gfweb

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.

I'd avoid emphasizing the Modernist/Molecular words and just discuss incorporating the methods into the daily routine in order to make a better product. How about "Integrating Modernist Technique in a Traditional Restaurant Kitchen"?

The problem with a logical response is that you are fighting with people who revel in their uneducated state. People who watch Dr Oz don't want logic or science.

Words do indeed fail. You are in my prayers.

Really pretty! I'm confused..SV a whole turkey! What temp did you use? Light and dark meat require two different temps,no? How did you keep the roasting from cooking the white meat further?

Japanese Maple.

Agree with the second point. The first point couldn't be more wrong, as many eG threads, restaurants and chefs can attest. Don't dis what you don't understand. Everything new isn't a bad thing. Progress happens, my friend.

Speaking of burgers; I'm tired of Fieri-sized hamburgers. I don't want to wear it; I want to eat it. Comfortably, without a bib. Damnit.

Amazon has them... http://www.amazon.com/06102X-Heat-Serve-Sizzling-Platter/dp/B00021FLPQ/ref=sr_1_2?ie=UTF8&qid=1353812252&sr=8-2&keywords=sizzle+platter

yes it is weirder than that.

Yup. I've seen it myself. Nobody wants a lecture about anything, esp from a crazed vegan.

Yes. I dissected the breast en bloc with skin on. Lightly salted it and popped it into a zip-loc bag that I rolled so the meat would cook in a round shape. After SV I then chilled it and and fried it up before serving. Most of the skin was short of crunchy, but close to it. Some was still a little fatty.

I'd hate to eat it.

Turkey salad sandwiches!