SeanDirty

Not to sure... i'd eat rare to raw pork... but chicken... I mean seriously you know how industrial chickens are grown... unless i knew exactly where it was coming from, and i knew that the bird was culled hours ago, and killed of all germs, would probably be the only way i'd eat raw chicken...

Its true, unfortunately we have only a couple of small parks, only 1 China town, only 2 zoo's... ...and a major shortage of arrogant New Yorker's. ← ROFL well technically im a Texan, unfortunatly the longer you live in New York the more you become one of them

Well generally in the restaurant industry have the bread baked off, you should then freeze the rolls whole (cooked). Reheat in oven at 300degrees for maybe 5-7 minutes. You can butter them yourself but generally... not all people want butter on their rolls, some like very little, i myself like a ton... So maybe butter at the table...

well you said you are getting lard... well lard is the term used for pre-rendered pork fat.. So if your getting Lard you got no work to do... But this is what you would do, cut out as much of the white fat off of the pork as you can, if you have a little meat its ok. Place all your fat into a pot and place on low heat, it doesn't have to be super super low but low. Just let it go until when you pull out whatever protein is left its super crispy and it looks like no more fat is going to come out of it. Once you start with the pot you will see, its pretty strait forward after you got the heat going on it. After the last step, strain and store in a container, you can either put it in the fridge or technically you can leave it outside... but I'd refrigerate it. It will soon setup into the white oily lard we all know and love.

Wow such complicated answers. So how about this, Lox is Salt cured. (1/2 sugar 1/2 Salt and Dill) Anything that is lox is NOT smoked Smoked salmon is SMOKED recipie is usually (2/3 salt 1/3 sugar and whatever season you want) Smoked at 72-85 degrees (cold smoke)

I had an idea... why not make a Potato Latkas and put that into a sandwich... a lil sour cream... chives... smoked salmon or smoked trout... or smoked whitefish... cream cheese?? bagel??

YAKITORI TOTTO in NYC actually serves up Chicken sushimi.... if anyone wants to go try it.. Yakitori Totto 251 W. 55th St., 2nd fl, New York, NY 10019 nr. Broadway 212-245-4555

I saw in the Ny times something about Raw Crabs?!?!? on the restaurants website they have a gif of them tossing the dish together... and as the article the crab seemed raw... anyone confirm??

Generally speaking, lets say high end. Your order should be taken first, and then the Sommelier should then know what you have ordered and dispense wine accordingly... Otherwise whats stopping you from doing the same. Now it sounds like, when you got the wine after the soup, you had a slow server. Which is what happened.

Sorry, Mike. Can't let that one pass, as a thirty year resident of Chicago. Transportation? Geez, bus, El and taxis. Walking? A neat grid plan. We're not talking LA or Atlanta, fine cities with their own transportation challenges. And why the heck do you think we all want to move to New York?. Not. Chicago has the better of the best, it's affordable, it's bubbling with creativity culinary and otherwise. I know peeps who want to go to NYC or Miami or LA for professional reasons of their own. That's cool. I seriously doubt your take on Chicago if you don't know about walking or public transportation. Come back -- I('ll give you a tour! ← Busses take forever and cabs are expensive!! Trains are 2 dollars... and you can ride that mofo for hours! as for living expenses i live in a great area, i have a view of the entire Manhattan skyline from almost every room, and i pay less then 600 a month!! and im less then 15 minutes away from per se, daniel, robuchon, gordon ramsey, you name it i could probably get there in less then 30 minutes... that and Chicago... well you dont have central park.... and 5 Chinatown, and 5 zoo's... what does Chicago have that new york doesn't have at least 3 of already?? Hell we already took Morimotto from you... who else yall got?

You know whats really good... Now alot of people complain of whitecastle burgers being soggy and gross.... But if you buy fresh whitecastle burgers, pop them in the freezer and microwave them at a later time, the microwave actually drys out the bread to a normal consistancy... and it becomes a real burger!! and a pretty decent one at that... But my ultimate easy comfort food would be Grilled cheese with ham and tomato! mmmmmmm im drooling already.

I have to say that this sounds really, really wonderful, and I'm definitely going to try it, so thanks for posting it. But from the description, not sure it would work as a side salad or starter for a meat-heavy stew. Do you think it would? ← When i had it i ate it as a side salad... everyone doesn't necessarily has to have a giant bowl... As for with a stew... would a Caesar or iceberg or any veg heavy salad really go with a stew....?? That's whats so great about home cooking, who cares.

Coincidentally the one day i dont have taylor bays someone has to mention them... However here are some other pictures... Now i dont carry any wet scallops as i dont have any pictures of it, and 2 of these pics were taken with my blackberry seconds ago... This is a picture of a 10/20 scallop on the left... and a U-5 Scallop on the right (U-XX means how many are in a pound) These are Nantucket Bay scallops in Mid season Lastly this is the scallop you would want, speaking quality wise of course... The Live Jumbo Scallop. The scallop inside is about a U-12, and may or may not contain RoE Taylor bay pic will be up tomorrow.

Strictly speaking, I believe McGee is not quite correct about this. Or, rather, he may be saying that 140F/60C is the minimum temperature for efficient breakdown of collagen into gelatin. As those of us who practice LT/LT sous vice cookery know, collagen begins to dissolve into gelatin at around 122F/50C to 130F/54C and collagenase is active down to 130F/54C. These reactions simply take a lot longer at these lower temperatures. This is why, for example, one can cook collagen-rich meats at 54.5C for 48 hours and both convert the collagen to gelatin and maintain a medium-rare texture. FWIW, I take exception to SeanDirty's temperature chart, which is a bit on the low side. I would suggest it's something more like: Very rare: 45–50C Rare: 50–55C Medium rare: 55–60C Medium: 60–65C Medium well: 65–70C Well done: >70C Certainly, cooking SV at 55 seems to just hit the boundary between rare and medium rare (aka, "medium rare on the rare side"). As for cooking something like a pork butt, the comments as to time-versus-temperature are spot on. Unlike wih a naturally tender meat, it is not enough to cook a collagen-rich meat to temperature. No matter what temperature is used, the meat must be held at the target temperature for a sufficient length of time to convert a sufficient amount of the collagen to gelatin. As noted, this reaction is considerably hastened as at higher temperatures, but there is a trade off in moisture loss, etc. It is up to each individual cook to make a final determination as to what combination of time and temperature to use. ← Aye mine may seem low but its actually calculating for carryover. As i trained on a roast station some time ago, those were the temps i was thought in which to pull the meat, for example if you were to pull the meat at 120 for rare, it would carry to 125 for the perfect doneness.

Ya know all these ideas above sound so veg lovers with meat as an afterthought... Now my friends run asian inspired restaurants and i quite enjoy the bursts of flavor and heat that alot of their dishes bring to the table... Now this is off the Mai house menu in Tribeca **************** Copied from http://tinquehuong.wordpress.com/2008/04/1...namese-cuisine/ ***************************** SPICY BEEF AND POMELO (SALAD) A favorite of mine simply because it is convenient to serve at dinner parties. It is served cold and can be prepared way before one’s dinner guests arrive. Furthermore, this dish, like the ones above, balances sweet and savoury ever so nicely. Succulent too! All you need for the beef marinade: * 1 tbsp chopped garlic * 1 tbsp chopped bird’s eye * (chili padi) * 2 tbsp chopped lemongrass * 1/2 cup olive oil * 1/2 cup fish sauce * 2 tbsp sugar * salt and black pepper to taste Mix them up well and gather up: * 2# of cleaned hanger steak or steak Marinate all the above for three hours and grill on charcoal. Cool them down for an hour before slicing into half centimetre-thick slices. By the way, if you do an extra kilogramme of beef, simply double the amounts to make the marinade. Keep the beef slices for sandwiches as a lean lunch for a couple of days! Now for the salad. You’ll need: * 2# sliced grilled beef above * 1 cup diced pineapple * 1 cup seedless cucumber, chopped * 2 cups pomelo grapefruit, sliced (wiki info http://en.wikipedia.org/wiki/Pomelo) * 2 tbsp chopped bird’s eye chillies * 1 cup Vietnamese mint herbs (Rau Ram which is a Vietnamese mint, but has flavors similar to cilantro. You should be able to get it in Vietnamese stores... but if you have to it can be omitted) * 1/2 cup of cilantro Combine all these ingredients and toss them together to make a salsa. While leaving it to marinate for around 30 minutes, prepare the lime dressing. You’ll need: * 1 cup of fresh lime juice * 1 cup of white vinegar * 1/2 cup of fish sauce * 1/2 cup of sugar * 2 tbsp of chopped garlic * 1 tbsp of chopped chili or samba sauce * 2 tbsp of chopped lemongrass * 1/2 cup of olive oil Simply whisk them together in a big salad bowl. Once this has become a vinaigrette, get the marinating salsa and mix everything together well before you serve. ****************************************** As said before it can be made in advance and actually i think it gains more flavor as it marinades. Again the flavor of the dish is amazing, it is light, yet has meat in it, so leading into a big ol meal shouldent be a problem. The pineapple adds bursts of sweet and salty, and is refreshing. Any meat lover will dig this. Substitutes, you can use Grapefruit in place of a Pomelo, but you may want to balance it out with an orange as well. ***************************************** However i do have to mention that i am a meat eater, i did not eat veggies till i was well over 17... But i sure do love Caesar salads and the wedge of iceberg covered in some kinda thick dressing, and bacon never hurts anything.

Well since temp was mentioned above All numbers are degrees 120 is Rare 125 Medium Rare 130 Medium 135 Medium Well 140 Well

I would add that the worst frozen scallops cannot be seared properly at all. ← I'd say the best frozen scallop you could probably get... not that i would encourage getting frozen seafood of any kind other then maybe squid, or conch, or maybe even tilapia. Would be the Hokkaido scallop.... Hokkaido is a farm raised Japanese scallop, usually its synonymous with large sizes about U-5 which means 5 in a pound... they are lightly dipped or not at all... but usually are somewhat expensive...

ya know i made "Pernil" not to long ago... Much like turkey i dont think pulled pork really gets to much out of 10 HOURS!! that and i hate to waste gas like that. How i did mine was 350 for about 3-4 hours, but first you want to crank that mother, up to 500 to "ovensear" the the outside so it gets crispy like it should sealing in the juiciness. Then turning it down to 350 to finish. it should be fork tender... so when you can stick a fork in it smoothly and pull it out without any resistance, its done. Oh and also cover it in foil!! after it sears of course.

Scary thing about frozen seafood is, often times the reason for freezing the seafood is that, its about to go bad. Alot of fish companies will freeze certain products just before it goes bad in an effort to sell it later and still turn a profit. As for cooking frozen, well yes of course you can, and eating them semi raw is no problem. The real issue is proper cooking, its not as easy to get a proper sear onto a frozen scallop, and often times a scallop will loose alot of its water after thawing and cooking, reducing the size, and causing the scallop to be alittle rubbery. A technique i learned from Mario Lohninger the chef of Silk and Micro in Germany is to score the scallops, by that i mean do a cross hatch so 2 cuts lengthwise and 2 cuts sideways and then searing them in a hot pan. It will make the scallop seem more tender, as well as help with carmelizing the scallop.

Well actually on their website they actually say all their ingredients are strictly kosher... and they have a rabbi that oversees the operation... Which is what is required to have a kosher product... Top Chef Hung runs a kosher restaurant and they are strict... You even need a Rabbi to TURN YOUR STOVE ON!!! can you belive it!!! how kosher is that?!?!?!?!? does me turning the knob make it any less kosher then you turning the knob??!?!?!

I had a ronco food dehydrator... i bought it for like 20 bucks on an infomercial that was on at about 4am in the morning... depending on how much your going to use it, its pretty much disposable ... and if it breaks who cares... On top of that it does everything you need it to.... I loved it... but its just like a pool table.. you use it a few times, then you just end up putting stuff on top of it...

No, scallops do not need to be labeled. It is not required by law, however shellfish is usually tracked via strict HACCP (Hazzard analysis Critical Control Point) guide lines that require places that carry shellfish to govern how the product is labeled stored, also harvest locations, and harvest dates. As for the earlier hyper ventilation, yes almost all scallops the general public will see will be Dipped. Unless you live in a port town that is near scallop beds... eg California or New york, or Mass, you will probably not see dry scallops in your stores. Many higher end restaurants nowadays will import seafood, so it is possible to get dry scallops in restaurants. But if Wholefoods doesn't have dry scallops... would your neighborhood store?

um... you may want to try http://www.kosherchocolate.com/

I am a fish purveyor, and funny Budrichard mentions Browne... as i work for one of their main competitors... Almost all scallops available to the general public in most of the United States will be WET scallops (soaked in Tripolyphosphate which is a salt solution) Doing this will add weight to the scallops, as well as causing them to look plump and shiny. "dipping" the scallops results, cooking wise, in water leaking out as you sear it or cook it however you do, as well as keeping it from getting a good sear. Major Foodborne Illnesses from scallops: Paralytic Shellfish poisoning (PSP) and Amnesic Shellfish poisoning (ASP) these illnesses can come from unclean waters, unsafe handling of seafood, cross contamination, aging of seafood... (seriously who would eat aged seafood...) Now as i only deal with the utmost freshest scallops, i have grown snobby... I will only eat a raw scallop if its done by a chef i trust... or a Nantucket which are in season now Btw... But only eat scallops from sources you trust. (Wholefoods is not a place you "trust") by trust i mean, you know exactly where it comes from, and trust the person when they say the approx age of the scallop. When possible buy Live scallops... (Eg Taylor bays, live large scallops) Wet scallops... i wouldn't recommend eating, however they have been salt treated, and some are actually well done, however don't take the risk unless you know what your doing.

Thinking of it, i agree chocolate to lips isnt a very clean way to cook... From a cooks standpoint its just a nasty habit most of us have.... As you pastry folk work much much different from us outlaws.