gfweb

Its way up on Amazons list. Somebody is buying it. Seems like chefs hate mariani. He appears to be a real ass. Bourdain has famously gone after him.

There was some dopey food show on TV that did a blind testing of NY water and other waters used to make pizza dough a few years ago. NY won, but I don't remember if they knew why.

Snicker

Great meat for consumers at a fair price is non-existent as far as I can see. I can believe that steakhouses get all the good stuff.

not for knives, but plenty of precious stuff, eg my golf clubs

Trust Fedex.

I've eaten in a couple of TC's restaurants in the past 6 mos. Nothing special. Not bad, just average for a NYC high ticket place. I don't understand how one can have more than a very few restaurants and keep the quality and innovation up. Which is one of the reasons that I like one-of places like Vetri or Gilmore's in the Philly area.

The only Puck place I've dined repeatedly is the Spago on Maui. Service has been bad to adequate and wine list had run out of several of my choices. Food has been just ok. Now some of this may be the Hawaii effect but still, if we say Flay should keep his burger joints up to standard how much more should Wolfie protect Spago?

Puck. Charming guy but I always thought his dishes were too cute even when he was hot stuff.

I agree that iodized salt doesn't smell different to me. But 60 ppm is enough to smell though. Chlorine is a swimming pool is around 3 ppm and often smellable. Bromine, another halide, in that range is odorless.

Oh. That's different. Never mind.

McGee has a nice dig or two at Bittman in that article. I like that.

My personal studies reveal big differences in the effect of granule size when the salt is placed on food immediately prior to serving. Big granule = big salty bursts. Nice on a steak. But other than that (and assuming that the salt isn't smoked or truffled or something) salt is salt.

I recently had a fine meal at Bar Americaine. Flay ain't dead yet. But he may be spread thinner than he should be. I'd bet that he has relatively little to do w his Burger places

Georges Perrier. Sadly.

So then ketchup does qualify as a vegetable source! Ruhlman is kind of a numbnut at times.

I make a nice onion/fennel gratin. 2:1 sliced fennel/onion ratio, half tsp dijon, cream, salt, cover with toasted panko that is mixed 2:1 with parmesan after 25 min at 375 and cook for another 10 min. PC Onion + marmalade is brilliant.

I like this cut for corned beef because it is lean. I'll give it a load of flavor with the corning spices so the loss of fat flavor is not problem for me. Cooking SV x two days works great in this application.It ends up tender and flavorful and moist enough.

I know nothing about growing grapes or log homes, but I do know a lot about science. When you have multiple variables in an experiment, but study only one, then you have an experiment guaranteed to give uninterpretable results. There may be something to the lunar stuff, but whether trout feeding periods or log homes, I've never seen a truly well designed study of a lunar influence on anything but tides. So who knows what's actually true? Natural wine sounds like it would have a philosophical appeal to some, but turning back to clock to less well-controlled conditions almost guarantees a less reproducible product. If unreliable and often inferior results are worth the philosophical advantage then it might be a viable product. But I doubt it.

What is the premise of natural wine? How's it differ from "organic"

The more alkaline the liquid the harder it is on skin. If you have a tendency to eczema, psoriasis or dry skin that would magnify the problem. I'd check with a doc if its a big issue for you.

Single serve coffee makers. Cons...Makes an expensive cup of coffee. Lots of waste in used containers. Have to wait for each cup to brew. Pros...you can get some disgusting sweet hazelnut maple-raspberry flavors that don't taste anything like coffee.

Fly well. For airport eats try Stinger Rays. Lots of fried goodness to get you ready to fly home.

All true, but that still doesn't explain SlimJims

One more argument against pre-made sushi rolls. http://hosted.ap.org/dynamic/stories/U/US_TAINTED_TUNA?SITE=AP&SECTION=HOME&TEMPLATE=DEFAULT