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Posts by Pete

Am I the only one that thinks that 140, like Jimyra mentions in the OP, is way underdone for corned beef?  At that temp its going to be really, really tough.  Corned beef takes hours in a braise, or on the smoker (basically making pastrami)-anywhere from 2-4 hours, depending on size (or longer if smoking, possibly).  In that time you are going to reach internal temperatures of 185-195, at which point all that tough connective tissue in the brisket will have broken down,...
Shouldn't be an issue.  At least I've never had an issue with it.  Inspectors tend to be a lot less concerned about where fruits, vegetables and herbs come from than with meats and such.  I used to buy vegetables from the backs of trucks or from farmers that stopped by my places with great produce so having it grown right on-site shouldn't present a problem.
Most definitely dark!  So much more flavor and so much more variety to explore. Keeping in the booze category- Martini or Manhattan?
Cured....and double smoked!!! Cheetos-crunchy or puffy?
For one, is, the almost fanatical, emphasis on gloves for touching RTE foods.  I think it gives both cooks and customers a false sense of security.  I don't know how many places I've walked into and watched cooks put on a pair of gloves, do 12 different tasks and never change those gloves in between, but I bet if you asked them if they were handling food safely they would say 'yes' because they were wearing gloves.  When I was coming up in the business, we never wore,...
One of the missing factors in this discussion is modern farming, production, and distribution practices and I think it is the major reason that modern "developed" countries need tighter regulations that 3rd World nations or our ancestors did.  Today, modern farming methods tend to pack animals much closer together so it is much easier for micro organisms to spread, infecting many more animals than in places that don't follow factory farming methods.  Next, if a...
I would not be happy if I was served a crab cake made from imitation crab, but I have no problem with cold, "salad bar" salads made from the stuff, and I have to admit I really like Krab sticks dipped in cocktail sauce.  Sure if I could afford to eat King Crab or Dungeness regularly I would, but I can't so I often make a late night snack out of a bunch of Krab sticks and cocktail sauce and it makes me happy.
Stovetop, any day!!!  Preferably popped in bacon fat. Coke or Pepsi?
Chocolate!!!   Cookies: Crispy or chewy?
KK, in general I agree with much of what you are saying. I've always been somewhat annoyed when food, and drinks, have been so changed that they barely resemble the classics that inspired them, but still called by the same name, but where do you draw the line? In the 1990s the was a revolution in pizza making and suddenly chefs were putting anything and everything on a crust, maybe with cheese, maybe without, and with all sorts of globally inspired sauces. Was that still...
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