gfweb

I guess I'm just jealous. My ramps patch failed this year.

Poutine and it's Jersey cousin, disco fries, is classic drunk food or stadium food...meant to be eaten with a plastic fork.

LOL. Ramps. Beloved of bored chefs. Little bitty hyperlocal and seasonal alliums. In season right now. They are fine, but really add nothing unique. I cook with them when I have them. You are missing nothing.

Some of it might simply be availability. It took McD a long time to get places in NYC and other city downtowns. The airspace above a 1 floor establishment is too valuable to miss out on for a landlord. Right now, in Philly, the last few center city single floor fast food joints are being torn-down.

My 30 y/o daughter has never had a McD's hamburger

I haven't had a bahn mi.

I use Goya chicken bullion which is similarly MSG laden.

It really is... to the point of being unusable

I use it in sauces, tasting as I go.

Buy "Accent" Its in the spice section

If you can eat Nacho Cheese Doritos you can eat MSG

I agree that a little water increases flavor. So far I've not heard a chemically plausible explanation

I forget if they have a bar. I'll often slide into a bar seat when dining alone. Agreed about the train. I did it daily for years. Even after all the renovation its still pretty grim and would be a stain on an otherwise nice evening. Maybe stay overnight at the Carlysle and have a drink in Bemelmans?

hypertrophic clover?

August. Top notch place

Restaurant August. A John Besh place I visit whenever I'm around. Seriously good. It was dim. Apologies for exposure and focus An undescribed amuse. Foam/custard. Savory Torchon of foie with strawberry Gnocchi with truffles Duck three ways

Galliano. A more upscale place, but still a "joint" "Cajun Wellington" Sausage and beef in there Double pork chop stuffed with cajun sausage. Perfectly pink and tender. I was amazed. Great onion rings and grits

Just a few days. Mulate's cajun place. Perhaps a little touristy. Worcestershire-ish shrimp and grits...just OK Crab beignets with remoulade

I hope you noticed that an Airedale saves the day.

Its a useful trick. I play with pH in cooking potatoes sometimes. Vinegar for firms ones, baking soda for soft/shaggy ones.

Gotta take care not to get corned beef that has added papain if you plan sous vide. The temp optimum for papain is at the SV temp and the meat comes out like cat food The CB without papain typically says so in big letters on the wrapper.

From what I read ( I have no experience), the jury is still out on Q school. Many in the industry say its valuable but some say it costs too much for a low paying job and you can learn on the job as you go. There are many examples of successful chefs on both sides. Lots to read on the internet if you troll around. If you can afford it without going deep in debt seems to be a big issue.

Welcome, you'll have fun here. You probably are the youngest, but a lot of us are immature so you'll fit right in. I'd suggest prowling around in the archives esp the sous vide and modernist threads. It will condense about 20 years of cooking evolution and is a lot to learn.

Fabulous link. Most of my canele have been eaten in Bordeaux. Never have a seen a cul blanc displayed. I suspect that they eat their failures.

I'll be away Friday so today is St. Pat's. SV corned beef (155 x 24h) Cabbage braised in SV juices Hashed browns