jayt90

Chef At Large went into the esteemed Ace Bakery this week. It was a rerun I had not seen last winter. Chef Michael Smith toured the bakery, and watched the operation, without a hair net. Full flowing locks. Everyone else was diligent in protecting the product. The following day, I asked an Ace counterperson about this. Apparently Smith refused to don the hairnet. I asked if all the food he was involved with was tossed out, and there was no answer, positive or negative. Clearly, Michael Smith is out of control, stuck on his ego, and arrogant to the point of ignoring provincial laws. Indeed, a Chef At Large!!

A large heavy duty mortar and pestle would be a nice gift in addition to a coffee grinder. I got one made of granite at a Korean store (P.A.T.) for $30. It is useful for coarse grinds and for any ingredients such as herbs , too moist for the coffee grinder.

I signed up and did the initial survey. But I remember how cowardly they were in removing the forum 3 years ago. Apparently one respondent claimed to be suicidal, so the moderator removed the forum altogether. I'm not expecting much.

That is a great idea; it's hit and miss for mere humans...

Today Shelagh tasted smelly cheese (Leslie C. bailed her out) and she complained about the no smoking law. Rogers also compared a Schwartz' brisket to an artisan cheese. Next week she is in Toronto, and I'll turn the radio off. Peter Gzowski never sounded like this on his cross country trips.

Too much cumin and/or coriander in Montreal Steak, for my taste.

I haven't seen Batali in my area yet, but if I am correct in guessing that is made in China, that will explain the price difference from Le Creuset or Staub. Most European and North American plants have invested heavily in high tech operations and have managed to cut back on personnel while maintaining prices and (hopefully) market share. There is no need for an expensive operation in China, because an easily trained, highly skilled labour force is available (and I do mean highly skilled!), at low cost. Currency rates and low shipping helps too. It won't be long before LC is an unaffordable luxury item.

I have off days like that, and I'm 61. I'll bet the gentleman had some understanding of that.

The PC has a maximum temp. based on the max. pressure it can reach, typically 230 -260F. When you lower the heat, you are still applying enough to keep the pressure up. If you leave it on high, there is a possible chance that the blow-off plug (a plastic slug on mine) will open, or rupture, and let the steam out. The plug can be replaced. Burning is not usually a problem, unless there is not enough liquid, or if the liquid contains too much carbohydrate (rice, beans, pasta) which should be pretreated anyway. The starches could sink to the bottom and burn, but probably won't if there is enough liquid in the recipe so that they move around with the turbulence. Some cooks refuse to do beans or thick pasta in the PC because they may foam up and clog the pressure sensor. I have never had this problem if the beans or pasta is pre-boiled for a few minutes in an open pot, until the foam subsides.

My aging Lagostina will usually be safe to open after a few minutes of cooling down. Sometimes I need the ingredients right away, and have used the technique I saw on the Iron Chef (I think it was Ming), running cold water over the hot cooker in the sink. This will reduce the pressure inside very quickly.

What type of wrap? Food Saver is safe, and states that on the package.

I have just tried an Austrian Riesling with a glass stopper. The price was around $20. which is typical for wine I expect to match to seafood, at home. The quality of the stopper was impressive, and I will definitely look for other bottles. It is preferable to the screw caps on similarly priced Australian and New Zealand dry whites, although I have not had any problems with them. It's just a nicer closure, more esthethic, and would look good in initial presentation. But it may be somewhat more expensive. I would like to know the relative costs of cork, plastic, Stelvin, and glass stopper, though this information may be hard to get.

I just bought a large shallow La Creuset roasting pan at my local thrift store for the equivalent of 2 dollars. I have found several Wüsthof and Sabatier knives, loads of La Creuset as well as countless old copper pots. You would be surprised what you can find at a thrift store! I suppose garage sales would yield equal treasures. ← When I browse through thrift shops I never find LC or Sabatier or French copper. But I did buy a medium size LC knock off (La Campagne) at Hudson's Bay for about $40. It has been superb, for what it is supposed to do, for three years. And no chips or cracks, though I was warned that I might expect this by an egulleter. I am really hard on my gear, but this Chinese casserole has worked out well, and I would buy another.

Did you buy this yet? If so, what do you think of it? ← Not yet. I am still using my ancient microwave/convection contraption. The turntable moves the food past one 1200 watt blast of air, and it works well on bread, chicken, and small roasts. But the Waring looks like a good replacement and the Bay Outfitters usually offer 20% off the $300. selling price. I think I'll get it when the GST changes in July

Thanks for the advice on Peruvian Norte Balcones, Owen. I have had several good bags of Brazilian organic from Costco. When I get to some dealers in Toronto, I' m sure the Peruvian will be there. Maybe this is off topic, but has the Colombian trade fallen off because of internal problems? There isn't much discussion lately.

Good wines are turning up all over the AC. Twenty years ago it was unimaginagable. The real question is whether all the Grand Crus are keeping pace...

In a weak moment, I bought a marked-down fancy cork puller. It's dead EZ to use, but a contrivance that I stored in a drawer pretty quickly. The worm is non-stick and the directions clearly state that it will wear out, hence a replacement corkscrew is included, and available by post. A knife with this treatment will start to wear as soon as the food piles up on the edge. When it is worn out the knife won't perform as designed, and will have to be tossed out. And all that plastic on the edge will have ended up in the food.

When I Googled JBM I found lots of suppliers at $14/lb, 100% beans. There were lots at $30., but frankly, it is not hard to imagine a huge, well heeled club buyer whittling the price way down. Most of us don't have any idea of the power these buyers have. Procter and Gamble has to devote an entire department, VP included, to warehouse sales. I haven't seen any other forum leader as denigrating to the clubs as right here. We had 'Costco-a-Go-Go' two years ago, with participation and support by egullet brass. I am amazed to see this quote, "If shysters are allowed to sell pills on TV or radio that claim to make you lose weight while you sleep... what prompts you to believe that every label on a Costco bag of coffee is 100% true?" There is a certain integrity to their operations that is often lacking, even in your area, Owen. In the past 12 months I have found exceptional buys in many quality foodstuffs there, blue cheese, brie, (both French), dried cepes, Alaska King Salmon etc., as well as island beans and Brazilian organic beans. When I find 100% JBM in the same aisle as Folgers, at a similar price, if only one month each year, then naturally I will try it and recommend if it is good. But when I visit this forum, I see mainly recommendations for $400 grinders, $1000.+ coffee makers, and custom roasted beans up to $70/lb, and not nearby. The forum could be a little more pro-sumer.

Can you decribe some of these, and the prices? I think the Journal is a subscription page...

I admit I have a craving for chips, two or three times a year. Don't know Old Dutch. What I do is slice a large Russet in a manual slicer, very thinly, and fry in duck fat. toss in coarse salt... MMMM!

The recommendations for shoulder and butt are excellent, and great for your method, but if you still want lean, clean loin chops this way, they will have to be cut much thicker, 2-2.5". Use a meat thermometer to get them out at 140F, and the temp will rise to 160F as they rest for a few minutes. And they'll be tender and juicy, though it may not take a full hour in a moderate oven. (Your temp range seems a bit low, and may dry out the thin chops.)

The packages of JBM I find in a big box location do say 100% and everyone who has tasted it says it is probably the real thing. Is there any reason not to take advantage of a product offered by a buyer of future contracts, who does not take a windfall profit, and marks it up 14%, continent-wide?

Since you don't know the oven, you will be able to get the most bang with a boneless rib roast, in cryovac, from a big box store. It will be easy to figure out the portions, and easy to deal with in the oven and on the platter.

Is it an expensive product? You might do just as well with a high gluten flour from a bulk store.

By preheating several roasts to 110-115F you are putting a lot of internal tissue into a dangerous temperature range, and it will take several hours for the fridge to get it back to 40F. You could instead, rent a large charcoal grill and do them all, outside, in about an hour. Even several consumer grade gas BBQ's would be safer...