lancastermike

Hey Phil, Do you know if there will be a menu with ala carte dining? Or will it just be one table a night? Will it be more like StudioKitchen or more of a restaurant?

I will second this. Our two slice delonghi is the longest lasting toaster we have ever had. Just a standard two slicer without a lot of gadgets, but it works great and will even do a bagel.

For Christmas I got a bag of harry and david moose munch with dark chocolate and sea salt. Very tasty stuff. A step up from Crunch and Munch and other coated popcorn. Whole nuts both chocolate coverd and not and the covering for the popcorn was not overly sweet. L did not pay for it, but most of there stuff is not cheap compared to other brands.

Tracey, That sounds like something to eat with a spoon.

Phil is the man who knows it all, so believe him. Simply ignore his lame pun.

Can you elaborate on how the turkey is better done this way than the "old" way?

If brined, lots of cooking methods will make it moist. I brine them and smoke them for moist smoky turkey. Refrence this EG topic with posts from some legandary EG members including the dearly departed Fifi. And other smoking and brining luminaries like Col Klink, Arne, Snowangel, Abra, Marlene and some guy from lancaster. smoked turkey

If it is possible I endores the supermarket trip. get some things to hold you over that you like and if your room is not fridge equipped see if they have any of those cheap foam coolers that you can fill with hotel ice machine ice to keep things cool. This worked well for me on my last conference trip. Or see if you can get your outfit to book the San Diego CC. Some good food just a walk across the street or a trolley ride away

Perhaps she could try the official endorsed method of the EG Politburo , put it in a plastic bag and throw it in some hot water for a week or two.

But she doesn't want to cube it or grind it. My only question about Shalmanese's technique is whether the connective tissue will break down at that final temperature. I was wondering the same thing. It will cook, but I doubt it will be anything but tough and chewy. She could wrap it in double thick foil with just a little liquid, but that is just another type of braise. To dry roast it I would think you would need 10 hours at 275 or something like that

My darling wife got me a Keurig machine for my office for Christmas. I can't take any pictures as it is prohibited to use a camera here. BTW I work at the county prison. The Keurig spits out very quickly a cup of hot steaming flavored water. Is it coffee? Of a fashion, I guess. But it gets me started in the morning and it was a very thoughtful gift.

Hot tubs are supposed to be around 102 to 104 and never above 110 for saftey reasons. As I said, I can rig mine to override the thermostat and run hotter. But as stated above, that may not be a good thing for the tub

A millon or so year ago when I was F&B manager at a resort hotel we had interns in the kitchen from Johnson and Wales. Some guy in the corporate office was a big mucky muck alumni of J&W. One of the things I noticed was how little most cared about food. I mean they worked, and worked hard. But mostly they were not into cooking and food.

Yeah it would require running it above the normal temps, I can make it do that, and it may not be a real good thing for the unit.

30 bucks an hour driving a forklift? Give me a number so I can call to see if they need anyone.

As he said that is theater not cooking. I can, and often have, done a pig low and slow over a very low fire and smoke. It cooks and tatses great

So I saw the thread on beer cooler sous vide. And it got me thinking. I have a hot tub. If I dial the temperture down to around 156F or 68C, which I can do with some tinkering and I go to my butcher and get a sub-primal cut of beef that they get in the box already cryro-vaced and suspend it in the tub in a net or by strings and run the blower on a rigged up timer to circulate it once in a while could I cook the beef? Would the bubbles be bad? Does anyone ever sous-vide in sparkling water? I would, of course, stay out of the tub while the meat was cooking. I have the technology to do this. I wonder if Jamie and Adam would consider this.

Greetings Ms. Shelby. Like others I love this blog. it harkens back to what made them so popular. Enjoy your cookery and your harvesting of game

By the way, here is a freshly caught rockfish

I'm with Bob on this. Not much better than a stuffed baked rockfish, the name I use for a real striped bass. I no nothing at all about sous vide cookery so I can't comment on that technique for this fish. But it can also be grilled.

I don't mean to be pedantic or obstinate. I certainly have a reply for that, but I am deferring as it would be deleted for sure. I'll only say EG posters lead the league in pedantry. Here is what i have to add to the discussion. I am damn happy to have a dishwasher as I spent many years doing all the dishes by hand. I use those cascade action packs and they seem to work fine, no worry about measuring the correct amount. I have hard water as well and do run through a cycle of vinegar now and again to help clear out the spray arms. Someplace I read that a packet of unsweetened lemonade flavor Kool-aid has just the right amount of acid in it to help clear out the crud from hard water. I have never tried it though

Look at the Gaggia line. I have the Gaggia Classic, it does not look much like the new model but has worked fine for me for years and years

I have been smoking with a WSM for years. I never really felt cold ambient temperture was an issue with the WSM. The real issue is wind. Unless you have a wind shield of one sort or the other high winds are an issue. Not all WSM are as tight as others, mine certainly is not, but I know it like the back of my hand. Wet charcoal is NOT a good thing. If you has temperture issues I would think that more of the issue.

I'm glad you are close to Wegmans, but maybe you can explain to folks how the word ACME can have three syllables. Not sure if you are planning on going out during the blog, but you are in Han Dynasty territory.

I need to remember that brined turkey does not take as long to cook as unbrined turkey