gfweb

The last of it at a local farmer's barn. Its a young family +/- a few other folks who help out , trying to make it as a CSA. Terrible prices, nice folks. I suspect that t hey buy the apples at auction.

Fascinating. So Sussex Co , DE is high on the import food list. How odd. Not a big population, but they do tend to be heavy-weights. Or perhaps the beach resorts account for some of it. But still odd.

I find stuff like this there a lot. It’s a reputable outfit. I think it’s ok

Gouchujaing salmon, risotto, slaw

@dcarch when I was a kid we called ginko fruit "doo-doo balls"

what's the sauce?

They aren't big. The larger dish was $16. Knife is an 8" blade for scale

TJ Maxx has a bunch of le Creuset stuff on sale cheap. eg $7 for a small casserole dish

Around here all the Chinese restaurants are run by Chinese people from China (as opposed to California or whatever). Might be different in Kansas or someplace though

You willfully distort the issue. It’s not “entitlement” unless you are talking about the chef who won’t leave off the cheese. It’s not “ changing the menu” it is saying “no cheese please”. A friend who won’t leave off the cheese is being an ass. And a bad host. Like saying cook “cook it medium rare “. Not a menu change Manners indeed.

Just to flog a dead horse If it were your home and you were cooking...and a guest asked for no cheese...you would: A. Say "OK" B. Say "bugger off"

barely

Interesting. But The article got it partially wrong. Farmers don't use antibiotics on a herd to treat infection, they dose the calves to promote growth. Antibiotics give about a 10% increased weight when the calf reaches slaughter. Like having an extra cow for every ten you treat. There's money in that. Its thought that changes in the cow's gut bacteria are responsible for the weight gain.

Not to prolong things...the Bleu burger is apparently a late night special offered on Saturday at 11PM or some such thing,

Steam oven(daily) > Sous vide (~weekly)>>>>>>>IP (almost never)

well sure it won't be a bleu burger, but so what, its not a sacred dish...it costs no more to leave off the stuff...doesn't take longer to cook just let the person who came into your restaurant and is paying you money have it with no cheese. BTW I'm not the one making a thing of this, the chef has made a big deal about it on several occasions in print. But whatever

Of course I'd order something else, but we aren't talking about what I'd order. We are talking about whether a chef should allow changed orders. Her refusing to take the cheese off isn't preserving a work of art, its just being obnoxious/arrogant.

LOL The stink bug we have up here doesn't require eating to get the smell/taste. Its unique.

Cilantro is becoming tolerable ...barely. But it still tastes like a soapy stinkbug.

He deserves the benefit of the doubt for any number of reasons. Most of all because an Alinea meal is an orchestrated work of art. But April Bloomfield's bleu cheeseburger is not. Its just a burger yet she refuses to do something simple like leave off the bleu cheese. That's arrogance to me. Grant is on one side of the line and April the other.

That's good judgement on your part. I love them, but too many bad mushrooms out there that can hurt you in many different ways. https://namyco.org/mushroom_poisoning_syndromes.php

I see what you mean.

If searing a single steak is the goal, consider the Alton Brown method that uses a charcoal chimney. Cheap and hot as hell. I get good results with a cheap kettle grill. They use a lot of charcoal just to get a quick sear, but I can't see any benefit to an expensive model.

74f is hot?

Tremendous effort!