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If the worker's head isn't right, sanitation rules are pointless. I've watched (as a non-customer) a gloved hand pick a nose and go right back to making a Subway sandwich.

@FauxPas My experience with fish hookings is that its ineptitude not insobriety. Being a dope...or fishing next to a dope.

Isn't there some law that gives boat traffic priority over cars?

Pretty deadly crust, that

Bag juices + garlic and basil, splash of cream

How is Russian medicine? Acceptable?

They want you drinking in the morning? ALL RIGHT!

Volunteering to gain experience is common in education. Spending a summer in someone's lab is a time-honored undergraduate move. The only one who benefits is the undergraduate. Somewhere there is a compromise position where a young chef can come and work his butt off in exchange for the experience and have it not be considered a labor violation. Perhaps have it explicitly stated that the stage won't lead to employment...which seems to be a big part of the DofLs objection...that they worked the first month for free.

The $60 is still really worth it for us. The meat is way better than at any local market. Henry goes through dog biscuits and bully sticks at a great rate and Costco is cheap and his favorite. I'll buy a couple slabs of salmon and freeze it in dinner portions....and the savings on holiday dinner meats is enough to justify it alone for us.

When I go into a Friendly/Applebee/Ruby Tuesday/TGIF's it is mostly Sr Citizens...occasionally w grandkids. Looks like a dying sector unless another generation "ages-in" to the customer base.

I think the sushi place we go to brines it in a little salt and sugar. Is this standard or a trick...I don't know.

Ginger/garlic glazed shrimp and roasted sweet potato and red onion. Orange meal SV basil red pepper chicken breast, roasted root veg and broccoli

Its pretty much done as far as being cooked. That 150 will rise a lot as it sits. But it may be real tough because of the short cook. I'd let it rest, covered, off the heat. Slice it thin and maybe with a sauce?

What's the Voltaggio cauliflower recipe?

Boy, that takes me back to the dawn of good food in my life. Pick-a-peppa, cream cheese and Ritz...and a bottle of Mateus.

You don't need forceps to plate that!

So much for eating first with the eyes...

Seemed to be his old style of food/plating

What's wrong with Hellman's? It isn't Miracle Whip.

Back at home?

Useful link... http://www.seriouseats.com/recipes/2015/07/sous-vide-chicken-breast-recipe.html

Lasagna and salad Corn/onion/tomato basil salad Roasted sweet potato/sage/pimenton salad Grilled steak with thyme butter

Was it put in the CSO frozen?

Maybe even less time.

@Okanagancook Stunning. How much work is it to keep the copper pretty? And what is a Shreddie?