Exactly for Andrew: today's Fresh Air might float yer boat

Post #407,687 by Ashton 1/21/16 4:53:14 PM 1/21/16 4:53:14 PM Reply	Exactly for Andrew: today's Fresh Air might float yer boat Not Terry Gross today. Interviewee: Pete Wells (sp?) NYT restaurant critic. His analysis of the posh restaurants (one a couple years back: seemed to evoke every response up to the "may your children have cancer" total fuck-heads ... along with others praising accuracy and al-punte.) He includes a place ..up-the-raod in these parts: Thomas Keller's/The French Laundry ... and begins with the merely Sane! dissing of the entire "$1k meals" of the full-race-Affluenza crowd (my term not his.) The main paradox is -at least- Named H.T.F. Can you force a taste-bud experience into the strait-jacket of descriptive prose (..unless you were to commit quel {{horreur..}} poetry!) Bon Appetít ... as in Heh
Post #407,691 by Andrew Grygus 1/21/16 8:21:28 PM 1/21/16 8:21:28 PM Reply	And, no doubt, Sous-vide evrything. That's the big thing for fleecing the Afluenza crowd today - mysterious and high priced, and "you can't do it at home". Chef J. Kenji López-Alt gives complete instructions in his book The Food Lab for how to do it with a cheap thermometer, ziplock bags and a beer cooler, for a total equipment price of $24. Is "Molecular Gastronomy" a dead thing yet? I certainly hope so. Incidentally, the biggest users of sous-vide are the fast-casual restaurants like Chipotle - they just don't tell you about it. They leave nice thick steaks in the sous-vide tank all night. During the day, when a customer orders one, they pull one out of its bag, slap it on a super hot grill for a few seconds on each side and send it out - perfectly cooked every time - by untrained morons.
Post #407,692 by drook 1/21/16 8:28:57 PM 1/21/16 8:28:57 PM Reply	Your Chipotle serves steak? -- Drew
Post #407,696 by Andrew Grygus 1/22/16 1:45:01 AM 1/22/16 1:45:01 AM Reply	Re: Your Chipotle serves steak? Don't know. I've never been in a Chipotle - but the same technique is used for chicken, fish and other cuts of meat, and other chains are definitely doing it with steaks.
Post #407,707 by a6l6e6x 1/22/16 12:47:58 PM 1/22/16 12:47:58 PM Reply	Chipotle calls it steak. But, it's beef cut up in cubes and use as part of the burrito filling. From their website: "Marinated overnight in our smoky, spicy chipotle pepper adobo. Grilled to medium-rare throughout the day Perfectly Charred with a subtle caramelized flavor." Stockholder and customer 'R Us. :) I prefer Carnitas which is "Porktastic"! Alex "There is a cult of ignorance in the United States, and there has always been. The strain of anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that "my ignorance is just as good as your knowledge." -- Isaac Asimov
Post #407,693 by boxley 1/21/16 9:26:15 PM 1/21/16 9:26:15 PM Reply	I think they come from the restaurant suppliers that way. vacuum packed in juice ready to serve. Have seen prime rib done that way. always look out for number one and don't step in number two

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