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Pear Eau de Vie Taste Differences

I love the pear eau de vie by the Clear Creek Distillery. I noticed that they sell a bottle with a pear in it for twice the price. I understand that it cost more because of the difficulty to grow a pear in a bottle and other factors. But how does it affect the taste?

I'm basically trying to figure out if I'm paying for novelty or for a truly different experience.

Aug 14, 2013
Captainspirou in Spirits

Food temperatures are more then you need

Frying chicken for one.

But that being said there is no food anyone would eat with an internal temperature above 212F so doing sous vide with oil would be useless. It's just in theory it can be done at higher temperatures.

Nov 21, 2012
Captainspirou in General Topics

British Michelin Star Chefs Bully Reviewer

Many articles have called the incident bullying and I'm just continuing that use. If you want me to call it incredible verbal abuse just so you don't ignore the substance then we can do that.

For me the issue isn't that the blogger received a response. More that it seems entirely disproportionate to the review he posted.

British Michelin Star Chefs Bully Reviewer

Right but his blog has virtually zero audience and he didn't even post the link to his Tripadvisor review. What Claude did was call way more attention to it then the blogger would have ever dreamed to get from it. It's basically the Streisand Effect.

But really aren't expectations reasonable when you're dining at a place with two Michelin stars? His review was mainly positive and really one had a problem with the starter. My main thing is why this specific review and not any of the one star reviews?

British Michelin Star Chefs Bully Reviewer

I can't believe this hasn't been mentioned at all around here.

http://www.guardian.co.uk/lifeandstyl...

Someone posted a review on Tripadvisor about the restaurant Hibiscus and chef Claude Bosi called the reviewer a c**t on his twitter account. The infuriating part for me is that his major crime was giving the place 3/5 stars. It was an average review and would have easily have been ignored since most reviews are 5/5 for Hibiscus. Not only was Claude heaping abuse but other 2-star chefs joined in.

The entitlement from these chefs is unbelievable. It's like anyone that thinks less then perfect of their places doesn't deserve to post anything ever. I don't know what anyone else thinks but I will say I will not eat anywhere with Claude Bosi, Tom Kerridge or Sat Bains in charge.

Why do Americans like everything Chunky?

I find that's there's more of an obsession with things being juicy.

Nov 21, 2012
Captainspirou in General Topics

Open bar & tipping...

Is there a certain amount of money you would accept to do this job without tips? If so does the "good" hourly income meet that level?

Nov 21, 2012
Captainspirou in Not About Food

Food temperatures are more then you need

There might even be a way to do it at a higher temp with oil instead of water.

Nov 21, 2012
Captainspirou in General Topics

Pete Wells Kneecaps Guy Fieri. Is This a New Era for Food Reviews?

I wish I knew the author of these articles before I click on them...

Nov 15, 2012
Captainspirou in Features

I Hate Prop. 37, I’m Voting for Prop. 37

We need this precisely because it's almost impossible to get regulation with teeth because of the food companies. Market forces are a much more effective at getting companies to change then just passing a law against it.

Oct 31, 2012
Captainspirou in Features

Hey Josh Ozersky: Shut Up About Blue Bottle Coffee

You can include David Chang and Anthony Bourdain in the list of haters as well. For some reason the NY food scene really hates on SF.

Sep 27, 2012
Captainspirou in Features

Food temperatures are more then you need

My main point in post was about internal temperatures and bacteria associated with it. Not so much the methods used to reach it.

That being said, It won't cool forever either. There's only so much water a piece of meat can hold and it will eventually rise. Evaporative cooling is a much bigger factors for higher temperatures where evaporation occurs at a much higher rate. Not only that but temperature equilibrium means it will always reach the ambient temperature given enough time. Chicken that is roasted at 400F will reach 400F if you leave it there long enough. It's just it will be ash by then. This video goes over the recipe I am talking about.

http://www.youtube.com/watch?v=1Kq8k7...

While my original post was referring more to his chicken cooked in a 195F oven, this one is cooked at 60C which is 140F for 4 hours. He takes a few extra precautions to account for the dangers you mention by boiling the chicken for 30 seconds and then dunking it in ice water.

Thanks for the Douglas Baldwin link. It's very informative.

Sep 05, 2012
Captainspirou in General Topics

Food temperatures are more then you need

I think the 7D standard takes the margin of error into account. 3D kills 99.9% of bacteria and is probably perfectly safe. 7D is 5 standard deviations above that. I am not advocating anything less then that. Holding the chicken at an internal temp of 140f for at least 35 minutes will give the same bacteria death as chicken that has attained 165f for just a few seconds. The FDA recommendation make it seem like anything under 165f will have bacteria without specifying time. That being said this isn't my recipe but Heston Blumenthal, a 3 star chef. Do you think he would be so irresponsible to recommend something so dangerous?

Sep 05, 2012
Captainspirou in General Topics

Food temperatures are more then you need

I also wrote "He does it low and slow until the INTERNAL temperature reaches 140F. However current FDA recommendations say it should be cooked to 165F." I excluded the word 'internal' from the rest of my post because I thought it would be redundant but apparently I need to do it so people don't miss the point.

Sep 05, 2012
Captainspirou in General Topics

Food temperatures are more then you need

I have done no such thing. I think you are misinterpreting what I am saying. I did not say that you should cook the chicken with an oven temperature of 140f for 30 min. I made it clear that 140f was an internal temperature.

Sep 05, 2012
Captainspirou in General Topics

Food temperatures are more then you need

I have been interested in sous vide and low temperature cooking lately. However I have been a bit wary of some of the temperatures they cook at as far as food safety goes. One example is Heston Blumenthal's roast chicken. He does it low and slow until the internal temperature reaches 140F. However current FDA recommendations say it should be cooked to 165F. As much as I want my food to taste good I also want to be safe. So I did some research. I found this PDF which summarizes things pretty well.

www.cookingissues.com/uploads/Low_Tem...

It turns that it's not just temperature but also time. The standard for chicken is a 7D reduction in bacteria. This basically means the bacteria population is reduced by 99.99999% of the original population. At 165F this is attained instantaneously which is the reason the FDA chooses that temp. However the same standard can be reached by holding it at lower temperatures for a longer amount of time. According to one of the charts on the PDF you can attain this at 140F by holding it there for ~35 minutes. Since Heston cooks this for several hours, he easily meets the time requirement and the chicken is more then safe without drying out the meat. At higher temperature you can shorten the time and you can even go as low as 135F and still kill bacteria although it might be a little too rare for some people. This also means that items that are cooked sous vide for 24 hours easily meet this time requirement as well.

So my argument is that while it's better to be safe then sorry, you should also be rational in your fears. To me cooking at 165F is like walking with a helmet on. You are definitely safer with the helmet but you are also perfectly fine without it. Am I wrong in my thinking?

Sep 05, 2012
Captainspirou in General Topics

Is Organic Food Healthier? Duh

My reason to favor organics is more environmental then health. Ocean dead zones from industrial farming is real and probably cost more then the savings you get from buying conventional produce over organic. That being said, Pollan made an excellent argument for me in favor of whole foods. Food science really isn't able to analyze every single thing yet. You can't just boil down a food to certain vitamins and compositions you are able to analyze because there's a lot that isn't being considered. If it really was the case then just using vitamin supplements should be enough for anyone. But that's not the case since it's been shown that supplements don't really help that much.

But from what I'm reading the whole issue is with the headlines. From the actual article what I am getting is that the issue is inconclusive. Not that organics really aren't better. The media just chooses to portray it in another way. All it really means is that more science needs to be done.

Sep 05, 2012
Captainspirou in Features

Chick-fil-A Is Conservative? So Are a Lot of Other Restaurants

In-n-Out probably believes the same stuff but they aren't public about it. Even if they are public about it I would still go to In-n-out. However in Chick-Fil-A's case I am fine boycotting them. While they haven't resorted to refusing to serve gays, they do contribute to anti-gay groups. Knowing that my dollar towards Chick-Fil-A is probably a dollar towards an anti-gay group, I feel like it's perfectly valid to avoid that establishment. When they stop contributing, then I'll reconsider going on the merits of their food alone.

It also works the other way as well. Normally I probably wouldn't buy Tom's shoes. However knowing that they donate a pair of shoes to a child in need for every pair that is sold encourages me to consider buying a pair of times when I wouldn't have before.

Basically you can believe whatever you want. But someone that is business smart should know that it's in his best interest to remain silent when it comes to politics unless you want to exclude a large segment of your customer base.

Jul 30, 2012
Captainspirou in Features

Why Does Ketchup on a Hot Dog Piss People Off?

If you like ketchup on your hot dog then go ahead. If you like mayo in salad then go ahead. If you like grape jelly in an omelete then go ahead. No one is going to stop you from doing it. But that don't make it right!

Jul 26, 2012
Captainspirou in Features

New Call to Regulate Sugar

@DougRisk

So should we punish the parents? Considering that parents pay for soda then the tax actually would put the onus on the parents.

Feb 03, 2012
Captainspirou in Features

Who Says Asian Food Has to Be Cheap?

This article seems to be pigeonholing only Vietnamese products as 'Asian'. There's tons of expensive ingredients in Asian cooking. In fact the most expensive items are usually Asian. What about shark fin or bird's nest? Japan is basically known for everything being super expensive. They sell a densuke watermelons for $200 at markets and up to $6000 at auction. I'm sure the author knows that the most expensive beef in the world is wagyu or kobe beef that easily goes for $200/lb. Even in Vietnam they have expensive ingredients like the civet coffee which is known as the most expensive coffee in the world. Or Ca Cuong which is the most expensive condiment in the world at $1 per DROP!

The article is making far reaching assumptions just based on one guys opinion on a certain brand of fish sauce.

Nov 26, 2011
Captainspirou in Features

One-Trick Ponies: Why Single-Dish Restaurants Are Here to Stay

Food specialization isn't exactly new. In fact it was basically innovated in the USA. Just look at In-N-Out. They basically make just one thing and do it well. Same thing with pizza and hot dog places. Places that do just a few things but do them well should be the standard.

Nov 02, 2011
Captainspirou in Features

Jacques Pépin, Accidental Badass

Agree with alkapal. However he is a badass. If you want proof just look up the youtube video of him deboning a chicken. He does it in 2 minutes without a problem but can easily do it in 45 seconds.

Oct 24, 2011
Captainspirou in Features

25 Percent Tips in SF? Nonsense

Average tip maybe 18.6 percent. But how much is the average meal? I would venture that waiters in SF get a lot more money in tips then most places.

Oct 14, 2011
Captainspirou in Features

"Foodie" Men Are No Help in the Kitchen

The article is obviously culturally biased. In France, men cook regularly and don't have this need to go on food projects. My mom cooked regularly but she tended to make things much more complicated then they had to be.

I am not married like the people in article but I do cook regularly. I admit I go on big food projects but it's only about once every few months. My daily cooking is rather simple and I make it in large quantity. I figure I wouldn't change my cooking style one bit if I ever have kids.

But really there is nothing wrong with someone wanting to cook elaborate items. I believe the true issue is time management. They should have started much earlier if they have hungry people waiting. If that's the case then they should have the wisdom to go with something simple.

Oct 06, 2011
Captainspirou in Features

The Ultimate BLT

It's not a BLT anymore if it has more then bacon, lettuce and tomato!

Sep 28, 2011
Captainspirou in Recipes

Global Warming and the Death of Great Wine Regions

Most farmers will tell you that something is very different. They might say it's global warming but they know something is up.

Sep 26, 2011
Captainspirou in Features

America No Longer Drowning Its Sorrows in Soda

Didn't Coke and Pepsi increase their prices recently?

Sep 15, 2011
Captainspirou in Features

What to Do When a Friend's Home-Brew Sucks

Another "I can't be honest with someone I'm close with" column. I didn't know there was so many wusses until I started reading this.

Sep 15, 2011
Captainspirou in Features

Is Organic Food for Elitist Jerks?

I more or less agree with cindobindo and I'm liberal. Organic food is at a competitive disadvantage when every food law is made to aid large food companies. If you go to any impoverished country in the world do you know what they are eating? It's very likely to be a subsistence crop they grew themselves. Something considered organic under whatever definition you have. Are they considered elitist? Joel Salatin has great arguments about organic vs industrial food. Strange how Penn & Teller never interviewed him on Bullshit since he's a libertarian as well.

Aug 28, 2011
Captainspirou in Features