Mano

I rest the meat 7-10 degrees below final target. Even though it's removed from the heat source it'll continue to cook before hitting a plateau.

Smoking brisket and pork shoulder often involves extreme resting. Once the meat is close to the desired temperature it's wrapped in foil and then towels and placed in an insulted container to rest for long periods. The temperature increases slightly and is maintained. The juices return to the meat and the tougher fibers continue to break down making it more tender. At least that's how I do it.

Chef's/owners of private restaurants are entitled to treat their customers any way they wish within legal parameters and are forced to accept the consequences accordingly. This is true for all service businesses and probably for most manufactured goods. No data that I'm aware of, but the vast majority try to please their customers. The small number rude and arrogant outliers who are successful fascinate me (I think that's why this thread has legs) but I wouldn't give them a penny of my money. Oh, and EdwardJ was correct in how he handled the matter.

Out, damned chop! out, I say! William Shakespearib Toronto, 2011

When choosing a new knife late last year I seriously considered making the trip from Philly and buying a Cut Brooklyn. I watched the videos, spoke with my sister, who sat with Joel and a friend who was having several custom knives made and then contacted him myself. There's no doubt he's a wonderful guy who takes pride in his knives. One of the Top Chef winners or finalists loves his Cut Brooklyn. After doing a lot of research and getting input from chefs, knife and sharpening experts, including Paul, I decided a moderately priced Gyuto would be a more practical and satisfying knife. Williams-Sonoma here sells them and I read somewhere the demand is so high Joel is partnering with someone to make Cut Brooklyn semi-production knives at a lower cost. I'd love too hear from a pro chef and knife maven who owns a Cut Brooklyn and can compare it to top notch Japanese knives.

We have a very good electric range but my wife hates all electric cook tops because it's more difficult to adjust the heat with the precision she wants.

How much lower are the BTU's for a propane cook top than gas? We have a large LP tank for our fireplace, have an all electric home and want to replace the electric range with a propane model.

And the romaine lettuce was more flavorful and a deep green. There was no such thing as virgin or extra virgin olive oil that I recall. It was simply pure olive oil.

And your wife puts up with that shmuts?

Dull knives cause more mistakes and very sharp knives are less forgiving of mistakes. I'd still rather use a very sharp knife for cooking.

For practical purposes cut up, break down and butcher a chicken are all the same. If more information is needed, say it. There are times when a specific word or phrase is important but I don't think this is one of them. When Bill Clinton said, "I did not have sexual relations with that woman" because he believed sex excluded receiving oral sex, for practical purposes it didn't make a difference to Hillary or the rest of the country. If he walked in on his daughter "not having sex" that way, for practical purposes it wouldn't have made a difference to him as a father. (I hope) Edited to add: Picking up restaurant jargon we've heard repeatedly on tv is a good thing for those of us who cook well and prepare food while entertaining. For years people have been saying "D'oh!" after watching the Simpsons, so what's wrong with restaurant shorthand after watching countless food shows?

"The Pathetic Loser." 2 oz Five O'Clock gin 1 tbs red MD 20/20 ice, shake, strain and serve in a low profile olive jar with a ripped paper drink umbrella

Thanks all for your input. I was ready to get some Franciacorta but none was available at the nearest PA Wine and Spirits store. The two wines were a Hirsch Riesling Gaisberg Kamptal and Dr Hermann Erdener Treppchen Spatlese, both 2006. We had some wonderful reds, a 1970 Graham's and an array of Tokay. These two couldn't have been any different from each other but generated the most discussion followed by applause. At only 9% alcohol the Dr Hermann was decidedly sweet with great acidity that spoke to its good aging potential. Initially it was not the favored match for the salmon but it quickly grew on us and ended up the winner. The Hirsch had 50% more alcohol and came fast out of the gate as a more complex wine showing fruit, floral and mineral. We're such a red wine group sometimes the whites aren't even finished. Both of these were gone well before the end of the course with a few of us wishing there was more.

You're right that there has to be some description. But there are exceptions: Wife: "Honey, when you get home we're going to have sex three ways." Husband: "I'm at the front door now!" versus: "Honey, when you get home we're going to have sex one way." Husband: "I'm at the front door now!" Okay, bad example. Husband: "Honey, when you get home we're going to have sex three ways." Wife: "I'm leaving now!" versus: "Honey, when you get home we're going to have sex one way." "Did you pick up the dry cleaning like I asked?"

I like X Y ways. Just do it well and describe it without too much hoo-ha.

Both are well made and well respected German made glasses with a host of similar price points and products. Zwiesel may not have an equivalent of Riedel's super high-end Sommelier Series and Riedel markets the hell out of their glasses. It appears Zwiesel is aggressively pursuing the break resistant market with their Tritan technology.

Mjx, tell your boyfriend beer can chicken is a guy thing. Like snow blowers and chain saws. I can appreciate his jones for the rotisserie but my guess is he probably didn't know BCC existed when he bought it.

Try beer can chicken which AFAIK produces the same results as a rotisserie. The bird is vertical and stationary. There are also vertical roasting holders and racks. Forgot where I got them but mine look something like THIS. I haven't used my rotisserie for poultry in years.

As someone who grew up in the 60's and 70's the answer is a definite yes. Better quality meats, specialty items such as game, foie gras and so forth are available through purveyors like D'Artagnan or by developing relationships with restaurants that will order them for you. Many cities have market centers that carry better and hard-to-find produce. Small farms raise and sell grass fed beef, fresh lamb and pork products and if you can't drive there they'll ship. Sure the cost is higher but it's available. On the simpler side of things, if you have room to grow produce heirloom tomatoes weren't available even 10 years ago. Making fresh pasta using Kitchen Aid attachments is quick, affordable and so tasty. Cooks tools are always improving and professional tools and appliances are more available than ever. Dozens of Japanese knife brands are available on the internet and some are surprisingly affordable. Internet forums and you tube are a terrific resource for every aspect of home cooking. Sure I'd rather be taught in person, but one New Years resolution is to learn how to break down a chicken Japanese style using a honesuki. I never knew either existed until a week ago. Maybe I'm wrong, but in my circle, people entertain more and wine and dinner groups share information, technique and make me a better and more enthusiastic home cook. The line between restaurant patron and chef is crossed not only on television and the internet, but at the restaurant itself. Send the chef a glass of wine or just ask how a dish is made and they're glad to share. One challenge was mentioned above. Keeping things simple. There's so much out there my inclination is to want to use it all by adding more ingredients and using technique for the sake of technique.

Good suggestion for a sparkler I've never heard of. Found some here in PA but I may make a NJ wine run, buy three bottles and offer one for sauce.

Wonderful idea but the only problem is the no French or American restriction. There doesn't seem to be any outstanding sparkling wines from other countries. I'll probably get two different but excellent Rieslings.

Finally received an answer. The salmon will be the first course and will be prepared En Croute with spinach mousse and a champagne chive butter sauce. That pretty much eliminates reds, I figure. I like the idea of a Riesling and am thinking of a non French or American sparkler, either cava, Prosecco or a German Sekt. Any recommendations for excellent bottles of any of those?

At $62 each, elegant indeed! I'm looking for something break resistant as I already have plenty of nice enough breakable wine glasses.

I'm considering Schott Zwiesel Fortissimo break resistant wine glasses. Does anyone have any experience with them? The former incarnation, Forte, was "for beginner and casual" use but the current crop is "Perfect for elegant entertaining," which is what I'm looking for.

I'm an email subscriber and didn't know the code. What is it?