Dignan

So I guess today it's known that horsemeat found its way into a "fresh" product application, whereas before the products involved were frozen meals. http://www.thesun.co.uk/sol/homepage/news/4795780/Horse-meat-scandal-DNA-found-in-fresh-beef-for-first-time.html My impression of the products from over here across the pond was that they tended to be low quality items, but I was wondering if any of our egullet community had been consumers of any of the suspect products? I suggested to Jay Rayner on twitter that a taste test was in order, but got no response.

The finale is a two parter airing the 20th and the 27th. This next episode ends with two chefs going to LA . I assume then that the LCK/Fan favorite nonsense will be resolved in the penultimate almost but not quite finale episode, with the 2d part of the finale being the actual finale with who knows what number of contestants.

I don't use chorizo a lot. But I've encountered it like a salami, and also loose only held together by the casing. Is that the "style" difference being discussed?

I had a great meal at Commonwealth a year and a half ago, abouts. http://www.commonwealthsf.com/

In stock again on Amazon, there were seven, now down to six.......

Coyote Ugly is the only bar chain (and not restaurant chain that includes a bar) I can think of, with 21 according to the wiki.

We have a motion and a second. I call the question even though that's not really proper procedure.

http://eater.com/arc...r-oxo-tower.php As he indicated, his on-the-spot review bites are apparently the preview of a complete review for publication. I follow him, and he lately remarked that he was surprised that the restaurant, which also follows him, did not respond to the tweets. The restaurant then spoke up, explaining that they had snail mailed a letter to the mag in response. Was any response required? Do restaurants respond to reviews in the normal course of events, and does anyone pay attention? I don't know the contents of the letter, but is that a knife to a gunfight at this point, meaning is it an ineffectual response because many people who say the comments on twitter won't see the letter, even if it is published?

A whole canned chicken would be good to have in case your disaster coincided with a holiday meal. http://www.seriouseats.com/2009/04/whole-chicken-in-a-can-taste-test.html

The Bayless Burger King commercial gave birth to an EGullet classic thread. At risk of waking the sleeping leviathan ... http://forums.egullet.org/index.php/topic/28870-rick-bayless-and-burger-king/page__hl__%20bourdain%20%20burger%20%20king

It's stretching the definition by labelling it an injury, but it did draw blood. Yesterday I was slicing a large, crusty sourdough boule for some toasted cheese (the most solitary of meals, to quote Rebus/Rankin). I palmed the top of the loaf and commenced to saw with the bread knife. The loaf shifted under my hand and drove a piece of crust under the skin of my thumb, just as a splinter of wood might. It was large and fairly easy to remove, but as I said it pierced the skin and drew a small amount of blood. I wonder whether I'll develop any bread related superpowers.

I brown the balls in a pan, then finish them in the sauce. It's mostly a CI recipe I read at some point. The meatballs with the bison came out pretty good. I thought they were a bit tougher than usual but not distinctly so.

The meatballs have been made, a la Fawlty Towers, with veal substitute of bison. I'll let you know how it turns out. The bison had that kind of irony smell but I don't think my guests will notice that separate from the beef.

Yes, I always use a panade. It makes a huge difference. I've never heard of the water chestnut trick. It seems like it would need a real fine mince.

Hey great minds.... I was just going to follow up with the bison idea. Ground bison is readily available out this way. And agreed on the turkey analysis. I'm pretty sure I've only had it when people have prepared ground turkey burgers for me.

I'm making sunday gravy for mother's day. I usually make the meatballs with a mix of ground beef ground veal and ground pork. However, I'm having. Drydifficulty locating any ground veal at the moment. I'm afraid that just ground pork and ground beef will be too fatty, so I was considering subsituting ground turkey for the ground veal. The only time I've eaten ground turkey that I recall een hard and dry. Any input on the wisdom of going 1 way or the other?

Well, Simon, I don't like to answer with a sort of non-answer, but thought I might give you what info I could. I lived near, by near I mean and hour and a half or so drive away in Jackson WY, Idaho Falls (IF) a few years ago, and it wasn't somewhere you went to eat. We went there quite a bit to shop, not because the shopping was great but because there was a greater variety of stores and selections compared to Jackson (population 9,577). So I can't give you any recommendations. The last time I ate there was a place near the river and falls, and the most memorable part of the meal was the mouse the staff had to corral and remove from the dining room. They've got some chains like an Outback and such, but I'm not aware of any buzz restaurants. That having been said, you'll be less than 2 hours from Jackson which is a ski resort town in Wyoming in the Teton Valley. Gorgeous scenery on the drive in and in town and in the valley. The Snake River Grille is a well regarded restaurant there, as are the Bistro and Trio and Koshu. If you can fit it into your schedule I'd recommend a few days there, though you'll be in the shoulder season so you should check before you go and see if things are open -- the town gets very quiet for a short time between ski season and summer tourist season, and some places will close for a week or two for some time off. The good thing is that rooms are cheaper that time of year. Again sorry I can't address your original question very well but maybe this helps better than crickets.

If I recall, in his kitchens they use fish or pastry spatulas. Which means they don't cook stuff with too much heft, I guess.

I believe it was Zooey Deschanel. Wrong thread. It was Natalie in Top Chef, Zooey was in Top Chef Masters.

More logical than ever, since they get a second chance as a loser. They eliminate every season based on the hands up food on plate rule. Not a cooking screw up, but a terms of the challenge screw up. Or not using the rice krispies. This season is a yawner. I haven't watched a full episode since before the holidays. I do read one or two blogs on Thursday morning, which is how I know about the rice krispies.

I say proshutt and the rest because I pretend I'm talking to Tony and Carmella and that makes it fun.

I never seem to get much by way of fat in the bottom of the roasting pan. I think my old one was too big and thin, and I have a new one. I'm thinking I should put some liquid in the bottom, but don't want to cool it off too much?

I've never done one. I checked the local market and they have two frozen geese at $5.99 per pound. Is that a good/bad/neutral price in folkses experience? They also had two capons, which I've also not had. I didn't register how much they wanted for them, though. ETA: Woo Hoo, the 500 post mark in approx 8 years!

I think this is illegal under US law. I think this is incorrect. No cite to statutes or case law handy, but it is generally a state by state answer, with the exception that the deduction cannot reduces the person's pay to below the federal minimum wage.

Sure, but established cheftestants often run into time problems in late episodes after participating all season, usually manifested in undercooked food. Chef Lee's rabbit was underdone, and the one girl didn't get hers on the plate. It's certainly not an excuse, but it happens and is highlights the challenge of the challenge more than being a sign of chefly incompetence.