gfweb

Adding a bit of baking soda speeds the Maillard reaction by raising pH and onions brown quicker. Like in half the time. I have not compared the taste of these onions to traditionally browned ones. That is for tonight.

I haven't had weeping onions in years. My eyes usually do the weeping around onions. What I have seen is a higher number of bad yellow onions in the past year.

I'm gonna like this week a lot I think.

An old fashioned hot plate/magnetic stirrer might do the job if the temp control knob was sensitive enough. But even then I think it'd be inferior to a pid controller / crock pot

I suspect its Jeffery Steingarten, who can be a pig it is said.

Scandalous! I'm south of the city and the only 7-11 I can think of is on a bad corner in DE.

The more I think about it I think that the author paints a pretty unattractive picture of himself. Its not any one thing just the sum of a lot of little details he gives of his life and thinking.

I've read the thing. Its OK. Bastianich doesn't come off as too likable in his own memoir, so its probably honest. Interesting stuff about restaurant economics. I think most eG types would find it interesting.

Hardly any 7-11s in this part of the world. Wawa eats them alive. A Philly/ mid-atlantic chain that is starting to appear in FL, Wawa has mastered convenience store food. Pretty decent hoagies, hot dogs etc. Not quite as good as an Italian deli but very reliable and all over the place.

Microwaving a rock could be a problem if there's water in fissures ...small bomb. And without water no micowave heating will happen.

My nose is tight too. But its allergies.

I've had no issues with him, but I have had two bad meals at Lidia's in Pittsburgh.

What is it, Katie?

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.