Martin Fisher

Thomas Keller on That 'New York Times' Review and the Future of Per Se

Beautiful cover! Wishing you great success wit the book and the new restaurant.

I definitely won't be trying it! Summer pasta with zucchini, 2 servings, $29.00! Chopped herb salad with farro, 2 servings, $27.00! The old Gray Lady is dying — I doubt this will save her. If meal kits do become crazy popular, you can bet that grocery stores will take advantage of the trend (in some ways they already have) without the added costs of shipping, etc.

I also used to raise utility pigeons — mostly White Kings. Squab is great. There are big differences between domesticated squab, wild pigeon, and mourning dove — the most common wild dove consumed around here.

FWIW, there's been a big change in Cracker Barrel's management in recent years (since 2011) — four of the top seven executives are women.

There's lots of bad history out there. I'm certainly not defending them in any way (their food is crap)...just seems me that improvement should be welcome.

Lots of purslane and lambsquarters here.

The point is, their policies have improved quite a bit over the years. Cracker Barrel Code of Business Conduct Cracker Barrel Equal Opportunity Statement

"In 1983, William Poundstone conducted laboratory research into the coating mix, as described in his book Big Secrets, and claimed that a sample he examined contained only flour, salt, monosodium glutamate and black pepper." ~Big Secrets by William Poundstone (1983) William Morrow. pp. 20–21. ISBN 0-688-04830-7 Also from the same book... Oddly, I used to own that book — it may still be packed away somewhere.

All-American canners are definitely the way to go, IMHO. I have the Model 915 (7 quart jars or 10 pint jars) and the Model 930 (14 quart jars and 19 pint jars) IMO, The smaller canner is generally best unless you're canning large batches on a regular basis because it takes quite some time for the larger canners to come up to temperature on a conventional kitchen stove.

My kinda recipe!!!

I certainly wouldn't return.

That was my experience as well. The food was horrible with the exception of the fried okra which was just 'okay.' As to the discriminatory practices, much has changed in 25 or 30 years; Cracker Barrel is rated much higher in terms of LGBT 'equality' than the used to be and higher than many other well-known companies.

Click on "Watch Every Step" at the bottom of the photo for the video.

"Police said 260 pine trees and 87 firs had been cut down on a 12-acre (4.7-hectare) plot to make room for 1,320 avocado saplings. While the trees take seven years to reach maturity, if each bore 100 avocados a year — a fairly low yield — those farmers could make as much as $500,000 annually from the plot, a fortune for area farmers."

Many ways, I suppose. Dehydrated cucumber.

#1 Dried intestines.

#1 Dried papaya. #3 Dried cucumber.

Same deal with me.

Via Chefsteps... "Tomorrow at 9am sharp (PDT), Joule goes on sale for its new lowest price of $149. Get there on time, and you’ll be cooking with Joule this fall! While supplies last [ships in September.]"

Hmmm! If I had a serious food allergy I WOULD NOT put any trust in a server pounding shots (or a sober one)!! Anyway, innocent mistakes happen! This IS the very reason why I stopped working in intermediate care for folks with serious intellectual disability+. Shifts between three community homes of four residents each — no less than two caregivers at any time (often understaffed.) Several of the residents had food allergies or other serious food related issues. It's VERY easy to make a mistake when distracted by one or more of the residents acting-out, etc. ― which was VERY common. And then there was the issue with dispensing meds — some of them very powerful and dangerous. There were several safeguards in place but it was still possible to make a mistake when distracted!!! An innocent mistake could have been considered negligence — too risky. I loved working with the residents but had to give it up — too much stress!

Thanks for sharing!

David Chang's "Unified Theory of Deliciousness" "But I believe there is an objectively correct amount of salt, and it is rooted in a counterintuitive idea. Normally we think of a balanced dish as being neither too salty nor undersalted. I think that’s wrong. When a dish is perfectly seasoned, it will taste simultaneously like it has too much salt and too little salt. It is fully committed to being both at the same time."

I buy the relatively thick ones so I can pour boiling water on them — haven't had one permanently warp.

Interesting! The top one looks like it's possibly the result of 'fused blossoms' — the bottom one just looks real big!