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  1. The "slimy" white as you call it is just the watery part of the egg white. If you look closely at an egg (say, crack one onto a plate) you'll notice a "firm" bit of white, and you'll notice a runny, watery bit of white that easily separates itself from the rest of the egg. This is the part (in an otherwise normal egg) that "feathers" in a traditional poach...in other words, its the bit that clouds and collects in your poaching pot. Anyone who has ever poached more than a couple eggs at a time knows what I'm talking about. The best thing to do is to use a large perforated spoon to
  2. I have mixed feelings about this. Of course Freidman is a pig and shouldn't be in business. But the reality is he is still in business, and unlikely to go anywhere--who better to right the ship and re-think and instill a more progressive culture than Gabrielle Hamilton? They might have a chance to be at the forefront of a kitchen culture revolution and to spread it from the inside out. Where is the outrage thread against April Bloomfield? As far as I'm concerned, she's (almost) just as guilty. She worked along side him for 15+ years, never once reported or called the a
  3. No, I disagree. The statement clearly said "hope there's no truth to it" not "I wish it wasn't true." The difference is: "Wow, I wish this wasn't the case because up until now I had respect for John Besh." vs "I hope these 25 women aren't telling the truth so I can continue to respect John Besh" ' The sympathy lies with JB, not the women. IMO that is a huge difference. And also, I might add, indicative of the overall problem we are talking about here.
  4. Yeah, it sure is sad when men get caught repeatedly sexually harassing women. Sure do feel bad for those guys. /s Do you really think and/or hope there is no truth to it? You think those 25+ women are lying about a culture of harassment? Did you read the article? How about some sympathy for the women who had to put up with that sh*t?
  5. I'm not sure of you all are aware but you're still doing it...
  6. All right everyone, I'm calling it. eGullet has officially run out of ideas. Everyone go home, nothing to see here. The site had a good run, really. There has to be a self destruct button under a "Break in case of intense PB&J discussion." You've exhausted everything else there is to talk about.
  7. I agree with all the follow up advice. Retherm in the bag slightly below cooking temp, then take out, sear, etc. I will also add: It looks like to me, from the amount of juice that is left on your cutting board , that you neglected to properly rest your steak. Resting after the sear if you've sous vided something is less important than, say, when you roast or pan roast something (gentler cooking, not as hot, etc), but since you admitted you overcooked your meat when you went to sear it, it probably got too hot and needed to rest. What color is all that juice on your board...?
  8. This thread pisses me off. You sound like a toxic chef, burned out and grouchy. I mean, are you such an "artiste" that subbing out spinach for carrots (or whatever) is somehow going to ruin the intricate nature of the flavors you have composed for your guests enjoyment? Is it too difficult to execute or something? Is pouring sauce into a small pot really harder than pouring it over the meat? Lol, the steamed spinach "isn't suitable" for the beef? You're making mashed potatoes and steaming spinach, not chiseling David out of marble. Customer SERVICE. Get over
  9. I also don't understand the "sharing" thing. Seems simple enough to cook 2 steaks...but whatever. My solutions is that you should stop wasting money on steaks. You'd most likely find much more pleasure in braising a short rib or pot roast or something than spending money on Filet that you are going to cook to well done. A properly cooked braise will be tender, juicy and well cooked. I'm not trying to be snarky but I think that you'll find much more pleasure in eating a braise than a well done steak. I mean...well done steak...what's the point? The things that make a st
  10. Qwerty

    Sous vide halibut

    I got some advice for you, as someone who does sous vide in my pro kitchen, and yes, I sous vide fish all the time. It can be wonderful. Number one thing: Make sure you are sourcing quality seafood. You may have gotten previously frozen halibut, which can lead to a mushy texture and a greater chance of flaking apart. That is probably your #1 thing to do, source better fish. We "cure" out fish for about 30-45 minutes before we bag it. I say "cure" because we don't do a traditional, heavy-ish cure on it, like if we were going to smoke it or dry it, for example. We make
  11. One thing that might be noted is that, at least here in the states, our food contains so much animal protein (in general) that we don't need umami to enrich a lot of stuff. A bowl of rice and vegetables would benefit more from fish sauce or soy than a bowl of Texas red, for example. The fish sauce or soy would fill that "gap" in the dish, making the flavor more rounded and hit more areas of the palate. "We" also use a lot more dairy in our cooking, where there isn't that tradition in Eastern food (and yes, obviously I'm generalizing) But since so much of our "traditional" cooking i
  12. Ah yes, the inevitable tear down after the build up. Took longer than expected. Que the "I knew it was going downhill last 3 times I ate there" and the "Thomas Keller must be slipping" comments from the Can't Do and Never Was brigades. I'm sure I already missed some. The world LOVES this kind of stuff. There's nothing snobby eaters like more than a good take down piece--except maybe claiming that they knew it all along.
  13. Qwerty


    Lol, Sancho. To the unitiated, a "sancho" is mexican/spanish slang for the guy who your wife/GF is cheating on you with. The reason people call out "sancho" when you sneeze is because when you come home from work (say a couple hours early) the Sancho runs and hides in your closet or whatever, but when he sneezes he gives himself away. So when you sneeze and all the Hisapnics call out "sancho" its because that is how you know a sancho is in your house. Pretty funny stuff. A sancho can also be a kind of slang (what is that called? Slangier?) for someone who is nice to your face but talks or ac
  14. Maybe you could try thinking about what would be a fair yearly wage you would earn as their Exec. Chef, figure out how long you will consult, and then extrapolate a price. Maybe add a bit more. Like, if you would make 50k for a year, and you would work for them for 4 months, then it would be something like 16k. Maybe charge them an even 20k for example. I dunno, but it seems a place to start. You would expect, at the minimum, to get paid what they would pay a non-consulting exec. chef I would assume. You obviously don't want to take advantage of their situation (they wouldn't ask if they did
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