palo

Interesting GFP means Ground Fault Protector, whereas my part of Canada uses GFI, Ground Fault Interrupter. Same thing just different names. p

As mentioned, it's an individual choice. Personally cold soup/meal would be requested to be re-heated. Steak would depend on how far off it was from what was requested. I would live with a little rarer or a little over done and not complain to the waiter. I like my steaks rare so unless it was uncooked, that wouldn't be a problem. If it was closer to medium instead of rare but still somewhat pink again not a problem. My concern would be if the kitchen's "fix" would be more to my liking than what I have before me. Do we have a poet in residence or is the job up for grabs? p

Agreed with all above regarding the need for good water, but good coffee, not necessarily expensive, and appropiate measure are just as important if not more so. p

Well having never had one, (Canada eh!), I think it looked better before you cooked it lol Another thought, microwave to heat/cook then pan fry in a little oil, hey we're heading to where man has never gone before. p

Condolences to family and friends, never knew the lady, but I'm sure she will be missed. p

I'd remove the packaging and do it on a rack to elininate the possibility of steaming instead of crisping. p

^^ I don't think they sell infared beef :-) p

You order a steak medium and it arrives rare, your food arrives lukewarm instead of hot. What is the best way for a restaurant to remedy this situation? Obviously back on the grill, salamander or microwave are the easiest remediation, but how does that affect the quality of the final result? A steak removed from the grill, plated, waiting at the pass for a pickup, delivered to the table, discovered to be not quite what was ordered, brought to the attention of the wait staff, returned to the kitchen, placed back on the grill, re-plated, waiting for pickup, re-delivered to customer has to affect the quality. Appreciating that the restaurant is in the business of making money and can not afford to be tossing out steaks is there an easy way out? From the customer's point of view re-firing would produce the best result. Unless a soup has gone stone cold re-heating should have little or no effect, but other foods may not be so forgiving of the reheating process. What's your take? p

I don't believe it was a temperature/time controller, but wasn't Justin Timberlake promoting something similar a few years back? Not sure if the internal components were particularly unique. p

Regarding sous vide vs infared, I don't think infared can come close to sous vide in terms of precision or consistency and sous vide will handle those thick slabs of meat. But in terms of convenience and time I think the infared grill has the edge p

Not to rehash old thoughts but this thread is a good read. I would look forward to dining at a chef's table. Watching how food is prepared in a professional environment, where time and consistency are the keywords would be fascinating. I wouldn't be interested in chefs showing off nor commenting to them. If a chef had a moment to speak to me that would be a bonus, not an expectation. Granted that in many instances it could be seen as a marketing ploy, but in the same vein so are wine pairings. It's not say they don't have value, but rather they are in the eye of the beholder. On another note, this thread must have occurred the month all the moderators were on holidays lol I'm all for spirited discussion, and this certainly was spirited at times, but the fact that the contributers managed to arrive at some point of agreement, compromise or understanding says something about the fundamental natures of our members. p

Standard kitchen outlet here in Canada is 110v/20 amps/1800 watts. 110v/600 watts is well within reason. That being said, I'm not an electrician nor familar with electrical codes in your area. Safety should always be a main concern. Bad electrical wiring/installation never look bad until something goes wrong. p

^^Yes, apparently one company held the patent until it expired in 2000, not sure if it was Solaire. @dcharh It does what it does well. A lot of steakhouses claim to fame is their ability to sear at much higher temperatures than usually attainable at home, Ruth's Chris for example. I did mention that thick steaks (roasts?) were not suitable for this grill, I think though that a lot of home grillers are using grocery style steaks which are ideally suited to this style of grill. It would be good to hear from people who actually have used an infared bbq and there experiences/impressions. p

It would be great to be able to set a temperature and have a device maintain it. I thought PIDs already were capable of that. Not being disparaging, but this seems like an idea in search of a problem, especially in terms of cost. On a side note, does everything need an app today? p

Barefoot? Consequences of dropped knife vs electrocution? A lot of good/bad outcomes. I'd vote for in-floor electrical heating and shoes. p

First off, I speaking about a BBQ that has one of those ceramic honeycomb burners, similar to those rotisserie burners situated on the back wall of the BBQ. I have a Napoleon grill, which looks like a table-top BBQ or one that might be found on a boat. http://www.napoleongrills.com/grills/product-details/productid/30/ccd/en-ca/freestyle%E2%84%A2-portable-gas-grill-with-infrared-bottom-burner This grill works really well for steaks etc, not so much for slower/indirect cooking (I have a regular grill for that). Additionally there is not a lot of cooking area available. Bottom line, I've found this unit produces the best steaks that I've had at home. I'm talking about standard grocery style steaks, not 1 1/2 inch slabs of beef that require a sear, then finishing in an oven. Generally 1 1/2 to 2 minutes per side and it's good to go (rare to medium/rare). This grill produces temperatures greater than standard propane grills and most charcoal grills. It is pricey ($360+) compared with standard grills. Has anyone else used this grill or one with similar properties and what has been your experience? p

As I said I don't have the personal experience, but I just arrived at that issue as one that I hadn't considered before. It may seem complex in my mind, but simple to someone who deals with it daily. p

Well, not being in the business my experience is limited to TV. Often I will see the chef calling out orders to his staff: "Table 4, 1 strip loin well. 1 cod, 2 salad" However, if seperate checks are in place, either he or the wait staff have to organize the tickets so the total orders for table 4 are placed at the same time so the food is prepared and cooked at the same time. You can imagine the difficulty this presents if we have 6 checks for the same table. Again not having the experience, there may be a standard method used that eliminates this problem. I still may want seperate checks for the reasons I mentioned in my OP, but I am trying to see the issue from both sides. p

A computer store at which I used to purchase bits and pieces used to have a "cash/debit" price and card purchases were 3% higher. This was a deep discount retailer. p

I'm not germophobic, it's just the principle. I ran across another post here and I believe it was in the "Annoying Dinner Companions" regarding two couples out for dinner together. The husband said the irritating thing was that the other woman refused to share and "Ate The Whole Thing Herself!!!!" He went on to say that he and his wife were "Quite Taken Aback". Well that's an extreme example, but I think the attitude is not that uncommon. btw if you do browse that topic "Annoying Dinner Companions", I'm sure you'll find me mentioned a few times p

fiftydollars wrote: "I am not so sure that my kitchenaid food processor could either" I was going to add the same comment, frozen solid meat would probably require a bandsaw, I doubt even a meat slicer would work. p

Just to clarify "Family Style" is not "sharing plates" Big bowl of mashed potatoes with serving utensil -->Family Style Mashed potatoes on the same plate as the entre served to diner who ordered it, offered to another diner to sample-->sharing plates Obviously my "problem" is with the latter not the former. p

@weinoo: Sometimes the weight of the world is self-imposed. @patrickamory: Other than common practice, what is the rationale behind this? I alluded to the fact that this decision might be slanted as to how we are perceived by our fellow diners. Does this influence our aversion to separate checks? p

I'm from a previous generation where "sharing" was synomous with surrendering and "play nice" was something you did when the teacher was watching. j/k but there is some truth in that today those philosophies are more prevalent/relavent than when I was younger. Not necessarily a judgement, just an observation. p

Appreciated,I can see how ice, shaved, chipped or cubed would take away from the drink. p