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A sort of interesting article about a more interesting topic. http://www.hopesandfears.com/hopes/city/food/216541-searching-for-the-grey-market-foods-of-nyc?Src=longreads&utm_content=buffer37d87&utm_medium=social&utm_source=twitter.com&utm_campaign=buffer Turns out that only one of the foods was banned by the FDA-sassafras tea.

I've heard good things but haven't been. Yet

Elmi is enlarging his place and may be getting a liquor license IIRC. That's a bigger deal in PA than one might think. Very expensive and as a result lots of good places are BYOs. Philadelphians have gotten so used to the BYO situation that many say it is a strength. Clearly a case of the Stockholm Syndrome. Only thing that makes it workable is the proximity to NJ and DE which have decent wine shops. The "State Stores" in PA have a crappy selection and, in general, crappy prices.

I understand where you are coming from , Crepes. But there is something to be said for providing comfort in a bad situation. Yes, spare the fire extinguishers, but save the motivation.

I was surprised when Ripert took that space originally. Based on nothing, I bet he had a deal going with RC and had his arm twisted into doing 10 Arts.

I wish McPhee would do a book on food. But I think he's done w books and this series on writing in the new yorker may be his last. Great great stuff. Except he tends to use the word "trig" far too much. An odd error for the master to make. Perhaps it's settling some old beef with an editor.

A nice touch for the RC. After all these years they seem to still be trying to figure out what they want to be. Its a big dramatic awkward space and not inviting for an intimate dinner unless you are off to the side. I think they need to put the fine dining restaurant off to one side and leave the big space to some other use.

Braising is good for pig cheeks too. And "braised PCs" sounds more appetizing than P-Cd PCs. I need to use my PC more. Other than speed, what does pressure cooking improve over braising?

Just got the Fasta P. Doesn't fit in my (truly) microwave. Well it fits,but won't turn.

You might also fabricate a baffle to redirect the steam past the bottom of the cabinet.

All kinds of ways to value a business...5x receipts or whatever. But this is different. In this case the business is gfron. And he's leaving. I'm not sure that the business is worth much without him. Completely agree with getting advice from a broker or a lawyer or both. An accountant would have thoughts about whether you could sell the business cheap...take a loss...and apply that to your taxes. Or some such chicanery. Might be a thought.

Lamberti surprised me. Better than I thought it would be.

It just up and died. About 15 yrs old and trouble free till today. Time for a new one. Salvaged a lot of half frozen stuff, but one section was pretty well warmed up and big stuff thawed. Lost 5 duck breasts, a couple chickens, homemade sausage. Oy!

Freezer failure. Uggh. Lost a lot of meat. But the last of the short ribs survived till dinner, served with roast thyme sweet potatoes

Just a little business issue. Common stuff

Juniper Commons was a crazy concept. Food of the 80s? How could that succeed? The menu looked more or less like classy renditions of diner food. https://www.zagat.com/b/philadelphia/10-totally-80s-dishes-at-kevin-sbragas-juniper-commons Sbraga should've called me first.

Kanella South might be great, might not. The chef has gotten a lot of attention as much for his attitude (sort of Soup Nazi-ish) as the food, which is tasty enough.

Reading the comments, I can't help but think that paradoxically, the PC limits the urge to overcook (and toughen ) a meat. Pheasant needs a PC? Surely not. But PC might well be better than oafish over-roasting.

Perhaps the way to avoid slow cooker taste is to add some of the aromatics late in the process...or perhaps tweak the Rx with a little added acid...?

Although there are those who do whole turkeys in the cryovac and lived to tell of it.

I don't think one can safely do low temp sv on a cut that thick. Steps like a dip in boiling water would fix the surface but not any bugs inside the meat. And who knows if a butcher put a non sterile hook or a knife into your chunk? It would be interesting to know what temp big chunks of commercial lunch meat is cooked at. Roast beef seems always "well-done " and pumped with salty fluid so it will seem moist.

Hot here too, Rotuts. So ziti with short rib ragu.

Still tough?

Looks great! ( except for the peas)

Colicchio's Think Like a Chef Again. Worthwhile thinking and recipes.