Dave the Cook

That's probably a matter of personal taste; I'd say no -- or at least that other factors such as how the carcass is chilled and what the chicken ate will make more difference.

Really? I thought rum was made with molasses or cane juice. Will it still taste rum-like when made with refined sugar? I didn't say it would be good rum! But there's not a lot of difference between simple syrup and cane syrup that's been pressed from sugar cane -- cane syrup has a little more glucose and some trace vitamins and minerals. (Don't get me started on the definition of "raw" sugar.) The flavor of rum is only partly determined by the sugar or sugar bypoduct that starts the process; yeast strains, fermentation time, distillation technique and aging method contribute significantly.

I'm not surprised that pitmasters have trouble with chicken. Slow-cooking a bird over a banked wood fire is conducted on a different time scale than a whole hog, or even a shoulder. The margin of error for chicken breast is much tighter than that for pork loin. Not to mention that pulling a loin out of a whole hog before the rest of the animal is done is much easier (and more portion friendly) than carving out a chicken breast and waiting for the rest of the order to be ready for the plate.

We've avoided the jalapeno-garnished items. They're canned and/or pickled, and that's not a taste we care for.

Rum.

About 5-1/2 years ago, I replaced my kitchen floor (read about it here). The "new" floor has not held up well. Perhaps I didn't seal it properly, or the housekeeper was negligent. In any case, I'm going to replace it. I've cooked in kitchens with all the common floor types except bamboo, and I've decided on wood. It's resilient, pretty, glass and china friendly, and won't look like it needs cleaning (even though it might) the day after I dry-mop. Here's the thing, though: there's a lot to choose from, starting with the composition of the planks themselves. What advice and education can the membership offer?

I admit to sitting in the car and eating. Since my son lived with his mom, it was a way to extend our time together before I dropped him off.

Sonic used to be a standby for me, as my youngest liked -- and this seems to be the trend on this topic -- the beverages. It's nice that they offer tots (executed reasonably well), and that's usually how I spent my dollar. But I think the real problem with Sonic is that they're like those restaurants that offer Chinese, sushi, wings, teriyaki and gyros (yes, there's one near me): they try to do so many things that they end up not doing anything very well.

Since you'll be in the neighborhood, you probably should stop in. The overall selection isn't jaw-dropping, but I haven't yet been there when I didn't find something interesting, even if it was just a 1.75 of Flor de Cana 4-year old for like nine bucks (the owner made it even more interesting by throwing in a bottle of Pineau de Charentes). They also deliver to French Quarter hotels for no extra charge -- a blessing if you buy a case of stuff and don't fancy lugging it through the crowds in the heat.

Despite the front-panel array of mechanical devices, it's unlikely that any mass-market dishwasher is made these days without computer control built in, and that means circuit boards. It's just too expensive (and despite anecdotal data, less reliable) to set up a mechanical program to handle five wash cycles with three options.

More or less true (and also true for a good electric), but those are not the reasons restaurants use gas. They use it because when you run ranges 12 to 14 hours a day, the difference in price between gas and electric becomes substantial. ETA: I've been using a Miele induction top when teaching classes for the last few months. I don't find it a very impressive performer, though I admit that everything Anna says is correct.

Hmm, that's a good question. I assumed that I would just strain the stock, then continue to boil it down until it had reduced. I'm not sure that's the best method, though. Okay, I cross-posted with Janet, but maybe I have some additional tips. You have to have a formula. Here's mine; you don't need to use this one in particular, but you'll need to come up with something that suits your tastes. I figure on one quart of finished stock for every two pounds of meat and bones (for land animals; fish and shellfish require different techniques). This gives me consistent results, and means that I don't have to worry about how much water I start with. So I weigh the meat, then roast all ingredients if I want a brown stock, or not, if I don't. Everything goes into the stockpot with enough water to cover generously. Simmer as needed. Chicken goes eight to twelve hours; lamb, pork or beef go longer. When I'm done with the simmer, I strain the stock into a large Cambro container and let it cool, then refrigerate. I don't worry too much about time in the danger zone, because I know the stock will be boiled the next day. I skim the fat and other junk off the top, then go back the original weights. If I started with eight pounds of meat and bones, I measure out four quarts of chilled stock into my pot. I dip a wooden spoon into the stock and mark the level for four quarts on the shaft of the spoon with a Sharpie. The rest of the stock goes in, and the heat goes on. I bring it to a boil and let it roil, checking the level against my spoon mark from time to time. When I hit that level, I know I've got a consistent concentration, and I can be done. However. If I want an 8:1 reduction, instead of measuring four quarts, I pour out two cups before reducing and mark my spoon. For 4:1, I measure a quart. My habit is to slightly over-reduce, then pour into a measuring cup and add water to make it exact.

I was going to suggest cutting a small piece and frying it up to see how it was -- with that information, we could be more helpful (or unnecessary). But if you're already cooking, go for it. If they're too salty to eat, you'll still have great seasoning for just about any sort of bean soup you care to make.

Almost all Persian (Bearss) limes are imported, mostly from Mexico. This has been true since 1992, when Hurricane Andrew demolished Florida's lime groves. Ironically, Persian limes were established in Florida in the wake of the heavy hurricane season of 1926, which wiped out most of the Mexican (Key) lime trees. The USDA doesn't even track US lime production any more. Most likely we're just between harvests in Mexico; reports say that a good crop is on the way (maybe as early as this week). Quality (though not size at first) should improve and prices moderate.

That's soapstone, which we discussed over here. It does come in different colors, but all of them are dark, sometimes with marble-like veining.

I'd say "anywhere Ian Kleinman is cooking," but since leaving O's, he seems to be catering and hosting the occasional dinner for hushDenver. However, in a recent Westworld interview, he named Opus as his favorite Denver restaurant, and also cited 1515 and New Saigon. Opus seems especially interesting, and a recommendation from Kleinman is trustworthy.

I'll second Think Like a Chef; it seems to be exactly what you're looking for. Also consider: Emeril's New New Orleans Cooking: lots of restaurant techniques successfully refashioned for the home kitchen. Simple Italian Cooking: just what it says, with Mario's touch.

Good point: damage occurs in both directions. Freeze fast, thaw slow.

Yes, but gradual thawing is essential to minimize cell damage and the resulting loss of liquid.

I'm not really sure. KA says the broiler element for the current equivalent model to mine is 3240 watts (roughly 11K BTU), but in fact I have two broiler elements. One is employed in "Econo" mode, which I would rename "Pretty Useless" if I could; I suspect that this element is not as powerful (maybe 1600 watts/5400 BTU) as the broiling element. In "Maxi" mode, both elements come on, combining to make a six-pass unit that provides even, high heat spanning about two-thirds of the oven width -- as it happens, the width of half-sheet pans and most broiling pans.

Poking around on the Blue Star site a bit, I noticed that their oven come with 15K BTU infrared broilers; I know that DCS ranges at least used to have them, too. Traditionally-constructed broiler performance seems to vary widely among manufacturers. My $3000 Kitchen Aid range has a fierce unit that makes the 30" American-style Miele oven I use for teaching (at $4000 for a single oven) seem like a butter warmer. If you go shopping, maybe you should take a loaf of bread for testing purposes.

Funny how no one ever mentions the Galliano problem.

Well, the upside of "old" is "simple." No circuit boards, few if any tricky circuits. A competent electrician should be able to figure out how it all works. So maybe you stock some spare parts in advance, pack some fiberglass in the surrounding cabinet space and cross as many fingers as you can while still being able to twist the temperature dials.

I think you need to take an unsentimental look at the Thermadors. Sure, they look awesome, and they're a part of American culinary history that I would be proud to own. Those are the emotional considerations. Practically, though, they're going to be expensive to get up and running, and will be expensive (and probably involve considerable downtime) to repair -- and because of their age, will likely need more frequent repair. Also because of their age, they're probably not well insulated, which will affect operating costs and, if you have air conditioning, your cooling bill.

Call me odd -- I've been called worse -- but so far my favorite use of S&C has been in a Manhattan derivative: 2:1 with CAF, dashes of orange, cherry and aromatic bitters, lemon twist -- practically a dessert. It's a worthy sub for Inner Circle Green in Dave's Two Indies -- not the same, but more than serviceable, from which I deduce that it will require adjustments (or perhaps undoing adjustments) in other tiki-like drinks. I'm also thinking of something that combines it with a bitter component and a bubbly float. I haven't figured that out yet -- seems like the cocktail equivalent of 80s new wave music: assertive top and bottom, with whiny stuff in the middle.