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Behind the Scenes Look at Smith and Wollensky's Prime Rib
"heating element to "fool" the thermostat into thinking the room is warmer than it is"
Not so sure about this one. Heaters inside dry age rooms are often used to create humidity. The cold air hits hot coils - moisture is emited naturally.
Short Ribs at Hill Country and Daisy May's: Truly Amazing
You don't have to pre-order the short ribs at Daisy May's. They are an everday staple of the menu.
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Behind the Scenes Look at Smith and Wollensky's Prime Rib
Nick,
Great piece btw, I forgot to say that I enjoyed what you put together.
APL
Behind the Scenes Look at Smith and Wollensky's Prime Rib
"heating element to "fool" the thermostat into thinking the room is warmer than it is"
Not so sure about this one. Heaters inside dry age rooms are often used to create humidity. The cold air hits hot coils - moisture is emited naturally.
Short Ribs at Hill Country and Daisy May's: Truly Amazing
You don't have to pre-order the short ribs at Daisy May's. They are an everday staple of the menu.
Experiences with Lodge pre-seasoned cast iron?
The traditional is all that is necessary, and I recommend seasoning yourself. Just follow the directions that come with the pan and follow. You could avoid rust by just wiping out after using and applying a thin coat of vegetable oil (just never olive oil).
If you have any particles that adhere, use kosher salt as an abrasive and rub in a circular motion with a dry dedicated cloth. Wipe out after and apply a thin coat of oil. If you have more then one pan, and stack them, place a paper towel between. If the pan is rusty beyond repair, you can use steel wool, soap and water - but you would have to re-season, following manufactures instructions.
If you want to take the process one step further, sand interior of cast iron with a high grit sand paper until smooth, wash with soap and water and then season following directions - maintain as discussed. This will make the surface super non-stick after properly seasoning and antique like in quality. This finish allows you to use a minimum of fat, and maximizes caramelization.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
Nick- I, too, am a prime rib man. S&W is in my top 5. However, #1 and still undisputed champion is Keen's. What do you think?
----Guttergourmet
Behind the Scenes Look at Smith and Wollensky's Prime Rib
The cap is my ABSOLUTE favorite piece of beef has been since my first bite of it on my first prime rib. I had it [ a cap steak] at the Wine Spectators resturant in Napa Valley, Ca. It was the special that day the stars aligned in my favor that day. I used to get the end cut of the Prime rib only because when I was young they told me it had the most flavor [ flavoring is more like it ] then I got a center cut and the rest is, as they say, History! All "quality" steaks should be at most RARE and a Filet should only be enjoyed "black and blue" or with the best of the best just shown the broiler or grill and threatened [some call it sashimi ] I call it BLUE. One resturant I ate in I had to explain what a black and blue steak was and the waitress got squeemish about it and I knew I wasn't in the best of steakhouses so I changed my order to teriyaki chicken or something else generic
Behind the Scenes Look at Smith and Wollensky's Prime Rib
@Nick, The picture you have shows the cap as medium well.
This picture from someone else's visit to S&W shows the cap as still rare, a near perfect even degree of doneness:
http://farm3.static.flickr.com/2021/2441146774_e65d902564_o.jpg
http://beefaficionado.blogspot.com/2008/04/smith-and-wollensky.html
As for the center being the degree of doneness. In a steak yes. In prime rib, no.
I appreciate that some people are willing to sacrifice even cooking to speed up the process, or to get more of a roasted flavor, or to get more drippings for real yorkshire pudding (not the stale popovers served at most restaurants).
Behind the Scenes Look at Smith and Wollensky's Prime Rib
@peekpoke Even a black and blue steak has an external crust that is cooked through. The degree of doneness in a steak or chop is determined by the middle, not the circumference. I have never eaten a prime rib in a restaurant that is red from edge to edge as you describe. Not S&W, nor the Prime Rib in DC, nor Lawry's-The Prime Rib in LA nor the Rib Room in London UK or any of the countless steakhouses that serve the dish.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
@Nick well done but tender is still overcooked. You are describing the quality of the meat, not the degree of doneness. What would you think if I defended a well done tenderloin steak by saying it was still tender?
Imagine how delicious it would be if not overcooked!
If you like your prime rib red from edge to edge, 350 is insane.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
All I know is that I love beef, and any chance to see how it is aged, stored, prepped, cooked, and loved...is fine by me. I haven't been to S&W for awhile, looks like I need to head back.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
I ate at the Smith & Wollensky in New Orleans in 2002 when I went to the SuperBowl there. It was amazing and I will never forget it. I don't see that location on the menu along with the others, did it close after Hurricane Katrina???
Behind the Scenes Look at Smith and Wollensky's Prime Rib
@peekpoke I have to disagree with you on the top cap being over cooked - it is cooked through but is so ethereally tender that it easily succumbs to pressure from a fork and quite literally melts in the mouth. In order to achieve a rare top cap the inner flesh would be totally raw. I don't think anyone could claim that 350 degrees is too high a temperature for prime rib.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
Look at that THICK layer of overcooked meat. Cooking at too high a temperature. The true crime is the BEST part of prime rib is the cap muscle, and this high temperature cooking makes sure that it's RUINED.
Also, my favorite cut is from the large end, and with this fixed cooking method I can never have that cut unless I want it well done, YUCK!
Behind the Scenes Look at Smith and Wollensky's Prime Rib
I actually go to S&W pretty regularly. I'm not so crazy about their prime rib. I mean, it's okay, but what I really love is their rib eye. Always with the hash browns and creamed spinach. Oh, and their steak sandwich is ridiculously delicious, and considering the prices in the nabe and the quality of the sandwich, totally reasonable.
Behind the Scenes Look at Smith and Wollensky's Prime Rib
@APL Thanks that means a lot coming from you!
Short Ribs at Hill Country and Daisy May's: Truly Amazing
Daisy May's short ribs are fantastic, and impressive.
Short Ribs at Hill Country and Daisy May's: Truly Amazing
That's awesome, Adam. Thanks for the heads up.
The 'Pig Heaven Honor Roll'
RE L.A. BBQ: My LA-living daughter tells me that Gadberry's (an old favorite of mine) is closed and has been for some time.
The 'Pig Heaven Honor Roll'
A favorite Bacon Purveyor:
The Grateful Palate. Their selections are unique and well chosen, and the Bacon of the Month Club a fun gift that I've given, but sadly, for some reason never received.
The 'Pig Heaven Honor Roll'
Here is my own ode to the pig ;
The 'Pig Heaven Honor Roll'
ed, this was awesome! made me so hungry. i have a nomination in the literature category.
best sad children's book about pigs: a day no pigs would die
god bless the pigs...
The 'Pig Heaven Honor Roll'
Ed,
I notice Benton doesn't ship their sausage, I'll pick some up for you the next time I'm out that way. And check out what I had for supper last night.
The 'Pig Heaven Honor Roll'
From the Smokey Mountains' Artisanal Hickory Smoked Ham to Kurobuta to Spain's Iberico Pata Negro...the year of the Pig is something to celebrate.
I note that Boston is omitted from the list of cities offering great porcine products. This is a shame. From No.9 Park's sublime pork belly, to Chinatown's fabulous roast pork and barbequed pork to Somerville's ribs this is a town in love with the pig.
Benton's bacon is unbelieveable. My vegetarian next door neighbor was drooling and cursing me...the ham, too...
still looking for the best chicharonnes...
here's to our porcine friends and their sacrifice which is not under appreciated!
Cheers,
The Leather District Gourmet
The 'Pig Heaven Honor Roll'
Here's what Ed had to say about East Texas barbecue:
Best Houston Pig
Robb Walsh of the Houston Press actually wrote the book on Texas barbecue, The Legends of Texas Barbecue Cookbook, and though Texas is more famous for its brisket and beef sausage, there are also some folks in the Lone Star State who know their way around pork. Find out where they are here.
The 'Pig Heaven Honor Roll'
Great list! But, no love for the Thorne's "Serious Pig"? I know only one chapter of the book is about pork, but what a chapter! (not that I have any fault with Mr. Trillin and Mr. Steingarten!)
The 'Pig Heaven Honor Roll'
I'm with you, intheyearofthepig, I tried to include a link to Robb Walsh's East Texas BBA coverage, but serious eater Adam Kuban nixed it.
And right on, livetotravel, we should have included it. So much pig, so little time.
The 'Pig Heaven Honor Roll'
Ed - doesn't Ignacio Mattos and Il Buco's annual pig roast qualify for NYC Pig Chef recognition?
The 'Pig Heaven Honor Roll'
this day is full of pigs, just found some interesting blog entries from here in Chapel Hill, NC. Owner of a music venue also works on farms and such and likes my rather untalented bands.
http://www.nightlightclub.com/blog/2007/02/pigs-part-ham.html
and
http://www.nightlightclub.com/blog/2007/02/pigs-part-butt.html
The 'Pig Heaven Honor Roll'
Now I currently live in North Carolina and I love the pig, but I was born and raised in Austin, Texas and it always rubs my brisket wrong when easterners hide behind the blanket assumption that Texans can't and or somehow inable to smoke pig parts even though we babecue every other damn thing we can get our hands on. I love some East Texas pulled pork and pork ribs from countless small barbecue stands and church events; I like central Texas stalwarts like Black's succulent pork loin in Lockhart, ribs and chops at Cooper's in Llano, Kreuz's and Smitty's excellent pork chops not to mention sausages in Elgin (there are beef or pork), sausages from Mikeska's, and there are more. I also love the cabrito and barbacoa and mutton and barbecue chicken AND beef brisket and and a rack of ribs. Just think it's too easy play the "Texas barbecue is beef" card.
Oh but I do love a sandwich with slaw from Honey Monk's Lexington Barbecue and Wilber's in Goldsboro sure knows how to smoke a whole pig and a sandwich with a side of fries at Allen and Son's is right about perfect. In order to interview Keith Allen one time, he requested I show up at his place before 5 am because that is the only quiet time he has all day. The interview took place as he chopped wood.
And I still hope for the wonderful day that Ed Mitchell's might re-open in Wilson; that would be a happy day for all. Maybe cause for National Pig Day II.
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Nick,
Great piece btw, I forgot to say that I enjoyed what you put together.
APL