I can't speak for fresh truffles, but a black truffle infused olive oil gives a finished dish a very distinct earthy flavor that I love. So in my opinion definitely worth a price, especially that you only use a teaspoon or two at a time.
Folks, go easy on the good ol' Tamas here, he is locked in mortal combat on a lonely crusade against the evils of our culinary world.
I looked at cooks illustrated recipes for brisket, and they say that brisket will be dry after a long braise. At the same time it should be very tender from the long braise (over 3hrs). So unlike a steak, higher internal temp is ok here so long as you braise it long enough.
@jcruz, I meant it as a joke. Please don't go out there searching for precracked eggs.
Sudenveri, this is going off topic, but maybe you can educate me as to how working on commission in a "creative" field differ from working on commission in any other profession ? The "creative" people have it tougher than the rest ? The competition is more fierce ? I am dying to know.
As to ghostwriting, just because your name is not on the finished product, does that gives you a free pass ? Your reputation is safe and sound because you are in the background ? You don't need to exercise sound judgement ?
Sudenveri, I totally disagree with you. As a professional with a pretty solid reputation (cookbooks on the bestseller list, etc...) she should have been obligated to point out to S. Lee how ridiculous her request really was. The article does not mention whether she tried, so we have to presume that she did not. The way this article sounded, was like she derived a guilty pleasure in watching someone with no sense of taste go on and on. I know how working for commission feels, my wife works on commission and it's not an easy job. I would not defend SL on any day, but this feels like a mature adult taking an advantage of a simpleton.
@GrantK, you beat me to it. I was about to say the same thing. The HF post sounds very mean spirited, almost like a payback.
Same parent company now owns the travel channel ? I guess that would explain why that channel has turned to total crap. What a waste.
I switched from buying regular eggs to pre-cracked eggs, and that has definitely solved my problem ;-)
No, I did not see that episode, but I wish I did. Is that show still on ?
Only flogging ? Why not stoning ?
Especially after C. Cosentinos' touching recounter of how it felt to slaughter an animal with his own hands (in the last issue of Food & Wine)
That was powerful stuff.
Tamas, Sandra Lee does not represent New Yorkers or New York City in any way, shape or form.
Maybe MaltyMom is Paula Deen's mom ? Hence the foaming at the mouth, defending its kin.
But you do have to give Paula her due, she did become a successfull busineswoman from nothing. I for one will never cook or eat anything she makes, but I do recall (vaguely) that she did not advocate eating like this on a daily basis either. Love her or hate her, she did find her niche in life.
@ell.victor, grapeseed oil has a much higher smoking point compared to olive oil, so it is much better for high heat cooking like grilling. I venture it did not splatter as much because it was not boiling as much as olive oil.
Go to menupages.com and click on gastropub. From your description, I think this is what you're looking for.
Swiss Diamond makes the grill pan I believe you're looking for. It's as deep a pot. However, using it is probably hard because you will burn your hands on the high sides when you try to reach in.
I would agree with others that a shallow grill pan gets the best results.
Save yourself an hour and don't stand on line for Shake Shack. It's a an ok burger but mostly hype.
I also think this is a US phenomenon. I can't recall seeing this anywhere abroad, regardless of casualness of the place.
@cybercita, with the prices they were charging, I'm not surprized.
Fauchon has a store on the upper east side. Can't remember exactly where, just google them. They have large variety of upscale chocolate, teas, etc.... They gift wrap very nicely as well.
I am not defending this, but there is a reasoning behind it. If you running a franchise, you don't want individuality in every place, you want a sense of familiarity. You want everyone to dress and act the same way. This behaviour may have worked well in some trial places and so they extend it to all locations.
And seriousb, what do you mean noone told him to do it ? His wife told him to stand there and shake hands with everyone, or else !
(just kidding of course, he is a great chef)
Daniel Boulud was standing by the door shaking everyones' hand as they were leaving his restaurant. The audacity of that man, showing such familiarity to strangers ! I will never eat in any of his restaurants again !
I've read some time ago either here or on some other blog, that some restaurants, especially chain ones, require their servers either to introduce themselves by name or get down to the customer eye level (by either kneeling at the table or sitting down next to them). The servers themselves may hate it, but they have to follow the corporate culture imposed on them. You will never see this in higher end restaurants, but in more casual places run by some corporate office this may be the norm.
I haven't been to Philly in a while, and will be spending a day there this Sunday. I would rather no go to tourist traps like Pat's or Geno's, but will drive to any place where natives go for a great cheesesteak. Any recommendations will be greatly appreciated !
Has anyone bought fresh (not live) octopus in NYC ? So far I have seen only frozen kind in my local fish store. I have bought and defrosted it, but it did not look very appetizing.
I am thinking about buying a pressure cooker, after seeing Emeril turn out delicious looking oxtails in like 30min or so. Anyone have good/bad experience with any recent models out there ? The price range is huge, from $50 to $250, so I am reluctant to shell out big bucks on something that may not be worthwhile having.
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kiwi9717, thanks ! I will definitely check them out.