No Knead Peasant Bread.......

On the same line of restaurants in Diners; there was a place in Downtown San Diego on the show which I recognized but had never ate at. Decided, 'what the hell, let's try it out."

Line for a table was about a 30-45 minutes wait. Asked the waiter if this was normal or because of the show. She said because of the show (durrr) and they see a bump each time the episode is rerun. Okay, cool.

Ate my meal and it was AWESOME!! Price was very good for the meal.

Fast forward a year or two and boom, watched a rerun of the episode and thought to myself, "self, that place was pretty good, let's go again." So we did.

Get a table and look at the menu and noted the prices are raised. hhmmmm, okay, I'm a business major with an MBA, I get the increase but this amount seemed kind of high. Hhmmm

A couple more months pass and I decide, this time, my wife and I would go for a late-Friday afternoon dinner.

The place was closed and a new owner/restaurant in its place. After talking to the new owner he mentioned, the previous restaurant was so popular they couldn't break even because, instead of limiting the number of patrons and hours, they decided to increase and expand (namely the hours and additional employees).

Because of how busy they were, employees were getting burned out and quitting. The previous owner would have had to raise process out of reach for the area, and type restaurant, to give employees a raise commensurate with the amount of work required (non-stop moving for a full shift without any slow periods from open to close).

In essence, they became too popular.

quote:

Originally posted by benny6:
The culinary fanatic on YouTube has great recipes.
Tony.

If you want a mind-blowing cooking experience, look up the Matty Mattheson "Just a Dash" cooking series on YouTube. Oh, hell, I'll just link it:

A surreal descent in to culinary madness

My title, not his. You have to start watching from the oldest episode, though, to get the full existential crisis feel.

Alton Brown and Jamie Oliver have been my two favorites pretty much since they started on tv.

I have tried a few of Altons recipes over the years but always ended up having to tweak things to fit my tastes. Never had a chance to give any of Jamies a try tho.

I have yet to be disappointed by any of Alton Brown's recipes that I've tried.

quote:

Originally posted by tatortodd:
Alton Brown:

His pan seared rib-eye was my preferred steak cooking method until I discovered the reverse sear

Same here. Reverse sear is the way to go if you have access to a smoker. But otherwise, if you don't have a smoker but do have a cast iron skillet, AB's pan searing is a close second.


I find Rachel Ray to be annoying as hell, but she has some good recipes. Her Italian Mac-and-Cheese is one I've made somewhat regularly for the past decade plus. It's pretty easy to make, when you get the hankering for some pasta: https://www.foodnetwork.com/re...heese-recipe-1915238

Made Altons braised baby back ribs just last weekend.