woodburner

fifi, I thought "foil" was the "Texas crutch". Just kidding, because your a great gal. The foil debate still rages, some do, some don't, many do but won't admit guilt. woodburner

I'd skip the foil, add a pan of water over your electric heating element to add some humidity during the cook. Try and locate a whole brisket, which may prove difficult but not impossible, if your in NY. There is always "liquid smoke" you could add to the rub mixture, if you so desire. Are you under some type of constraint, why it's not possible to cook it over a woodburning fire? Equally important, is forget the hours per pound method. That is probably what dried it out, which is pretty hard to do. Use a calibrated thermometer to determine doneness, (195º) or when you stick a fork in it, you will feel no resistence. woodburner

I seriously doubt that one day would make a diff. I also am suspect of anything that Cook's prints but that's a different subject. Professional aging is done in temperature and humidty controlled environments. There are different odors that could affect your meat in your fridge. I'm not saying it can't be done but I leave the dry aging to my butcher at Zier's in Wilmette, Illinois who has aged our Prime Rib (Prime Prime Rib to some) for 2.5 weeks.-Dick Could not agree more. Any one trying to age beef in a home ice box is looking for trouble. My advice is do not try it, and I really enjoy Alton, but he misses the mark on this one. Properly aged beef is one of life's true treasures. It needs to be done in a controlled atmosphere, with stringent sanitary guide lines. woodburner

Philosphies aside, some best kept ethnic food secrets, are at churches and places of worship. woodburner

I find El Loco, located on Madison, very good for Mexican type cusine. It is not truly authentic, but they have some very good offerings. It is very small inside, and usually full. As a side bar, in my lightly uninhabited neck of the woods, I now have an authentic small mexican grocery store where I am. The migrant farm workers, love the place, as do I. El Loco I used to frequent Yono's when he was on Hamilton, but have not been up the new location as of yet. woodburner

Yeah, Warren Street has made a huge transition, antique shops and a few eateries. A co-worker has been to the Hudson location which is only about 20 minutes south of me. She liked it very much, but she also adores burnt hot dogs. She mentioned the Margs run up in the $10 range, which raised my brow a bit. I'll also try and get down next weekend some time, with my daughter who will be visiting and really enjoys Mexican cusine. My wifes grandparents ran an Italian -American place called "Bucci's" located at 517 Warren in the 30's. woodburner

Hmmm, I thought Robin mentioned that the algorithim was fussed up on her convection, in one post, and then I just found the post that said it worked fine. I was working under an assumption that this was going to be done conventional. woodburner

That would depend on what your roasting temperature is. woodburner

Personally I believe the low oven temperature results in a roast that will be cooked more uniformly exterior to interior and end to end. Some people like it cooked like that and some do not. Bud mentions that Pepin's procedure results with end pieces that are medium with the interior being more to the rare side. That works well for a table full of eater's asking for different degrees of doneness. I also conclude that how you sear, whether at the beginning or in the end makes little difference, though I prefer the end. How you sear can make a bigger difference. Searing or browning all sides in a cast iron pan, on the stove, prior to roasting can start the carmelization process of the extreme exterior without a sharp rise in the interior. Also allowing for a more even doneness end to end. Now matter how you cook it, just don't overcook it. woodburner

Yep, I concur with that piece of writing. Sear at the end. Flawless. woodburner

Only fitting, the way I see it. The proprieter was once the owner of Revlover Records in LA woodburner

This has now opened, and I would like to hear any reviews of the sister spot in NYC, located at Mulberry and Prince. Here is the address of the Hudson Location MEXICAN RADIO 537 WARREN STREET, HUDSON. (518) 828-7770. OPEN DAILY 11:30AM ~ 11PM. Mexican Radio woodburner

LEMON SULTANA SCONES 225 g. (8 oz.) plain flour 4 tsp. baking powder 1 tbsp. sugar (optional) 50 g. (2 oz.) butter Grated rind of 1/2 a lemon 50 g. (2 oz.) sultanas 125 ml. (4 fl. oz.) milk 1 egg Preheat oven to 220 degrees C (425 degrees F). Sift flour, baking powder and sugar, if used, into a bowl, then rub in the butter until mixture is like bread crumbs. Add lemon rind and sultanas. Beat the milk and egg together; reserve 2-3 tablespoons. Gradually stir the rest into the mixture with a knife until it forms a soft dough. Lightly knead on a floured surface until smooth. Roll into an oblong about 2.5 cm. (1 inch) thick and cut out 7.5 cm. (2 1/2 inch) rounds. Place on a lightly greased baking sheet and leave to stand 10-15 minutes. Dust with flour or glaze with egg and milk. Bake 8-10 minutes until golden. Cool on wire rack 10 minutes before serving.

Good topic, and I see it vice versa. Nice things you can do for food purveyors. These people are always looking for quality items that come recommended, from customers. I find this goes a long way, in building quality relationships with them. woodburner

fifi, I procured mine, while on a recent food market extravaganza, and specifically here, Guido's Marketplace As some have noted, it is available mail order from other sources. woodburner

I've never heard the words bbq and fast food mentioned within the same day, let alone within one paragraph. By fast you must mean, how quickly a cheap white roll, mounded with hunks of smoked pork, and laced with a vinegar sauce can be displaced into ones pie hole. woodburner

Egullet, and Tony in particular, got some press in the Miami Herald, on Sunday ''In one stroke, he's negated everything he's ever said, everything he ever claimed to stand for,'' wrote Bourdain. In a later e-mail to The Washington Post Food section, Bourdain explained that he doesn't object per se to a chef endorsing a product. ''The idea that a chef has sold out if he decides to sell Rockports or a line of kitchen appliances seems unreasonable. We don't hold actors or even politicians to such standards,'' Bourdain wrote. But, 'endorsing a product that encapsulates everything you've spoken against invites criticism and ridicule. Chef `BK' [burger King] Bayless has made his own sodden bed.'' Full Story, December 7 woodburner

Ogden's, which operated through the 90's and into 2001, before it was closed due to fire has reopened under new ownership named, Daniel's at Ogdens. It's located one block off State St, in the city at the corner of Howard and Lodge. Excerpt from The Business Review, 12/02/03 Additionally, Wallens wants Daniel's at Ogdens to become part of downtown Albany's growing nightlife. The restaurant will feature live jazz on Friday and Saturday nights, and Wallens' company, CornerHill LLC, is renovating the building's third floor into the "Russian Room" banquet room and cocktail lounge. The weekend lounge will feature music and an assortment of ice-cold vodkas. Business Journal woodburner

I should have also mentioned the condiment section. Aviator Ale Smoked Porter Mustard.. whoa!! Grilled up a few hot links for apps last night and slathered some of that mustard on those hog casings... I almost passed out. woodburner

Well I have read about it, and have now procured a bottle. Vincotto is an elixir, a sweet, velvety vinegar, with subtle overtones of spices, grapes, prunes. Made from two varieties of grapes, Negroamaro and Black Malvasia grapes. The grapes are dried on the vine or over wooden frames, then the must is boiled gently until it reduces to one fifth of its initial volume. The syrup is then poured into aged oak barrels along with the mother, or starter, of the vinegar. It is aged in these barrels for a minimum of four years to allow the taste to develop. Vincotto is a natural and versatile product. Used as a condiment or as a base for a sauce it will enhance and compliment the flavours of salads, meat or fish recipes and desserts. So? Now what. woodburner

Guido's market started out in 1979, purveyors of fresh vegetables. Boy have they come a long way. Now with offerings of fresh pasta's, prime and aged meats, seafood, artisian breads, buckets of cured olives,aged balsamic's, in season fresh vegetables and on and on. The Masiero brothers joined hands, with some great local vendors, creating a unique year round farm market. This place is certainly worth stopping and shopping when in the Western MA area. Guido's woodburner

Thanks for those articles. And I agree with much of what is being said. woodburner

I find this interesting? Is this 10 percent by volume, or weight. woodburner

I have had problems with products, and services after payment by credit card. My company has always sided with me, until the problem was resolved. woodburner I was surprised to find out that credit card companies do more than just take your money. I was always told "buyer beware", but this isn't necessarily the case. I know with platinum cards, you are afforded some protection, but apparently Fowke's case can go his way via the credit card company. I called my credit card company and the dispute resolution person there told me that to dispute charges, first you have to send in written documentation about what happened, and any other documentation that you can find, like the bill and Fowke's letter to the management, their reply. Then what they do is charge the restaurant back and see if they dispute it. If the restaurant decides to dispute the chargeback (is this a word?), then they wrangle for a bit. If they can't resolve it, then the dispute goes to Visa. If it gets to Visa, then there are substantial charges involved, and if you lose, you pay more (I didn't get all her jargon, but I understood that losing the dispute meant paying charges). Over a $22 meal, she said they wouldn't even send it to Visa if the dispute could not be resolved by the credit card company. She said that in the situation I outlined (basically C. Fowke's experience), the chances are about 50-50 that the dispute will go his way. She said that his case would have been stronger had he walked out on the bill. Also, she asked how much of the meal was eaten and when (before or after the complaint). His case is stronger because he didn't eat after the complaint. He didn't eat right? The lady talked fast so I hope I got everything. Crap, i just rememberd that i forgot to tell her, he only talked to the waitress not the manager. --edit Just remembered that she said they get about 300 calls a day (I use a small credit union's credit card) about this very thing. She said to send in your documentation and see what happens. --end edit You doubted woodburner Yeah, card companies hold much more clout than you and I. (singular) And I can add this without getting too much into the process, since each card/member may have some different layers of service. Just a mere call from a credit agency to discuss a backcharge, will send most honest business owners scrambling for the phone, to kiss the ass of the customer. I would never walk out on a meal, no matter how bad or terrible it was, or refuse to pay. Just me I guess. I go by the rule, I'll pay now, but you'll pay more. woodburner

I have had problems with products, and services after payment by credit card. My company has always sided with me, until the problem was resolved. woodburner