Honkman

Elements of Dessert is for me the gold standard of books for creative desserts which is really pushing the envelop in terms of flavor and technique combinations. There is a reason why the Modernist guys hired Migoya to oversee their newest work about bread.

How does it compare to books like Bouchon Bakery or Elements of Dessert ?

Haven't been to Bankers Hill for several years as their food was always very underwhelming. (Eater SD tends to go more for the trendy factor than the actual quality of a restaurant - in the end it is just more or less a PR page)

I mainly agree with the list (especially like currently a late night cocktail and some pastrami fries at Fairweather) but Starlite shouldn't be on the list (great food but just average cocktails)

Just a follow up question - I wouldn't hold something for an extra 24 hours in the water bath but are there any rule of thumb how long you can hold something once it is fully cooked. As an example i am planning to cook a pork tenderloin (135F, 3h) but due to timing it would be better if i could leave it an additional 2-3 hours in the water bath at that temperature. Will this affect the texture of the meat ?

I guess I am more interested in general directions and a more "German" approach to recipes where there is often no exact times for example included but just something like "brown meat" "cook until soft/desired tenderness" and obvious ingredients (water, salt , pepper, etc) are not included

But only if you write a book for absolute beginners

http://askabutcher.proboards.com/thread/104

You are aware that cows have problems to digest large amounts of grains (in particular corn which is used a lot in the US) and that it is quite painful for them and often is one of the reasons why they need antibiotics - so cows defintiely prefer grass to grain/corn

What about Carbonade Flamande (to go the beer route), Why is coffee a no go as it is nice in chili, Other options could be bigos if you like cabbage/sauerkraut or a tagine with beef or you could use it to make a ragu with pasta

Here in La Jolla the WF store has often comparable prices to many regular supermarkets but what makes it attractive is that they give a number of excellent, local farms the opportunity to sell their produce for a good price. In addition their meat selection is very good (with some local organic meat producers) and they are willing to order special stuff. Their in house baked breads are some of the best selection in San Diego.

I am working in a completely different industry but the hiring process is not very different and to be honest I don't see many errors this guy made. Most likely he will have a larger number of other candidates (otherwise he wouldn't use a recruiter) and so you can't really expect that he will follow up very fast when you contact him. In addition, it is never good to have to reschedule an onsite interview/audition because you can't find the time, it will always raise potental reliability issues (I have to admit I am a bit surprised that you didn't look as the very first step if you can take off from your current employer for the audition or don't agree on any date before you have everything aligned). Once you contacted him again to potential reschedule another date you will most likely drop from his top priority list but he doesn't want to completely cancel you (and contact you) before he is sure to have hired somebody else.

Yes, I tried Budweiser and Coors once

What ultimate victory ? (and yes if Germany plays as against Algeria France might actually win)

Just try some beer from any good brewery and most of them cover a large variety of styles (lager, IPA, weizen, porter, ESB etc.) and every beer will be better at 105 than something which tastes like diluted cow piss

Perhaps I am spoiled living in the craft beer capital of the world (San Diego) but why ruin great food with a really lousy beer

Without reading his twitter account to see all the details and just relying on the article I can fully understand Adam Richman. He posts a picture and then includes a hashtag which is not politically correct enough for some idiots. I think the PC movement in this country is going way too far and he is just doing the right thing and DGAS

You might also want to look at Chowhound where the book is currently cookbook of the months and many experienced cooks cooking recipes and write about it (overall seems to be good feedback on the book) http://chowhound.chow.com/topics/977518

As cakewalk said - we don't "need" most of what we eat but eating should be also joy and a little bit of ice cream (homemade) or some high quality chocolate (70-80%) isn't defintily nothing I would call "crap". I also disagree that it is the parents perception (or desire) to see kids "enjoy" sweets - we want to see our kid to enjoy any kind of food (savory or sweet) and grow up with a honest/realistic approach towards food (one might also say a more European approach where any kind of high quality food is an important part of life and the time to eat together (and prepare food) is one of the most important parts of the family life). (My comment about fat was towards your mentioning of butter in the same context as "processed nonsense" which isn't the same or even remotely close)

I agree on most of what you said beside your "fear" of any kind of dessert/sweets (and fat in a late post). Desserts shouldn't be a every day routine for kids but if you have "balanced" meals together with your kid every day having some high quality sweets from time to time is actually better than having it once or twice a year and the kid will crave it in the future. Sugar and fats by itself are nothing unhealthy - they only become unhealthy if you/your kid eats them all the time in too high amounts. Our daughter (2.5 years) often picks fresh fruits ot vegetables when she has the choice between them or some high quality sweets and part of it is not pretending that sweets are evil but can be part of a balanced diet.

If you eat healthy and your kids eat the same as you it shouldn't be a problem. Don't cook anything else gor them beside what you cooked for yourself even if they might say that they don't like it - they will eventually eat it. Always eat all meals together, nevet on the go. Don't snack and don't let your kids snack throughout the day. There are three meals per day for everybody.

Nam Kao Tod - should be ordered every time at LOS

That is scientifically wrong on so many points by not differentiating between different types of unsaturated fats. Also hydrogenated fats are not the same thing as trans fat, margerine is not trans fat. I would highly recommend to read a very basic chemistry book - one problem in these type of food/nutrition discussions is that it requires some scientific knowledge to discuss otherwise it will be hard to argue about any of these issues

Many (not all) of the important books discussed here are often written >10 years ago and are really important to understand how the cocktail world has evolved over the last several years covering also a lot about the history of many cocktail classics (and similar to cooking it is important to to first have to learn the classics before you really can start experimenting with more complex creations). But what would you consider critical/important books covering the most recent developments: PDT, Drink & Tell,.... ?

Other countries (Europe, Japan) have similar (or even longer working hours) in still less people are overall are obese in those countries than in the US (that doesn't mean there is no obese issue in those countries). So say that being chained to the desk is the main issue isn't really a good explanation - i think it is more an issue of overly large portions in restaurants and processed food and better food eduaction in other countries early on from child age which leads to higher levels of people cooking at home even though they have long working hours which is missing in the US.