weinoo

I think you're looking at @GastriqueGangster's avatar - my question is why choose White's pic as an avatar? Is he really someone to aspire to? School or no? In any case, one of the advantages of going to a well-known cooking school is the almost certainty of being able to be placed in a good job, be that as a cook in a restaurant or in some other food related position...and there are plenty. My school's (Institute of Culinary Education, nee Peter Kump's NY Cooking School) list of alumni shows the breadth of careers various graduates achieved. (Others, like me, realized that restaurant cooking sucks, and moved on). That's what good about school.

That's like saying all the bread does in a sandwich is hold the filling, when a good sandwich is a melding of all the ingredients - as a matter of fact, there are places in this world where the bread is the most important part of a sandwich. This topic is located in the New York Cooking forum, and is about "dirty water" dogs - a name I've never really applied, and which appears (in this topic) to include not only boiled hot dogs, but griddled and grilled hot dogs as well. I imagine if you asked for your hot dog to be enclosed in a flour tortilla (like, let's say, at Katz's or Grays or Papaya King), they'd be laughing at you, cursing at you, or worse - someone would come out from behind the counter and make you leave. If your hot dog buns are that horrible, disgusting, and bad - there are ways to order good ones on line. Or simply have the hot dogs on a plate, with some mustard, and call it a day.

RIP.

I like to make extra hot coffee, and chill it.

I believe a one-liter Mason type jar works pretty well.

Made an appearance last night... Mash and stir. Mash and stir. Butter and cream.

"This is good" totally is better than "this sucks, and man these people are ripping me off!"

Ain't we all... https://www.amnh.org/

Were you also looking at pictures of the Museum?

If you have to use a tortilla or are making burritos to have what you think is a proper hot dog, you're just not trying hard enough.

Somewhat easy dinner. Two of these: Giant organic artichokes (braised in white wine, lemon, olive oil, herbs, garlic), on sale via Fresh Direct, at only $4 a pop. House-made mayonnaise-y thing. Penne with pork ragu.

Most people who review food and/or restaurants, at this point in time, know nothing.

You're like the @rotutsof North Carolina!

Who are we to judge?

It might be...just a little. Back when you're talking about, most Jewish-style delis (and there were a number of Jewish delis in that area) had a griddle -always had franks and knishes on the griddle. In any event, Katz's griddled dogs aren't bad, and for the real garlicky stuff you gotta get their knockwurst. At home, I've found these dogs to be pretty good...Brooklyn Hot Dog Co. On occasion, I've been able to buy Nathan's hot dogs with natural casings. Buy some Martin's potato buns, boil the franks, and it's almost like being at the museum. Pro move - "pan boil" the franks in about an inch of water, let it evaporate and get a little color on the dogs.

I guess that's why it morphed.

It wasn't Mimi's, was it?

I don't think there was ever a Grey's Papaya. (if you're not just pulling my leg). It (the Gray's chain) was founded by Nicholas Gray, who left Papaya King and opened his own place. https://ny.eater.com/cheap-eats/2015/7/16/8955961/papaya-king The story of Papaya King doesn't end there; it more likely ends with the wrecking ball... https://www.foodandwine.com/news/papaya-king-nyc-demolition-planned

Why do you think it's closed? https://grayspapaya.nyc/

The NY Times ran quite a piece on the "franchise."

What really makes it classic (other than the proper technique of cooking the (pearl) onions and mushrooms separately and adding them to finish) in my opinion, is the copious amount of Burgundian wine; whereas a beef stew may or may not contain wine, in a Bourguignon it always does, and it ought be from Burgundy (pinot noir an adequate sub, obviously).

These were first sautéed in butter and olive oil, and braised in stock till the stock was well reduced - then added to the boeuf.

Yes, the onions and mushrooms were cooked separately There was also the blanching of the lardons separately. The peeling and boiling of the potatoes separately and then sautéing of the potatoes - separately. Them there's the draining of the cooking liquid so the bouquet garni can be discarded, the cooking liquid defatted, and then the cooking liquid got blitzed. It also got thickened with a beurre manié. 4 different pots and pans. Various bowls to remove the cooked meat and the strained liquid into. The strainers. The stick blender. The peeler. The knives. The cutting board. It all looks simple on the plate though! I gotta get back to making Thai, Malaysian, Indonesian and Singaporean food - those are simple!

A classic: Which is a shitload of work, cleanup, etc. But worth it. Boeuf Bourguignon. With lardons, pearl onions, mushrooms. Boiled and sautéed potatoes. Side salad.