gfweb
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Posts posted by gfweb
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The participants seem to have backed off challenging the judges - none of the confrontations of the first two judges' tables. Wonder if they mellowed, decided such scenes were futile or were told by the producers to be more respectful.
I guess if you join the circus you ought to respect the ringmasters.
I'm a little less tolerant of Tom's at-times condescending judgments. He doesn't need to be so arch and superior. A little gentle humility is in order, I think. These are pretty competent people who are working under silly conditions. I've eaten in his restaurants. They aren't perfect either.
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Ding dong the witch is dead.
I'm perfectly willing to believe she was cast to be a villain. But it was insightful because she lived up to the part. Ive had employees like her. They avoid the job, weasel out at every chance, and never take responsibility. They make terrible bosses btw. Her new employers will soon see.
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My mother gave me tea when I was sick. The result is that I have no desire for the stuff. LOL
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$59 at amazon. I have one and like it just fine.
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I have the Reynolds system which is similar and it works fine. My only concern is how tough the bags are and if they'll withstand a little battering in the freezer.
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And what about the toasters at hotel buffets? I've had heating pads that are hotter. You'd think that a hospitality grade unit would actually freaking work.
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The man spray-paints his scalp. Nobody has hair that short and that black.
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Be careful w the niacin. Changed dose or even supplier of niacin can give hepatitis if the niacin is given in effective dosages.
If you want to do it naturally, fish oil is a safer thing. Two grams or so a day is the dose.
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I have the SVS and am quite happy with it. I've never used is full capacity, but it seems to me that since it relies on convection for circulation one might want to have a hard-to-overfill unit. Is it wortth the $$? Not sure.
The only thing I don't like about the SVS it the counterspace it takes up. SVD might be a little better in this regard.
If I had to do it again, I think I'd get one of the new polyscience sous vide immersion units. Though pricey, they actively circulate and can be used in a regular old pot or bucket or whatever...and then stored in a drawer.
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What's a Nesco?
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Definitely. I love this move with dauphinoise potatoes. Just yukon gold potatoes, cream, a tiny bit of garlic, salt and pepper.
I also do this with gratins that tend toward soupyness like cauliflower (which I make with mustard, cream, bacon, onion and cheddar on top.)
I too use the Bourdain recipe. Red pots work fine in it, but gold is better.
The cauliflower gratin I make in big ramekins. About two tbsp of chopped uncooked bacon, same amt of diced yellow onion, i/4 tsp or so of dijon, salt, crumbled cauliflower, 1 oz or so of heavy cream, NY State sharp cheddar sliced on top. 400 deg for about 30 minutes or until cauliflower is soft and cheese browned.
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Lots and lots of BS around MSG. It is indeed too small to be an allergen. In fact it is just an amino acid that is found in all kinds of food.
It could of course have other functions. Many things in biology are polyfunctional. But no evidence for that that I know of.
When people say that they are allergic or react to MSG,I often ask if they like Doritos (its loaded with it). They never say no.
People who are gluten allergic...eg celiac disease, often say they can't eat MSG. But there is no connection between gluten and glutamate other than the letters in the words.
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I like Cento San marzano tomatoes.
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I will continue to avoid eggplant.
I will make more stock.
I will make sausage.
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The key is switching from Gin in the Summer to Bourbon in the Winter. No cleansing needed.
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Definitely. I love this move with dauphinoise potatoes. Just yukon gold potatoes, cream, a tiny bit of garlic, salt and pepper.
I also do this with gratins that tend toward soupyness like cauliflower (which I make with mustard, cream, bacon, onion and cheddar on top.)
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1 vote for blogging extension!
Shelby, do you usually work this hard?
Yes, during hunting season or gardening season when there are things to preserve, we're usually running full tilt! January, February and March are the months that are pretty free.
And, it doesn't seem like work....
I'm impressed and somewhat envious that you have a very old-school farm life. Modern conveniences, sure; but lots of seasonality and hard work (even though its fun).
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Slightly off topic...I think we need to change the name of Mexican chorizo. I'm tired of asking servers if the chorizo in a dish is Mexican or Spanish. They never know, and its such a critical issue since the two are very different.
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Shelby, do you usually work this hard?
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I'd do something like that. Braise it slow in an oven.
Or do a beer cooler sous vide in the bathtub. I have done this and it works fine. You don't need a vac sealer, just a good airless zip lock will be fine.
I'd salt the meat surface and then bag it. A big cooler with lots of hot water at the right temp would work great and is the most fool-proof, I think. I'd start out higher than the target temp by a few degrees to make up for the cooling from the meat. 62C would be the target temp and time would depend on the meat thickness of course.
I know sv owners can get evangelical about it but the sv results with turkey are just sooo much better than the old way.
Can you elaborate on how the turkey is better done this way than the "old" way?
It is unfailingly juicy & tender when done SV. Not even a bit stringy. Absolutely brainless to cook too. No worrying about juices running clear or internal temperature. I'm a pretty decent cook, but I'd be unhappy w one of three birds cooked in an oven and have to spend a lot of time compulsing over temps.
The disadvantage with SV is that you don't get crispy skin; but you can separate it and broil it.
You also don't get drippings for gravy, but you do get the carcass to make stock from which is a great trade-off for me. On Christmas Eve I SVd the breasts and made a stock-based wondra-thicked gravy that was essentially fat free but looked and tasted fantastic. I re-heated both for Xmas lunch in the SV. It tasted perfect and fresh-cooked (as opposed to reheated and dried out).
Dark meat takes longer and higher temps eg 180F and 24 hrs (or something like that). I'm not big on the stuff so I just stick with the breast.
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I'd do something like that. Braise it slow in an oven.
Or do a beer cooler sous vide in the bathtub. I have done this and it works fine. You don't need a vac sealer, just a good airless zip lock will be fine.
I'd salt the meat surface and then bag it. A big cooler with lots of hot water at the right temp would work great and is the most fool-proof, I think. I'd start out higher than the target temp by a few degrees to make up for the cooling from the meat. 62C would be the target temp and time would depend on the meat thickness of course.
I know sv owners can get evangelical about it but the sv results with turkey are just sooo much better than the old way.
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Looks like Peter's part of the world to me.
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If you were convinced of the evils of BPA, you'd want to eliminate canned foods. The amount of bpa leached from a polycarbonate cambro container is trivial compared with what leaches into canned anything.
>> Should I not use the plastic take-out / doggy bag containers in the microwave?
Most takeout containers are polypropylene. I microwave them without a second thought.
Where does BPA come from in a metal can?
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Tomatoes in Mac and Cheese is a wonderful thing.
Do you need to grow up around good food to 'get it'?
in Food Traditions & Culture
Posted
Ripert makes the classical mistake of assuming that his experience is representative and even definitive. I grew up around truly bad food. Overcooked starchy unseasoned horribleness. I'd like to think that I "get it". I'm not offended by ERs pronouncement, just disagree. I can cite no names, but I'm sure that there are as many fine chefs who started late as those who started early.
Now it wouldn't surprise me if the truly gifted found their calling early in life, but that doesn't mean an early start was what formed the greatness.