gfweb

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.

I imagine the PC CB was pretty dry compared to SV

which tasted better?

cold smoke then sv

exactly right.

It takes a small cut to do it in a day. Big cuts can be sped up by injecting the cure

Takes me a week max. I've done a 24 hour corned beef with a short rib where the rib was corned and cooked sv over 24 hrs. Looked and tasted perfect.

Breakfast potsticker with sage sausage, ketchup and lots of ground pepper. Tiny photos w this new software

Yeah. I've been staring at that for a while

Not familiar with these. Steamed bread?I think the reference is to bao https://www.google.com/search?q=chinese+steamed+bun&espv=210&es_sm=93&tbm=isch&tbo=u&source=univ&sa=X&ei=uycRU56RM4P42QWwsoF4&ved=0CD4QsAQ&biw=1093&bih=497 Forgot all about bao...never thought of t hem as steamed bread, but of course they are

Not familiar with these. Steamed bread?

I remember Frog well. One of the few decent places back then.