen ovens plus one commercial (and inefficient) oven. He has been at several restaurant supply shops looking for a commercial oven. He is looking at a convection oven (commercial grade) that will have several racks to put all his cressoints, and other pastry items on. What do you use in your shop? What oven would you recommend? All ideas and opinions are greatly appreciated. His budget is approximately $3500. Fri, 20 Nov 2009 07:47:55 +0000 http://forums.egullet.org/index.php?/topic/130447-covection-commercial-stoves/ Dos Brisas http://forums.egullet.org/index.php?/topic/130446-dos-brisas/ We are thinking about staying, and more importantly eating, at Dos Brisas near Brenham next weekend. Has anyone been? Fri, 20 Nov 2009 05:19:55 +0000 http://forums.egullet.org/index.php?/topic/130446-dos-brisas/ El Rey Cocoa Powder http://forums.egullet.org/index.php?/topic/130445-el-rey-cocoa-powder/ "New! El Rey Cocoa Powder
El Rey cocoa powder has a high fat content, 22-24%, and is Dutch processed. Packaged in a convenient reclosable metallized plastic bag. Net wt.: 1Kg/2.2lbs."
http://www.chocosphere.com/cgi-bin/webstore/web_store.cgi#el_cocoa_powder]]> Fri, 20 Nov 2009 04:03:53 +0000 http://forums.egullet.org/index.php?/topic/130445-el-rey-cocoa-powder/ Nouvelle cuisine invented individually plated dishes? http://forums.egullet.org/index.php?/topic/130444-nouvelle-cuisine-invented-individually-plated-dishes/ Top Chef Blog, Tom Colicchio states:

Quote

For one thing, it is credited with the plating of dishes prior to service, as opposed to tableside after their presentation to the diners on platters. This led, in turn, to smaller portions and to attention to and development of presentation styles on the plate.


This is something I've never heard of before. Is it true that before nouvelle cuisine, the custom was to serve family style or tableside as opposed to individually plated dishes?]]> Fri, 20 Nov 2009 03:18:43 +0000 http://forums.egullet.org/index.php?/topic/130444-nouvelle-cuisine-invented-individually-plated-dishes/ Shanks -- front vs. rear http://forums.egullet.org/index.php?/topic/130443-shanks-front-vs-rear/
So, I have the shanks. It's just way, way too much work to remove the meat.

So, my (stupid) question of the day: Is there a different between the shanks from the front and rear quarters on a four legged animal?]]> Fri, 20 Nov 2009 01:29:57 +0000 http://forums.egullet.org/index.php?/topic/130443-shanks-front-vs-rear/