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Everything posted by Orik

  1. They use the wrong kind of smoothing kernel, which biases the model to show higher Rt when infection counts are low. I'm not saying infections won't start going up at some point, but you can sort of convince yourself that they have been going down pretty steadily. https://covid19tracker.health.ny.gov/views/NYS-COVID19-Tracker/NYSDOHCOVID-19Tracker-DailyTracker?%3Aembed=yes&%3Atoolbar=no&%3Atabs=n
  2. Orik


    Morcilla bars are the future. @Wilfrid - I'd avoid cooking it for too long as all that fat will run off into the dish (good) and the remainder will be fairly dry. Just a minute or two in a pan and add to the dish that you've cooked with fresh sausage and such.
  3. Note that I didn't suggest it's fine for everyone to resume their previous dining behavior, just that it's safe to dine our because not everyone will. This will be reenforced by publicity to a couple of infection clusters here and there because unlike the city's non-existent contact tracing, most reservation system vendors have added contact notification.
  4. I don't need to err on any side because I design processes that never get to that point, and I do so based on scientific guidelines and not on hamfisted blanket rules. While we were getting our HACCP plan approved I actually got the city's DOH to change their rules in a couple of places where they made no sense or went against USDA and FDA guidelines (e.g. sous vide cooking is allowed at 140 or less in many cases, but sous vide reheating was required to bring food all the way up to 160). Also it helps that everything we serve I'd feel comfortable eating raw (except for wild mushrooms, etc. that are toxic raw, and parasite laden fish, obvs.)
  5. I can't see any issue with dining indoors or outdoors given current infection rates.
  6. I'm very good about tossing anything even slightly suspicious, but in reality you're extremely unlikely to get sick. You might eat some fly eggs if the meat was uncovered, I guess. It's also worth being aware of the level of nonsense in regulations and guidelines. For example, in the US you're supposed to keep food under 41F and fish under 38F, but in Japan both can be kept under 50F. In the US cooked rice left outside is going to melt you from the inside, but in Japan everyone eats that from age 3 to 18, at least. FDA says you're supposed to get cooked food from 135F to 41F in under 6 hours, but if you've made a pot of chili that is just not going to happen unless you own a blast chiller, and even then maybe not: https://schoolnutrition.org/uploadedFiles/5_News_and_Publications/4_The_Journal_of_Child_Nutrition_and_Management/Spring_2005/7-olds.pdf Anyway, toss it because eew.
  7. Orik


    @Wilfrid I wanted to share a dark secret that will change your life, perhaps not for the baetter. Yesterday I was making our modified pakora batter for fried seafood, and I didn't really have anything handy to test it on (precise recipe but the flour reacts differently every time) so I grabbed a tail of one of those morcillas and sliced a piece. Fried until the batter did its thing, the center retains some firmness, but it just oozes magic into itself.
  8. Orik


    I hope we can get more. Inventories on all things European are pretty volatile right now, so we'll see. I also have a piece of lardo from the same source but it comes in packages of about 2 lbs which seem to me like a bit much for retail. p.s. a couple of years ago I left my father and brother alone with a similarly sized piece of morcilla ibérica from Julián Becerro and they somehow made it vanish in one sitting. They are still alive. In our up and coming wine list (technically, the William Barnacle's up and coming wine list), there will be a very nice manzanilla ("velo flor") that I think is perfect with all embutidos.
  9. Orik

    Death Pool

    I walked by recently and was surprised to see it still around. We were shown the Cucina di Pesce space recently. It was the second most revolting nyc restaurant kitchen I've seen. Sivan had to run out so as not to puke.
  10. Orik

    Rillettes - help!

    I probably didn't help find it because it's an IGP and not AOC. https://www.inao.gouv.fr/fichier/CDCRillettesDuMans.pdf Similarly, the industrious people of Tours make: https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-7b236d55-dae1-42bc-ab4a-8c05c7c9846b/telechargement Interestingly if you look at popular carnitas recipes from US sources (nytimes, bayless, etc.) you'll find the same sort of changes - cook in water (haha) or vegetable oil, or roast, or at least replace the second frying with crisping in the grill, leave out the orange, etc. vs the original notion that - like rillettes - carnitas are pork cooked in its own fat with a two step process - low for cooking, high for browning / crisping. I guess people just don't typically have a couple of huge pots of hot lard in their kitchens. 🐖
  11. Orik

    Rillettes - help!

    The rillettes de mans AOC guide specifies an initial gentle caramelization phase that lasts 45 minutes to 3 hours until the meat reaches 95 c, then a cooling phase that lasts until the meat reaches 75 c, and finally a slow cooking phase at around 75 c that lasts at least 5 hours, although serious producers will go longer. It further recognizes that nitrite salt is a traditional ingredient on top of salt and pepper. Marie Claire also recommends 10 hours cooking 😁 But with no guru, I try to understand the reasoning - flavor, preservation, economics, etc. behind professional traditional recipes so that I can make my own, usually with access to different ingredients. e.g. if I make coppa from iberico de bellota then I can't just follow popular books for how much weight it should lose, because fat doesn't lose weight while drying, so I need to figure out how much dehydration is expected from the muscle.
  12. Some guy was selling Georgia peaches off the back of a truck on Saint Mark's today. I don't think he realized what would happen to them on the way when they just bounce around the back of a trailer, so he was just sorting through them and given the injured one out for free. Expect peach vinegar based Foxface hot sauce in about a month.
  13. Orik

    Rillettes - help!

    Right, right, just not the same thing any more than fresh cooked ham is prosciutto.
  14. Orik

    Rillettes - help!

    I think these short-cooking recipes make really delicious spreads of porky goodness, but they don't produce rillettes just as putting duck legs in a sous bag for some hours doesn't produce confit. To me the goal here is to reduce water activity level, acidify, and cure, so that the end product enjoys sufficient protections to be kept indefinitely (a clear glass jar as in that link is a pretty bad choice for that as the lard will go rancid) and develop aged flavors (although still be great to eat fresh). So I would include some acid (white wine would be the norm I guess) and some curing salt and cook for many hours, like 10 or 12, and not in a sealed environment, and also think about sweating those onions first so they're not as wet going in.
  15. Orik


    Yup. I think the issue is that the SLA is pretty much autonomous and is motivated to maximize consumption (as long as taxes are paid) and the NYPD is on strike for all intents and purposes, so Cuomo had to use state police and DOH.
  16. Orik


    Thank you! It's been a wild and weird few weeks - first everyone got done with home cooking and just wanted sandwiches again. Then Saint Mark's Place decided the plague was over and we had hundreds of people drinking on the street, until last Sunday where some big, scary, totally not defunded state troopers walked down the street forcing each bar to sign a blanket confession that they're promoting mass congregation in violation of the law - apparently this will allow the state to just shut them down on the spot whenever it feels like. Just a week later and we're told that as of Monday we can offer sidewalk seating based on a plan that we'll submit via a website that is yet to materialize. I foresee great confusion.
  17. Hyrax - cute but carries leishmaniasis. In Hebrew Shafan - from phonecian Tsepan which probably lent its name to Hispania / España (Island of Shafans) due to conflation of hyrax and rabbit.
  18. Orik


    Learn how to tell them apart from roaches, it'll come in handy.
  19. A long running theme that keeps on giving - Jerusalem in Corona times:
  20. As long as it doesn't attract the 🐻
  21. Orik


    @Evelyn - it only really grows in coastal south FL, and even then if there's a really cold winter night it may drop all its fruit, plus if it ever freezes (I think last time was 10 years ago) then the tree is gone unless it's covered.
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