Al Dente

1 hour ago, DonRocks said:

I'll read those four links, but answer me this: If juices have no way to escape, then what happens to them? And why are you saying that there shouldn't be a bunch of juice? The fattier the cut, the more juice (which is partly melted fat) there will be.

Bear in mind: I'm not saying you're wrong; you may well be right - and it certainly makes sense that increasing internal heat also increases internal pressure, causing fibers to rupture, and pushing the juices towards the outside; I'm just wondering if you can form a lacquer by rubbing-then-searing - I don't see how searing alone could prevent juices from escaping. Also, increasing external heat acts as a Ram-Air, pushing juices towards the inside.

[Edit: I apologize - I just wrote an entire post without mentioning a single vulgarity. Testicle.]

I'm not sure I'm understanding your first question. Juices do escape, but searing doesn't keep them in as most folks think. If you rest meat, the juices redistribute through the cut and the pressure evens out. There should be very little juice on your cutting board. I have not had the pleasure of cooking Wagyu, so I can't speak to what all the rendered fat does. I imagine that like bacon, you'd have some grease, but rendered fat is clear, not pink or red.

Dry rub. Hmmm. I've always wondered whether or not a dry rub is a good idea for pan searing. Seems to me that the spices would burn, so I don't know what to tell you about your lacquered meat.

I'm still perplexed by the moon thing too.

PS-- meat in cryovac bags suck.

Cremaster muscle.

Jan 9, 2013 - "Does Searing Meat Really Seal In Its Juices?" on americastestkitchen.com

Jun, 2013 - "7 Myths about Cooking Steak That Need To Go away" by J. Kenji López-Alt on seriouseats.com

Jan 26, 2010 - "Should You Sear Steak?" on Felicity Cloake on theguardian.com

Oct 31, 2011 - "Harold McGee Debunks the 'Sealing in the Juices' Meat Myth" on chowhound.com

You can't argue with Mcgee.

On 1/25/2018 at 8:13 PM, DonRocks said:

My guess is that there's something about the way the fat is distributed in a Wagyu tri-tip that demands low-and-slow cooking, but only after you've developed a two-sided shield to keep the juices inside the meat - I remember while carving it, a lot of juice ran off the cutting board.

Dude-- It's a myth! Searing meat does not seal in the juices. And did it rest after cooking? There shouldn't be a bunch of juice.

Only a ginger can call another ginger, ginger.

(I'm very slightly ginger and my girlfried is definitely one)

What else would you expect from the current administration? Fuck the working stiffs!

http://www.newsweek.com/trump-department-labor-tipping-wage-theft-799683 by Nicole Goodkind from Newsweek.

A disgusting shame:

Kids and guns: Shooting now third leading cause of death for US children .  By Ryan Bort from Newsweek.

This is well worth a listen:  http://freakonomics.com/podcast/why-is-my-life-so-hard/

The headwind/tailwind asymmetry. 

GILOVICH: The idea should be familiar to anyone who cycles or runs for exercise. Sometimes you’re running or cycling into the wind, and it’s not pleasant. You’re aware of it the whole time. It’s retarding your progress and you can’t wait until the course changes so that you get the wind at your back. And when that happens you’re grateful for about a minute. And very quickly, you no longer notice the wind at your back that’s helping push you along. And what’s true when it comes to running or cycling is true of life generally.

Mr. X is enjoying the tailwinds, whereas Mr. Y is miserable in the headwinds.

My sister in law is obsessed with her Instant Pot. My brother jokes that she'll soon be making peanut butter and jelly sandwiches with it.

Happy Friday!

Today's Genesis performance!

Outback Employees Return From Mandatory 6-Month Walkabout In Australian Wilderness

14 hours ago, DonRocks said:

Please feel free to chime in with your own Virginia Woolf stories and inspirations.

I would, but I'm afraid.

I think we could pull off something like this on this site. Let's give a bunch of hype to a non-existent restaurant! What shall we name it?

29 minutes ago, NolaCaine said:

Oh well if its a reference to MP then it's clever.

(this is the namer of slapfish)
I suppose you think it's pretty weird, don't you Mike? Well, you'd be right. 'Cause THAT'S the kind of guy I am, right? WEIRD. Which is why I go over people's heads. A bit like an aeroplane! You think I'm an aeroplane, don't you, Mike? Well, I'm not.

In this case, yes, you're much like an aeroplane. You've gone way over my head. I'm not sure I'm following you.

Maybe it was a nightmare, but I seem to remember seeing a Coming Soon sign in downtown Bethesda (Norfolk Ave?) for a sushi and gelato joint. I don't expect anyone to believe me.

We're only 24 days into the new year and there have been 11 school shootings already. 

Killings in Kentucky latest in string of school shootings — 11 so far this year by Alan Blinder and Daniel Victor of the New York Times.

I don't think this joint should be italicized anymore. At best, they're above average. It's really disappointing-- I used to love the place.

I hear that local food is all the rage these days. Gotta watch those calories!

Many years ago, I was sickened to hear about the accusations against Woody Allen. He was one of my favorite directors and I loved his humor. Then a few months ago I'm disappointed to hear of Louis CK's sick behavior since I think he's one of the funniest and creative comedians out there. I didn't want to believe either of them were guilty, but with all the stories coming out about them I had to face the truth.

Now the latest sexual misconduct charge is leveled against Aziz Ansari. This is a guy I really admire. If you haven't watched "Master of None", I encourage you to do so as, IMHO, it's pure genius. Hopefully, this article is correct and I don't have to write him off as another asshole.

Let's be honest about Aziz Ansari by Lucia Brawley from CNN

On 1/20/2018 at 12:20 AM, Lori Gardner said:

Lamb chops for $34 and ribeye at $31 are by far the most expensive items on the menu.  The other dishes are far more reasonable (most around $14.99) and include an array of refillable salads.  For kosher food, this place is a bargain.

 

I agree with you on the rest of the menu. It's just that those two items seemed so out of line with the rest of their offerings. I can't even think of a time where I saw $30+ entrees when virtually everything else is in the teens.

The wall is a solution looking for a problem. It's also a dog whistle. 

Maybe I should have ordered some grilled meat. Is that the strength here?

I started with some hummus and then had the falafel entree. The hummus was fine. The pita was dense. My eight little balls of tasty falafel rolled around in a big bowl. The best part of the meal was the side of zucchini which was nicely seasoned and not overcooked. I didn't find any cause for excitement about the salads. 

Looking at the lunch menu, I was struck by some of the prices. $34 for lamb chops?!? $31 for a ribeye?!? I don't get it.

9 hours ago, DonRocks said:

*Anything* is better than "foodie," but "Gastronaut" is cumbersome. What's wrong with gourmet? (As opposed to gourmand - the former is someone who appreciates fine food and drink; the latter is someone who merely likes to eat - I think the *vast* majority of people (not in this community) are described by the latter). The problem is that "gourmet" has become something related to a dead metaphor (even though it's not a metaphor) - probably started by "The Galloping Gourmet" (which was actually a pretty darned good show - Graham Kerr - still only 83 years old - should be remembered as a forerunner of Anthony Bourdain).

Yikes! I have all kinds of problems with that recipe. Where the fuck did those oysters come from? Gag...

Frostbite on your lips!

"Ice Music: Building Instruments Out of Water" by Bob Boilen on NPR.