gfweb

I think either way it doesn't matter unless you store carbon knives wet...then maybe edge up is better by a nose.

Thanks, Scoob. It was really good. I reproduced a Jeffery Zakarian dish I had in NYC a couple weeks ago. It surprised me at the time.

Five spice braised short rib with chili pepper date paste.

I'm a noob...'06. And eG certainly has morphed over those 9 years, lots of it for the good.

Was it as big as a basketball?

I roast it uncovered and oiled. Never gets truly crisp though.

How does roast taste different than steak to you? To me the difference is more about texture.

Nice piece on the science of smoke rings http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

Strip steak, pan sauce, portobellos, brussels sprout slaw.

ditto

Mexican breakfast

Any chance your sv was at a higher temp? That would fit with high jus and mealiness

Putting the bad stuff on the bottom is fraud, pure and simple; and it happens way too often. If a store wants to sell ugly veg, price it as such and make it plain what they are selling.

Pretty much agree with all the above. But I'm also tired of the practice of putting good ones on top and lesser ones beneath.

Guess it depends on how many bad berries are in the box.

Thanks for taking the time to share this. I need to figure out a way to get over there!

One never knows. Look at all the snakeheads that are in the US (not considering DC).

Hope it isn't locally-sourced.

I know how to control the noise. Its really old tech. 1. Keep the damn music lower. 2. Carpet as much as you can. Doesn't have to be everything, there's still room for design and concept and such. 3. Pad the ceiling. The real issue is the restaurant has to care about the issue and not just nod at it. I'd love to see some proof that noisy = profitable.

Interesting piece http://www.philly.com/philly/news/20150726_It_s_not_just_you__Philly_restaurants_are_getting_louder.html

But don't consider this option if you work at a VA hospital unless you want to talk to a federal judge.

Hi to LMike.

You got a problem with chipmunks or what?

Owner sounds like one of those loons in Phoenix that Gordon Ramsay dealt with.

Why refrigerate canned foods?