gfweb

@rotuts OGG is the Kahului, Maui airport. I'm there almost yearly for a meeting but have never blogged it because the food is so discouraging. The food truck scene is all tacos and barbecue. The quirky little restaurants serve plastic plates loaded with loco moco. Luaus are steamer trays of overcooked meats. Spam musubi is the lone bright spot There are good restaurants of the Morimoto and Puck variety of course, but way overpriced even for HI. A friend showed me a menu from a Big Island restaurant. $98 for chopped chicken in lettuce leaves and $280 for a rib eye. Somebody pays it, I guess. Makes Manhattan look cheap.

PHL-ATL-OGG and back on Delta. I was able to get spare ribs on both legs. They do better with in-flight warm-up and can take over cooking. The dates were nice "smokehouse" spare rib and a square of potato gratin. Way overdone on the smoke flavoring Mushrooms maybe? Woody and gross Asian-ish spare rib...very nice. Panna cotta with grapes tossed-in, Mystery white stuff in a salad...truly stumped on this. But the weirdly purple roll was way stale Breakfast bread pudding with tough Hawaiian sausages. I couldn't determine what that yellow stuff is peeking out from behind the roll.

I imagine that the heating to make charcoal burns off the volatile flavor chemicals you get in raw wood.

This just appeared on Eater. https://www.eater.com/23550201/flash-fried-cutlets-how-to-make The upshot is that the meat is breaded with only breadcrumbs, no egg and no flour. They are doing it with a ground beef patty that might be more accepting of breadcrumbs than a cutlet (as their title implies). Now, I don't buy that flouring and egging is so onerous but this might be ok. Has anyone tried this method?

Not bad for an ex-con

I wouldn't say Costco doesn't care about their food. Apparently their meat safety and testing is stellar. But, hey, you can decide on whatever valid or invalid grounds that makes you feel righteous.

Their meat prices and quality aren't what they used to be at least at my costco

Seems like her location where she could get $60/patron was the big problem for fine dining (as I imagine it). Certainly there are ways to cut overhead on fine dining without blowing it up. It may be that the old image of fine dining needs a tweak to get to what's important. Baseline for me.... Takes reservations, Tables and chairs, china (not styrofoam), metal utensils, cocktails and wine , waiter service, appetizers, main courses and sides. Desserts are optional for me. Cheese is nice. I don't want a choice of 10 or 15 mains, 4 to 5 is enough, throw in a special and I'm happy. No hamburgers on the dinner menu (fine dining, right?). You don't need a "wine program" or a som. Most of us can order wine just fine. Is a som better? Sure, but I doubt one gives much profit to the place. There must be a study somewhere on right-sizing a wine list to maximize profits. Restaurants like this do exist and the ones I go to seem to do well.

You forgot foul-mouthed.

raise the temp to 138 withe same cook time. That'll take out some pink.

Yup

monkey bread

Every few months. No problems

Yams sound like the worst thing for a potato salad because they are so non-waxy they turn to mush easily. I've tried and failed to make a sweet potato salad that isn't a mess. Kind of like the problem you have making potato salad with russets. I usually use Yukon Gold or even red potatoes to get things firm. I wonder if some of the less-usual sweet potatoes have enough pectin to handle being in a salad. Or maybe cook the yams in acidified water to firm-up what pectin they have?

I like Baldwin too as @Okanagancook says. Tenderness is also a factor. I'd go for at least hours and be very careful not to overcook it when searing.

Great stuff! @KennethT. I hope that the lightheadedness wasn't foreshadowing

NY strip, roast squash and arugula, cauliflower gratin.

IIRC Kickapoo Joy Juice was in the US in the 60s or 70s...tied in to the Lil Abner comic strip.

Or just don't whip them?

That looks like Starkist dreck...or catfood

I'm fairly generous with garlic and salt in au gratin potatoes. Cream is the only liquid I add. I wouldn't call them bland at all

I can't help but mis-read " NFG "

Didn't Noma already have a "lab"? But whatever. Reading the accounts of RR saying how unsustainable this sort of cooking is, how can he go on for two years after making the decision? But whatever

Yup. We'll see if they ever return to the old baseline (they won't)

Yes, that. But also the soothing sound about 30 sec later when the generator kicks -in.