gfweb

Report of a guest at the final dinner. A chef from past a TC. She agrees that Nick won. https://twitter.com/MPLSChefSara/status/431923627991134208

I think that Tom et al like salty food. I think it's literally a matter of taste. The Philadelphia inquirer reviewed Nicks restaurant today. Three stars out of four, which for this reviewer is a rave. They were there prior to the TC win though it was written after.

My POV is that there are three areas of potential concern. First That the gmo product will be directly harmful to those who eat it. Usually this is without basis. Second that there will be unintended consequences eg ecological mischief. The situation is a lot like that with a new drug which has passed thorough testing but is not truly known to be safe(or not) till in use for a few years. Third, the persecutory overreach of corporate lawyers in defense of their patents. These guys can be real a-holes

I've eaten Nicks food and it was seasoned just fine. Re Achatz. He had tongue cancer and may well have screwy taste buds as a result.

Aerobic vs anaerobic? Wondering. Its in a sealed jar with an airlock. Kraut covered in brine, pressed-upon by water filled plastic bag. It was producing gas happily in the beginning it should have used up most of the available O2 in the process.

Time for some testing! Do the flakes melt or burn in a hot pan? Dissolve in alcohol or vinegar? How about if you heat the vinegar? Dissolve in oil?

Using both SV Supreme x years and Anova, I've never seen it. Wonder if its something dissolved in the water.

There's also a Padma curse. If you are her favorite....doomed.

Always an error to make extra dishes or to make risotto. No good comes of it.

From the Phila Inquirer http://www.philly.com/philly/blogs/the-insider/Top-Chef-Nicholas-Elmi-season-11.html

Good Season. One of t he better ones, I think.

I've eaten his food. Nick is darn good and seemingly a good person. http://citypaper.net/article.php?For-two-Top-Chefs-fatherhood-is-the-hardest-and-most-rewarding-job-18248

Interestingly, the bottom of the jar looks like kraut...translucent. The top 90% looks unfermented.

I've battered the heck out of my steel pans. I believe that they are indestructible. Perhaps made of old NATO tank armor. that's what I like to think

Omelet and fritata. Quick reward...variations are easy.

Making a batch of kraut, now 3 weeks of fermentation, and things have stalled. No more gas production. Should I just leave it alone or maybe add a little liquid from some store-bought kraut to serve as a re-starter?

But if you had some wild boar...

CDC says 160 degrees for traditional cooking to kill Trichinella. If you plan of cooking steak or pork to that temp, you might as well not do sous vide because the meat would be terribly overcooked. I'm not aware of time/temp curves for parasite killing. I believe that freezing will kill trichinella. Worth looking into if you have meat from a questionable source (eg wild game)

I must defend Mueller's, who is clearly not familiar to many here. They are a PA Dutch noodle company famous for their "egg noodles." Excellent product, only choice for many dishes. In a class like Barilla. But the pot-size thing is hilarious.

This one is $18, much cheaper than the thermopen, still NSF rated and I can attest that it is fast and accurate. http://www.amazon.com/CDN-DTQ450X-ProAccurate-Quick-Read-Thermometer/dp/B0021AEAG2/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1391517781&sr=1-1&keywords=digital+thermometer

An old Philadelphia staple. Even Campbell's made it.

That would assume that one is fond of olive oil.

I just don't use them for eggs anymore. for that I have teflon

My steel pans, when new, were slick like this, but repeated use has given them a accumulation of seasoning from food, and now they are smooth but not non-stick. A shame.

This is what I was wondering myself. I've been told that meat and fish are pretty good....better than hideous Acme