« on: April 09, 2011, 03:34:06 PM »
Sometimes I have one or two, lately I've been waitng until I'm finished cleaning up, so I can kick back and relax.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Not clean enough, as in "eww, why is it all black? I can scrub it and make it nice and shiny." Grrrrr...
Yes, hide your good stuff. As true for cookware as it is for booze.
Serious eats posted this example of bunt ends of brisket.
Man vs. Food - Kansas City BBQ - Destroyer
On Chopped, it was probably Scott Conant. He owns Scarpetta, a high end Italian place in NYC and franchised a bit, I think. IIRC, he criticized it without even tasting it. I hate snobby rules. People would never have paired pinot noir with salmon if the "white wine with fish" people were treated as gospel.
I think the reasoning is that the cheese is usually Parmigiano Reggiano, which is quite strong, and that it overpowers the delicate nature of fish.
OK, so I don't have a need to grate Parmesan on my halibut, but I'm going to put it on linguine with white clam sauce, or other things with shrimp or crab. Mornay sauce is meant for seafood. And if the food has a lot of garlic in it, the "delicate nature of the fish" argument goes out the door. Balance is everything, and you do need to taste what's in it. But if you like it, ignore what the snobs tell you. Keep an open mind and don't be afraid to experiment.
This is a bit OT for BBQ, but it's one of those foodie things that comes up.
Glad to hear he's winning the battle.
Also happy to see an update on Jeff's progress. I was thinking about him as I was searching the forum and discovered a Black IPA recipe thread where Jeff was posting. His wit and sarcasm are missed here. I wish the best for him.
Thanks for the update Frank!