gfweb
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Posts posted by gfweb
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As for pineapple on pizza-the idea of it turns my stomach, but I say if it pleases YOUR palate, why not?
Sounds like culinary relativism to me :-) .
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My brother-in-law started what he thought was a sure win restaurant in a new location. He did it with his own money, no banks involved, and he is struggling because of wrong demographics and location.
So why do I tell you this? If he had involved a bank in vetting his business plan they would have seen the problems that he didn't. He wouldn't even have had to take whatever loan they might have offered, but he sure could have used the advice.
So that is my suggestion.
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Well my slow-cooker has been on warm for a few hours and is registering 163F. Too hot it seems for sous vide. I won't even bother checking the low setting.
I guess I will have to find another toy
Try blowing a fan on it. An open door has a huge effect on my oven's simmer temp.
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Pre 80s Philly bar food...believe me I should know...
Fried mushrooms, French Fries, Beer Nuts, popcorn, onion rings, hard boiled eggs, pickled peppers.
Occasionally a joint would serve hot dogs or beef sandwiches (wet or dry) or sloppy joes.
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Fortnum and Mason sells 'em.
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Spam? hmmm.
Spam musubi is pretty good (and that's the only way I have had it).
But I don't think that it would go with anything else on a pizza except pineapple, and thats already verboten.
So, as pizza commishioner, I won't ban spam based on Rule 1 or 2, but would strongly discourage its use nonetheless.
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It is a slippery slope.
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Good point about bbq sauce. There are plenty of tasty things that just don't belong on pizza. Foie gras for example even brings its own grease to the pizza, but yet should never be used on one.
I'd expand the bbq sauce ban to anything that is sweet just to be safe. I cannot think of an exception.
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There are all sorts of pizza rules/debates...deep dish
vs thin crust 
... round vs. sicilian (school cafeteria pizza...bleh), but there is one that must forever be adhered to. PIZZA TOPPING MUST MAKE ITS OWN GREASE and the corrollary rule PIZZA TOPPINGS MUST NOT ADD WATER TO THE PIZZA. Slushy pizza is gross.Therefore, sausage, beef, pork, ham in all its forms, cheese etc are legal.
Feta cheese, mushrooms, whole tomatoes, celery, peppers etc are to be avoided.
Chicken and lobster are in a gray zone, probably to be avoided.
Basil, garlic, oregano, tomato and rosemary are OK if part of the sauce and are to be encouraged.
Wolfgang Puck will one day be punished for his abuses.
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I confess that I miss the point of Chicago hot dogs. They look supremely messy and are filled with vegetables.
I suppose I should eat one, though.
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Not so much:
I think if Sandra Lee spent less time on her 'tablescapes', (I can NOT stand that word) she would have more time for her food / cooking.
As I understand it, she took up cooking to allow her to fool with her decorating stuff on TV. This would seem to fit.
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Their deal is a new seasonal menu monthly...as local as possible. Good wines. Great cheese selection. Website is pretty representative of what they do.
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I recognize the next judge. Clearly not Ripert. I think he is a food writer.
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Between the food and the sleaze, I have no desire to return.
Have you checked out the Fair Hill Inn just across the line in MD? Seriously good food.
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Ariane has been getting away with hitting singles when the show calls for home runs or at least triples. She survives because everyone else is sucking.
Deviled eggs. Please. This show isn't "Top Grandmother"
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I think profile has an open door alarm.......
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That owner post was pretty eggregious! I've put my two cents in over there too.
Your earlier point about problems with some of the recipes is a good one.
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and blue trout
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Instead they made a dish that blew.
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We revisited today for lunch. Place filled up at about noon.
Menu seemed limited in scope. A couple soups, four apps including olives (at ~$5!), bruschetta ("G's bread"), fried oysters and hummus (blech).
Most entrees were sandwiches of one sort or another. My companion had a scallop dish which lacked depth and was just OK. I had a hamburger which was dry and dense. The ketchup for the fries was served ice cold, right out of the fridge. Squash soup was nice, the bruschetta (goat cheese, fig,parma ham) was a bit bland.
Overall we thought that the food was underseasoned...and there were no salt or pepper on the table.
Service was slow, but short of painful. Decor was a bit better than last time, with more artifacts from the building's previous life as a bank.
I had hoped for improvement, but the locals seem to like the place.
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If anyone in this crowd is close to the beloved Bourdain it is Stefan.
Something to ponder...
BTW I apologise for mispelling douche-boy in an earlier post.
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I am beginning to love Stefan. He is capable and and entertaining. He will call a douch-boy a douch-boy. Hosea...a douch-boy. Jamie keeps doing the same sort of thing. She will be spoken to sternly soon. Ariane is an annoying ass and will soon actually have to design a dish on her own.... she's toast. Jeff is inconsistent and will screw-up. Radika ...boring...the anti-Fabio. Leah... probably a nitwit. Gene...better than he's looked lately, I think.
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In answer to m,y own question, I found one. I'll let you know how it does when it arrives.
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You may recall my angst a few mos ago on another thread regarding buying a new range to replace the aged vulcan that was in deep need of reapir. I worried about a too-electronic oven being a fragile PITA.
I looked at all the new ones and pondered the sage advice on eGullett and ended up spending $800 to upgrade the controls. Couldn't be happier with my old stone-age non-electronic black monstosity. :-)
One thing I'd like though is a digital thermo probe that will read up to 500 deg F so I can monitor the oven temp. Everything I can find stops at 325 or so. Any ideas?
Temperature Control in Sous Vide Cooking
in Cooking
Posted
What is the site that you found?