Fat Guy
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Posts posted by Fat Guy
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I'll also take Macoun, grown anywhere in the US Northeast from New York to Vermont. Without question the best eating apple I've enjoyed anywhere in the world.
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If it costs $30, it isn't technically real balsamico as in balsamico tradizionale. We've had some threads on this already, but in short the best place to go for the best selection of real balsamico is Rare Wine Co. (mail order out of CA): http://rarewineco.com/pdfs/balsamico.pdf -- Zingerman's is also good, but last time I checked the selection wasn't up to Rare Wine Co. levels.
Bottles start at around $50. If, however, you want to go with some of the balsamic-style syrup products that are more likely to be in the $20-$30 range, and you're in New York, I'd suggest Di Palo's on Grand Street.
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Some of Joyce White's thoughts on the meaning of soul food -- not to mention a coconut cake recipe -- can be found in today's Daily Gullet. Enjoy!
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Has anyone ever seen a 'smoke ring' on a piece of pastrami?
Not I.
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A not-so-long time ago in this galaxy . . .
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Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.
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Please refer to me as Rough Reader.
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That is an AWESOME feature.
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Bread & Cheese
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Mark, do you have any views on the proper use of the word "spicy"? For example, do you think it would be correct to refer to foods containing no hot peppers but, say, a lot of cumin, as "spicy"? What about dishes with lots of garlic?
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You can always sue. You don't have to register a copyright at the time of creation to sue; all you have to do is register it whenever you actually file the suit -- that can be 10 years after creation of the work. Statutory damages, yes, you need to register within three months of creation in order to be eligible for those, but in reality those damages are reserved for particularly malevolent cases of infringement. For the most part, copyright enforcement is a matter of notification and it doesn't even end up in court. One wonders, if you're a big company registering thousands of works a year, how many $30 expenditures you'd have to make before collecting $100,000 in statutory damages. It would be interesting to know how many times a decade a $100,000 statutory damages award gets made in a copyright infringement suit. In any event, certainly, if you're a publisher of books or software or other big chunks of work, registration may be a sensible risk-reduction measure. But I'd never bother to register articles, pages on Web sites, etc., without special circumstances being present.
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For the most part, copyrighting isn't something one "bothers" to do. Everything you create is automatically copyrighted to the extent it is copyrightable, and putting a little © symbol somewhere is all most people do to make that extra clear. It's also possible to put documents on file with the government as a form of proof. That doesn't create a copyright, it simply makes it easier to prove you were the creator if someone else comes along and claims to have created the same thing first. But I think the reason a publisher, for example, would bother to put a cookbook on file with the library of congress is that even though a single recipe probably can't be protected in court, it's probably possible to protect your work if someone copies an entire collection of recipes. There, you have a question not only of the individual pieces of data (which may not be protectable) but also of the unique assemblage of that data (which often is).
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I'm impressed! What did he eat? Did you give him any smoked meat? More importantly, did you convince him to register and post on eGullet?
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(That was my attempt at a clever answer to your question)
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Outside the profession, how much weight does the title Meilleur Ouvrier de France hold?
What's that?
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I think it was a good article Russ, exactly because it's useful (I am assuming) to people in the local market yet interesting to people who are never going to shop for fish in LA. I wish I could see the physical layout of the paper -- I get the feeling I'm missing the impact of the package by viewing it online.
In terms of the age of fish, the guys I've spoken to at the Fulton Fish Market -- and I'm talking about the ones like Eric Tevrow who supply the top restaurants, as opposed to the mega-wholesalers who mostly traffic in frozen crap -- tell me that at a *good* fish store most of the fish is going to be 4-5 days out of the water. There's a lot of telling people what they want to hear about fish, "Oh, yeah, the boat just came in this morning," but there's very little fish being sold retail that comes off the dayboats. Most of it is going through multiple stages of transfer and distribution, and that's not even counting the time on the boat or the time in the retail store. And ultimately I see nothing wrong with that time frame if the fish is handled properly, and if you look at what they do not what they say I think it's clear that most professional chefs feel the same. I got a whole Chatham cod a couple of years back through a Fulton Market connection and I assume when I got it it was less than a day old -- it was from a day boat that had allegedly (and I believe it in this instance, because the packaging was so thoroughly detailed about this) come in the day before. I got it early in the morning. I had to prepare a dinner not that night but the following night, for a charity group. But there was going to be about 10 pounds of leftover fish anyway (it was like a 30+ pound cod). So, timeline-wise, fish caught on day 1, collected and butchered on day 2, served on day 3 to big donors, then served on day 4 to me at home, and then, well, there was a lot of it. I ate cod on day 5. I ate cod on day 6. Every day, I took it out of the fridge and smelled it and it smelled fine, so I ate more of it. And every day I said, "Damn, this cod is good." Finally, on day 7, even though there was nothing actually wrong with it, the taste started to deteriorate. And that's when I realized, "Hey this fish tastes like the fish from the fancy fish market on Lexington Avenue!" Day 8, it started to smell just a little fishy so I ditched it. But I bet plenty of restaurants would have served it -- I'm sure that, cooked, it would have passed muster.
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As a professional writer of puff pieces, I find this conversation offensive.
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I'd never ignore Moonen, Ripert, or Brown, though I doubt they do much shopping at retail fish markets. But the thing is, above all else, I think we should trust our tastebuds. I'm a big believer in substance over form. If the fish in the shrink wrap tastes good, that's all I care about.
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And do the best Japanese markets let the fish sit there for 4 days if unsold?
There's a difference between a sell-by date and how long something sits on the shelf until sold. But the reality is that most fish sold retail is older than people think -- many days older, even at good fish markets.
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Further to that post, Russ Parsons says of the Japanese fish markets in LA: "Almost everything will be of the highest quality and the fish tends to be wrapped in plastic on trays . . ."
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Costco may have high turnover but I don't understand how you could consider highly fish that has been pre-cut, put on a piece of styrofoam, wrapped in plastic and put in a refrigerated case waiting for the customer.
That's how fish is sold in some of the best Japanese markets.
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"Poor variety" as in limited selection or poor fish? Costco definitely has limited selection, but it's well chosen and aggressively priced.
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If you have a look at any of several Costco threads on eGullet (e.g., http://forums.egullet.org/index.php?act=ST&f=1&t=26817 ) you'll find quite a few knowledgeable people throwing a lot of support towards Costco's fish offerings. They have high turnover, which is an essential part of what makes a good fish market, and they do tremendous volume.
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Too bad Russ wrote the article before I had a chance to tell him about one of the best seafood markets in LA: Costco.
Seriously, though, how do the fish markets in LA stack up against the large chain stores that do a lot of fish business and may even source their own stuff through exclusive relationships: Costco, Whole Foods, etc.?
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Did you elbow the waiter? Repeatedly?
Your region and favorite apple
in Pastry & Baking
Posted
Not sure where you can get the apples, but this place sells the trees:
"Belle de Boskoop -from Holland 1850. Triploid type. Large greenish-yellow fruit often blushed. Terrific lively flavour, crisp, tangy. Late harvest, mid Oct. Stores very well through the winter. Always rates highly in taste tests of uncommon apples. Zone 5."
http://www.siloamorchards.com/apple_tr.html