cdh

Frozen works fine.

Dunno what more you are looking for beyond statements that it works. It works. It definitely adds a nice funk to good beef.

You don't have any skirt steaks or short ribs handy? Those are the best ways of trying out what long time low temp can do for you. Melts all of the connective tissue into gelatin and keeps the meat medium rare... If you're a well-done meat lover, then I could imagine looking at an immersion circulator and thinking "meh"... but otherwise you've got lots of fun experimentation ahead of you.

Welcome! You've found a cool spot to learn about all things food. Explore around, add to the conversations, have fun!

Looks like something you'd see hanging on the wall between two Matisses at the http://www.barnesfoundation.org/... If you're in the market for art, these might be cool... For actual use... I'm skeptical.

The water and sugar contents are probably most important in explaining a difference in keeping time... the wetter and more full of bug-friendly digestables something is, the faster spoilage bugs will get to it.

I'd heard about Fegley's Brewworks's Hopsolutely as a Pliny-style superhopped IPA... Not really a fan of the tongue-numbing styles, but had to give it a try. It's a citrus-y hop monster... if that's your thing, enjoy it.

RIP, inventolux.

Do try the not-sweet while you're in the vicinity. You just can't leave without understanding the stuff. Regular is really yummy. I think the maker I like is Seltzer's... but try any of the not-sweet offerings.

Did you go for the sweet (ick) or the salty smoked Lebanon Bologna?

How long are you down here, and are you planning on getting any closer to Philadelphia? I've heard great things about Bullfrog's beers a few brewers ago... are they ABSOLUTELY still worth drinking, or has that business taken a turn for the worse more generally.

Just remember the rule: You can't copyright a fact. You can copyright a description of a fact. Saying x + y + z processed through methods 1, 2, and 3 produces something worth eating is a fact. You can't own that through copyright. (Maybe you can patent it if it is really out of the ordinary.) Describing the way you source x y and z and do 1 2 and 3 will get you a copyright in the descriptions of how, but not in the what that you're doing.

Sad news.

Totally agree that water properties really do have effects on food results. Tea made with Pennsylvania water is totally different than tea made with Hudson Valley water.

Indeed. This Grand Canto of Bad Restaurant Behavior and Embarrassing and Uncomfortable Food Related Stuff is definitely coming together, if Palo's topics of interest are any measure.

Places I find myself tend to be run well and don't present this problem. My solution would be not to return if they can't get food cooked and out of the kitchen while it is still hot.

Hmm... it has been a while. Glad to hear they're still in fine form. I remember hearing rumors of Audrey going to the West coast... was that temporary, or permanent, or is she bi-coastal now?

Notice that most of the more "vociferous" folks are legacy...

Well, there are different standards in different locales. Isn't a Manhattan made with brandy by custom someplace in the upper midwest? A magnet city like ATL will have people coming from everywhere, so you'll never know their mind unless you ask them before ordering. Cocktails like the Manhattan never died when they were out of fashion... but the memory of them faded different ways in different places. Look here for a survey of the diversity of traditions this drink has garnered: http://en.wikipedia.org/wiki/Manhattan_%28cocktail%29

What did Eater ever do to you to get such animosity? I don't read it. Is it worth the energy to launch this salvo of hate at them? If it just their coffee heresy, Slate could use a few critical glances too, since they recently did a "You're Doing It Wrong: Coffee" piece too.

Do you mean that places that made homage wines in-the-style-of-<famous appellation> are ditching that and being more descriptive? The Californian Rhine wines becoming California sweet rieslings and such like?

What greater level of specificity do you want beyond your observation of 15-20%? That seems right. The baseline might vary with the sales tax in a particular jurisdiction, as using a multiple of the tax is a good starting point for figuring the tip. A place with an 8% sales tax probably has a baseline of about a 16% tip rounded up when satisfied and down when not, while someplace that has a 6% tax will likely find marginally dissatisfied customers tipping 12% and happier customers tipping 18%... I'd be interested if you can find some data that would support that conjecture.

Interesting... I know NYC tap water is just fine, provided your building doesn't have decaying rusty pipes between the main and your tap... DC's water was always massively overtreated with chlorine in my experiences there... The Brita was enough to tame that aspect of the DC water?

Weinoo... you split time between NYC and DC, as I recall. Does your method change at all depending on where you're at?

I'll presume there is some reason that just using a water bath to cook carrots and butter in a sealed bag won't work for the intended purpose? I know from her posts previously that Anna has at least one immersion circulator readily to hand, so is the microwave substitution just to save time and turn a hour at 180F in the bath into 2.5 minutes in the nuker? Or is there some other benefit here too?