Matt Seeber

sorta hot pan with oil on top of the stove. add vegetable and season. return pan to smoking point to initiate browning. place in 375 oven until cooked thru.

sounds awesome klink - might i suggest a roasting temperature of 400 instead.

"big and malty with a nice hopy backbone" it was either that or - puts hair on your chest

my preferred method would be to roast your vegetables (carrot, onion, parsnip, turnip, potato, celery, whole garlic cloves) with color. do this separately as each will not cook at the same rate. deglaze with red wine and then finish with the braising liquid. keep the liquid tight - just enough to glaze, toss in some herbs (rosemary and thyme perhaps) pour over the shortribs and chow. you could also sub a hairy beer for the wine if you're into it.

i concur - moderation is key in preserving the quality of the pan

i agree. my original point was that a brined pork loin will cook (not cook up) differently than a unbrined one.

What do you mean by that? lay a fish filet on the cutting board and salt it. come back 10 minutes later and it will have sweated. obviously, dunking pork in a brine overnight will have a different end result but the salt will still have an effect on how the meat cooks. i'm not saying so with a negative connotation either.

nero, i took the liberty of editing your post to insert the link.

they don't exist in tommy's house?

dave - you may be doing this already but regardless... before roasting or sauteeing any piece of meat i'll remove it from the refrigerator and let it sit at room temperature for a bit. how long depends on the size of the cut. a whole roast for hours, a single steak for 15 minutes. if it's not cold in the center while cooking you'll end up with a more even temperature all the way thru the meat (ie, rare all the way through instead of just in the very center).

i guess at the flat stage it's a yeasty tasting white wine. use it in sauces or anything else where you would want a white wine flavor. awbrigs suggestion rings true with me - drink the stuff before it goes flat!

15 degrees is asking a lot i think. 5 - 10 if your a nice boy and only if you let it carry in the hot pan it was roasted in. by the way, tying the meat sometimes causes it to cook slower if it's tightly compressed. perhaps next time proceed the same but remove the strings while it's resting... brining tends to draw out some moisture, so for wimpy's recipe i'd say closer to 5 degrees. good luck with your dinner party!

my guess is the cream would be denser than usual and not whip up the same (if at all). i'm not really sure how it would work out.

i'll vote for anchor steam - liberty or regular and their porter is excellent as well. i stopped by the anchor booth at the nyc restaurant show in january to try a few samples. andy musser was pouring the beer. pretty cool.

shit, we spent new years eve together and i was too drunk to even realize it was you!

stuplication is catchy today

my dad went to king's college in wilkes-barre and apparantly drank more than his share of stegmaier. i think that's probably where things started heading south for me...

duck fat

lizziee, thanks for posting that. what a pain in the butt it is to leave a credit card number when making a reservation but it is for this type of situation that it happens so frequently. it's a difficult but sometimes necessary policy for a restaurant to implement. and we have all those inconsiderate people in LA to blame! that would never in a million years happen here in NYC ~ ~ ~

i'll start an omlette with duck fat instead of butter. duck fat is so much better for you...

i agree, as a cook - what do i care how you prefer to eat your fish? in regards to the quality of the fish in it's raw state - why can't someone have a piece of high quality fish cooked well done, if that's the way he / she wants it? i happen to like my tuna cooked rare, but if i so happened to like it well done, i would still like it of the same quality as my dining partners eating it raw. as far as a restaurant situation - if your money is green, i'll cook your darn fish any ole' way you like! and i'll do it with a nice piece of fish.

mike, it's that easy. after you do it like that a few times and get bored, report back... we'll come up with ways to make it harder (and more fun) for ya. braising red meat? making a veal stock first?

does the phrase "obsessive - compulsive" come to mind? proof positive that fat-guy is a "true" chef!

yes rachel, the shipping is a third the cost of the pot, but still worth it $44.26 exactly to NYC.

i don't know about you guys and gals, but i'll be cooking in my pots, not splitting atoms in them or subjecting to stress tests... i think the durability issue is negligible. in a nutshell and as far as pots and pans go, 18/10 is more shiny than 18/8. it matters more when your purchasing silverware (flatware) for your dining room set. the shiny stuff scratches less and cost more. my chicken stock isn't gonna care either way!