gfweb

Nice! Gonna give classes?

That is a big statement, blaming obesity on processed foods and not over-consumption. Got a reference for that? Exhibit #1 for the defense- Prince Fielder is a vegan. Yes its easier to absorb certain processed grains, but sucrose isn't processed before a load is dumped into Pepsi and McDs doesn't do anything to its potatoes but fry them and supersize them. Over-eating esp of carbs, perhaps encouraged by the foolish food pyramid,is the big cause of obesity and the secondary diabetes.

If you shop in supermarkets I think that truly knowing the origins of food is impossible. The intentional mislabeling of fish is an obvious example, but how do you know where the loose potatoes in the bin came from? Even if the produce guy gives you an answer, how do you know its true? I also think that it isn't a task that individuals can be expected to take responsibility for, (unless they are truly driven). Its a nice idea, and I like the philosophy and aesthetics of it, but I know that I can't do it.

Not at all, Scotty. Show us your kitchen!

Glad somebody notticed.

I can get Red Breast here and am quite fond of it.

I can't give weights, I'm still in the "pinch" stage, but I find that sous vided meats seem to need less salt than I'd use in a traditional method.

Good ending.

Great news. The place was getting tired.

Dilworthtown is an old standby. Its not trendy, but reliably good. If you are getting that far into Chesco you might think about Gilmore's in West Chester. A seriously good BYOB. Chef/owner was Perrier's exec during the glory years.

I think the problem is that we (at least me) are somewhat ambivalent about these issues. On the one hand who doesn't want fresh food that is produced properly? On the other so many of the proponents of these issues are tedious at best and FOS at worst. Some have agendas that extend past the food problem. Some are preachy and elitist. (Who appointed Blythe Danner's daughter to her current position anyway?). Many make arguments that haven't been thought through to their ultimate outcome. And its worth mentioning that these concerns are all trivia if one doesn't have enough to eat, the current state of billions of people. If eating a nearly extinct fish feeds my starving kids....

nope

It is all marketing jive and, as we have shown in this thread, has no clear meaning. It is an descriptor that each has to put his own spin on because honesty/dishonesty is not a trait of inanimate objects and the real definition of honesty cannot be meaningfully applied to food.

Because every decision you make about the food you eat has consequences. There are environmental consequences. And health consequences. And cultural consequences. I would think that for some people, the work of those whose job it is to grow or raise food is important enough to care about, because the issues that affect our farmers, growers and food producers will affect us all eventually. It's "amazing" that we're even having this kind of discussion. Amazing? I don't think so.

Inspiring stuff, Chris.

Closing at 1 might cost some lunch business.

More on Tom's, uh, preferences?

Wow, you guys are more evil than medical staff. Lots of practical jokes take place on slow nights in the hospital. This thread has been a fun read. Not a professional kitchen story, but I did something similar when I was an intern (medical). One of the chief residents kept raiding the fridge in the call room and eating my lunches (generally very tasty ones, if I do say so myself), but as the lowly intern, I couldn't really complain. So I baked up a batch of chocolate chip cookies and put a fairly large dose of powdered habanero in a portion of the dough, and put the cookies in my lunch bag. I tasted one, the heat does not register immediately because of the sweetness, easily allowing someone rapidly snarfing cookies to finish at least a couple before the heat starts. He never stole my lunch again. That Chief probably ended up being a department chair.

I've had frog's legs, snapper soup (an old-time standard around Philly, but its more about the soup than the turtle meat), rattlesnake (not worth the effort for little pieces of chicken-y meat), and alligator (tough, stringy). Alligator screams for a sous vide prep that would make it tender.

I have had it with Food Saver. My two year old, lightly used "professional" model is acting-up. Switches are giving out and only work after about 15 presses and as many cusses. This is the third one that's crapped out after light, careful use. WTF. The quality of kitchen appliances just sux unless you pay a ton and even then they can suck (see the entire Waring Pro line). Ok my rant is over. Any recommendations that don't cost $500? Or should I just buy cheap ones and consider them disposable?

Exactly. If pretense is honesty then we have forgotten the definition of the word. Good food simply cooked might be a good definition but that would make classic French dishonest.

Do they locally source their firewood?

"Honest" food sounds as foolish as the "farm to table" nonsense (so cutting out the middleman is a culinary breakthrough?). It may even be related. The FtoT crowd would certainly say that their food is as honest as possible.

Love that PA Turnpike ruler. Vintage. You from the Keystone State?

Sounds like Granny on the Beverly Hillbillies.