Serious Eats - seriouseats.com

Here's the problem guys. Speed and quality. You can give people a slice held over 140 and it would taste like carboard. You could give someone a slice out of a refrigerator (under 41) and it would take a few minutes to heat up. I understand the items that are dangerous...especially those that the Dept of Health Focus on (chicken, pork, etc.) But here is my problem: I used to work in 3 and 4 star restaurants in NY and we used to have to sell or cheese board at room temperature because that's where cheese tastes best. Why is that ok? I passed the same exact test they did. They know and I know that those cheeses are "dangerous" according to the dept of health yet DEMAND that they be served at that temperature. Most meat is served rare (130) to MR (140) which puts it at the high end of that limit but definitely within it. Crudos and tartars are absolute violations. The inspectors allow them leeway because they are high end restaurants. There has to be equity in it. If you want to judge each place individually, that, I think is fair. But to say this is a rule and its absolute and then not apply it to everyone.....thats just not right. The market sets the standard. If people get sick on your food I guarantee they wont come back. Thats why high end restaurants are left alone. People go there and they feel they know better and NEVER change items in those places. Could I have the beef tartar, but cook it to 140 because I'm worried about food borne illness? Sorry. Thanks for playing. Just be fair. Test the food how its served not how its stored. Thats whats fair. But thats not the law. And the reason I E-Mailed Adam was to try to find a way to comply and not sacrifice quality. I was looking for advice from someone I respected and followed. What I got was a forum on God know's what tangent people wanted to talk about. I know how to comply, I just don't want to sacrfice quality to get there. I'm still looking for that advice.....

And as for Big B coming on here and going on Eater I've got news for you. I've been to Artichoke. I like them. They're nice guys and the pizza is decent. Don't compare the two. You look foolish. And I've seen their kitchen. It's not clean. I would love a fair contest with them. Anytime. Absolutely. We don't serve the same kind of pizza. Stop making a comparison. It doesn't make sense and you just look like a schill. And, to my knowledge, we've never been in the NY Times but if you have the article and could send it to me that would be great. :D