Posted 06 September 2010 - 08:49 PM
From what I've seen of his book, and that isn't much, he's tossing around a lot of revisionist culinary terms in his book; a big risk if you want to be taken seriously in this field. One snippet instruction was to dehydrate a duck breast on a bed of salt for an hour. You can't remove moisture (i.e. dehydrate) from a protein like that in just an hour. It's called curing. Why not call it what it is?
Didn't I have an argument with Nathan about the stupidity of a calling something a "bone-in filet"?
Aren't the two of you talking about different Nathans? I think Dr J means our self-proclaimed expert on NYC neighborhood boundaries, whereas Really Nice! means Dr. Myhrvold.
Take a look at 1173/1174. It's called a porterhouse steak/t-bone steak and comes from cut 174. When breaking down 174 into steaks, the steak has a bone shaped like T with meat on each side. Although I can't find it spelled out in TMBG, one side of the bone is short loin, the other is tenderloin. The Porterhouse steaks have a greater portion of tenderloin (coming from closer to the head) and t-bone steaks have a smaller portion of tenderloin (coming from the tail end).
I find nothing in The Meat Buyer's Guide from the North American Meat Processors Association to indicate that any cut of the beef tenderloin (whole tenderloin #189 through 192; portion cuts #1189 through 1190C) has a bone; nothing but muscle, with or without fat and silverskin.
Well, yeah. Okay. So they are trimming the short loin to get a boneless strip loin steak (1180) and leaving the bone on the tenderloin side.
And then charging an even higher price than for (undefined) "filet mignon" AND making it heavier with the inedible bone. Adding flavor with the bone? Give me a break.
Adding weight and therefore revenue, yes.
PT Barnum was right, even if he didn't actually say it.
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table