gfweb

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.

great week thx!

Yes, a cup of whole milk. I missed the lasagna entirely. Where'd it go?

Good point about the Wishbone Russian. But good old homemade Russian dressing that uses Heinz ketchup has the following ingredients (as well as whatever is in the mayo) TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING. Not too bad I guess.

Everyone likes meat? Yes. I suppose even vegans like it.

South America. Panaderia?

I remember that bean issue. Given the circumstances he was FOS. I've eaten in one of his places in NYC. I was unimpressed. Tortellini appetizer was undercooked (pre-aldente) and the meat was underseasoned and a little overcooked.

That's right about Tiffany! Tom likes beef.

I think Tom likes Sarah.

Anybody see anything odd about growing pesticide/toxin-free tomatoes and then fire-roasting them in carcinogen laden smoke? Shouldn't this void the organic label? Taste good though.

I don't know why they don't have nitrate in the brine. How odd. Who want's brown pastrami? A nice touch with brisket is to cook it sous vide for a couple days. It becomes super tender.

Sounds like the outer part is pink and the inner part brown. If that's the case then either the meat was too thick for the nitrate to diffuse in (doubtful since you have a brisket), there wasn't enough time in the brine or there wasn't enough petersalt (which I take to be saltpeter). Can you give more details?

Maybe you need cloches. I use big soda bottles with the end cut off sometimes if i don't trust the weather.

Agree the fries blow. I think that they suck.

Why can't there be a "post on eG" button? A mod could take the new post and put it where it belongs. Might stave off the dwindles and allow a facebook hook-up.