gfweb

I have that problem with the blackberries. Damn birds get them too early and I miss the sweetest ones.

The SV approach is brainlessly easy. Never overcooked, always perfect, with a wide margin for error in cooking time.

Baldwin's tables and eG.

Much as I like Stefan his dish did seem to suck to judges other than little Tom. Sheldon had a better track record and this probably influenced the choice. His fried cordon bleu was lame. Just cheese and ham...nothing to elevate it...not even a little Dijon..a sprig of thyme? He seemed to be running on fumes

I honestly think the fix is in. How could Bourdain wait till the very end to pick unless he knew they wouldn't be losers? Good for the drama though.

limiting this to tools: 6" paring knife, 8" chef's knife, veg peeler, can opener, bread knife, tongs

I've noticed smoke odor leaking out of the ziplocs I use for SV. Allspice odor from corned beef leaks out too. Vacuum sealed plastic doesn't let the odor out. I do most of my smoking pre SV but at low temp so as to avoid bark in most dishes. There is the smoke ring of course.

Yentas swear? Who knew?

Fry some chicken in the pan...seasoned!

In the judges' defense, they were a bit drunk at the time.

I do that. It has a great advantage for sv in that only a small portion of the meat actually gets charred and conducts heat inward. I think it tastes as good as pan seared steak and looks better.

Think of it as a premade cocktail. Does sound vile though.

I have a little sympathy for Stefan. He's a grownup amongst kids. I can only imagine t he nonsense that goes on. Yes,he can be an ass in his own right too, but I think that the editors magnify it.

Yes, but she pisses me off. What are the principles of your fried chicken recipe? How's it differ from the standard?

Good idea, David. Lower temp would've been safer. I tried Tom's skinless method and compared to with skin. Perhaps a little less greasy without skin, but both ways were fine. Shown below with hushpuppies prior to maple syrup application.

Kevlar gloves or a towel. Either work well. I find the guard awkward.

Little Tom is used to making pronouncements in his kitchens and public log-rolling with other chefs. I'm sure he never hears a discouraging/critical word in his world.

I'd bet Emeril's would be great.

Prowling around on Amazon's reviews of cookwear shows Calphalon to have quite a few complaints about staining and difficult cleaning and AllClad none. Both are stainless, but Calphalon is polished and shiny and AllClad is a brushed surface. Might be the answer.

I don't think Nigella lost weight, she just bought a bra that fits better.

Padma is such a (fill in the blank). Who is she to judge these guys? She's the Vanna White of the show, not a food pro. She should STFU or better yet just go.

Roast chicken with sauteed bok choi and new potatoes. So many great dishes and photos. Dcarch, Scotty, Jason et al!

I don't mind cameras but I hate the flash. Whether its the food or Mom's birthday, its intrusive, esp at a nice place. Pix of everyone at the table?...please.... they'll less viewed than wedding photos; why take them at all?

If it quacks like a duck...

I'm not sure what selling-out entails, but yes AB has. A curious concept, someone is said to sell-out if they go on to the next more lucrative stage of their career rather than toiling away with dignity in the trenches. Isn't getting a chance to sell out a legitimate goal? With the exception of a g few eg Dr. Oz, I don't look down on those who sell-out. BTW I marvel at how AB has a great rep in the food world yet Fieri is perceived as a clown. Minus the bling, AB does about the same thing as GF, just on an international scale and less sober.