gfweb

That too.

A 4-5 yr old BSO just died after a few months of erratic buttons. The buttons on the new BSO-air are more solid feeling

This seems like engineers run amok. Cooks not consulted. A pet peeve of mine. Unsupervised engineers.

These sorts of suits occur a lot in pharma. The distributors want to be the ones to price-fix. Hard to pick a side to root for. The lawyers are the ones who win and in my experience the consumers don't see any benefit.

@sailorsam Scrap iron chef was something!

I think romaine really benefits from a hot saute in butter... wilts completely and deeply browns the cut surface. Sweet and nutty.

@weinoo smashing result!

Still watching when I'm in town. Not having previous shows on leading up to the current one has been inconvenient

I love the produce at Gigante. Roughly half acme's price. Interestingly our Gigante is run by Koreans who barely speak Spanish or English

My children called each other cloaca-face for some time. Better than ass-face I suppose

Re calling Taco Belch (credit John Updike for that one) being Tex mex....I bet its called Tex mex to distinguish it from real Mexican. Perhaps Southwestern would be a better descriptor.

Huh. What were their criteria? Aldi and Wegman's are polar opposites yet both rated high.

Cajun Shrimp/Andouille stir fry? Pheasant confit over risotto with lingonberry glaze Scallops over corn with pimenton. (One scallop is wrong side up )

@daveb what sort of place are you cooking?

Great piece. Many good points. The author sort of restated an old eG discussion of whether NY Italian food was authentic Italian ...but using different cuisines. Same point though. And I'd add that Eastern Blue Crabs aren't authentic Japanese food, but they sure do consume a lot of them, apparently with angst about authenticity

I was about to say the same. Great stuff for a US hotel. Ferry Bldg has some great restaurants and shops. One could spend some time there

A slightly related issue regards how closely one must follow a traditional dish's recipe for it to still be called that dish. For example, is it a reuben if there is cole slaw instead of sauerkraut? No it isn't. It's a "cole slaw reuben" or something like that. Likewise, veal saltimboca shouldn't have a brown sauce. It might be tasty but it isn't the dish.

I stick with sides that are harmonious with the protein, but I don't consider whether they are blessed by tradition. Lamb needs something a little sweet and/or acidic, but it need not be mint jelly. Having said that sausage always does go well with potato etc

How does a rotisserie chicken differ from a nicely roasted bird? What am I improving if I get this thing?

@DiggingDogFarm I have a hard time with non-serrated on crusty bread like a baguette. But yes otherwise.

Looks like the dish in the photo is broccolini or rabe, but the recipe calls for broccoli. I broiled up some broccoli florets...not great not terrible. I'll skip this dish until I get some rabe.

Nice shot!

I sense that eG is about to have a Big Easy Oil-less Fryer moment

That butter gun leaves knife tracks on the bread...

@Shelby "fried it and threw it in the IP" seems counterintuitive. Doesn't it wreck the crispy bits?