billyparsons's Profile
Yonkers Raceway dining??
"They can't put that on the menu if it's not true right?"
They don't. The menu says "Prime Rib of Beef". They serve corn fed plain old steak.
I was there last weekend, won some money, stopped by the Tavern 1899 place and saw the drinks, as antrogers mentioned, coming out of hoses. A friend of mine suggested Primavera across the street and we had "drinks that came out of glass bottles" and "honest food".
I find it ironic that a place of that magnitude would not take their food service more seriously. Who serves grey goose from a soda gun? Felt like I was at an airport for pete's sake.
Steak in White Plains?
"I'd sooner have hemorrhoid surgery than return"
Probably one of the funniest posts on Chow in the last year.
How can you tell if Evoo is Evoo?
Think that's bad? I spoke to a Poland Spring rep that told me his biggest competition is counterfeit water being sold in the Bronx. He says that bottled water, EVOO and Boars Head products are among the most "most knocked off" in the industry. Even places like Greenwich, CT & Rye NY are not exempt. Ouch.
How can you tell if Evoo is Evoo?
"So your restaurant buddy was the rep from Colavita, or is simply as disrespectful to his/her American customers as the Colavita company?"
So you agree that it's disrespectful to serve junk to paying customers! You finally came around. Great. My work is done here.
(I'll presume you didn't mean the fact him and I had a private conversation outside the presence of customers was disrespectful.)
"Olive oil, wine, coffee, cocoa, spices, diamonds...whether you trust your senses or stick by the certifications is ultimately up to you, the informed consumer."
If you were a guy buying an engagement ring for a girlfriend, and she found out you used your "senses", rather than a certification from a certified gemologist, could you imagine the look on her face? "Honey, I graded this diamond myself for you! I gave it a triple A certification of love...". This the insurance will go for the "self sense" grading when you lose it? LOL on this one!
How can you tell if Evoo is Evoo?
Caralien-
With regard to what a company like Colavita thinks about the American consumer...
Please take a look at this:
http://www.youtube.com/watch?v=8NMX832Zbq4
Colavita sent their rep to the New York City Food & Wine Festival. When asked about what defined EVOO, he told the interviewer that when all the olives are from Italy, it meant that the oil would be "extra virgin". Look at the :50 marker. Even the interviewer was like "well... ok... next question...".
This is my point. Colavita thinks so little about even the NY consumer that it didn't even take the time to properly train it's rep at a food & wine show!
I've been to food shows and stopped by booths of quality EVOO producers. They can tell you how many olives grow on a tree for heaven's sake!
Oh. And look at the backdrop in the Colavita booth. Shoprite Logos. I can tell you no other exhibitor would have the balls to hang a Shoprite logo in their booth at a show like this one. Make me wanna run out to the supermarket and pick up a bottle of their oil and some US Gov. American Cheese "blocks" and have a party with some friends!
How can you tell if Evoo is Evoo?
Did you even read the article? If you got offended, remember it's the viewpoint of many European producers. They think Americans consider bland oil to be quality.
Quoted:
"After our tasting, we had to wonder if the majority of olive oil destined for the American market isn’t intentionally blended to be bland. (A number of experts we spoke to said yes, many European producers assume Americans want their olive oil to be as neutral as vegetable oil.) Worse, we wondered whether some of the oils that arrive here labeled “extra-virgin” are even extra-virgin at all."
I have friends that grew up eating lumpy mashed potatoes, limp string beans and bitter broccoli rabe. Now they think that it's the norm. Then they go to dinner at Jean-Georges and wonder why the string beans "snap" and are vivid green.
I've experienced EVOO directly from a French duck press and can no longer argue these points. I've done much to much research on the topic to go back and forth about whether your mom knows good cheese or not. Fun post though. Gotta' move on. :)
How can you tell if Evoo is Evoo?
Caroline-
Cooks Illustrated did an interesting review of supermarket varietals (Colavita EVOO included) and found even the best one scored, at most, a 5 out of 10. Colavita not among the top 3.
http://www.cooksillustrated.com/tastetests/overview.asp?docid=9812
I stopped in to a buddies restaurant this morning that uses Colavita as dipping oil because he gets a great "deal" from Sysco. I tasted it again with a fresh attitude and again; bland, tasteless, odorless and devoid of any character. When I asked him if he serves a better quality to his better customers he replied (in broken English) "Americans don't know the first thing about good olive oil. This is the same junk they have at home. They're used to it".
Frankly I was shocked that Cooks Illustrated even wasted their time reviewing it. But again, everyone's idea of "great", "good" and "fine" are different.
We're all entitled to our opinions and I still respect yours.
How can you tell if Evoo is Evoo?
Very interesting post.
I spent over two years researching the olive oil industry looking to self-publish a book on the subject. Seems you’ve discovered some things I must have missed. Briefly, let me just ask a few questions that might be of additional interest to the post.
1. You indicated that ALL EVOO is cold pressed. Please insert a hyperlink to a regulatory agency within the U.S. that mandates or even defines this requirement. My studies have shown that EVOO is defined, as I stated before, and only by European Union Legislation, to be 0.8% acidic. Cold pressed, if labeled so, just means the oil has never seen above 80F.
2. You indicated that EVOO has a shelf life of 2 years. Call Colavita, like I did, and ask them how they remove the oxygen from the bottle. Chances are they’ll provide you with the same answer. They don’t. So from the day the little poor olive in plucked from the tree, it begins its oxidation process. Some companies, such as Manni, force inert gas into the bottle when bottling to keep the oxygen out. This way the oxygen won’t play a factor in oxidizing the oil. From the second the oil is funneled in to the bottle, the process begins. It’s up to the consumer’s “quality” standards on where to “draw the line”.
3. You feel that even after all this, the oil would be “fine”. I guess that word is rather subjective. My idea of fine would be knowing, at the very least, how old it is without having to call a company and get lot “unlock codes”. And, then I’d like to know that what the bottle says is “in there”, really is what’s “in there”. Keep reading and you’ll see what I mean. Have you ever tasted oil less than a month old?
Now the reason I stated no one “hit the nail on the head” is because the OP asked a simple question, “how do I know if it’s EVOO”. The only was to know is to measure its acidity. Period. Whether it’s peppery or fruity is of no consequence. If it’s bitter tasting though, you many really want to check the date.
If you taste a Colavita EVOO that’s been sitting on the shelf for 2 years, then under someone’s cabinet for another year, and compare it to week old “regular virgin oil”, guess which one will taste like olives popping out of your nose? We’ve done the test countless times.
Also, did you know that Colavita farms much of its production out (such as Purdue does with chicken farms)? Did you by any chance hear of the recent raids this year where 39 people were arrested in Italy for a monstrous fraudulent 25,000 liter EVOO scheme? Look and listen here (it’s the third time in 4 years the Italians were caught trying to send us bogus olive oils):
http://www.bbc.co.uk/worldservice/learningenglish/newsenglish/witn/2008/10/081027_italy_olive_oil.shtml
A great deal of the oil coming from Italy in to the U.S. is not what it says. Dig deep Caroline, you’ll see a lot more than meets the eye. California has some really terrific stuff coming off production and it’s fresh! Give it a try one day. Plus, California is starting to regulate what's being bottled and shipped. Wow, what a novel idea.
How can you tell if Evoo is Evoo?
Seems like no one hit this one on the head.
EVOO is defined by its acid content. Not its color, smell or even taste for that matter. The taste and quality of a good EVOO is really about three things:
1. Olive quality
2. Acidity (the only legal issue with defining an EVOO)
3. Age
Since you really can't test for olive quality, you can test for the other two. If you're a fanatic, you can buy an olive oil acidity tester to make sure the oil has a "free acidity", expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%). Look here:
http://www.oliveoilsource.com/cgi-bin/product_display.asp?p_items_id=26
You can also find "specific range" test strips that are inexpensive. It's a nice way to see if the manufacturer’s claims are accurate.
The last detail is age. Is there a bottle date stamped on the oil? Chances are if your oil is from one of the big producers, they'll confuse the date with "lot codes". Take a moment to read my post concerning Colavita here:
http://chowhound.chow.com/topics/583778
How Fresh Is That Olive Oil You're Using? A Must Read If You Like Olive Oil...
I recently came across an interesting video here on chow about Roundpond Olive
Oil and their attention to quality. Anyone interested in oil production should
give this a view:
http://www.chow.com/stories/10917
After watching this video, I have to laugh at the attitudes of some of the larger production houses and what they consider to be quality A while back I started to do a great deal of research on oils wondering why some of these oils sold in supermarkets tasted like, well, nothing. After a few phone calls I learned that most of these oils were treated with heat, chemicals and even "secret proprietary processes" that couldn't be revealed! Huh?
Anyone that ever tasted really fresh oil (a few hours old) can vouch for the fact that it'll scar you for life, as it did for me. Try drizzling some Manni oil over your next meal and you simply can't ever buy from the supermarket again.
When you buy quality oils, they'll tell you when the olives were picked and how long it took to reach the bottle. You'll know the exact age of the oil down to the hour. Ever try and decipher the age of olive oil from supermarket varieties? It’s tough because they intentionally try and hide the production dates by using “lot numbers”.
As an example, take Colavita. Now before I move on, please make sure you watch the Chow video first. Colavita customer service will tell you that they’re oil has a shelf life of 2 years (from when you buy it!). First off, wow! Second, I asked them why they couldn’t just print the date the oil was made on the bottle? Couldn’t really get an answer on that one. But I did manage to squeeze their coding system out of them, after a few more phone calls.
If you pick up a bottle of Colavita oil and read the lot code, here how to interpret the manufacture date of the oil. This is a cut and paste directly from the e-mail they finally sent me:
Re: PLACEMENT AND INTERPRETATION OF LOT CODE
To Whom It May Concern:
A lot code is imprinted on every imported container of olive oil produced by Colavita. The code can be found either on the back label (if a glass bottle) or on top (if tin). The format is as follows:
L00 000 A XXXX
B XXXX
C XXXX
Where: “L” means Lot.
“00” indicates the last two digits of the year
“000” indicates progressive day of the year (from 001 to 365).
“A” represents the first daily shift, “B” the second and “C” the third.
“XXXX” refers to an internal tracking number used to trace the product throughout the entire production process.
Each outer carton is also marked with a lot code. This code is identical to the one imprinted on each container packed therein.
If you have any questions, please contact me at (908) 862-5454, extension 124.
Thank you.
Sincerely,
Teresa M. D’Errico
Director of Client Services
At the time I had a bottle of Colavita Extra Virgin bought from one of those huge liquidator stores and, after I did the math, the oil was over 4 years old! No wonder it had no taste. Now add the claim that it has a shelf life for another 2 years! It just blows my mind when I hear ads for them claiming such quality and all the worthless claims of the olives coming from Italy. Who cares? It's usually too old to even matter.
I recently heard Chef Michael Colomeco, talk show host, on the radio saying it the best oil he's ever tasted. Ouch Mike! Ah the fibs we tell for the sake of sponsorship…
I’d like chowhounders to look under their cabinets and see what they're really pouring on their salads. I steer clear of any oil that doesn't clearly label the production date on the bottle. I just think deception and food should never go together. When it comes to olive oil, unlike motor oil, the age is a significant factor regarding quality.
Billy Parsons, over and out
Does Mc Donald's and Burger King use Real Beef
One final note though...
"McDonalds' hamburgers are made with 100% beef (scroll down to the "beef patty" ingredients). It is USDA inspected. The restaurant adds salt and pepper after cooking. That's it. No additives or preservatives. No filler. No beef flavor enhancers."
Wonder why BK doesn't follow suit. And they flame broil!
Asian Temptation- White Plains
For those of you that have been to Haiku and Sushi Mikes, this board should be non-existent. I stopped in while waiting to see a movie next door and it was the first time in my life I've ever seen rolls cut unevenly.
In Japan, a sushi chef spends 2 years just perfecting the art of making sushi rice. At Asian Temptation, I think the same guy that was moping the floor next to previous posters feet made the rolls. Then went on to clean the bathrooms.
Too much rice and too cheap on the tuna and salmon. Asked for a ginseng tea and they gave me hot water and a ginseng root simply "dropped in".
The experience was nuts. And no one understood anyone. The service staff couldn't even understand each other.
And if one more place tries to serve me microwaved edamame, I'll go postal. There should be NO MICROWAVE in a Japanese themed restaurant!
Best olive oil?
Read my post before you keep pouring that Colavita Josh:
http://chowhound.chow.com/topics/583498
Does Mc Donald's and Burger King use Real Beef
Three major causes of migraines:
1. MSG
2. Aspartame
3. Traffic on the Tappan Zee bridge at 8am (NY)
Does Mc Donald's and Burger King use Real Beef
Ferret-
I see you took a little "whipping" there so I'd like to chime in.
My use of "bottom of the barrel" was really just a play on words. Think about this for a second. Only 3 countries "grade" the quality of beef solely by the amount of fat "marbling" content. The U.S., Japan & Korea.
If you're a fitness buff, would you consider a steak with more fat higher quality? I’d say probably not. So if BK buys low quality beef, all that means is that it's probably from an older steer and it's devoid of marbling. So what. Does that diminish its quality and protein value? Nope. Just taste (which is subjective anyway).
My only gripe is when they adulterate beef to make up for shortcomings. Does anyone ever go to BK and order a burger plain and take the buns off? If they did, it s*cks. I've done it (remember Atkins 10 years ago?). Everyone surely adds their little dab of ketchup and pickles. Hell, I even used to pop a few onion rings under the bun.
BK used to add Silicon Dioxide. Basically sand. I found that appalling and actually used to call their hotline on a regular basis asking them why they had to add sand to their burgers (after I chipped a molar). I'm happy to see it's out of the formulation now. I also used to ask why they had added hydrogenated oil into the Angus Burger (not the same as the salt version). Not sure what ever happened there.
Big business will get away with almost anything if left unchecked. Sometimes it takes a little guy like me to call an 800# 50 times to complain to make a difference. And before you ask, yes, I do have better things to do.
But to get back to one of your comments for a moment. BK’s meat is not the same you would find in stores. Your basic 80/20 blends in the meat counter don't need to be "fixed" by adding additional beef fat & stock. You know that. Even in the “poorest” of neighborhoods, I doubt you could find standard/commercial USDA grades. Your basic home cook won’t know how to “fix” it prior to cooking.
Good points though. And I know why the hydro oil surrounds the salt. I just thought that in this day and age, with all the health information coming out, they should really make an effort to keep the word "hydrogenated" off the ingredient list. Whether it's "trace" or not.
Peace out Ferret.
Does Mc Donald's and Burger King use Real Beef
That's one of the problems one faces when using bottom of the barrel beef. Dryness. They buy the Equivalent of USDA Select or Standard beef, then try and artificially enhance it by adding beef fat, beef stock and needing encapsulated salt.
I've never had to add commercial seasoning blends to my burgers at home or in a restaurant setting. What we do instead is work with different cuts of beef to find the flavor-fat ratio we look for. If I ever went to a barbecue and saw them adding a package of "Hamburger Flavor Seasoning", I'd have to say I'd be a little taken back. I never even knew they made a spice blend designed for burgers!
I like the taste of quality beef too much to wanna add a seasoning mix with sugar. But that's just my opinion.
Just for the record, I don't go to Burger King because years ago I cracked a tooth on a burger. They used to add Silicon Dioxide and I must have bitten in to a clump of it. Never again. I do like McDonalds and love my White Castles though.
Over and out...
Does Mc Donald's and Burger King use Real Beef
Sounds great ferret.
How many times did you ever add sugar, in trace amounts, to your burgers though? And I never even thought of adding trans fats to salt, did you? I think it's ridiculous to add iodine to salt, much less trans fats.
From a health perspective, of course they're fine. Just wanted to play a bit on this post.
Since you saw the BK site, have seen what goes in to the buns? Now thats good reading...
Does Mc Donald's and Burger King use Real Beef
Burger King Burger Ingredient List:
Beef - simple enough
Salt - for flavor
Partially Hydrogenated Vegetable Oil - cause you need some trans fats silly.
Flavorings - hmm?
Beef Fat - fat is yummy
Beef Stock - stock is yummy too?
Dextrose - sugar. doesn't everyone but sugar on a burger?
They used to add a lot more stuff so be happy it's just what you see here. See for yourself here:
http://www.bk.com/Nutrition/PDFs/ingredients.pdf
If you want 100% beef, it's White Castle. Or, fresh ground from the butcher.
Got an attitude for a return at Trader Joe's
Rick-
You're killing me with this post.
You never thought about washing out the milk container and returning the empty? The frozen salmon comes in a cryovac package with a label. Why not bring that back to the store (washed)?
I had a big issue with the salmon where no matter what you did it would smell "fishy". I went back to the store and asked the manager to forward my number to the buyer because I wanted to know where it came from and the process for "catch to freeze". Never got an answer. So, yea, I have a small problem with TJ's too.
But brother, you have to bring something back. Even the UPC would have prevented the blank stare.
Bulavinaka... did the wine return work? Cause if so, I'm running out right now to stock up!
Morello Bistro Greenwich review
Did they change the bar at all? When it was the Dome, the bar was much bigger. Rent is probably higher. You can't touch a place like that for less than $100/sq.ft Trying to size up the place in my head. It's been a while. But it's probably close to $40k.
Steak in White Plains?
And Chef Dell…
Have a buddy that works Ritz South Beach. He just checked the White Plains numbers. I stand a tad corrected.
BLT was running at 48%. Now they're 34%. The entire operation, with the hotel restaurant, they're at 29% (as of yesterday).
Steak in White Plains?
From what I understand the only reason Capelli hasn't yanked the plug on BLT is because Laurent Tourondel and Simon Cooper from the Marriot (that owns the Ritz) have an exclusive deal where every new Ritz would feature one of his restaurants. Plus, could you imagine if the word got out that BLT couldn’t make it in White Plains?
While you're right about the "peter paul" issue, the fact is BLT is sinking the ship. Capelli would close shop and let Goncalves from 42 take over the helm in a second. Word is Goncalves already took the helm in the three new restaurants in the Stamford Ritz. One of my guys was willing to commute all the way from Rockland to Stamford for a position there.
And, with regard to the food and liquor cost “equalization” issue, I think the fact that a Snickers bar out of the “honesty bar” in the Ritz room costs $8.00, and micro bottles of Absolute cost $11.00, they pretty much close the gap…
Kidding, but they know where to “bang you over the head”.
Great points though Chef Dell.
Steak in White Plains?
Otisman thanks for the "plug"!
Everyone needs to remember that right now we’re at a point where restaurants are scared to inventory super high quality products because they may not sell. And, to make it worse, the vendors impose minimums on delivery charges. $500 here, $750 there… On a wholesale level it adds up.
It's why so many restaurants now do what Ruth Chris does (gasping), they bring their meat in frozen (hold on, just fell off my chair). Beef should never, ever, ever be frozen in a restaurant. No offense to smart home shoppers that load up at Costco. Meat at $4.99/lb and a Porterhouse for 2 at Ruth Chris are two different scenarios.
Don't be afraid to call a restaurant and ask them what they serve. Ask them where they get their beef. If they say "dunno, some guy just brings it in a little white truck" or "it comes in a huge truck with 5 letters (Sys*o) on the side", understand they're not serious about beef. Just ask to see if they’ll answer. Even if you’re clueless about the difference between, say, a sirloin and tenderloin, you’re looking for their attitude about food.
BLT has a SERIOUS food costing issue (above 60%) because so many steaks come back due to over-cooking and salt. So their problem is not food quality, but poor training. In Manhattan, there are 90 guys fighting over the same line cook position. In White Plains, the manager crosses his fingers and says 3 “Hail Mary’s” just hoping his line cook shows up! Please trust me on this one. We have the same problems in Rockland.
Sorry I can’t be of more help with regard to suggestions, have not ventured in to White Plains all that much. But I’d like to just leave “you all” with the basic premise that:
It’s not rude to ask questions about the restaurant’s sources of product.
Billy Parsons, over and out.
Can't believe they're still in business!
ChefDell... 95% of the time, in this economy, the word would be "under-capitalization".
Wait till January. It's gonna be a mess.
Wanna make money right now? Start a company that sells "For Rent or Lease" signs. They're gonna be selling a lot of signs next year.
Stay away from Polpo in Greenwich CT
I remember years ago I had some Dover Sole in my car from Trader Joe I bought for $3.49/pound. Stopped by Polpo for lunch one day and the bartender says “our dover sole is great”. So I thought to myself “If I just bought it for $3 retail, should I even ask how much?”. I mean it’s not like I’m at the French Laundry were there’s 15 cooks involved in a single dish right? Plus it’s only lunch.
So the bill comes and the fish alone was $38. For Lunch. I just laughed it off. What else to do.
In their defense though, they really did have incredible service. And not to mention some pretty fancy cars in the parking lot.
Nice restaurant in Yonkers
I second the motion from Dolores. The chef cooked at the James Beard Foundation and is slated for Iron Chef. The owner (Rob) is a gem. Just do a google on "Dave Dibari" and Zuppa and you'll see nothing but rave reviews. Make friends with Rob and he'll probably send you some after-dinner drinks too. With this economy, he'll love the new business. Have not been there in over two years but know you won't be disappointed.
Funny thing about this post is that with so many places are going under, it's almost tempting to wait until Friday afternoon to reply with a recommendation.
If your event isn't too upscale, try Carlo's on Tuckahoe Road.
I also have one more recommendation that you'd love. A restaurant located next to a place I wanted to work with on Midland Avenue. LaGrotta. Just beer and wine though. The owner and the owner of the place up the street (not open) are buddies and when we were there we had the best meal of our life. The LaGrotta owner (Frank) is also the chef and rarely leaves the stoves. Demand to say hello when you get there. When he knows he has new guests he goes the "extra mile". Only beer and wine though. Italian.
As a side note, always remember that when you go to places where the owner is also the chef, or the chef is well known (as the case with Zuppa), make sure you hit their radar screen. Sometimes a simple “we went out of our way to come here because we heard of your reputation” is all it takes. But don’t try it at Applebees or Zanaro’s. :)
Can't believe they're still in business!
Ah... the power of expectation.
I glanced at the Charlie Browns post and I had to laugh. I love the place. I meet friends there and tell them "expect nothing" and you'll walk away happy.
Then I stop off at Daniel in NYC and ask whomever I'm with "go ahead... try and find something wrong!". I tried the same maneuver at BLT White Plains and got embarrassed that it wasn’t even close to NYC standards. More on that another time.
Then there are “those” that simply have no “business in the business” and should relinquish their kitchen and lease to someone that does.
Remember Gina Marie's in Eastchester? I remember hearing stories of customers complaining about "plate sharing" charges and literally being told "don't come back if you don't like it". Well, those customers listened, as did many other people, and now they're finally closed. Not sure if it was the crappy attitude or the fact that they actually had the nerve to charge for plate sharing. But have no fear Jfood, as someone else will take their place and probably create more jobs and revenue from the area. Remember that good people in the hospitality business are hard to find and will always find employment.
This post, for me, was reminiscent of my "warning signs" post almost 2 years ago. I took such a bashing when all I really wanted to prove is that "trying to be something you're not, doesn’t work".
The manager at Charlie Browns would never try and convince you he knew where the cows were raised or what they were fed (although he knows, to the penny, what Sysco charges him to deliver them, and whether his food cost percentages are what corporate wants to see). Yet Adam Perry Lang from Robert's Steakhouse in NYC is trying to raise his own “perfect” steer in Kansas and dry ages his own beef on premise. But hey, think Adam would ever authorize a 10 foot counter smack dab in the middle of the restaurant advertising “all you can eat salad (from last Tuesday)”?
The breakfast cook at the Tarrytown Diner probably hasn’t a clue on where his eggs come from (nor does he care) while Dan Barber at Blue Hill has dreams about new formulations for his chickens to create the perfect egg. I saw the traffic on the bridge from those stupid road “plates” and stopped in for coffee and breakfast. Before I walked in, I reminded myself “Billy, all you want is clean plates and Splenda for the coffee”. I got both and was ecstatic.
The interesting thing is that they all really just, at the end of the day, work for a paycheck. Although I think the line cook at the diner has the least amount of worries and goes home the same time each day.
These are the things you know BEFORE you go.
Lastly, let’s not be a bunch of turkeys waiting for a presidential pardon. Name some names. If everyone would voice their opinion, maybe these “places” would go out of business faster and new ones would take their place. Better for everyone no?
P.S. Right now I can’t decide if I want a hot dog from Papaya or a slice of Foie Gras Torchon from Per Se. Decisions, decisions…
Spinalis dorsi (cap of ribeye) report
The reason why this cut tastes so delectable is because it's protected by the fat layer while being broiled in a standard Prime Rib preparation. I worked with a chef in Yonkers (of all places) that used to use the Spinalis Dorsi as skewers on his tasting menu in private homes. He prepared them marinated and heated sous vide for a few hours. It took me countless Courvoisiers' one night to get him to finally part with this little secret.
Temperature was important as there is a great deal of connective tissue in there. Remember that although the surrounding portion of the rib steak becomes the most delectable and tender, it’s also subjected to the highest amount of heat. That’s what really makes the cut so amazing.
Actually, they make the original version you're all used to, off the prime rib roast, taste like shell steaks from Charlie Browns.
I'm surprised there's not more discussion about this cut of meat on the Internet. He only got them because of some friends at the Hunts Point market. Any other discussions on this topic would be great.
Annoyed with the surprise price of a glass of wine!
Hey soupkitten-
You brought up a ton of valid points. The only point you missed was that the author was set back by not be told in advance that the wine was over, say, fifteen-bucks.
You even missed stuff like workers comp, breakage budgets (for example Trotters in Chicago spends $40k a year on new glasses), and other ancillary expenses. Imagine a world where no one knew what things cost before it was too late?
