WHT

The walk-in is the coolest spot (obviously) but not necessarily the least humid. Isomalt is pretty sturdy but not indestructable. It loses shape like a tuile in slight humidity. In part that is how refrigerators work, by removing moisture from the environment. Hence the drip pans on the bottom of home units and a hose leading to a drain on commercial units. This is why some produce wilts if not stored in an airtight package. As to the condensation issue I don’t think it would have been a factor since he would not have been in there long enough for the cold to be a factor. I agree that both sides had some issues like Marcel not inventorying his Mes before they left or ideally the night prep was finished. I am glad Marcel lost I just think his arrogance got in the way. The whole Master Cook bit was just too stupid for words. It is not enough to copy someone else’s technique; you also should understand how it works. Like in one of the earlier episodes where he waxes poetic about needing a temperature controlled bat, Chef C retorts that it is not needed to do Sous vide.

My parents place in Knoxville TN is on what used to be a cow pasture and has not had a cow on it for close to 20 years. While it is still expanding durring excavation you can still smell the cow urine. This is especialy prevelent after rain. Pigs themselves don't smell bad, infact they like to be clean. They roll in mud to stay cool. The excrament however is truly foul.

Gramercy Park Hotel 2 Lexington Ave Manhattan, NY 10010 (212) 475-4320

I thought that sounded like Keller or Ruhlman.

The funny thing is that if he knew what he was doing he could have pulled it off. Too hummid? Go to the least humid place in the shop--- the walk in. I think he huffed one too many of his NO3 bulbs.

Hell, as long as the ducks are safe, who cares about the people, right? =R= As long as no direct harm come to him he could care less about your liver. I wounder what his stance on DUI is?

You need less of it than other forms of sugar. ADM and Cargill sell it cheaply and it blends easily in processing. Here in the USA we consume upwards of 20 pounds of cane sugar or its equivalent products including modified alcohols and sucrose per person each year. If it can be tied to pathology, even loosely, it will be vilified!

I think the real point is the amount of any type of sugar we use. HFCS is in the crosshairs now because white refined sugar has already been vanquished. We here in the USAuse more sugar (all types) than anyone on the planet.

They have a place like this on the north side of Chicago. I don't need my sushi to be t h a t fresh.

I buy a smoked swiss in the local store and it is fine. It has a nutty note at the finish but a creamy texture. Maybe a cheaper brand would work better?

The LA Times had this. http://www.calendarlive.com/tv/sns-ap-tv-m...=cl-tv-features

I use almost exclucivly pro equipment.

He refers to him self as a Master Cook, not the same thing. As far as I can tell it is the title of a software package as well as a Union designation. It is only meaningful to him and the payroll department, nothing more.

I know of two shows that covered it at lenth. It also has been glossed over on a few others.

In the store today I had seen a can marked “Ripe Black Olives”. Talk about redundant names on things.

Fresh Homemade... Our famous... Authentic... World famous... Secret sauce Our exclucive... Award Winning... Starters

It is true of all oils. Just some tolorate temp better than others.

It is midwestern slang for sandwiches.

I have never seen a meat thermometer used on fried wings. This is why they are often over cooked since they are often cooked by time rather than an imperical formula. As long as the breading is not burnt I can live with overcooked meat.

Beef and pork are raised through artificial insemenation. I don't see this as bieng too different from that. If anything I see things likewhole new bands comming from it.

Is it the second time around for both of you? If so all traditions go out the window. I would keep the reception more like a cocktail party than a formal event. If the season allows for a BB=q do that for the rehersal dinner. just my $0.02

I did a google search and found several places to buy online. it comes in several forms including powder, tablets and capsuls.

USDA recomends 168 Deg.

The World Buffette at THe Rio.

So what do you seal them with to keep them clean?