Chris Amirault

Well, due to several unforeseen circumstances, I left that belly in the dark brown brine for a full seven days. I don't think that there's going to be significant problems, but, well, I guess we'll find out. Dry cure: 50g kosher salt 60g turbinado sugar 40g ground tellicherry peppercorns 8g pink salt I also vacuum-sealed them for the dry cure for the first time. I'll open, dry, and smoke them according to feel. More soon!

You could post here, since James Oseland is an eGullet Society member.

Today from Reuters (click for full article): Looks like that simple formula I learning in intro economics isn't working perfectly here, to my lame brain. Though there will be more milk on the market, prices will stay the same, probably because that consumer demand is a whopping 25% per year. (Right?) Are you drinking organic instead of inorganic milk? (I drink Rhody Fresh, myself -- click.) Would lower prices encourage you to drink more? Have the criticisms of Big Organic from writers like Michael Pollan swayed your thoughts on the matter of milk?

judiu, from where in my photos would you do that? I think Chef Crash is saying that there are two different kinds of knots.

Well that's remarkably useful and clear! Thanks! I guess the question is can I find a bag that gives me this frisson of string-pulling I so crave...

In general, I have found that Pearl River Bridge, Mae Ploy, and Chaokoh (it's "a-ok!") are solid, and that more expensive is usually better. It's worth noting that, of course, there are many different kinds of soy, fish sauce, chili sauce, and so on, so it's important to know what type you want. Aside from the references here, I've also found that -- surprise surprise -- establishing relationships with shop owners is a great help. Then you can tell them what you're doing and ask for the proper item. There's also other customers: see what they're sticking into their own carts.

What sort of products are you looking for?

Just an update. A farmer friend tells me that her experiences with the farmers market folks at Whole Foods have been very positive. Sounds like they're living up to the promise here...

Ciril is fantastic. I urge folks to check his course out.

I just found out that I could rent 6 oz martini glasses for $0.50 each. If I rented twenty for ten bucks and added them to my own glasses, I'd probably have plenty. Sam, thanks for the dry ice tip. And while rocks drinks might seem more appropriate to you, the whole reason why I'm doing this is because my staff wants to try a variety of classic cocktails -- an opportunity I'm not going to miss -- hence the questions!

I'm tending bar for an end-of-the-year party for my staff in a few weeks at another person's house, and I'm trying to figure out how to set it up. Turns out that they're gung-ho about trying out some classic cocktails, and I don't want to pass up the opportunity. That having been said, I also don't want to do a crappy job. Here's the equipment that I imagine I'll be bringing: two bar carts both shakers spoon and strainer muddler juicer bar knife small cutting board a cooler chest measuring glasses bar cloths A few questions, s'il vous plait: What's missing? How best should I think about ice? I'm wary of dumping a bunch into the cooler and letting it all warm up. I was thinking that I might try to crush a lot ahead of time using my crusher, put it in my very cold home freezer for a bit, and then keep it in the host's freezer, only bringing out small amounts as needed. Any other ideas? Biggest issue: glasses. There will likely be a few dozen drinkers there, and I don't have enough cocktail glasses for that many people. Seeing that I store mine in my freezer and cannot abide serving cocktails in warm plastic, I'm at a loss. Am I looking at rentals here, or are there other options? Thanks in advance.

Johnny, I hate to ask for fear of the answer, but: how much do these remarkably hard-working folks make to fill our bellies with these beauties?

I searched the entire eastern seaboard and came up short (click). This after having been corrupted by eating fresh masa when I was down in Bisbee AZ, where, of course, you can get it easily.

And I'll bet you take little consolation from the fact that you can try making your own, huh?

What route are you planning to take? Specifically, will you be going through Providence?

Having spent a wee bit of time in both positions, I can say that being in the weeds while cooking in the back affords one ample opportunity for anti-social (and especially anti-customer) behavior, whereas being in the weeds while bartending in the front requires significant, even increased, people management skills.

Reply: What is the world coming to?!?

The flavor is similar (hence the application of the name "oregano" to the Mexican herb) but significantly different -- if you have quality ingredients. If you're used to using dusty herbs: yeah, they're the same.

Going to the Oracle of Cowboy. Sent this to info@cowboycharcoal.com with a link to current topic:

Trial the first, showing you two attempts on either side: Or not. While I was out there for ten minutes with a pair of scissors, I just finished the job: Critiques? Thoughts? Industry secrets?

Andie, majordomo doesn't seem to want to accept me, perhaps because of several past moderator jobs during which I cursed the software to the skies. Susan, I've tried to recreate the sauce at various times, but, well, none match the perfection of my little bottle o' joy.

Yeah, I saw that -- but that recipe lacks half a dozen ingredients on the label. I am skeptical.

I think it's because your wok is getting superhot in only one small spot, and when the oil hits it...

Holy cow: Main Street in Stoneham?!? My folks live -- and I grew up in -- Melrose. How much was the meal? Have you been for meals that aren't wine dinners? Do tell!

I don't think it would be, would it, Todd? Maybe I'm not understanding the question -- though I think I have a similar one. Can a stainless shallow pan be used in a charcoal grill as above? I'm just a little worried about what'll happen to the pan if I immerse it in the grill, but, well, maybe I'm just being paranoid.