gfweb

I'm still thinking smoked cod and melon... with smoked salt. The cod:melon ratio is key. Guessing...I'd say one big flake of cod to a 50% sized piece of honeydew or a 75% piece of cantaloupe

Not as easy as it looks. I used chicken breast as a substitute for fish (chicken of the sea?) for experimentation. Sliced yukon golds nearly as thin as potato chips, stacked them, and punched out discs with an apple corer. Salted the filet of chicken layered the scales on the oiled paper placed the chicken on it and sauteed on the parchment. Every time the chicken overcooked before the potatoes browned. High heat, low heat...whatever. Perhaps the potatoes in the video were soaked in bicarb to enhance the Maillard rxn prior to cooking They also didn't adhere well to the meat. They wouldn't stand up to cutting with a knife. Perhaps they should spend some time in the fridge to get stickier.

I think the fat in the cheese enhances the chili flavor

Smoked cod and melon?

I've been told that for sales to be decent Americans expect volumetric recipes. New techniques aren't as much his gig as is proper application of older techniques

And smoked fish would stand up to a somewhat sweet sauce...

The trick, I think, is to make it still clearly cod, but taste dessertish. As opposed to just hiding a bit of cod in a cheesecake or something (duh). Frying as suggested above lets you play with sort of sweet sauces and introduce the dessert element.

Fascinating. At $1.25 per soda it isn't cheap. I'm not a Keurig convert. Coffee is too costly and too slow. This seems worse.

Plenty of putzes on food TV

BBQ flank steak sandwich

It looks like each store has about three times the employees that a larger out of state liquor store would have. A big enough voting block to make them worth appeasing by a certain party. PA LCB (liquor control board) knows that if they overstaff they have a better chance of survival.

Not enough of them, poor selection, inconvenient hours, expensive. What's to like? http://www.philly.com/philly/news/20150927_Why_wine_lovers_don_t_love_Pa__State_Stores.html

Yeah. I've done that. Kevlar glove will make up for inattentiveness. Mine is in the drawer mostly, like yours

Something to be said for experimentation. For $12 you can get three lbs of meat and test 1 lb at 135, 140 and 145 F each. Or whatever you choose. Brining may help for higher temps

Too much tile. Way too much tile

I've done both. Its better here. Welcome.

Oh yeah. LM is a favorite. Unfussy food prepared authentically. Amazing how it changes from quiet weeknights to raucous weekends.

Went to Junto recently. Nice meal in general. Four of us did the tasting menu. It was served "tapas style" ie all on one plate that was passed around. This worked fine for some dishes and not at all for others. For example the egg yolk ravioli had a single raviolo sitting on a pile of salady things. How do you divide that among 4 people? And the sea bass was in a nice broth in a big tureen of sorts. On my plate it was a skim of broth with a piece of fish. All of it tasted good but for some of it, the presentation wasn't up to par. Kind of pissed me off actually. Pricewise it was a good deal ~$60 per person for the tasting menu which was a good amount of food and nicely done. I'd just rather not have a family style service.

Opinionated, yes. But he bases his opinions on research not just accepting what has always been done. A breath of fresh air.

Arey, Do you have a Costco in the area? Good-enough meats and perhaps the biggest commitment to sanitation in the industry.

Ivins Spiced Wafers. Available only in season at Acme markets.

Its a good place. An old-fashioned neighborhood grocery and butcher. In Little Italy.

This was next to Hooters on kirkwood Hwy. Would've been great for kalbi. If I were willing to eat it

I hit a nearby Asian market in Newark DE to check out the short ribs. They had beautiful ones in strips of four. But sliced 1/4 inch thin on a band saw! And the place stank of bad meat. And the refrigerated meat cases were dripping with old and new meat juices. I passed on them.

might well have been dcarch