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Posts posted by Batard

  1. Chicago’s Juicy Wine Co. debuted the [Obama] burger Tuesday night, but it’s not simply a way to boost foot traffic; there apparently was a lot of thought put into the burger’s creation.

    The idea came from owner Rodney Alex and managing partner Wilbur Keith, he explained the symbolism behind each ingredient:

    Marble rye bread: “It represents the biraciality of Barack.”

    Wisconsin cheddar cheese: “It represents his Americanism and patriotism.”

    The Kobe beef: “It’s all-American pure bred, and Obama is ultimately pure bred.”

    Michelle’s first baked beans: “A tribute to Michelle Obama.”

    Caramelized onions: “We’re all one melting pot.”

    The restaurant/lounge also slashes the prices of American wines by half during Obama Burger days (Tuesdays), “to show we’re in celebration of America.” (Oh, and just to sell the point to death, the burgers are cooked on an American made Weber grill).

  2. I too have been eating fresh, raw fish all my life, either bought or caught, and have only once been food poisoned by fish - at a sushi place that wasn't very good.

    Food poisoning is usually caused from bacteria because the fish or seafood was mishandled. And yes, you feel really sick. But parasites can live inside the human body for years and you would never guess because the symptoms are vague. Constipation, stomach bloating, disease health problems, anemia, asthma, diarrhea, digestive disorders, fatigue, low immune system, nervousness, and skin rash are all known symptoms of parasitic infections.

  3. It sounds like you've been exercising more and eating less since you started cooking full time. That's a perfect formula for weight loss. If anything, you might want to eat even more now than you did before you started working, since you are burning a lot more calories and your metabolism is higher.

    I used to eat one meal a day until my doctor told me to eat three smaller meals a day to help manage my sugar. I had to walk around with a little timer to remind myself when to eat. Old habits die hard. Just keep remembering to eat, and if you continue to lose weight give your doctor a visit.

  4. You might mention to your fishmonger that FDA regulations require that all fish sold to be eaten raw must be frozen first. See what he says.

    Also, wild salmon carry parasites -- I'm not sure about farmed -- so if your fishmonger is eating it raw, he is probably hosting a whole community of little friends.

  5. Xiao Fei Yang is all over China. They have about 700 outlets. And they sell thier thinly sliced lamb in almost every supermarket.

    Thanks for the reference. I ate at one of their locations in Tai'an and could never remember the name of the place. I have to say, compared to the other places I've eaten in China, the hot pot there was just Meh. I think we were the only group in the place.

  6. The relish is either slightly cool or room temperature. I'm sure what isn't put out on tables or the counter is refrigerated.

    I have to say that even though they keep the relish in those strange stainless steel containers (you need three hands to put relish on your dog: one to hold the dog, one to hold the spoon, and the other to hold the lid), it never looks like it's been sitting out too long. The containers are always clean and the relish (and mustard) is always fresh.

    Oh, and about the fried oysters. Don't do it. Just don't. Think hot dogs, relish, chile, fries with gravy, and maybe the cheeseburger. Everything else on the menu is caveat emptor.

    Say what you will. But over the years, I believe that going to Rutt's once a week as a school-kid (and once a month as an adult) has made my immune system strong!! QUite literally, I am sure that Rutt's has become part of my biology. :wub:

  7. caviar and sour cream on dark chocolate

    That actually sounds like an edible combination ... warm the chocolate on something crunchy (graham cracker?) and top with a little creme fraiche and a spot of mild trout caviar ... I wonder ... :unsure:

    Bonus points if any TWO of those ingredients would go together just fine.

    I think you should get double bonus points if no combination of two ingredients would work together. Given the rules though, so far I think tripe, peaches, and cream is outpacing the field.

  8. Hi all, my first post :biggrin:

    Not really a recipe as such, but it was however the most wonderful piece of beef I've ever eaten.

    Heston Blumenthal's 20hr fore-rib of beef

    I served it with a red wine jus, roast spuds and caramelised parsnips.

    I'm 10 hours in to trying the same thing with a blade of pork, so we'll see if that works as well.

    Cheers :cool:

    Any preparation that requires a powerful blow torch and 20 hours cooking sounds good to me! Welcome to the forum.

  9. Clearly Starbusk is feeling the pain from the economy and so many store closings and layoffs:

    "Starbucks has been looking to reposition itself away from its reputation as a purveyor of $4 fancy coffee drinks. It reported a big drop in U.S. same-store sales -- or sales at stores open at least a year -- in its fiscal first quarter, which ended Jan. 31."

    So it's time to release a magical new product:

    "The company has been working on the product for more than 20 years and has a patent pending on the technology that will allow it to "absolutely replicate the taste of Starbucks coffee in an instant form," spokesman Vivek Varma said in an e-mail to employees."

    I guess we'll find out more when Howard Schultz formally announces the product next Tuesday. Who knows how it will work out for them long term, but for now $3.95 "breakfast pairings" might be a good idea. This is a company with a history of very canny business decisions, so I wouldn't count them out. I just hope that their regular cup of joe doesn't suffer along the way; I still have $22 on my gift card.

  10. John, I saw your posts over at Munchmobile a few minutes ago. You're talking about co-owner John Karagiorgis.

    When Munchmobile confronted Karagiorgis with the question about whether their mustard was really Gold's Dusseldorf, John responded: "Absolutely false. He is mistaken. Who is this guy? We use Old Granddad's Mustard. We order it from Rhode Island. It comes to us on pallets from Rhode Island. I challenge him to come in here and look at the packing slips.''

    And then you walked into Rutt's and found the Gold's mustard containers. Mr. Karagiorgis is perhaps a bit disingenuous about how he runs the business or the products he uses. I wouldn't put changing the relish past him, either. Even if the recipe is the same, and for me that's now a big "IF", he might have a different manufacturer making it for him with cheaper ingredients. ;)

  11. I don know for certain, but, I think the health department has stepped in and the sauce is being kept refrigerated instead of being left out to properly ferment.  :angry:

    Assuming that they really didn't change the recipe, that seems as plausible an explanation as any. Well, at least the mustard hasn't changed. :sad:

  12. If you are searching for some really old copies of JoC, look here and here. You can still find some copies of the 1975 edition. You can even find some really old ones: a 1943 hardcover edition in very good condition cost me $20.00, and you can pick up a mint first edition for a mere $4,500.00. :wink:

  13. I may be just getting old -- but has anyone else noticed the Rutts Hut relish has lost its bite - the tartness seems to have been replaced by sweetness ... or could it be a change of mustard???

    This was all the excuse I needed, so I jumped in the car and headed over to Rutt's to investigate. While waiting for my wellers I asked if they had ever changed their relish recipe. The old guy at the fry station laughed and told me they haven't changed the recipe for 80 years. I'm not 100 percent sure I believe them -- the relish sure seemed tangier 30 years ago -- but then again maybe it's me that's changed.

  14. Are you serious? I can't imagine the cost of living being more in Philly than Seattle or Chicago or Miami. Philly and Seattle might be comparable, depending on location. I know this is off topic, but where are you getting your info?

    I'm actually the one who dragged this thread off topic, sorry. I was referring to the information shown on this chart. Keep in mind that this site is trying to lure people into the Philadelphia area, so if anything they would want to underestimate the cost of living. The ACCRA estimates come from this organization, and are for 2008 3Q.

    Of course, it would probably be easy to find a chart that showed different costs of living in different cities that vary slightly from ACCRA. But the point is that living in Philly ain't cheap. If it's not in the top five, it's certainly in the top ten, so it's really not your typical US city.

  15. Both Cheez-its and Goldfish contain real cheese. I'm not saying it's great cheese, but it's not lactic or malic acid in masquerade.

    I'm not sure you can actually taste the genuine cheese, but just knowing it's in there makes it OK to eat large quantities.

    Toast them in a pan to make them a bit more crunchy. Consume with beer.

    Grind them up, mix with some Old Bay, and fry some oysters. Who knows?

  16. ... I know that trying to live on less than about $25k in a US city is truly a struggle.

    The cost of living in Philly certainly is not typical of most US cities. Overall, it costs more to live in Philly than it does in cities like Miami, Seattle, or Chicago. Salaries should be based on that particular city's cost of living.

    I personally find jackal10's math simplistic to the point of being meaningless. It doesn't consider anything other than raw compensation and some very loose play with numbers. It's the type of mathematics GM's use to justify crappy salaries and poor treatment.

  17. Thanks so much Rob! That's what I was hoping to pay for it, and that was one place I never thought to call. I still wish I could find goose fat -- maybe some day -- but I'm going to call and order the duck fat next week.


  18. For NYC dwellers, Bo Bo Poultry Market on Grand St., appears to be a great source.

    Bo Bo even delivers to several New Jersey markets, and they are very good about taking special orders. They will deliver your order to the market along with their regular delivery. The hard part is not finding quality duck legs: the hard part is finding goose or duck fat in NYC -- or anywhere -- for less that a dollar an ounce. On the extremely rare occasions when you can find duck fat, it costs like $10 for a seven ounce container. Goose fat does not exist.

    Any assistance for NY/NJ would be greatly appreciated. I have no problem rendering it myself -- in fact i would prefer to -- but again it's the same problem.

  19. You can tell from whether the bones are white or pink how perfectly the fish was cooked. If the bones are white they were completely cooked through. If the bones are cooked completely through, you can infer that the flesh was overcooked. If the bones are pink, it means that the fish was cooked perfectly, just enough to warm the bones but not cook them through. If there's more to it than that, I'm sure that someone will jump in with a correction or further elaboration. :)

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