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jsolomon

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Everything posted by jsolomon

  1. Y'know, I disagree. If W.F. is willing to decentralize some of the decision-making process, and simply take a review role, I think they could be very successful in this.
  2. jsolomon

    Blackberries

    When I was dating someone who was much more into food, I would take 1/2 cup to 1 cup red wine 1/4 to 1/2 cup sugar, brown sugar, honey several strong dashes cinnamon pinch salt blackberries boil to syrup consistency. Cool. Top with creme fraiche. Actually, I plied that on some other women, too. Much better than a line in a bar. Good recipe, that one. You could do something really similar in a pastry shell.
  3. I don't think this matters as to whether they are going to save face by this move, or not. What I would hope is that Whole Foods will turn its education mission around and help small farmers fill the HACCP need to help them expand into other markets. This could be a large opportunity for WF to transform the modern supermarket, again.
  4. I can see the poor geek who gets to test truck stop kitchen grease just getting thumped every time he goes to check. Thanks, Chi-town.
  5. jsolomon

    Food Safety with Cured or Smoked Meats

    Well, to be quite honest, CA, many producers have systems that cost hundreds of thousands of dollars that are used to identify what is contaminating their food products. I operate one of these machines, actually. But, very little can be done if you don't start with a clean area, and end with a clean area, especially if you are attempting to produce year-round. Another thing you can try is to produce in one area for a weekend's worth of work. Then, for the next weekend's worth, cure in a different area. Make sure you use fallow/active cycles in your production areas so you aren't promoting the growth of people food-unfriendly organisms by always curing in the same area. There are a ton of strategies, to be honest, and there are several that will likely work for people.
  6. jsolomon

    Guy Food

    I did have to appreciate the misguided culinary idiocy that was elicited a few months ago by a pizza chain. They had advertised "Steak pizza" and in the commercial a dude answered the door with the quip, "mmm, man fuel". Sounds like a waste of two good foods. Grill the f-ing steak and have cheese pizza as a side.
  7. jsolomon

    Coopers Sparkling Ale

    I do not know of the legalities in Canada concerning all of this. However, I have my doubts that it was actually the beer. On the other hand, this is where some goodwill can go a long way, and is certainly cheaper than a retainer fee. So, I would suggest calling the fellow, and apologizing that this happened at your restaurant. Offer him something worth more than the meal he had (say, a dinner for two) either at your restaurant, or if you have a partner restaurant, that, too. But, make sure that it is something that will get him back in your door. If he doesn't use it, that's his problem. And, document what you did. If he wants to be an ass after you apologize and try to make it right, it's his problem.
  8. jsolomon

    Food Safety with Cured or Smoked Meats

    Well, from the looks of that, the peroxide treatment isn't the right plan. If you use the iodine no-rinse sterilizer for beer and are careful about keeping it closed, you will have fewer problems (if you've had any already). I would suggest a serious cleaning of the damp, musty basement, though.
  9. jsolomon

    Food Safety with Cured or Smoked Meats

    That depends on many things. What is your curing chamber? An old fridge?
  10. jsolomon

    The Mojito

    Rule Number 1: don't get puked on.
  11. jsolomon

    Food Safety with Cured or Smoked Meats

    Can ya move it to use the sporicide? If you've got the wrong molds growing, you can't get them out without using either a lot of bleach or some other strong sporicidal agent. The beauty of the vaporised hydrogen peroxide treatment is that it is no-rinse.
  12. jsolomon

    Food Safety with Cured or Smoked Meats

    Smart points -- but as I thought about it, I realized that I really didn't have any solid information beyond the material covered in Ruhlman and Polcyn's book (which some have seen as excessive) concerning food safety with cured and smoked meats. What are the basics? What are the issues we should be considering? Beyond keeping things ultra clean during prep, what are the things we can do in our home curing chambers and garage refrigerators? And if we have something in that funky range -- how green is green? when does chalky mold become fuzzy mold? -- and are distraught at the thought of tossing our product into the trash, where can we turn to make the right decisions? ← Well, I can answer a few of those, CA. Chalky mold becomes fuzzy mold when there is fuzzy mold around instead of chalky mold. That's the easy one. They are two different species, and if you aren't careful with what you have around, it's easy to have both inoculated in your meat. One thing you can do in your home curing chamber if you think it has something wrong with it, i.e. you have mold spores in there that aren't the spores you want, you can make your own sporicidal gassing agent using common household Hydrogen Peroxide, an outlet timer available at Target or RadioShack, and an electric skillet. But, THIS IS NOT FOR USE INSIDE THE HOUSE OR ANYWHERE THAT THERE ISN'T EXCELLENT VENTILATION OUTSIDE OF YOUR CURING CHAMBER! I cannot stress that enough. Also, as well as keeping ultra clean during prep, keep ultra clean after prep. When you're done, clean everything. Dry it well. Clean your walls, cabinets, and your floor. Make sure everything dries well. Before and after. Every time.
  13. jsolomon

    Guy Food

    Depends on the preparation
  14. Uh, Jonathan Swift wasn't fictional. Zaphod Beeblebrox and the Pan-Galactic Gargle-Blaster Edit to add Tom Swift and His Space Solartron! http://www.tomswift.info/homepage/solartrn.html
  15. jsolomon

    The Mojito

    Even when they were "undiscovered" by the tragically hip, I didn't like them. Their flavor always reminded me of ambulance runs that break Rule Number 1 of Emergency Medicine. Yuck.
  16. jsolomon

    Peach problem

    When I first read the thread, I saw "apartment living" as "bachelor living" and was going to suggest something flambe'd. But, then I re-read the thread. If you have a grill, grill them slightly. Otherwise, flambe'd!
  17. And, don't forget about Too Much Coffee Man!
  18. Captain Kirk and Doctor McCoy always were fond of their Romulan Ale. And, who can forget the Samurai Chef from Saturday Night Live? Miracle Max in "The Princess Bride" extolled the virtues of M.L.T. sandwiches, AND was a chocolatier. Grimes in Blackhawk Down (the movie was enough of a fiction) always was talking about how coffee is "all about the grinds..." And, last but not least in this episode, in "Return of the Jedi", the Sand Creature just about ate Han Solo. How can you get more Food-like than Han Solo?
  19. George Newman in UHF ate a Twinkie Wiener sandwich...
  20. One of my old girlfriends used to eat doughnuts with a knife and fork. Of course, if soup comes from my kitchen, it is likely as not that it was sampled for spice and seasoning using a finger instead of a spoon.
  21. Are we forgetting about Popeye? I'm strongs to the finish cause I eats my spinach...
  22. jsolomon

    Guy Food

    Nah, not Charolais. They're girly cows. Men, manly men, only eat Texas Longhorns.
  23. ... you won't set foot in a bar with fewer than 12 different types of cocktail glasses. ... you bring your own olives because pimiento stuffed olives are so passe'.
  24. jsolomon

    Guy Food

    Nah, real man food is baked beans, anything eaten with Nature's Own Utensils , wild game, and CHEAP BEER. Lard knows I have consumed a veritable lake of Keystone, Milwaukee's Best, Schlitz, and Old Style. I like it that way, sometimes.
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