RAHiggins1

Maybe he just screwed on the top of his ordinary thermos flask, to close it up nice and tight and stop his magic toy leaking away ... ? It would be quite easy to "explode" any normal container, just by closing it. Every 56 grams of N2 would like to be 22.4 litres of gas at about room temperature. (Avogadro.) Translating that into US units, each 2 oz would make about 6 US Gallons of gas. Potentially quite quickly ... There was a US Administration official who said it badly, but regardless of everything else he may ever have said, he was actually exactly right that it is what you don't know that you don't know that is dangerous. Ignorance is bliss. But usually not for long. ← A thermos, glass or not, would not keep it at room temperature. It would keep it much colder than that since it is in fact an insulated container. I've seen plastic containers that had LN2 poured into it become brittle while frozen. But if a thermos were dropped, what would happen?

← This topic seems to have skidded off course. The cryogenic properties of LN2 have no bearing on how some guy in germany lost his hands mishandling the stuff. The last major incident I could find involving LN2 was a midnite explosion at Texas A&M where the tanks were old, decrepit, and had improperly installed stress relief valves. It would appear to me that this guy had somehow put the LN2 under pressure or caused it to expand to a volume greater then his container could release the pressure. We can only guess as to what he was doing, but several reports I read indicated that he had taken the LN2 into the bathroom where the container "Blew up". I can only guess that the guy must have added a too warm liduid to the LN2 container to get that type of effect. Or maybe he attempted to flush the LN2 to dispose of it after he was finished using it and it became compressed in the pipe after passing the elbow shaped gas trap.

Run them through a meat grinder with andouille and rice (or grits) for a stuffing for mushrooms.

If you break for lunch head to Flip Burger Boutique on Howell Mill Road.

Unless you happen to be in my kitchen, then please do not do that. ← In the kitchen I work in it's not uncommon to have 5 gallons of smoked mayo made each day and sometimes the last two days will be half empty thanks to foh not looking at dates on green tape. I would hope as you are probably thinking that someone would not combine something from last week with something made today. I usually pull the old stuff out and line it up to get a nod on tossing it out. We had 6 containers of saved fat in the walkin the last time. I showed it to a sous and asked what to do with it. ← Which reminds me be careful how well you do something. I organize and clean so well its now written on my todo list each night I work, even if I'm on the line and have a station to break down at close.

Unless you happen to be in my kitchen, then please do not do that. ← In the kitchen I work in it's not uncommon to have 5 gallons of smoked mayo made each day and sometimes the last two days will be half empty thanks to foh not looking at dates on green tape. I would hope as you are probably thinking that someone would not combine something from last week with something made today. I usually pull the old stuff out and line it up to get a nod on tossing it out. We had 6 containers of saved fat in the walkin the last time. I showed it to a sous and asked what to do with it.

Another one, if you see something out of place and you know how it is supposed to be, correct it. If there are 2 containers of the same thing in the walk-in, pull them out and combine them. If there is a cup of mayo left in a gallon jug move it to a deli and label it. Don't wait to be told to clean and organize the spice rack,do it after the last thing you were told to do and are waiting for the chef to be free to ask what's next. (I'll bet the chef will let you finsh the spice rack and then tell you to do something afterwards.)

We had a new stage last night, this is what we (he, I, a prep cook, and a line cook did in 6 hours last night. we did 40 pounds of turkey burgers (already ground) 10 pounds of wild turkey (special burger) 10 pounds of southern burgers breaded the chicken burgers, like 60 of them made a case of b&b pickles 4 gallons of smoked mayo peeled and cut into fries 300 pounds of potatoes pickled jicama house vin ceasar dressing watermelon rind ball pickles ground 30 pounds of shrimp and made patties ground 3 cases of mushrooms and set to drain for turf and earth burger backed up what the line needed we were supposed to cut wax beans but did not get to it we were supposed to grind corned beef and make patties but it wasn't thawed organised and consolidated the walk in and of course cleanup and wash all the big metal from the line at close. Thats what you expect your first day and everyday. I put the stage in the middle of it and made him fetch fries for the line, cut herbs for their mise, cut bib for garde's mise, and anything else that came up. He asked me to check his work, I told him what to do better or differently. He'll start learning grill this saturday on the busiest day of the week.

Have a sous or whomever is close check your work before you do the whole bag of potatos wrong or whatever it is. A simple "is this the right cut?" will save a lot of headache. And stay out of the chef's face. The other chef's will report your progress.

Still no webpage for the place? I keep telling people about the amazing place in Nashville, but having a url to give would be better.

As I recall it was toaster ovens and microwaves oiutside in the rain. The hawaiin guy made a makeshift grill.

Not quite the same as TC. It reminded me of "Chopped". I think the chefs all did about as well as the cheftestants do. I do agree with Hubert Keller's win though.

I heavily season the flour I am frying the chicken in and use some of the leftover to make the roux for the gravy. pout off some of the oil so that you have about half a cup left in the pan, add a half cup of the chicken breading and let cook 2-3 mins. do not let it darken past what I would call a blonde roux. I then stir in cold milk a half cup at at time while whisking heavily to prevent any lumps. i add milk and let it thicken before adding more milk until its the consistency I like. Then I check seasoning.

This year's garden. Fruits..errr..veggies of one's labor. Toms- 2 better boys, 1 big boy, 2 early girls, 2 amelias, 2 cherry bushes, 1 hybrid red/yellow striped Bell peppers Okra and lettuce in the planters waiting to go in the ground.

I took a macro shot of the break.

If you prefer paper towels to cloth napkins and picnic tables indoors to tables and chairs then try http://www.fishmongers.net/ I ate there twice in the same week that last time I was in Durham and i still remember it longingly. Great seafood, relaxed atmosphere.

All of the above sounds like Lagniappe to me. I tend to think of a comp as deducting a price from or the whole amount of the ticket as a compensatory method of correcting a mistake made during service. or, Grant Atchaz walks in your restaurant and you send one of everything on the menu for him to sample.

Wow. I've never seen anything quite like that. The only cause I can imagine is stress fracturing due to improper (or non existent) tempering after heat treatment. A freshly heat treated blade is under enormous internal strain. Tempering relieves some of that while maintaining a good level of hardness. If a blade missed the tempering step it might crack exactly like yours. I wouldn't worry too much about it happening again. That's an anomaly. Good to see Koki took care of it immediately. That's one of the advantages of shopping with JapaneseChefsKnife.com. Take care, Chad ← So you woud consider this an anamoly and not to worry too much about the replacement? I am sending the broken knife back so the manufacturer can investigate it.

following @gatchaz and @flipburger

Actually, I was trying to figure out a way to respond to the restaurant owner and was at a lost for words, we receive tons of reviews over the last 10 years but this was the first review to leave me speechless (and that's saying a lot) I needed to put it in front of some experts or foodies to get some honest feedback .....There really is nothing sinister in this post I just needed some insite, but to get the insite I felt I needed to tell the whole story...... For the record whenever someone submits a review and rates their business with smiley faces their submission gives we8there.com full ownership of the review therefore giving we8there.com implied permission to republish the content as we feel the need. I don't know either one of the individuals and we have not and will not post the owners review because it violates our posting policy but I feel the need to respond....... Thank you for asking I hope I answered your question(s) ← I was going to ask about this since I followed the links, browsed the website and found no evidence of the owner's response. I came to the conclusion that it was odd to see this posting on eGullet since it eludes to a flame war on a food site. Everyone here responded to it as if it were, but instead this appears to be 2 owner responses to a review where the review itself is lacking any real moderation but the owner's responses are. But the owner's responses have not been made public. To wit, let her rave her indignation. She might already know after her first response that there is a editorial process prohibiting publication.

I got in to a professional (4 star) kitchen after being out of the biz for 15 years because I or my soul needed it. The pay is crap and the work is hard (started over), but its like zen to me when I'm there doing it. My wife tells me I come home with a giddy look on my face.

I'd say it doesn't say much for we8there.com

Wow what a story. So it's not proper to sous vide offsite? Or for multiple locations? It seems to me there is a huge difference between Banquet TV dinners and what GR is doing to service his pubs. Where it really counts is freshness and taste on the plate. As far as price goes.... Most restaurants strive to keep food costs at 25-30% of the price. It's just business like the 18-20% payroll cost, 15% rent and depreciation, 2% paper and plastic etc....

Chad I was cutting a yukon gold with my japanese knife, a Fujiwara Kanefusa 240mm Gyuto that I bought off of japanesechefsknife.com ($108.00) and it simply snapped in to two pieces on me. Any idea how this could happen? I had the tip of the knife on the cutting board and was pushing thru the potato by applying pressure to the handle. They immediately shipped a replacement by the way. I'm waiting for it to arrive but do not wish to repeat the process.

I found this http://www.thevegetablegarden.info/planting-schedules Which is pretty handy. I've copied it into excel so I can re-structure it by date and get an idea of timeline on crops.