Reignking

BTW, no prizes, once again...

Then the farm would have to be near the ocean...or just stick them on a deserted island. Wait, that's another show.

Yeah, I picked up on it too. Maybe there's a list, at Craft, etched in stone, beginning with "Thou Shalt Honor Thy Protein". There could not have been a better setting for the chefs, and I think that the food was still underwhelming. Heck, they could do the entire season from there. A soup, in summer? I can see making the pesto, as I'm sure there were plenty of herbs to choose from, but he should've just used fresh-from-the-vine tomatoes (can you get any better?). Sounds like they all could use a week on the farm to learn about butchering, too.

Maybe by weight? I would love a foolproof method for brining, as it can me hit-or-miss. Hmm...

I went to grad school in Columbia, and refused to eat there, so I tried other random bbq joints. This is way too far away from Charleston, but Shealy's is renown for the best bbq in the Midlands.

Well, that's it -- I'll have to detour to Sweatman's on my next trip to Charleston (which seems to happen about every 2 months). And if you do drive up from Charleston to there, take Rt 61, at least through Summerville. It may be a bit longer, but the drive is great as you pass some plantations (such as Middleton Place and Magnolia Plantation). Food for the Southern Soul / Blackjack BBQ doesn't have a restaurant, but I used them for my rehearsal dinner; you never know where he might be (perhaps at a market?). FYI, not sure when you are going, but the Charleston Food & Wine Festival takes place in early March.

I do believe that is the place that Bourdain went to... I've had Bessinger's and enjoyed it, but I can't recall the sauce. Home Team BBQ is quite good. Also, the Food Detective found some bbq joint, too...

The wait to get seated isn't so bad, but the wait to get your food can be. I had a friend that went last Saturday, at 2, and couldn't get in, so she left. Parking is a major issue. At night you can park across the street at businesses, at least; the neighborhood behind the restaurant is very unhappy with the situation. All that said, I had high expectations, and I wasn't let down. The pistachio-white truffle shake was fantastic.

The AJC is reporting that Usher's restaurant is definitely closed, as it didn't renew its liquor license. And I read elsewhere that Lamplighters is relaunching as SHAME burgers.

Like Diet Dr. Pepper? You may be on to something; people may be cooking "just well enough" to get by. They probably don't want to showcase their best dish in the beginning.

I was in Total Wine this weekend, and I saw a premade can of Michelada of Bud (or Bud Light) and clamato. I've never seen this advertised, and it was in there single-bottle aisle.

I can't stand the bland sausage that you get from chains... but the two worst pizzas that I have ever seen were in Europe five years ago. In the Paris metro, Pizza Hut was advertising its Grand Canyon Pizza -- one of the toppings was TORTILLA CHIPS! The other awful pizza that I saw advertised was while in Madrid. Their German pizza had German sausage and yellow mustard.

I can't believe this is being reported on.

IIRC the recipe for stuffed piquillo peppers in that book was fantastic, and just like I had in Vitoria, Spain.

The Culinaria series is a great reference, but I wouldn't cook from it.

Thanks. If I can rig up something cheaply, maybe the wife wouldn't mind the ugliness versus saving hundreds of dollars.

While I was in DC last week, I read that Rock will be opening a restaurant next to Ben's Chili Bowl. He is hoping to have it open for the inauguration. The "Hell's Kitchen" winner and Alexandria native is leaving Las Vegas after his one-year victory stint as head chef at Terra Verde at the Green Valley Ranch Resort. "The new atmosphere here, the inauguration and working with a powerhouse food provider in D.C. -- it was a no-brainer," Harper, 32, said.

Focus on the scenery and the ingredients -- don't miss Spain! They remind me of an old Bugs Bunny cartoon, when a fat guy and skinny guy get marooned on a island, starving, and imagine each other as a hamburger and hot dog.

I was prepared to be disappointed by FLIP, but I was not. It was really good -- the pistachio/white truffle shake was incredible. My biggest complaint? The parking, and I know the neighborhood isn't happy about it.

Does anyone know where to get cheesemaking supplies, such as rennet and molds? Or raw milk?

I started this thread on August 1st, when the live segment on the Today show aired; so this episode would've been filmed in the wilting heat of the beginning of a NYC August. Ho ho ho! Didn't Ariane have immunity? With her theme, and that invincibility, I can't blame her for doing deviled eggs six ways. On a brighter note, I'll be trying Richard Blais' Flip today

Not that I can help, but I just saw this on Throwndown / Bobby Flay last night, and Payard's ganache looked incredible. Good luck!

Are there any other smokers comparable to the Bradley? I've had the drum-shaped $30 one before (shown below), and it worked, but it was dangerous as it really wasn't engineered well. Pans barely held on, the fire was difficult to manage... I love the Bradley, since: 1) it's electric. Less mess, easy to adjust temp, plus I could avoid certain fire regulations (county prohibits gas/propane grills on decks in townhouses, which forces you to wheel out your grill from your garage) 2) self-contained. Again, less mess, easy-to-use sliding drawers -- unlike the old one I had, where you had to reach into that tiny door. 3) cold-smoking. Can anything else do this, without hooking up a 2nd apparatus, as I have seen others do? Does anyone have experience with the Kenmore Electric Smoker? Thanks for the help. I've been looking forward to getting a smoker once I bought a house; I had only been able to cure salmon (and limes) from the Charcuterie book before this. PS my old one looked like this:

Is there an egullet-friendly link for purchasing the book (such as at Amazon)?

I recently saw the menu online, and I was impressed by the creativity and prices.