gfweb

What will happen is that Bimbo or somebody else will come in, perhaps with different unions, and end up paying the fraction of the workers that they rehire less than the 92% they were offered. After all expenses are higher now. Or maybe they just buy the brand and the recipes and make the Twinkies in one of their existing plants.

J. Daniels? ewwwww But probably in keeping with the joint.

I wonder, has anyone we know eaten there? Weinoo, you're in the neighborhood; You should take one for the team and go on a fact-finding visit.

Hostess Brands is going out of business. I won't miss twinkies and ding dongs (Tastykake does much better), but the fruit pies were a nice thing (esp lemon). Some company might buy the brands, I suppose. http://www.nbcdfw.com/news/national-international/NATL-Twinkies-Maker-Hostess-Going-Out-of-Business-179643161.html

Salmon demands gentle poaching. Everything else is risky.

The review is pretty over the t op as far as snark and venom. Are we seeing a switch to the British-style review?

Review was so bad I feel sorry for GF. Another case of the elite at NYT being out of touch with real Americans.

Frequently. Its typically sports related at Deadspin.

The smoker doesn't cook it much. A little on the outside of course. I try to keep it <200 for about 40 minutes, then SV at 140 for three hours.

Cleanest thing that guy ever wrote!

I smoke turkey then SV it. Very nice.

I like the book. It has explicit directions and the dishes are unfailingly tasty. What more could one ask?

High praise indeed!

Interesting piece here on brineing vs salting. http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html?ref=search

Wow. Scoop is right again! Continuing to work there is like a nurse staying at a clinic that uses dirty needles or sells diluted medicine. She knows better and no good will come of it. If you ask me what to do...I'd find a job, quit quietly, and tell the food cops in detail about whats going on.

Those omelets were pretty gross. Amazing a potential TC can't do a decent looking omelet. In their slight defense it looked like they were given steel pans to cook them in. If you expect teflon, that'd be a big adjustment and would account for the brown eggs.

I'd ask the butcher for his suggestion for what's the best that he has available.

Flank steak is a tough piece of meat. It benefits from a longish slow braise, BBQ, or better yet, sous vide. Not sure I'd choose it for this sort of preparation. If I did, it would be butterflied really thin.

My steel pan is slickest when unseasoned and just coated with oil. When it gets crapped up with "seasoning", I steel wool the hell out of it and it returns to a pan that can make an omelet without sticking. But I'm not sure that its worth all that effort. It looks "chefly", but it isn't practical. These things are heavy and require more maintenance than teflon. Why do I bother?

She looks like a manic Charo.

Ah. Well a mandolin then. I use mine many times a week. It has one blade with adjustable thickness. A kevlar glove is a nice accessory for large scale slicing sessions because its easy to drift off and loose a bit of palm.

An SV that clips on and stores in a drawer wouldn't take up much space...

We use the heck out of the BSO and love the thing. Its the right size for dishes for up to four servings and heats up quickly without heating the kitchen. The $250 amortized vs usage makes it the cheapest appliance in the kitchen for us.

The cast is mostly losers from past contests or Top Chef. The one exception, the one guy with gravitas, with his own history of real success gets eliminated in the first show, mainly because he clearly thought the process was a crock of dung and wasn't suitably awed by the three judges. Whichever one of these lightweights wins won't matter. They can't stand up even to Zakarian.

You gotta go.