ChickenStu

The acidity of the wine will affect set up time on the gelatin. Give it time.

Start boiling and make a bunch of candies.

What are the pasteurizing conditions for ground beef again? I looked back a handful of pages and then realized it would just be easier to ask.

I used to just have the one: French Laundry Cookbook Then through gifts or circumstance I stumbled upon a few more... Alinea Paleys place Under Pressure Yolele! which I bought because the guy was really nice and did a demo at the FCI I have 3 other books on food, and then my course books from school which have a ton of classic french preparations...

When I think back, the thing that impacted my cooking most from culinary school was the exercises on balance of fat, salt, and acidity in foods and with beverage pairings.

He did kind of name drop in his initial article. Additionally he mentioned their restaurants, including one that hasnt even opened yet.

No doubt. A few drops of vinegar or citrus juice just before serving can make all the difference in the world.

Cant sleep.... Biscuits, southern style. Half with black pepper, half with sugar in the raw. I think I prefer the sugar in the raw for eating by itself, but for sandwich applications I like the black pepper.

If anything, grill for flavor and color then finish them in the oven.

But taking 50 dumps on trays...I would think the judges would get him on portion size. He did something pretty easy, its probably nice to take a step back when everyone around you is so worried about costs, etc.

4qt All clad LTD pot for $40 at Bed bath and beyond. Keep checking clearance ever since and nothing is ever as good.

If you show up with a mop and unshaven, even though it can be just a small thing, it shows that you dont care enough to make sure you are within kitchen rules.

Acidity and salt both don't fare well in "marinades". The meat is probably wholesome, but wont likely taste good. Even if the large amounts of sugar, salt, and acid retard bacterial growth, they wont stop the meat from aging and developing off flavors in this case.

Chorizo con huevos...ftw If it wasnt so unhealthy I would eat it all the time.

The process of making cheese breaks it down into curds and whey through coagulation. Thus eliminating a lot of the whey proteins.

You can have dinner at my place. The kitchen isnt great but the roofdeck is pretty sweet...heh heh. East village is kind of known for its cheap eats. If you are willing to eat a little later then Ippudo is really great. They dont take ressies and they are very popular so saturday night may be a hard night to go. Same thing with Ssam bar. If you are into it WD~50 is close...

I think I just bought the mustard on a week that I really started to like french mustards. I should do a side by side with maille. I usually get it at whole foods.

Huy Fong sriracha. French sea salt. Laurent du Clos mustards...Like them better than maille. Check costco for big bottles of soy sauce. I think i got a 2L ish bottle for about 6$

Perhaps, but wouldn't a 22oz rib-eye would go down more easily than a 22oz kidney? Yes. I was one of very few in my culinary school class that would even try kidneys, I really enjoyed them, but small quantities are much better. My favorite offal is sweetbreads, fried, roasted, braised...it all works for me. Just picked some up from ottomanellis a few days ago, should be done pressing tomorrow. Its kind of hard to eat an entire heart lobe sweetbread by yourself, I will have to find someone to share with.

Tripe... Clean ridiculously thoroughly, layer with aromatics, cover with stock. Cook forever.

Just wondering if anyone here attended and if so, what their favorite beers and/or ciders were. Had the connoisseur pass and was very glad, because we had a chance to sample 20+ beers before all the frat boys started creating lines. Either way it was a beautiful day and a great escape from the city. Edit: sorry I forgot my faves... Innis and Gunn South Hampton from the connoisseur tent Speakeasy Prohibition ale Cider by the speakeasy tent

I wouldn't cook anything green in a vacuum bag. Storing the vegetables wrapped in damp paper towels in zip top bags should be fine. Try to get out as much air as you can without crushing the veg.

I love french mustards...just not on a hot dog. Cheap yellow mustard and sauerkraut, good sauerkraut.

I saw a bunch of episodes from season one a few weeks ago. It was surprising how much the show has changed, and how much better the production value is now. They were doing interviews of contestants in whole foods season one...heh heh. Thanks for the link.

The main issue will be the color retention. Most vegetables that are served in restaurants are cooked before and reheated just at service. If you are dealing with a lot of green vegetables, the morning of should be fine, but make sure you cook in a huge amount of water and ice quickly. It doesn't make as big of difference if you are serving right away but if you are holding for awhile proper cooking and shocking is more important. Don't hold in ice water or water, hold in whatever you have that eliminates air around the veg the most. The water will just continue to leech flavors and nutrients out of the veg. Braises and purees should heat up really well, although if the puree is green i would do it last minute. Make sure you have some of the liquid on hand for reheating, you may want to moisten the braise or change consistency of the puree. Good luck...