gfweb

Probably equivalent. Not sure which would be easier to clean.

Indeed. Esp how many one can do

Yeah , me too. But when its studied its hard to show any benefit. In the end you have to trust the data if there's enough of it. To bring this back on topic will be tough.

Its been well shown that no joint infections are prevented by using antibiotics like that. One of those things that makes sense but isn't true when it is investigated. The reason is that brushing teeth (and probably chewing as well) gives little pulses of bugs in the blood too.

I'm still stuck on the dosing of UVC. I have a hard time finding actual protocols for surface sterilizing...there are plenty for decontaminating the air or water flowing past a UVC bulb. If a UVA tanning booth is analogous (and it may not be for a number of reasons...different wavelength, different activity etc), the distance needed for effect is inches. http://americanairandwater.com/port/mobile.htm is a portable thing marketed for room sterilizing. They give no times or room sizes or data for efficacy, but I note that the thing has a 24 hour timer on it.

Without knowing the irradiance of the bulb I can't figure out the appropriate distance for sterilization, but it probably has to be pretty close...inches, I'd bet, to work in any practical time period. It sounds like a lot of effort!

So how do you use it? I'm confused.

I'm wondering about the efficacy of the UV to sanitize a room. My physics is distant, but I do recall that the energy of non-collimated light falls rapidly (I think logarithmically) as the source becomes more distant. How close does your light have to be to have any effect? Edited to add- The home marijuana growers have sorted this out. In this table the effect of distance on effectiveness is illustrated http://forum.grasscity.com/indoor-medical-marijuana-growing/209195-light-plant-distance-charts-how-far-should-light.html

Since no baguette pans are BSO sized I made one out of 1/4" hardware cloth. Works great and can be set above a sheet pan of water for baking, solving another problem. It'll hold 2 13" baguettes in two troughs. If only the wire was nonstick... perforated parchment paper works OK though. Apologies, tapatalk won't let me turn the photo

Well done!

I ate at one of his NYC places a while ago, the one by Bellevue. It was just OK, tough (as in undercooked) ravioli app and overcooked meat. I assume he wasn't in the kitchen. FWIW his book, Think Like a Chef is worth reading, esp if you are going to be a contestant on TC. In it he spells out his points of view and biases.

King Arthur's book is worthwhile too.

True. But still, its size limits its use to households of two or small lot apps for parties.

Thanks, Mitch. How odd to make it so little. A few more inches makes a big difference.

Nice! What is the actual usable space in the oven? Could you cook three ribeyes in there?

Escoffier defined the mother sauces. I suppose each of us can choose to redefine it but I'd say its his term and his list.

Heated vinegar

Braised short rib (with a touch of cinnamon), onions/mushrooms/carrots and roasted potatoes.

I'll blanch halved sprouts prior to frying in bacon fat till they brown up...and then toss in a little maple syrup

Makes no sense. It ignores weights and specific heats. Just nonsense....Apples + spare ribs + tennis balls does not = anything at all.

Nice photo

The scallops were described on the menu as being on lard. As far as I could tell it was raw cured but not smoked pork belly that was slices paper thin

Room service snack. Croque monsieur w frites. Best room service meal I've had. Frites were perfect, croque was perfect. Mayo was very mustardy, but a good thing with this dish. Final night. Dinner at La Tupina, a cool old place that specializes in regional specialties. Lots of dishes are cooked over an open fire. They served a local aperitif made with red wine and armagnac. Perfectly foul Scallops au lard. Actually delicate and lovely. I thought I was ordering brandade de morou, but got this lump of cod. It was about as tasty as it looks. Clearly cod was a tactical error, those who got the wild boar tenderloin scored big. It was tasty. Another CF at CDG ariport. 90 minutes to get from one terminal to another and then no way to check in from a connecting flight on Air France. Valiant work by USAir people got me a boarding pass through the security line. I love USAir. Brunch Bloody Mary followed by a nice cold chicken app, tenderloin with yam puree and green stuff Young Frankenstein on the video thing Greenland out the window and thence back to PHL Prearrival flatbread pizza. Not at all bad

Apologies for the blurry photos. A day of work at the hotel. The buffet lunch was a substantial upgrade over the average hotel meeting lunch. Breads Absolutely perfect duck breast on a bed of garlicky local mushrooms. As good a duck as I've had. Since the tray kept being refilled I had 4 breasts, washed it down with a fine wine (lovely French business practice) and slept it off during the meeting. Afternoon snack. The caneles on the left were wonderful crunchy sweet crusted things filled with pastry cream. Pretty and tasty There was a Christmas Market outside the hotel with lots of good-looking food Later that night a group of us went to a guided wine tasting at the Malartic Lagraviere winery with a noted (we were told) local wine writer, followed by dinner at the Chateau. He was a nice fellow, clearly despised California wines as being unsubtle and drunk too young. I think he has a point.

Stayed at the Grand Hotel du Bordeaux. A really first class joint with some charming quirks eg my room was up an elevator then a flight of (grand) stairs then down a long hall then another elevator down a half floor. There's a Mich 1 star in the hotel I was told, but never had the chance to eat there Things livened up a lot after dark... Dinner the first night was at a bistro a few blocks away. Some jamon iberico waiting to be shaved...it was excellent A small tin of a country pate at each place along with lots baguette. The fat on top looks gross, but it did taste very good. Second (third?) round of appetizers. Big local oysters. I had a few and they were good, but I can't shake my respect for the hepatitis virus so intake was limited. Main dish...steak frites. Was supposed to have an au poivre sauce which eventually arrived. It was a nice piece of meat for France. Lots of local vin rouge was consumed and a good time was had by all. Cheese course. The comte was particularly nice. I suggested that it reminded me a bit of aged gouda which pleasantly pissed off my French friends in a humorous way.