gfweb

I use aluminum foil and a stock pot for short SVs. Shiny side down. Maybe a side towel on top of t hat. Connoiseur-like, no?

A sealed vessel and a bowl of soup are different. We are talking about a presumably sealed bacon container of some sort. But let's not quibble.

It's not quite that straightforward. In a sealed vessel of any sort that has a limited volume of air , it is possible for aerobic bacteria to use up the limited oxygen which then makes it possible for anaerobes eg C botulinum to grow. Don't know how fastidious that particular bug is re oxygen, but many anaerobes will tolerate a surprising amount of O2.

I put soy in my bolognese too. I've never admitted that before. Don't tell Batali. Marco Polo probably did it first.

At least then you could prove to the frigging kitchen that the steak was overcooked.

Looking at googled images; these things look like they'd fall apart if bitten into...and are often on fairly thick bread that would be too tough to bite through neatly without scattering the topping. Pretty and tasty-looking though.

Some of them look very difficult to eat unless with a knife and fork.

Where you been?

Black is the best color. You have bought well, JoNorvelleWalker.

I do. Though I don't use it daily. Mostly for meats eg pork shoulder, corned beef, smoked turkey I still like braises for short rib because you get the veg and the jus

I just checked my book. I do 60C for a day and a half to 2 days with top round or brisket. Usually 2 days.

When I cook SV corned beef I usually do 1.5 to 2 days. Comes out nice.

You just need to cook it longer to tenderize it. Sous vide is perfect for this application. I've done it many times.

25 clicks for GQ site. Hate that. Just give me the list!

Isn't cinnamon flavor an oil in the stick? If so an alcoholic extraction should be possible. One could then gently evaporate the alcohol, say at room temp, and add the concentrate to drinks.

Nepotism and political patronage are how these jobs are filled in NYC. In Philly anyway, corruption is rife among inspectors. I'm told its the same in NYC. Not saying there are not honest dedicated ones, but all it takes is one or two bad ones...and there are many more than that.

Nobody, least of all me, is against hygiene and food safety. I am against corruption and incompetence. I cited a link where NY restauranteurs were suing the department of health for incorrect inspections. There is thus basis to have suspicion. You sound like you work for the Dept of Health with your oh-so-righteous response. You are right. Getting an A or B should be easy enough if the inspector is doing the job right. That is exactly why I have a hard time believing that Keller and his people,( who are first rate I'm sure) got this C grade.

Absurd to believe that Per Se is on a sanitary par with a crappy restaurant in Chinatown. A lot of inspections are capricious and the city is incentivized to find violations because they make lots of money from fines. In any other industry this would be called a conflict of interest. But not so with government. Check this out http://www.thebraiser.com/andy-ricker-slams-health-inspectors/

Looking forward to the answers.

Trichinella will be an issue in wild boar. Freezing the meat will eliminate that worry. Otherwise medium well!

And they were dumb enough to video it? Wow. I ran into Keller in an elevator once. He looked clean enough.

But it is under appeal. Keller probably didn't have the envelope ready for the inspector. Or maybe Diblasio didn't get the table he wanted.

I'm giving up snow for lent

I am like rotuts sort of 140 x 24 h for brisket 140 x 38-48 for cheaper cuts like chuck or round

Buy Julia and Jacques' books to start. Probably enough, actually.