gfweb

Big debate about the sweetness of cornbread as well as its cakeiness. The better recipes, in my view minimize flour and sugar. One needs a little of both of course, but the end product should be a little crumbly and definitely not springy like a cake...and not very sweet. Rather than cheese my favorite addition is diced pickled jalapeno. Maybe cheese on top.

Oh wow.

saute pan

Maybe somebody who he likes should PM him and find out.

'Under what conditions is it possible is the point'....but not whether it is a viable idea? Same thing no? Why can't you say that after doing diligent research you came up with several flaws that would probably doom the restaurant? That would make you sound intelligent.

Campanelle never looks like a bell to me. Dish looks great though.

No, I think this is a really bad idea, It is not realistic to think that the old bay flank steak guy is going to be multiplied many times a night every day. And there are the practical problems well- outlined above. And if you sell it as replicating a favorite dish you will disappoint. Even if really exact recipes are available (which mostly they aren't) it probably won't come out the same because of all the little things a cook does with a dish they make all the time that aren't in a recipe. Exactly how brown should the onions be?

LOL. I've never seen such unanimity on eGullet. Must be a really bad idea.

Looks like something that could get clogged with grease

a little salt

NY strip steak in a Madeira cream sauce, sauteed bok choy, roasted cauliflower with sauce mornay (and a little tabasco)

After all this consideration and debate, I'm still not sure what problem is being solved with this concept. This may be a bigger problem than all the very real technical/business issues that have been brought up. Why would the people who stand in line at Red Lobster/ Applebees/Texas Roadhouse (barf) switch to bespoke dining? They wouldn't (unless you fried everything and drenched it a sweet sauce). What about the well-heeled sophisticated diner? Well, I want to eat what the chef conceives, not what I can design myself. And there's that 24 hour delay.

Pinterest recipes aren't often restaurant quality. They are home cooking.

Or just regular table salt without the nitrate perhaps.

Looks good, but corned beefy more than roast beefy. See in the center, where the brine didn't reach, its still beef colored. Was it a curing salt? That would account for the pastrami taste.

Yes. And supper clubs tend to be sub rosa. Too many health and license issues.

Under what conditions would this idea appeal? I cannot think of the situation where it would seem a good idea. You have the Applebee's/TGIF demographic...not interested in this. You have the ethinic food demographic...no appeal for this. Fine dining demographic...nope. Family dining....no. Even if you ignore all the practical problems in pulling this off, I don't think that there's a market for it. Just an impractical dumb idea. When writing the paper you might fluff it up with a discussion of why people eat out.

Agree with Jaymes. Can the same kitchen be expected to do every ethnic cuisine? No. And I'd say that even if they could do it, most restaurant diners wouldn't know a day ahead what they want because many meals are spontaneous decisions. And menu descriptions spark ordering and whet appetite. And what about no-shows? Restaurant would be eating a lot of food cost. Four individuals dining out would have to do a lot of advance coordination. Really bad idea, I think.

canned stuff tastes like wood

I'm getting to be a fat bastard, so low carb for a while Roasted cauliflower with a pepper onion tomato sauce and italian sausage. Cauliflower was actually better than pasta and fortunately there was a lot of it under the sauce. SV turkey breast with sausage and cranberry filling. Warm Brussels sprout slaw. Pork tenderloin in cumin tomato sauce with a little heat...Sauteed Onion/squash. Shackshuka Maple/chili rubbed port tenderloin with sauteed cabbage and bacon

An advantage to SV corned beef is that you can do leaner and cheaper cuts eg flank steak or round and they will still come out tender and moist. Got one going right now.

Don't think I'd do any cheese. Bechamel yes. Mushrooms. Maybe something acidic or spicy. Like gremolata or thin jalapeños.

A tortilla espanola recipe might be helpful here. Pretty much the same thing.

Sous vide does a beautiful job on short ribs. Braising is great too, and how I usually do them, but not for these monsters. I'd do SV.

tongue in cheek proof reading