gfweb

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?

I google maman's eggs and get a souffle recipe. this isn;t a souffle

My ongoing annoyance is wine lists on iPads and wine lists in big binders with a wine per page. I want to scan a wine list rapidly and narrow my choices quickly. This is best done with one wine per line and many on a page. Maybe the only benefit of an iPad list is that it can be always up to date. But it never is. I don't know how many times I've ordered from an iPad only to be told that that wine is sold out. WTF.

Did Kenji do a formal review of it? I'd like to see what he thinks.

Enameled cast iron has a certain attraction. Lots of aesthetic but not much utility. You can learn to work with anything. I'd rather serve in it than cook in it.

Down here its hard to find a metal coffee can anymore.

Ceasars in Las Vegas I think?

Smoke gets out of my SV bags so even food grade plastic is permeable to it.

My cured chicken was not served sliced. Slicing might have mitigated the texture problem.

Mexican chorizo and rock shrimp filled portobello mushroom

I've nitrate cured chicken breast and wasn't pleased with the texture. Weird springy meat. I think a key to reproducing deli breast is water as Rotuts says, and salt. I looked up the salt content of a product a while back and it was about 1g sodium in a few slices. Woof!

Noah's Mill is my favorite sipping bourbon (if VanWinkel isn't available, and it almost never is).

I'm not sure how deli chicken is created. There are dark arts practiced by Big Deli. If I wanted to recreate it I think I'd cook the breast SV at a low temp with spices and salt and then slice thin with a knife. If you want to have a big round slice, as you might get at a deli, I'd use the transglutaminase. But maybe butterflying a couple breasts, seasoning, and then rolling them up together...overlapping..and then cooking SV would get you a thin slicing whitemeat.

How are you doing with your landlord and the garden?