gfweb

I had a really good Indian meal at Zaika last week. Its in Kensington.

@GlorifiedRice You are pretty hard on Fallon.

A pot luck Christmas get together tonight. We supplied cookies and pimiento cheese Meatballs Pickled and roast veg. The roasted yams with pimenton were gone quickly. Partially loaded table

@rotuts I just blew up the photo. They are 50cc. And they did improve everything!

Woodford Reserve bourbon. A recent upgrade from the lighter fluid that Jack Daniels bottles. Just singles of a different shape. Exactly right...OO

@weinoo Simply smashing!

A recent long flight on AA. Food was just fine. The filet was between M and MR even! And the return trip Beet cured salmon was a nice touch A British chef's idea of barbecued short rib. Odd but tasty. Pulled pork sandwich

cornbread deserves a thread of its own

Seems to me that nitrate penetration is a good analog for salt penetration in meat. It isn't quick at all, something like 0.5 cm a day IIRC. Oils probably don't get in meat at all; its a pretty aqueous environment.

Fantastic @weinoo! Dramatic lighting and beautiful finished work. Completely agree about never doing it again. It was a year ago we did ours and the bad memories linger.

slow roast or SV and then sear

FWIW, our local Friendly makes a decent Reuben.

Good comparison. Everything about both of them grates on my nerves

This sounds like a bad place. I imagine that they make their money off of short stay hospital discharges and folks of little means. Have you looked up the ratings of the place? Sorry you were put through this.

Unless cooking a big bunch of steaks I don't do SV because the pan sear and low oven works great for me. I sear in an unoiled steel pan that is blazing hot or a big steel flat top.30 sec per side maybe. I find that steak has a different bite when cooked SV. Because there's no gradient in doneness there is not much sense of chew at MR temps eg 125. It tastes undone to me. So I will up the SV temp to 128 or so and it makes a difference. SV tri tip done thusly

@David Ross Oh man. That's tough. Don't get blowed-up with O2 and the stove.

I'm on the board on a retirement community and twice a year we make a point to eat with the residents. The food there is good. The chef is an ex white table cloth guy who tired of the lifestyle. The mobile residents have several options...burger/soda joint, pizza place, fine dining, or cafeteria service. The skilled care options are more limited, but the food is nicely-seasoned and well-prepared. There are a number of places like this around and quite a few more of the kind that @Thanks for the Crepes describes. When you are researching a long term place, its easy to take the time to find a good one. But when you have an unplanned fracture and are chucked into a rehab facility its hard t o plan. But I would try. Maybe ask to talk to a social worker ASAP after surgery. They often know things. Alternatively go to one with a religious affiliation. This will screen out the most crudely profit-oriented places.

So this is the control panel on a airplane galley oven. I'd love to know how they use the steam function...and what the instructions are for reheating.

It turns out that I have a copy. McGee does a nice historical analysis of the reports of GI distress and methods to combat it. Boiling extracts about 50% of the inulin. Long slow cooking does even better. Roots harvested in the spring, that have spent all winter in cold soil, have lower inulin levels to begin with. So how to apply this? A 50% reduction of a lot of inulin is still way more inulin than my gut is used to processing. I think I'll reserve sun chokes as survival food in the North American wilderness.

A milk frother

I've prowled around google and can find nothing authoritative on how to tame the fartichoke. A couple places say cooking it might help...but cooked sunchoke is what caused me problems, so... Apparently Harold McGhee in The Curious Cook discusses it. Anyone have a copy?

Something about the age of sun chokes determines if they are edible. They contain a funny sugar, inulin, that we can't digest resulting in cramping and flatulence. I forget whether it's letting them age a month...or refrigerating them or something. But, be warned. I have seen the intestinal consequences first hand.

hmmm

Been looking on eBay for that mushroom for years....

here you go https://www.eater.com/2017/12/11/16761410/mario-batali-sexual-harassment-chefs-reactions-twitter