gfweb

I just looked up the inspection history of the joint. Lots of infractions, but still graded "A". https://www.sdfoodinfo.org/inspectionhistory.html Now, both visits were at the beginning of 2021 which might be after the show visited, or perhaps RI imported filth, which I'd completely believe. (BTW does every government website have to be unusable? Too many words and not enough obvious links)

Spaetzle?

Stop making excuses

Inadvertently (believe me) watched a bit of Restaurant Impossible. Same deal as ever. Hopeless owner, financial ignoramus, filthy joint. My question is, where has the department of health been when a place is as foul as some of these? In my part of the world two mouse turds, an undated sauce and an empty soap dispenser can close a place. Are there cities that don't inspect restaurants?

We have weather bunnies and a short bald guy called Hurricane Schwartz. If I watched the news, Schwartz would be my guy. https://www.today.com/video/beloved-philadelphia-meteorologist-glenn-hurricane-schwartz-has-the-forecast-110045765706

Windchill only matters if you are a bucket of water or a TV weather bunny.

I'd point out that SNAFU stands for situation normal all fucked-up. If they said its situation normal.... Try Wild Fork.

@Captain Great minds and all that. Chicken-fried steak with shallot gravy.

Stay a couple days longer?

Kenji can be odd too. Funny fellow. He's gotten famous/rich doing simple experiments with food that we all could do / have done.

@weinoo Was your uncle on Seinfeld?

I'm glad your dad didn't take it any farther than that.

If you have to ask...

Stir bars are about an inch. We shall see if they tremble with thick stuff.

My mag stirrer/hotplate has arrived! Note that it is in the regulation labware blue. I know that @rotuts will appreciate this. At high speed it adds to the kitchen feng shui with a happy burbeling(sp?). Worth it for just this. I foresee warm and gently agitated sauces.

@Chris Hennes I bet that they sous vide the shrimp. Looks like 125F or so.

You food pix say otherwise. It really is quick and so brainless I could do it 😉

glad to see you again you do get around

August is a favorite restaurant of mine, though I haven't been in years

I second zip-loc. but if you want non chamber vac...Cabela's has a good one with a piston pump...cited in the vac sealer tread

Got a potato?

pink center

It was fine. Color was a bit gray-ish red rather than glowing burgundy like sushi grade stuff. Probably the effect of freezing. Tasted great.

Seared tuna (Wild Fork) with onions and red pepper in a butter-soy reduction

Try it for tougher cuts like pork roast, brisket or finicky ones like turkey breast.