JuneBacon
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Everything posted by JuneBacon
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Haha, Stephan was awesome last night. It is probably the editing, but John was being a douche to our beloved Bart. Josie sucks though, damn. -
I'm building my sister and brother-in-law an immersion circulator. Dremel tools and plastic can suck my %$^*. I hope it works when I'm done mashing all the pieces together like a 2 year old eating a banana.
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Well this de-escalated quickly.
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Servers Who Endlessly Top Off Your Wine Glass
JuneBacon replied to MarkS's topic in Beer, Wine, and Cocktails
That was a stretch (That's what she said?) -
Srsly Y are you typing like that hahahaha.
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I only have 14 reviews Haha.
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If we're thinking of the same story, it was one author writing bad reviews about another author's novels. And writing good reviews of his own haha. I think I got that right. This is absurd, I say we inquire as to what restaurants would stoop to these levels and expose them.
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I know what a shank is, thank you.
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I think the simple solution here is to eat bison. While a good alternative to beef, I guess they can still be finished on grain. I like this explanation.
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That's a very good caveat for dining at the bar. It really is very small, and I had a similar experience just trying to grab a drink before dinner. It was moderately busy on a Saturday night, but not overly-so and the bar tender was definitely overwhelmed with orders. That said, I have not had better service at our table that we had reserved. I guess if you want the complete experience, get a reservation. Not saying that you should have second hand service at the bar, but there is something to consider there.
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I think the concern is in the labeling, since they are getting some grain at the end but still referred to as grass-fed. There's other ways to fatten up an animal . My favorite passage from Heat: "The lardo was from a pig that, in the last months of its seven-hundred-and-fifty-pound life, had lived on apples, walnuts, and cream ("The best song sung in the key of pig"), and Mario convinced us that, as the fat dissolved, we'd detect the flavors of the animal's happy diet — there, in the back of the mouth. No one that evening had knowingly eaten pure fat before ("At the restaurant, I tell the waiters to call it prosciutto bianco"), and by the time Mario had persuaded us to a third helping everyone's heart was racing.."
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No. Yes, mostly cheek. If you think about it, its not a particularly meaty part of the animal, so there is less of it per head. Also, do you know how to prepare shin? I don't. So taking the time and expert preparation into consideration, that could go into increased price. That and, people will pay based on intrigue :-p I have to say that I am a huge fan of B.V. and that we will most definitely be trying out Range. My skepticism lies in the dining experience though. I don't doubt that they can produce and replicate great food (And that equipment, OH MY, Don't let Don see those sous vide vats). That menu looks fantastic to me. Although looking out into the lobby through those glass windows kind of makes it seem like you're dining in a mall. I also don't really like the Williams-Sonoma shop. As if Bill's wares weren't pricey enough, here have some Brian Voltaggio All Clad !
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This is true, thanks. I usually take the chill off out of the fridge and then put it in the fridge overnight to completely defrost. I did not intend to leave them out for more than a few hours. If not they could take a few days in the fridge. Could have used a cold water bath as well, but these are large bellies. I guess I don't know the difference between spoiled meat and bacteria. The pink salt will kill any bacteria, but it won't reverse spoilage.
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So I am usually very overly cautious about consuming spoiled food, but I am unsure on this one as I do not want to just discard this on a whim. We took some frozen pork belly (2 - 4lb slabs) out of the freezer to defrost and forgot about them over night. I checked them last night around 9pm and they were still frozen, then proceed to leave them out overnight. They were in our stainless steel sink, wrapped well in plastic wrap, and piled on top of eachother. I would say they were out of the fridge, from frozen mind you, for a total of 12-14 hours. When I got up this AM they were completely defrosted, I felt the undersides and they felt cooler than the 68 degree air in the kitchen. The end product of these will be bacon. I proceeded to put my salt and sugar cure on them, which includes pink salt to kill botulism. I certainly will be trying the bacon myself before my pregnant wife goes anywhere near it. What do you think? It was frozen fresh from Springfield Butcher, so didn't have much time to decay. I'm just really not sure because I don't want to discard 8 lb.s of belly! Did I do the right thing? Haha.
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My beard does not leave my face and it is rarely groomed haha. I'm glad the government is too worried about offending an individual to have a dress code. I'm not sure they would require tattoos to be covered up unless vulgar/offensive/exxxplicit. The hipster doofus referencewas lost on just about everyone, sorry about that. It really has nothing to do with tattoos. I guess what I meant to say is that chefs are artists and tradeworkers, and artists tend to be more into a "scene" that is not well described by a 9-5 job. Tattoos are self expression, a form of artistry like was said above. And when I said "troubled upbringing," I guess I meant grew up on a pathway which was not aligned with an interest in the traditional way of learning in schools, not really the same correlation. Not necessarily into drugs or come from a troubled home. I think it is true that people who drop out of high school, or have no interest in attending college tend to flock to tradework employment. Not that applies to ALL chefs obviously. I had an interest in cooking when I was 18. Not nearly as much as I do now. I also had other interests like computers and engineering, so I wound up in a different field. I was in no way classifying all chefs as troubled youths, but I think there is something to be said about different paths to employment.
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Whole Foods Old Town has giant vats of salt by the lb. But if you're not making to Georgetown, you're almost certainly not making it down to Old Town.
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I have nothing against it, it just seems that beards and mustaches are almost a given in the restaurant biz - and the correlation seems to lean to more beards and mustaches at the places that focus more on the food (e.g., that have formal training, that go the extra mile for special ingredients or preparations, that sort of thing.) Is there a particular known reason? If not, any speculation?
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Totally agree, never like to see this happen to good people. My previous comments might have been lacking this sentiment.
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The last few times the wife and I shared a to go order, the food was nothing short of inedible. And at $60+ for a starter and 2 entrees, this is no shock to me.
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Haha, wow. That's what theorizing is. The OP had some nerve asking a question like that.
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I know it. I guess that's good. Lay low and play it safe until its time to wow the judges. I would have thought that Josh played it safe with the French Onion soup. It's amazing that one could F that up. More cheese !
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YES ! Now, I would like to see a restaurant opening actually open sooner than expected for once.
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Haha, John is still an ass and was not good at managing that kitchen! Carla had to go, but I am really surprised that neither CJ or Josh went with her.
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I wonder how difficult it is to work with buckwheat flour, i.e. turning it into fresh pasta. A pretty healthy and tasty alternative to white flour.
