gfweb

Sounds like a "yes" to me! Go get em, Weinoo. You ARE the man!

Sounds like you needed a couple more cocktails! I've been thinking lately of the messy way TG plates of food tend to look after about a minute of eating. I shifted from mashed pots to au gratin(tastes great too) to partially avoid this. I served the breast in filets rather than slices (to make space on the plate) and I would've ditched the smoked mashed yams too, but my daughter rejected the change. LOL. Also thinking that a savory bread pudding would be a neater change to stuffing that tends to migrate all over the place.

Or maybe these people are just entitled pains in the ass.

Sea salt won't give the pink that nitrate-containing "pink salt" does. Corned beef made with NaCl only is brown-colored and doesn't taste like real corned beef. Pink salt really is a terrible name. What it really is, is a mix of NaCl and sodium nitrate/nitrate dyed pink to avoid confusion with table salt. Unfortunately there are other pink salts available that are just Nacl, but pinkish, and nothing like the curing variety. Lots of confusion.

Thanksgiving 2012! Stewed kale with bacon/onions/garlic/red pepper/white wine Red Cabbage with onion/applejuice/allspice Potatoes augratin (Bourdain recipe) Table showing the SV turkey, browned by a quick pan fry of the skin side Not shown: corn bread with jalapeno, gravy, smoked mashed yams with pimenton, cranberry/onion compote, apple pie, pumpkin pie, sage sausage stuffing

My safety concern is mostly with moving the superheated cans anywhere before they cool. I'd leave them in the pressure cooker overnight to cool without moving them.

Steingarten's two books. James Beard's autobiography. James Villas's autobiography.

Smoked Trout deviled eggs App SV Turkey breast, confited dark meat Turkey gravy Greens (kale/bacon, chile pepper, white wine, garlic) Whipped smoked sweet potato with chipotle Sausage dressing Au gratin potatoes and something else that's green.

Right. Somebody oughta pass a law. Bloomberg! Sent from my DROID RAZR using Tapatalk 2

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.