JohnnyH

All that needeed to be said.

No response?

I loved the Best dog at Amazing -- why did you move away from it? MsSumida, As you can imagine, Matt and I didn't take the switch lightly and we made sure the new dog met AHD's high standards. . The dog is of excellent quality and has a thin yet strong casing that holds up well to frying. I hope you come in and try the new dog and judge for yourself. Amazing Hot Dog is the only place that you can get this dog in New York and New Jersey. The people in Bound Brook are loving it. Eric ←

Why the switch away from Best?

Anyone been here recently?

One other question -- where can I look to find out more about the "stretch and fold" some have mentioned? Thanks again -- I really appreciate all the help. Jon

Excellent -- thank you for the response(s). Photos will accompany my next post with a report on progress.

Well, here goes. Thank you. Starter is equal parts flour and water, no yeast added. I made it myself; it's about one year old and very active. No problems there. The recipe I follow: 1,5 C starter (stirred to remove air before mixing) 1.5 C warm water 1 T olive oil ~5 C flour -- mix of KA 2/3 bread flour and 1/3 AP flour, when I'm feeling adventurous I mix in whole wheat 2 t salt All goes into a stand mixer; mix until well incorporated -- a total of roughly five minutes or so. Let stand 20 minutes; knead again another five minutes (roughly). Remove from mixer and into an oiled bowl; cover with moist towel and allow to proof ~5 hours. Gently degas and cut in two; form boules on peel (for me, usually a floured baking sheet) and cover with moist towel. Leave to rise until doubled; usually ~2 hours. Allow the oven to warm for roughly half an hour to 450 degrees; dough goes in onto a hot stone. Water pan on bottom of oven, walls of oven sprayed every 2 minutes for first 10. My bread, from the outside, looks unbelievably good. It's usually not as sour as I'd like -- which is something else I'd love advice on -- but the crust is crackly and brown, beautiful. Inside, though, are fine holes -- I'd describe it as "cakey." Am I not allowing enough gluten to develop? It's good, but never lives up to its promise. I'd post pics but haven't taken any. Thanks for the help; nothing would make me happier than turning out the loaf I'm looking for.

This sounds awesome -- wish I could have taken your class when I was in school. Only problem with cooking like that in the dorms, if I remember correctly, is clean-up. Bathroom sinks and all...

That is incredibly good-looking bread; I wish mine came out like that. No matter what -- even though I get great rise and oven spring -- I'm inevitably disappointed in the crumb when I cut my bread open. I'm going to try again tonight/tomorrow -- any advice?

You've got to go to Wahoo fish tacos. Got to the site and find a location -- there are quite a few in SoCal. Really, really, really good. Wahoos fish tacos

I've had great experiences with these guys in past years. I'm sure it's probably too late for Thanksgiving, but for future reference... www.heritagefoodsusa.com

Not sure if you've answered this already, but will you go back?

As a four-year NY to NJ transplant, I wholeheartedly agree.

I'd be interested to hear you explain how this is possible.

Fascino.

So Wendy's new commercials boast of their chicken sandwiches making use of only the breast's "tender center cut." I have a strong suspicion that it's nothing more than pr puffery, but does it not have to be based on something? Does such a thing exist? If yes, why have I never heard of it? It's ridiculous, but this is making me nuts. Please help.

This is the greatest thread anywhere on egullet, imho.

Yup.

← Jordan -- what about retail?

I don't know about Sysco, but this is easy enough: http://www.barbecue-store.com/woodchunks.htm

If you're bringing me a new drink, please make sure you take the glass from the one I've finished with you when you leave. Practically nothing makes me crazier than a server who leaves finished glassware on the table.

What you described -- or something very like it -- is likely to work. People make smokers out of all kinds of things, from old refrigerators (yeah, really) to used propane tanks (not recommended unless you know what you're doing. Cutting them with a torch is dangerous). I built one out of two 55-gallon drums myself a few summers ago, and actually just had 50 people at the house for a party on Saturday. 14 racks of ribs, six chickens, pulled pork, and a keg. Exactly what I had in mind when I built the thing, and now it's an annual event. You should know, though, that Weber makes an aftermarket grate with hinges on two sides so it can be flipped open for coals to be added without having to be removed. FYI, this is a really good resource: http://www.thesmokering.com/forum/index.php

I will never eat at Moghul again. The food is okay, though expensive, and rice is not included with their entrees; you have to order it a la carte at $5 a pop. Umm, no thanks. Beyond that, all the blue formica makes it is a depressingly ugly place to eat.

Balaban's! I broke up with a longtime girlfriend in their front room in 1990 when I was a junior at Wash U. Decent food, but I wouldn't have thought to include it on a list of places an out of towner should visit. St. Louis is really not a food town. You're best off sticking with mid-level local favorites -- try Llewellyn's in the Central West End for Welsh rarebit and a beer.