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Posts posted by FoodZealot

  1. I agree it sounds unnecessarily formal to say Chef Smith in a non-work setting. However, it reflects the increasing social status of our industry. Like all lingo, part of it's function is to separate the insiders from the outsiders. Now that "reality" shows and other forms of media have opened the kitchen door a bit, it's cool to be a chef, and so people want to use what they think is industry lingo to feel like they're insiders, too.

    Personally, I don't like being called chef because I know what usually I mean when I say it. Of course, sometimes it's out of respect. But sometimes it's the only thing you can say in a bad situation, through gritted teeth. Ha ha.


  2. In fewer than 24 hours, we'll be making our way from Stockton, CA to Las Vegas, NV.  We're planning to do the 8-hour drive straight.  Anyone know of any good must-eat food places along the way?  I think the drive is mostly through CA, so I'm asking here, but if anyone knows of a similar topic elsewhere (I did a search, but could not find what I wanted), lead the way!

    What route are you taking?


  3. Looks really good. It might entice me to drop the temperature 4C on my next tri-tip.  I have found that because sous vide does such a good job of tenderizing, I look for a piece of meat that is less marbled and more lean.  Does anybody have any data on differences between cooking highly marbled or very lean samples of the same cut?


    I think you're right, Doc. After I had a few slices, I started thinking that it was a little flabby,and that being able to render out some of that fat might actually be preferable. I have to use tri-tip this time, but in the future I'll try some other cuts.

  4. I just did a test run on a tri-tip, for 24 hours at 55C. I used the Jaccard and seasoned with L&P, smoked salt, pepper, and some butter. The interior texture is perfect, and I barely marked it in a very hot grill pan. I think I could even go a little more to get more crustiness.

    However, the interior color is not as I expected - there's no trace of red or pink. Since other people do shortribs for as long or longer, I was expecting more of a rosy color. Any thoughts?

  5. Hello, all. Many thanks for the great info in this thread. I recently got myself a immersion circulator and I'm interested in doing beef tri-tip. I was hoping to get some feedback to make sure I have the concepts down.

    My plan is to trim it into a brick shape for more uniform cooking and easy carving. I have a Jacquard, so I'll give it the twice or thrice over with that. I've read through the 130F chart. Sorry if I missed it, but what kind of time would you suggest for tenderness? For bricks of about 3" x 3" x ? at 131F, I'm guessing somewhere around 10 hours?

    Due to some transport issues, I was going to cook and chill for 2 days before finishing the meat on a grill.

    Sound reasonable? Comments welcomed and appreciated!


    edit: added the bit about the Jacquard

  6. Water bath set to 63-64 degrees centigrade.

    Room temp eggs.

    cook one hour

    crack open...


    out comes a poached egg.

    Thanks for the tips, _john and Vadouvan. BTW, at one hour of cooking, what consistency does the waterbath egg have?

  7. This will display my ignorance.  I have just purchased, through eBay, an imersion heater circulator from a lab in New Jersey.  I intend to clean it as well as I can.  But if all cooking is done sous vide do I need to be super duper careful with the cleaning?  Thanks.


    Ask your cleaning supplier if they can get you some phosphoric acid disinfectant Citrinox is one brand that comes directly to mind. You want to clean this as well as you can. Then do it again.

    Good luck!

    I've been trying to find the cleaner mentioned, Citrinox, and have not have any luck. Any suggestions on where a consumer might be able to find it? Thanks.


  8. I'm not an expert on Thai Town, but I have tried many of the places in the area. Thai Town is roughly bordered by Hollywood Blvd and Sunset, and 101 and Normandie.

    LA Thai Restaurant Tasting Tour is a thread with a bunch of good info.

    There's quite a variety of Thai restaurants in the area, but mostly the central and Northern styles. Not much Isaan (NE) - maybe a dish or two here and there. Some of my favorites are (all IMHO):

    Ruen Pair - very casual, funky decor. Inexpensive, but cash only. Robust and not so Americanized flavors. Good somtom salad.

    Jitlada - nicer dining room, solid food. Get the prawns flambe

    Sanamluang Cafe - open late, really casual. Duck salad is exceptional. Pork leg over rice with a fried egg is excellent drunk food.

    Sunshine Thai - the clientele is significantly Latino, but if you show interest in more representatively Thai food, they do a very nice job

    Yai - sorta hidden by the 7-11, but quite decent

    Palms Thai - the safe bet, but still pretty good

    There are others that are good for certain dishes, such as Ban Phai, Nadpob, Hollywood Thai, and Siam Star.

    If I was recommending one place for an out of towner, for a variety of dishes, I would generally say Ruen Pair, unless you were looking for something in particular. If you do go to Ruen Pair, stop in at Bankhanom Thai across the parking lot for some sweets.

    Good luck!


  9. I also don't understand why folks are criticizing LeeAnne for being too ambitious with her menu.  They didn't tell them when the wedding would be until after the Scotts had already chosen their favorite menu.

    When she was talking about her origami cranes, she said something like, I'll be up all night folding these. This leads me to believe that they knew the timeframe was short, although maybe not as short as it ended up being.

  10. I like what newguy has to say here.

    If it's not practical to wash your hands in an actual sink, maybe you can at least get a bucket of sanitizer solution and keep it on your station. It's less than ideal, but better than nothing.

    Maybe you're in the wrong kitchen for you. Or maybe it's more than that. Do you know the old saw about law and sausage...?

  11. As far as the Scotts, I think Mayhaw Man is right, and I'm having trouble working up any sympathy for them. They may have had their own reasons for making such a trade off, like political-social ones.


  12. Thanks, Kris.

    To achieve the look of the first link above, I think there must be a second stage where the egg is peeled, then cooked in the broth or some kind of sauce so it takes on some flavor and color. I'll play with that a bit... Much appreciated!


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