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  1. This year for Thanksgiving, I was thinking of trying to do a Turkey breast "porchetta style" based on Mario Batali's recipe. I was thinking to stuff the breast with a turkey leg sausage and the appropriate seasonings and then cook it sous vide. Is this possible? If I do this can I still cook it to 140-145 like I would the breast itself or will that not work because of the leg meat? Do I need to to cook the sausage first? Thanks for your advice!
  2. Well he kind of says it right here--at least with respect to nose rings. "To be fair, the Spanish producers are hardly alone in this practice. Ringing is nearly universal on free-range pig farms in the United States" This appears to be quite a misleading statement.
  3. I don't think its Cheating! I really like cooking pizza on my grill. Its gas and I usually put some tiles on top of the grate. If I don't use the tiles I use some foil. Which ever I use, I turn the burners on the grill up to max and heat the grill up for about 15 minutes to get it really hot. Then I turn the burners down, maybe the center one off and quickly add the pizza, trying not to let too much heat escape. I cook the pizza on just one side, and put the toppings on the top. After cooking it for 5 minutes of less the cheese is melted and the crust is crisp. I usually keep the cru
  4. Eater has a copy of the menu here. Looks like you could put 3 courses together in that price range, whether that would be a meal or not is hard to tell.
  5. Can you point out a source where Alice Water's has said that poor people who can't afford the basic necessities of life should spend a lot more of their money on food instead of things like shelter, dentition, or education? I haven't seen that. Of course I think she wants everyone to eat local fresh healthy food, but in what I read and watch it appears that with these comments about Nikes or DVDs she's primarily advocating a shifting of priorities for people who can afford to make these changes at this time.
  6. Here's a good Mint Julep video with Dale Degroff.
  7. I don't find Alice Water's annoying, but I can understand how her challenging someone's lifestyle would be annoying. I think that people are being intellectually dishonest when they say that she is annoying, because she is saying that poor people should go out and spend more money on food. She is annoying because her message makes people feel uncomfortable about their own decisions. Certainly the message of slow food and I think Alice Waters, is that is is a Right for Everyone to have food that is good, clean, and fair. Fresh seasonal local food is hands down the best example of this type
  8. Just to bring this back to Alice Waters (sort of), I doubt you would find her eating supermarket organic eggs. For the most part these are going to be an "industrial organic" product and I agree that they aren't really that much different than a conventional egg. Catherine Price wrote a great little piece in the NYT about the labels on eggs here. Farmer's market eggs or "local eggs" which is what I'm sure Alice would have us eat, are different because the chickens live on pasture instead of cages. This allows them to eat a differnt diet, and gives the eggs a different character--but reall
  9. This should refer to the weights of gelatin sheets before they are soaked in water.
  10. mjc

    Ramp pesto

    This recipe from Lidia Bastianich from the NYT is for a risotto she made for the pope and it has a "ramp" pesto. The pesto is ramp leaves and spinach.
  11. mjc

    Ramp pesto

    Are you going to blanch the green part and the white part separately. I don't know if it would make difference, but it seems that it would. I made a ramp Gnudi yesterday with just the green part in the actual gnudi and blanched them for a little time as possible. I sauteed the unblanched white parts in some butter for a sauce.
  12. That's a good question. They told me the temperature of the oven was 950 F, but I don't know how long it was on for. Maybe you are right about what kind of crust they are going for.
  13. A friend and I tried out Keste on Saturday at Lunch time. We had the Margarita (tomato, mozzarella, and basil) the Regina Margarita (grape tomatoes and Buffalo mozzarella), the Mast'nicola (percorino, lardo, and basil), and the capriciosa (tomato, artichoke, ham, mushroom, and mozzarella). I thought it was good, but not great. The pizzas have a large pillowly crust along the outside and have good char. Surprisingly though, they are not all crispy-not even when they immediately come to the table. The pecorino and lardo pie had great flavor, mostly due to the pecorino and was the only pie th
  14. I have two chef's coats, but do not usually wear them when cooking at home. As mentioned in the above post, I too will wear one at home sometimes if I'm cooking a big elaborate meal, both to stay neat and to feel more professional. I don't think that there is any thing wrong with wearing it whenever you want, but wearing the coat frequently at home seems impractical to me. You would have to be washing it all the time to keep it clean and looking good. While in a real restaurant kitchen, there are fresh clean coats just back from the laundry.
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