alexthecook

For the record, the pork was basically room temp when I covered it.

This has become a very, very interesting discussion! For the record, I turned off the oven (which I had raised to 300 for the last 15 minutes to make it remain hot longer) at around 1 am. At 7 am I opened the oven, prodded the meat with a finger, put aluminum foil over the pan and put it in the fridge. By the way, I'm using the vietnamese pulled pork recipe from Sunday Nite Dinner: http://sundaynitedinner.com/vietnamese-pulled-pork The little bit of fat and meat I sliced off before going to bed was amazing (especially the fat), dipped in pan juices/basting liquid.

Thanks to both of you! tino, I just didn't want to leave a hot oven unattended, was tired and hoped the residual heat woul be enough...rookie mistake (ok fine, I was a bit drunk too). Since I turned the oven off pretty late and refrigerated the butts pretty early, I'm almost confident they weren't in the danger zone for more than 4 hours. In any case, I think reheating it to past 165 kills the bacteria that may have spawned... So I'll try just putting it back in the oven whole... thanks again!

I roasted my two four-pound picnic shoulders low and slow for 6 hours but when it was time to go to bed, they were only at about 170. I had to turn off the oven (which was at 250) and prayed the residual heat would be enough, but when I checked it in the morning (it was lukewarm at that point) it was clear it never reached the 195 point... I can't shred it easily and it's a bit bouncy. Can I put it back in the oven tonight and bring it to 195? Should I break it into chunks and braise it in its liquids? How can I save it? Ths is important: it's for my friend's stag party tomorrow! Thanks!

Hey Chris, thanks for reviving this board! Do take note: when you got APdC, there is one thing you MUST have, and that's the duck in a can. It's the best thing you can put in your mouth (food-wise).

Thanks for all the suggestions! I doubt it was the bowl since I tried it numerous times (emptied bowl, rinsed, remixed... and also tried another batch in a different bowl!) The sugar was stored in its plastic bag with a clip over the opening.. but air exposure and picking up off tastes is still a possibility. The only thing is that the sugar at my MIL's had the EXACT same off taste (I'm betting hers had been there for a while too). Can sugar or corn starch oxydize over time? Either that or it's the brand and I'd never noticed it because my preparations always called mor icing sugar as a relatively minor component, whereas here it was to be the star of the show... So everybody's confident that with normal icing sugar, you're just supposed to get a nice unctuous, sugary taste?

Thanks for all the suggestions! I doubt it was the bowl since I tried it numerous times (emptied bowl, rinsed, remixed... and also tried another batch in a different bowl!) The sugar was stored in its plastic bag with a clip over the opening.. but air exposure and picking up off tastes is still a possibility. The only thing is that the sugar at my MIL's had the EXACT same off taste (I'm betting hers had been there for a while too). Can sugar or corn starch oxydize over time? Either that or it's the brand and I'd never noticed it because my preparations always called mor icing sugar as a relatively minor component, whereas here it was to be the star of the show... So everybody's comfindent that with normal icing sugar, you're just supposed to get a nice unctuous, sugary taste?

As I was trying to make a glaze recently, I mixed some powdered sugar with some water. I tasted it and was quite disconcerted to find a definite "soapy" taste. My girlfriend detected it clearly also. We tasted my mother in law's powedred sugar (also with water), and again found that soapy taste! What's wrong? Is it supposed to have this flavour? I'd never noticed it before.. Could it be that it's too old (at both places)? Help! I want to make a glaze (for eclairs... no time for fondant)!

Laloux.

With Spring at our doorstep and meters of snow on the ground, we can be sure of one thing: it's sugar shackin' time, and the getting should be good. Does anyone know some unique sugar shacks that go beyond ham and eggs (or that do them absurdly well?) Shouldn't there be a market for this?

I don't know if that last comment was a shot at my credibility, but you can be certain that my brother's comments weren't invented. And it has happened to me personally before to have a non-french speaking server in Montreal. I don't know how your personal experience can mean that such a thing is impossible.

My brother went there and I must report that he could not be served in French. Shame.

Just tried La Paryse for the first time. I like it, but you have to admit the patties remind you of a Big Mac (don,t get me wrong, I love me a big mac every now and then..­) m:brgr is still a better quality burger

From what I've heard, Furi knives aren't that good. You might as well go with a Global for 20 bucks more...

My understanding was that it was large group's reservation, but I may be wrong...

I don't think it's quite fair to dismiss them like that for what was probably their patrons' fault! How can they control whether they'll arrive on time for their reservation? I actually went for brunch Saturday morning. We arrived at 10:30 and went in. We were advised by the hostess that they only opened at 11... but one of the guys behing the counter told her to let us in anyways, that they were ready for us... funny how from one day to the next, people can have absolutely opposite experiences! In any case, the meal was delicious. I had the middle eastern breakfast and every item was perfectly done. I will definitely go again. Plus, I find the decor absolutely fine (as opposed to some criticism I saw on another food board...).. perhaps not in the same vein as the original Anise, but I still find it has nice casual feel (although it's true it's nothing to write home about).

I tried it two nights ago. An you know what? For all the fancy schmancy food I usually seek, every now and then, only a good burger will do. And this is the place to satisfy that craving. I ordered a AAA beef burger with smoked gouda and citrus mayo. They screwed up a gave me the truffle mayo (shhh...)... it was unbelievable. The meat was moist, flavorful, perfectly cooked and with the perfect texture. The truffle mayo just made it pop... it was one of the best, if not the best, burger experiences of my life (then again I haven't been to BLT or places like that in NY). Sadly they had run out of sweet potato fries, but the regular fries and fried onions were very good. I also split a russian iceberg salad. Quite simple (a quartered iceberg with some russian dressing on it, with a few tomatoes), but very refreshing in such a fat ladden meal. I whole heartedly recommend the place. But remember: it's still a burger.

A quick corporate search tells me that it's owned at least in part by the Lighter family, which is behind Moishe's... considering m:brgr is offering a lot of Moishe branded sides, I think the mystery is solved...!

Looking a their prices and the fact that every possible condiment or side is charged extra would make me think it's Morentzos..

So I tried yesterday and it does work! My first sous-vide style dish! Yess! I have to say though that since the vaccum is not very strong, some juices leached out (maybe one tablespoon out of one pork tenderloin), which made me sad. Nonethelss, the meat was evenly pink inside and crusty on the outside...! Next time I'll do it, I'll try the plastic wrap method to see if it makes a difference.

Tried it yesterday. The place is superb and the service was excellent (down-to-earth and friendly, but the guy also knew his menu, which is always appreciated). The atmosphere was great except for a relatively large group in front talking a bit loudly.. . oh yeah, wait a minute, it was Normand Laprise and his gang from Toqué. Talk of a way to earn instant cred! (They weren't even really loud by the way, they just seemed to enjoy themselves). I liked the food but after such a stellar review from Phedre, I was perhaps expecting too much. The tripe stew was underseasoned and very, well, "tripey". The carpaccio, served lukewarm intentionally, was also pretty bland. And I’m not sure I’m loving the lukewarm temp… The quail eggs were fun, so was the shrimp stick in prune sauce (could have been crispier though). The grilled morteau saucisson with leek “jus” was wonderful on the other hand. It reminded me of a Montée de Lait dish. The cheese plate was superb. All in all I was very pleased, (oh yeah, the wine was also very good, and I love that everything can be had by the glass… but I have had better wine, for less (thinking of Laloux here)). I think the kitchen is trying out all sorts of stuff which is audacious, but it’s not yet at a point where you can expect a hit with every dish. I will love to see this place mature.

Has anyone tried "sous-viding" the meat with a Foodsaver instead of plastic wrap? Does it work just as well?

For my part, here is what I served for New Year's: - Toasted brioche with apples caramelized in Vendanges Tardives wine, melted aged cheddar, thick slab of foie gras terrine and balsamic reduction. This was pretty good but my foie gras portions were way too big. The fact that, as reported upthread, the flavour is milder was a drawback in this dish as the cheddar overpowered the foie, despite the quantity. We ate leftovers of the foie gras the next day on toasted baguette rounds with onion jam and it was superlatively delicious, the foie was dreamily onctuous... mmm.. -I seared the magret and served it simply with the sauce that the PdC had given me, along with cauliflower puree and orange glazed carrots. The magret was delicious with a nice almost velvety texture, but I did not like the sauce at all. It was like thick caramel, waaay too sweet for such delicate flavours. And the confit is still in the fridge, will report later.... Margo: No I did not detect maple syrup. It seems to me that its main effect is on texture.

PDC has custom-fattened 60 ducks with maple syrup. They're on sale this Friday to take home with you. Whole bird with the foie gras is around 110$. You can also wait until the 27th - for 140$, you get the whole bird with foie gras, but all the elements are prepared by PDC (legs are confit, foie gras is en terrine, etc.). I think you can also get just the foie gras for about 70$. Reserve 'em while you can (I know I already did!) edited for typo

Yeah, I tried out the recipe. Pretty good, but it's nowhere near the nirvana I experienced at Momofuku. Plus the pork belly itself fell apart too easily, couldn't make many decent slices... I might do it again, but I'd have to learn how to refine it..