tim

Hi, We are looking for a very casual, inexpensive restaurant that will be fun and serve good food on a Friday evening. We are staying just West of Vilanova and don't want to go too far. Our family (20 to 30 max.) is involved in the restaurant business and will probably make a little noise and have a little fun. The quality of the food is more important than the atmosphere. I would appreciate any thoughts. Tim

Page 2, The second was the original. The first was the new formula. I'm off to buy those last two bottles in the morning. Tim

Hi, I opened both, at 40 degrees, and had my wife pour equal amounts into brandy snifters, not soda or ice, while I donned a dishtowel-blindfold. The first had a more assertive nose, the second was more subdued. I liked the first/ The first had that familiar bitterness immediately in the mouth. The second was a bit subtle with bitterness slowly developing in the mouth. The first ended with a grassiness and lingering bitter taste. The second was more mineral, rounder with little bitterness at the finish. My wife, a supertaster, echoed my comments. I concluded that the first seemed to have more of the bitterness that we love in Campari. Nevertheless, I preferred the body and rounder flavor of the second. The answer will appear on the second page. Tim

Hi, I think a gastric would work. Tim

Hi, I didn't think asian pears had any flavor! It must be my local purveyor. Tim

It fluctuates between 55 and 60 degrees F, which is the lowest you can set it. ← Chris, That sounds like a great temperature for brewing lager BUT much too warm for aging beef. Tim

Chris, Those are very nice looking fridges. What is the interior temperature? They look perfect for aging beef. Tim

Hi, It's kind of like reheating hollandaise or any unstable emulsion. You should try constantly stirring while you reheat the sauce. You can hold this sauce in a themos bottle. Tim

Hi, I also hang my basil branches but.. 150 degrees in a convection oven for about an hour works nicely for almost any herbs. Basil is remarkable when dried at home, but must be stored in the freezer. Tim

Hi, Cook's Illustrated recommends the following: Soak shucked corn for 15 minutes in a gallon of ice water with2 drpos pof bleach and 1 drop of lemon juice. Store in a ziplock bag in the coldest part of your fridge. Tim

Sher, I'm not sure about sous vide. I do know that cooking if right from the fridge will increase the chance for that livery taste. The hanging tender muscle hangs from the back bone and drapes across the diaphragm. The diaphragm hangs vertically, running across the chest cavity, just behind the ribs. The two lobes are from opposite sides (front and back) of the diaphragm. I don't know which is the larger lobe. This is a wonderful cut and traditional for steak frites. Good eating. Tim

Hi, Sometimes hanger steak has a slight livery taste. This is the result of cooking times. The shorter the time the less chance of liver flavor. The best way is to bring the steak to room temperature before cooking. Tim

Hi, I was told $250.00! Tim

Hi, In my experience, boneless short ribs can range from top blade steaks (Sav-S-Lot) t0 real boneless short ribs. That is one problem with State regulation, you can call any given cut of meat almost anything. I really doubt that the cap from a prime rib would be sold as boneless short ribs. It is very tender and not appropriate for braising. (Actually, that is illogical since, the top blade steak is also tender and appropriate for braising.) Tim

Hi, The University of Nebraska's website, Bovine Myology has a rotating picture of the 109B Beef Rib, Blade Meat I think that The French Laundry serves a Cap Steak that is this same cut of beef. Tim

Hi, The online website includes all of the recipes from each issue of the magazine. The articles in the magazine discuss the development of the recipes. This content may be significantly more important than the final recipe. The journey is more important than the destination. I have found that understanding the recipe development allows you to adjust your cooking methods or ingredients to suit your own situation. In example, Cook's created an overly complicated method of making gnudi to allow for cooks who do not have access to semolina flour. In other recipes, they use highly specific and overly complicated directions to create dishes that experienced cooks do not need. In example, they may use seven steps and five separate ingredients to create a simple pan sauce. I think the recipe development is highly valuable content. They do come up with some wonderful and innovative techniques, but if you do not understand the rationale of the recipe development, you are missing the most important lessons. Tim

Hi, I think the question may concern four types of knives, of comparable price. 1. A Damascus STYLE knife. 2. A knife with a single layer of stainless cladding. 3. A stainless knife with no cladding. 4. A carbon knife with no cladding. Tim

Ambra, The LeCreuset is perfect for french fries. Porcelain is fired at something like 2200 degrees. Tim

Chris, You could also pack that side of the breast with ice for an hour before roasting. This would allow the skin on the cool side to become brown. Tim

Paul, Help us out here. I'm guessing apricot preserves. Tim

Hi, I have measured the 6 gallon $54 stock pot at Sam's Club and it looks pretty decent. The pot is labeled: Baker & Chefs, NSF, Part #STM-24/SSTP, Made in Indonesia. The base is approximately 5/16" thick. That means the aluminum core is approximately 1/4" thick. That would be the same as the Carlisle Signature, Lincoln Centurian or Chaudier lines. The pot weighs 9 1/2 pounds. The lid weighs just under 2 pounds. The sidewalls are about 0,037" thick. The bottom of the base is magnetic. I assume that this implies induction capability, but, I may be wrong. The interior lining is non-magnetic 18/10 across the bottom and about 3" up the sides. Above that it is magnetic 18/8 stainless. Tim

Hi, I have measured the 6 gallon $54 stock pot at Sam's Club and it looks pretty decent. The pot is labeled: Baker & Chefs, NSF, Part #STM-24/SSTP, Made in Indonesia. The base is approximately 5/16" thick. That means the aluminum core is approximately 1/4" thick. That would be the same as the Carlisle Signature, Lincoln Centurian or Chaudier lines. The pot weighs 9 1/2 pounds. The lid weighs just under 2 pounds. The sidewalls are about 0,037" thick. The bottom of the base is magnetic. I assume that this implies induction capability, but, I may be wrong. The interior lining is non-magnetic 18/10 across the bottom and about 3" up the sides. Above that it is magnetic 18/8 stainless. Tim

Hi, Some Costco's carry duck fat in a one pound container. Tim

Hi, This stock pot is almost perfect for home brewing and under $56 at Sam's Club. Link to 24 Qt Stainless Stock Pot with Disc Bottom 24 quarts 12" Diameter 12 1/2" tall Riveted Handles 18/08 Steel (Yeah, it will corrode in 25 years) 18/10 lid Thick aluminum disc base Only $55.42. an incredible bargain The base is approximately 5/16" thick. That means the aluminum core is approximately 1/4" thick. That would be the same as the Carlisle Signature, Lincoln Centurian or Chaudier lines. The pot weighs 9 1/2 pounds. The lid weighs just under 2 pounds. The sidewalls are about 0,037" thick. The bottom of the base is magnetic. I assume that this implies induction capability, but, I may be wrong. The interior lining is non-magnetic 18/10 across the bottom and about 3" up the sides. Above that it is magnetic 18/8 stainless. With some minor topping up after the heat break, any home brewer can achieve a full 5 gallon brew. I'll go back and weight the stock pot and measure the thickness of the base. Tim Edited for additional measurements

Hi, Brining the breasts, and air drying to create a pellicle will make it much easier for the smoke to flavor the breasts. You should also place the very cold breasts in the chamber after the smoke is flowing. Smoke penetrates cold meat much better than warm meat. I would also cook the breasts to 160 degrees. Good luck, Tim