gfweb

Fried chicken, potato salad, panzanella. The purple cabbage slaw looks weird, but wasn't.

I haven't tried the recipe, but, for me the beauty of PAG is it is simply potatoes, cream, salt and a little garlic. Additions (esp cheese) weaken it. I know that this is a minority position.

He got paid for that?

Mac and cheese is a problem. Many aren't very good esp when cooled-off.

Thomas Keller and I prefer to remove the skin

Isn't KFC pressure fried too?

a nice potato salad gently cooked/smoked turkey or chicken breast salad with more slivered red grapes than seems reasonable and bacon a hideous but always popular queso dip

I agree. Wagyu has nothing for me, its just fatty meat.

Its taken a few years, but I can finally watch his shows again.

Good for antibiotic stewardship...no effect on the meat.

I've only had Wagyu in Japan where it was served in little pieces.

I'd SV to < MR and finish in the oven then sear. To me, wagyu is too fatty and I'd want to render it a bit more than the other ribeye. I suppose you could just cook the wagyu more, using your best judgement as to doneness. After all the chef knows best and you bought the frigging meats.

How do the other 3 like it done? Rare?

Scallops with grilled corn soup chowder and roasted potatoes

The point is that good restaurants don't serve mammoth portions

I said "around here" your quotes misquote me.

Buffets, esp outdoors, are so hard to do well. Food cools quickly and is usually overcooked. Meats have to be well chosen and carefully cooked and warmed. The chafing dishes that they fire with sterno are too hot at the bottom and too cool up top. At least they had china plates. I don't like eating on flimsy plates with plasticware or drinking from disposable plastic cups.

The good places around here don't serve giant plates of food. There are places, Chinese or Italian usually, where you get two meals for one but they are on the lower end of the spectrum

A few years ago I used up 6 or 8 potatoes trying to get a Hasselbeck worth eating. Dry, boring. Complete fail unless I drenched it in queso....but that just covers-up the failure.

If they are shaving portions, it will be the protein rather than the sides. That's OK to a point. But I'd rather have an appropriate-sized meat rather than a tiny thing. So charge me what it costs you. Its not like I eat out every night what's an extra few bucks once in a while?

Looks like fun. Again the beef seems fairly cheap for a place that has to fly it all in.

Your landlord sucks. But she has been an ass before

Sounds a bit like White Castle

Steak prices actually seem low.

Your instincts are great @Kim Shook, it is stupid. All you need for the potatoes are two chopsticks and a knife. And then you cook them and realize that they look far better than they eat. And the shrimp pan isn't even a unitasker.