CDRFloppingham

In my experience the marinade and the sauce used to coat the fried protein are different. You discard the raw meat marinade.

My wife and I ate at The Source http://www.wolfgangpuck.com/restaurants/fine-dining/3941 on Valentines Day. The sushi course had two fairly nondescript rolls. One of the rolls was topped with some crispy fried shrimp in a sweet/sour/hot sauce. I have been tasked with trying to recreate that. I think it is a variation on the General Tso's Chicken sauce. Hence, I'm asking if any of you have a good recipe. TIA!

Didn't Bourdain cover this?

So maybe we should let this outrageous use of professional kitchen jargon go?

With all respect to Weinoo, in my humble opinion, this is all about nothing. This observation reflects the passage of time and ready dissemination of information and terminology. I am a physician. IMO, as much as I love food and cooking, being a physician is a greater accomplishment (since there are objective standards) than being a "chef," which has no regulatory standing. That being said, since the dawn of the internet era, docs and other healthcare professionals have have to deal with jargon from patients like "scrips" and pronouncements/demands from patients and others who MAY have no knowledge beyond direct-to-consumer advertisements and wikipedia. If a patient thinks they should dictate their medical treatment to a competant healthcare professional based upon what s/he read or watched on TV/internet, how can an eGulleter object to a home "cook" "breaking down" a chicken?

Hi, Over the cold weekend we had in DC, I cooked some "by-the-book" chicken stock with carrot, onion, celery, backs, necks, and wings. I have a very nice, completely unsalted broth in the freezer. I would like to compare it (single-blind...two tasters) to some canned broth and, believe it or not, Penzey's chicken base. What recipe should I use? Chicken soup?

My college-aged son said that she's "a retard". So I'm not so sure that it is generational. Contrived and lame is contrived and lame. I don't want to get into a pissing match but one person does not constitute a generation. You don't think that show targets a 15-25 yo age demographic?

Frankly, I think some of the revulsion from the eGullet demographic is generation gap. I'm of the middle-aged demographic who has been enjoying quality food tv since Julia Child and Graham Kerr so I agree that this is crap. I also don't think she's hot enough looking to get away with something of such low entertainment value. I'm not a Sandra Lee hater. She's hot and, while some of her stuff is crap, I think she takes a few reasonable shortcuts to save time.

AWESOME. My assumption of this blog's demise was premature.

Chris, Thank you for a stupendous blog. It was awesome to follow.

Thanks Chris. I've got an indwelling thermometer and will do as advised.

Question for the forum: I'm doing a 6.5 lb bone-in turkey breast (Melissa Clark's recipe). What would you estimate the cooking time at 425 non-convection? I'm thinking 2.0 to 2.5 hrs.

You rocked it Prawn. Thanks for a great foodblog.

Yeah Baby! I love Prawncrackers' posts. Looking forward to this one and thanks for inviting us into your life.

I wasn't allowed to edit. Friday: Lunch - Shimizu Friday: Pre-theater dinner - Toloache Saturday: Lunch - Jean-Georges Satuday: Dinner - Falai Any thoughts for a Saturday light breakfast and Sunday breakfast?

I decided on Falai.

Shadenfreude.

Correction, he moved to the East Village. The other stuff still applies. TIA.

We'll be in Manhattan the weekend of July 9-11. We will be taking out my wife's brother on Saturday night. 1. We eat anything. 2. I think he lives in the Wall Street area so further south works best but is not imperative. 3. The budget is about 100 pp out the door (before drinks). Would love to hear from eGullet! Thanks in advance.

I'm probably not that picky but some friends dropped over last weekend and I had some frozen commercial cookie dough in the freezer (not Pillsbury...the best brand I could get at the supermarket). Even though they weren't as good as a from scratch cookie fresh from the oven, the fresh from the oven quality of these cookies was nice. I'd like to do a little better and make my own raw cookie dough lumps to have on hand at all times. Does anyone have a good recipe for chocolate chip cookies that freezes well raw?

I have often done PB&J on flour tortillas for events where kids were attending...easier for little hands to hold, less chance of a major mess if dropped. Do you do them as rolls or just thin sammies?

Many great ideas here...thanks all. I just checked the weather...they're predicting 76 and sunny. Boo Yah! Does anyone think I can do Pb&J for the kids?

DC Metro. Pimento cheese might work.

The fig and olive tapenade sounds intriguing. It would work as a crudite dip?