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Scotty, beautiful stuff! Tell me about the Brussels sprout sauerkraut! How'd you ferment it?

I ate at Colicchio's Riverpark a while ago. It was just average at best. Undercooked ravioli. Uninspired seasoning of the entree. Didn't respect the protein. Pack your knives... and all that.

Even then a resistant strain, while bad in principle, isn't more likely to contaminate meat than a sensitive one.

I feel a Kung Fu moment. John Carradine initially would have told the two customers (grasshoppers) that the server had disgraced herself, not them. But then they went and acted badly themselves. Disgrace all around!

We live in a time where people long to take offense. These women should be ashamed for saying that they were scarred. Oh Please! Next a lawsuit? If they hadn't made a fuss about it there would have been three people who knew they were fat, now the whole world knows.

Its just a kid doing something she felt was important. Nobody but the restaurant was injured.

Contamination and antibiotic use are two separate and essentially unrelated issues. Antibiotics are given as "growth enhancers" ...the swine do better on antibiotics. Antibiotic use would not change the rate of contamination which is the result of butchering/handling procedures.

Sounds like BS to me. She got sick and it wasn't likely the food.

I'd have used pickle juice t o flavor a cole slaw to serve with pulled pork that had pickle bits in it. RE Truffled anything: way over done to my taste. Truffle oil is an abuse waiting to happen.

Boy those ingredients were pretty lame. Rose water? Pickles? Come on. Fine dining doesn't see that stuff used... ever. Top Chef needs to be careful of the foolish tests if it wants to stay interesting.

Free speech and all that.

Thanks! No SV I cooked this old school. Not enough time for SV. I salted x 10min, seared and 350 oven till 130 in the center (12 min?). Rested 10 minutes. I wish the gratin had cooked as evenly as the meat. I should've turned it. MrH, that pizza looks fabulous!

I've had Stouffer's lasagna (the stuff in the big pan) which was surprisingly OK.

Did I say I was against flaming jackasses?

Compulsive check splitting drives me nuts. Just split the bill three ways and don't worry about who had the cheesecake, damnit. edited for punctuation

I know that teams add drama and variety, but from a competitive sense I don't like them. The argument goes something like a good chef will have to be able to work with people. But not with flaming jackasses that he'd never hire in the first place. This year does seems well-stocked with jackasses BTW.

Such beautiful food and photos! In spite of the forgoing excellence... Tonight's dinner of roast pork tenderloin with cranberry compote, roast fingerlings and onion/fennel/celery gratin.

I forgot olives. Hate them. Truffle oil...yecch.

Cheese, parm or Cheddar and crackers. Leftover meatloaf with sriracha Russian dressing.

It can live even on an apparently clean shell even if frozen or refrigerated. It can get inside the egg thru micro cracks. Tricky little bastard. Somebody will say that they eat raw eggs all the time and are fine. Maybe they are just lucky. Maybe they have an immune system of iron. But it is not "safe". What's the risk? Probably low, but not even close to zero.

I've SVd turkey breast with skin on, chilled it, and then fried the skin side to crisp it up prior to serving. Parts were perfect, some was incompletely rendered and browned. Next time I'll be more patient

Tourists deserve a place like that. They can find it easily without a schlep. Its where they are. It has history. What a shame.

Peas and Lima beans make me gag. Finding a raisin in a nice pastry is a worse surprise than finding a cockaroach. Why would somebody do such a thing?

I think its just a lack of education in the proper use of quotes. Look at how the proper use of the apostrophe has slipped in the past 20 years.

LOL. Some of the Modernist at home stuff seems like a lab exercise...perhaps fun, but not an everyday practical thing. But some of it is just plain a better way to do stuff. Like sous vide pulled pork. Just comes out better than a crock pot pulled pork and doesn't require the expertise of a pit master to do it old school.