gfweb

I get results, no?

Like Lewis and Clark.

We'll need a full report with illustrations....

I don't think he does. He could have been lied to himself. He said the problem was distribution and that Amazon had thousands of copies. I would bet Amazon is lying for some reason. Kenji has proven over the years to be a straight shooter.

I 've glanced at this place when going to LM. I'll have to try it

I just asked Kenji about the shortage of books. He said Amazon has a zillion copies in stock.

Got mine from Amazon a couple weeks late.

Ruhlman is wrong about food safety. He essentially denies that bacteria will grow in warm food, or long term in the fridge. And yet he lives, because the low probability problem hasn't come up. Yet.

We ate at The House of Wm. and Merry tonight. In my mind it counts as a Chesco restaurant because its only a mile into DE. Great meal as usual. The chef's tasting app board had some nice charcuterie and pickled stuff as a starter, pork loin with celeriac puree was lovely , as was the trout. The waitress was an chummy dipshit (this isn't Applebee's) but she got the food out. I do love this place. No excuse for going so infrequently.

my choice is http://smile.amazon.com/Prepworks-Progressive-Chopper-Non-Skid-Base/dp/B00833DQCU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1444771801&sr=1-1&keywords=nut+chopper

Not knowing what you don't know is always dangerous; especially with uncommon events. Lets say the risk of botulism from garlic oil is 1 in 500 (I'm making that up). You could make many many batches and feel more confident with each one before the lethal one was made.

here you go https://theolivepress.com/news-blog/be-aware-of-the-risks-of-botulism-with-homemade-garlic-infused-oil#.Vh0zBCtmpKM

Agree with above. And there is an issue with how long it is safe even after being refrigerated. This is the kind of thing that one could get away with for years and years before the wrong bacteria gets to growing.

Amazing guy. As far as I know he's never been a head chef anywhere. Odd considering he's done everything else.

To me, a restaurant has many tables with waitstaff, chairs, a menu and metal cutlery.

Cheesesteak and restaurant don't usually go together. There may be a few tables, but the thing is meant to be 'to go'.

Agree on the importance of the roll, though Amoroso isn't the only good one. Liscio and Serpe and others are great and maybe better than amoroso which can be a little soft. Wiz is the classic taste, but American slices don't ruin it. Re the beef, to me its more how it is cooked and sliced than the particular cut. And ketchup is a good addition. I read somewhere that two slices of pizza have more fat than a cheesesteak. I can believe this. When were you at Penn? '73 to 86 for me.

Booze that lowers cholesterol too?

Was the juice red to begin with? If not, two red organisms come to mind... Serratia and Rhodotorula.

All you need is a friend with a card...

Wonder how many they sell? Can't be that many gullible New Yorkers in Philly....

I like pumpkin pie, but maybe twice a year. And not in my coffee...ice cream... vape thing...or whatever. Just TG and maybe Xmas.

Top round CB is more like roast beef in texture. Boars Head, a big regional deli meat outfit up here (and maybe down there), offers both top round and brisket corned beef. The round will slice more evenly and thinly in a meat slicer and this seems to be what most sandwich shops use. In general, I like brisket more, except in a sandwich other than a reuben.

My sense of the Calphalon brand is that they are decent pans (with some quality control issues) for a usually reasonable price.

Without reading all the old comments...I've braised it and cooked sv like a short rib, and made corned beef the usual way but cooked for 2 days sv