gfweb

Interesting study in decision making. Their standard seems to float all over the place. The concept involves one bite with no description of the dish or chef. I think that this is pretty hard. The menu description helps me expect what to taste...they don't get that advantage. Given the number of rejections that they ultimately repent of, I think that the concept is flawed

Ummm....a goodly number of restaurants and public kitchens don't clean their ice machines regularly. If you had ever seen how dirty and bacteria-ridden those ice machines can be you would gratefully accept the chilled bottled water. Ummm...no I wouldn't gladly accept it. They can clean their ice maker like everything else.

Wouldn't a good bartender know a lousy drink when he tastes it?

Wonder if a little baking soda in the crumbs would raise the pH enough to promote browning.

Looking at my collection of pans I see a big difference in the staining of different stainless steel pans,I have some AllClad that are a little blackened on the bottom but the interiors are pristine and some Calphalon that have burned on oil that won't scrub off with steel wool. Do different stainless alloys clean better than others or was I just more of a slob with the Calphalon? I do use the Calphalon more because the handles fit my hand better.

That's good to know. Foodsaver pouches suck.

$0.15 each, versus $0.09 each for chamber vacuum pouches that are heat safe. Get a $30 impulse sealer and play with these nicer bags. I'm never going back. I have one and i use it for bigger jobs. I'm frustrated with all of the vac sealers I've had. Even the big names are cheap junk that just works for only so long. I try to avoid using it to prolong its life.

Just opened a new box of Ziploc quart bags and they (SC Johnson, a Family Company) have made them out of thinner plastic. The box proudly says that they are giving you 30 bags for the price of 25. Thanks, SC Johnson (A Family Company) for making your product less useful for storage and for sous vide. Not sure I trust the bags anymore.

I think the standard "meritocratic" response to that is that the "less motivated" will become more motivated once they stop being able to feed their families. That would be the response; and up to a point, it is true.

The topic is shifting again, but ....without addressing whether unions shield slackers....the less motivated and able do need to work and feed their families too. A meritocracy only works for those with some merit. Govt jobs like the USPS are safe havens for many...which isn't to say that all or even many postmen are slackers and drunks. (I contend that this is still on topic since drinking...which occurs in restaurants... is being discussed)

My understanding is that pectin is responsible for crispness, not starch. A little vinegar in the water (which preserves pectin) if you preboil the potatoes will stiffen them up.

Dump the product. The world is full of cake recipes. You don't need the hassle and anxiety.

F to T is a lot of pretentious BS in my humble opinion. It all starts on a farm and it all ends up on a table...what's so gastronomicly special about eliminating a middleman? A day fresher maybe?

Institutionalized tipping of servers is, in an economic sense, a disruptive practice. It messes with economic forces, favors one class of worker (arguably the least skilled) over another, and allows owners to get away with gross underpayment of servers. A percentage system assumes that more and better service is given if I order Screaming Eagle than Thunderbird. Screwy. I can find nothing good in it.

I've eaten his food. It was good.

OMG. Sanitation nightmare indeed. I won't eat pot-lucks from people I know. I suppose it is safer than random unprotected sex,though.

Any suggestions?

Mission accomplished. Arancini turned out great when I used the arborio.

All the nutrition in an apple is in the peel? Who knew?

Actually I did try it at home last night. Yours looks better!

For mashed I cut in slices...bigger slices for russet than for the tougher yukon gold. I only add vinegar to those destined for potato salad which would be diced yukon golds.

Thanks Nick and Mjx. I was using long grain white rice, which the recipes said was OK. Clearly it wasn't. I'll get some arborio!

I've been following various seemingly legit recipes and have made nothing edible. The balls fall apart as I'm breading them and those that survive don't have a nice coating. Anyone have an idiot proof recipe?

When I was younger and had a bad case of testosterone poisoning, I wanted my steaks bloody. It was the manly thing to do. But about 15 years ago I started to get them medium to med rare because I found that they tasted better and weren't so damn chewy..

Oh there's the video!