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Another tipping question?

Same was happening in the 1970's - 1980's only it was Greeks & Turks then.

Deportation was never really an issue then and unless they have ties to the wrong regions in the Middle East it really isn't today.

Then and now, most of them come from poverty the likes of which people in the States couldn't possibly imagine and they thank their lucky stars to be here and not where they came from foraging for a meal or in fear for their life.

Usually they live in a group home often owned by the restaurant owner and send most of their money back home to their family's.

about 5 hours ago
Tom34 in Not About Food

Another tipping question?

>>>>> "it has become common practice to schedule hourly restaurant workers for just shy of what would be considered full-time, so no, many owners are STILL not paying for employee health-care." <<<<<

All of which and then some was predicted during the ACA debate. Too bad the majority of those who voted for it never read it or took the potential ramifications seriously.

about 6 hours ago
Tom34 in Not About Food

Don't let your Debit/Credit Card out of your sight when dining. .

We don't have debit cards for all the reasons discussed by all.

We don't do online banking or online investing either.

We use one CC card for 99% of our purchases and keep sufficient cash at the ready for things like kids lunch money. Have ATM cards but they stay in the safe.

To date, knock wood, only one case of CC fraud in 30 years and it was quickly handled with no financial loss to us.

about 8 hours ago
Tom34 in Not About Food

$15 hr min. wage x zero hours =?

Sustained.

I still have great concern about the "trickle up" ramifications on department managers and the like who are saddled with an incredibly higher burden of responsibility/pressure than that of a Walmart Greeter not making a whole lot more. I am not saying this spells doomsday but it is not as simple as people make it out.

about 8 hours ago
Tom34 in Not About Food

Bobby Flay and Wife to Split

Its a complicated subject with a lot of Court Precedent both in the US and Europe. A good read on it can be found by Googling "Celebrities Rights To Privacy How Far Should The Paparazzi Be Allowed To Go" by Jamie E. Nordhaus.

about 15 hours ago
Tom34 in Food Media & News

$15 hr min. wage x zero hours =?

"this has absolutely zero to do with pay raises."

"it doesn't look like wages had increased in the closed stores".

I think your 2nd statement is worded much better. I guess time will tell. Does appear there may have been some enhanced worker protest activity at the locations in question.

about 16 hours ago
Tom34 in Not About Food

$15 hr min. wage x zero hours =?

Actually, many low wage stores/business are marginally profitable even when paying low wages and their existence is maintained/subsidized by more profitable stores/locations. Significantly increasing wages in marginally profitable locations likely has a significant impact on this practice.

1 day ago
Tom34 in Not About Food

Clueless moderation?

My issue is not that of foul language. Isn't much I haven't heard or seen over the years. I don't think it adds any additional credibility to an argument but if a person must, so be it.

My issue is with "allowing" threads that have a subject matter that is socially controversial or that have outcomes influenced by elected officials / governmental agency oversight (politics) and then deleting posts because a hound(s) hold a strong differing opinion and flag a post decrying politics or some frivolous technical violation. Its cowardly and pathetic and usually done by the same group of Hounds who usually have a similar opinion on such matters.

If Chow wishes to maintain credibility, all opinions on such matters should be allowed to be voiced (or) don't allow such threads to begin with.

1 day ago
Tom34 in Site Talk
1

Clueless moderation?

Pretty much referring to posts that get deleted, usually on threads which by their very nature are controversial & for which governmental decisions/policies are influenced by politics.

1 day ago
Tom34 in Site Talk

Clueless moderation?

Its been my experience on Chow that things rarely get flagged for removal based on a technicality such as foul language or political content IN AND OF ITSELF.

RATHER: (1)Things get flagged because the person doing the flagging disagrees with a particular political point of view and flags it but does not flag other blatantly political statements by other posters that they agree with. (2) Things get flagged for a pinhead sized technical violation in an effort to get an entire post removed because the flagger strongly disagrees with the content of the post but can not dispute the content in a factual manner.

I have read thousands of posts & have disagreed with many but never flagged a single one. Both hypocritical & cowardly in IMHO.

1 day ago
Tom34 in Site Talk
1

starving on Food Stamps / SNAP

Definitely a non biased opinion with Moyer!

1 day ago
Tom34 in Food Media & News

The ubiquitous burger

I think the basic burger has always been a safe bet, especially when at a restaurant for the first time or during a break when traveling. Typically one of the best offerings in terms of quality & price at a diner.

However, after a brief read of the lengthy article, it seems that the places listed are serving cooked to order specialty burgers with very expensive meat blends on artisan rolls with very expensive precisely prepared toppings. Sounds like an item people crave rather than order by default.

1 day ago
Tom34 in Food Media & News

Bobby Flay and Wife to Split

Yeah, its one powerful piece of paper.

Apr 16, 2015
Tom34 in Food Media & News

Bobby Flay and Wife to Split

In all fairness, this subject fits pretty well into the category "Food Media & News".

I also know many professional chefs who are old enough to be Flay's father who are far more respected in the trade for their knowledge/experience/abilities than Flay & they made the decision to keep their private lives private and concentrate on food rather than the camera.

Flay on the other hand made a conscious decision MANY years ago to steer his career in the direction of being a "Celebrity" chef, a decision that legally exposes his private life to the public.

Apr 16, 2015
Tom34 in Food Media & News

Bobby Flay and Wife to Split

If I managed 20 plus years, I don't know if I would go through it again :-)

Apr 16, 2015
Tom34 in Food Media & News

Costco Ahi tuna...sushi grade?

A good bit of the "fresh" seafood found today is "Re-fresh" meaning it was previously flash frozen.

Parasites are more a matter of species/habitat. Some species are more prone to parasites, some are extremely rare.

Apr 16, 2015
Tom34 in Home Cooking

Bobby Flay and Wife to Split

Paula Deen was pounded on Chowhound.

Dry-aging beef at home - ISO of specifics please for 28 days

This is the portioned $4.99 lb whole rib sub primal from ShopRite. Very tight trim so only let dry age 10 days on top of the 21 days wet age in the bag. Extremely tender and the 10 days dry age seemed to get rid of the wet bag flavor.

The steaks charred nicely and were still M/R. I credit the dry age with helping that and the screaming hot BGE. The sear was only about 1.5 minutes p/side and the rest was dwell, that's how hot the BGE gets.

In the stock pot is the trimmed bark which was barely 1/16 inch thick at 10 days.

The other pile of scraps will be added to leaner meat scraps and ground into burger.

Life is good!

Apr 15, 2015
Tom34 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

That SS heated draw option would be nice.

Right now I have a second oven which is an electric under counter full size that we use for light cooking and heating side dishes (No exhaust hood). It heats very fast, especially to 150 - 175. Probably start using that.

Thinking those thick ceramic plates (like 3/8 inch thick or so) would retain the heat longer than standard plates. Will have to start looking into those.

Apr 15, 2015
Tom34 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Yeah 500 degrees does seem like a mini flat top in action.

The only home use plate warmers I have seen are like long heating pads that fold up with plates sitting in the folds. Have you seen anything different?

Apr 15, 2015
Tom34 in Home Cooking

Getting Rid of ANTS!!!

I think many home remedies help in a "preventive" way if used consistently from just before the start of the ant season to just after the finish of the ant season. Same with keeping the property clear of items such as dead trees and other things that create ant habitats.

However, if a major infestation occurs, they will not generally solve the problem of completely stopping the infestation.

Apr 14, 2015
Tom34 in Not About Food

Knife sharpening recs (NOT on the edge)?

I am not a serious knife enthusiast but like them sharp. I am also a firm believer in diminishing return. My Wusthof Classics are highly respected knives within their cutting style and my Tojiro's are widely regarded for their quality/price ratio for knives in their style. Both are much higher quality knives than 90% of what would be found in commercial kitchens, but hardly the best in their class, not even close. Single bevel blades may be beneficial for specialty "professional" chefs but are completely unnecessary for the average home cook.

The Edge Pro made each and every one of my knives sharper than when new out of the box with little time and effort, very little metal loss & no temper loss from heat buildup like belt sanders are capable of. Following Ben's instructions, I have never experiences any of the problems you listed, with the knives "I own". I suspect this would also be the case for the "average" person's kitchen knives which I guess is why his sharpeners receive extremely high rater reviews, even on knife enthusiast sites.

Apr 14, 2015
Tom34 in Greater Boston Area

Dry-aging beef at home - ISO of specifics please for 28 days

No so much because I sear at extreme heat on the BGE then immediately snuff the flames and finish to M/R. No break in the cooking process.

My issue is that no matter how its cooked when placed on a room temp typical thin plate food is going to cool down quickly, especially during the winter.

Thats why I am looking at options for plates that can tolerate being "reasonably" pre-heated & also retain that heat a little longer.

To that end its seems its either the sizzler plates which are sized to pretty much only hold the steak and need to be hand washed if CI (or) the thick ceramic restaurant plates that are made to be heated and I am assuming the extra thickness (mass) of them holds the heat longer.

Apr 14, 2015
Tom34 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

That looks really nice Boston. Nice sub primal & a little time are wonderful things.

Apr 14, 2015
Tom34 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

I can see that A/C, especially if you were to heat up a cast iron sizzle plate up to say 350 - 400 degrees.

What I was thinking was more in the line of 150 - 175 degrees just to keep the food warm. I would think this would not add any additional cooking, especially if the steak were left whole and sliced throughout the meal.

Apr 14, 2015
Tom34 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Not so much because I don't do the reverse sear & I leave the steaks whole and slice as I go. I am still looking into sizzling plates & thick restaurant plates that can be safely heated in the oven & retain heat longer than the standard thin residential plates.

Just got back from RD. The cast iron sizzling plate set (oval CI plate W/wood holder) was like $15.00 ea.

Boneless SAB 0x1 strips $8.79
Boneless SAB rib eyes $8.49

Apr 13, 2015
Tom34 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Less moisture makes them cook faster & it makes sense that they cool faster. A "thick" pre-heated restaurant style plate would help or one of those metal sizzling plates that gets heated up and then sits in a wooden tray would probably also solve the problem. RD may have both. I have seen used metal ones dirt cheap on the RCI auction site.

The only difference I can see is the steak on the right (strip?) doesn't have quite as much carmilization and might be a tad more cooked than the ribs.

Apr 13, 2015
Tom34 in Home Cooking

Bobby Flay and Wife to Split

Because when a person makes the decision to enter the public spotlight they knowingly open the door to their private lives.

Personally I always thought Flay's number one fan was himself & I stopped watching him a long time ago. What struck me was the burst appendix story.

Dry-aging beef at home - ISO of specifics please for 28 days

Looks tasty. Did you notice a big enough difference between the prime rib steak (vs) the hand selected top choice rib steak to justify the extra $$ ?

Apr 13, 2015
Tom34 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

The meat distributors could probably order one in for you but it will be sight unseen & likely boxed beef. Probably also be in the neighborhood of $12 lb.

I can get the very best hand selected top prime grade hanging beef from a friend but my guess is it would be in the neighborhood of $15 lb & it won't be a trimmed export, we are talking about a full bone in 109 with a shit load of fat covering it. Probably between $300 - $350 & yield 12 or 13 nice thick steaks. The math gets scary.

Apr 12, 2015
Tom34 in Home Cooking