Taveren

I have five Michelin stars on my resume. Sous vide does not work well for fish. End of story.

Completely unnecessary, though your electric company probably is all for it. You don't accomplish anything cooking tender cuts for hours. Take it to temp, done.

Restaurants don't cook fish sous vide, so why are you?

Did I read this correctly? You used a moist cooking method to cook breaded fish?

Squid is probably the easiest protein in the world to cook. Stop over-complicating it.

Venomous tree frog fritters

I laughed out loud. Most raw chicken will last a week or more.

Butter Also, wtf is "zizz"?

Whole grain bread American cheese Mizuna dressed with sauce of mayo, ketchup, mustard, fish sauce, Tabasco Heirloom tomato Bacon American cheese Whole grain bread

four hours at 185 F

I laughed out loud at "flash in the pan".

A cheeseburger and fries would be my death row meal, and Shake Shack would be my preferred supplier. Their IPO has treated me well...

Absolutely love the restaurant. I used to work at Tabla (RIP) and frequented the original Madison Square Park location. I am also an investor.

you couldn't pay me to eat 6 week old meat, no matter the storage conditions or appearance

There may often be a little sugar for balancing the dish, but by no means do I the of it as a sweet curry.