For cured meat lovers
Posted: Sat Nov 25, 2006 6:06 amNice rant by owner/chef Peter Hoffman of Savoy restaurant in New York:
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For cured meat lovers
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Posted: Sat Nov 25, 2006 6:06 amRe: For cured meat lovers
Posted: Sat Nov 25, 2006 7:57 amYes it's very sad to miss out on such tasty food.
Re: For cured meat lovers
Posted: Sat Nov 25, 2006 3:48 pmBut not so sad to miss out on deadly food poisoning.
It seems to me that some sort of proper licensing and regulatory framework could be worked out that would allow demonstrably safe practices to be continued, while at the same time insuring public safety.
-Paul W.
It seems to me that some sort of proper licensing and regulatory framework could be worked out that would allow demonstrably safe practices to be continued, while at the same time insuring public safety.
-Paul W.
Re: For cured meat lovers
Posted: Sat Nov 25, 2006 3:54 pmSafety is fair enough, but I do wonder how many die of eating cured meats in Italy or Germany each year...
Re: For cured meat lovers
Posted: Sat Nov 25, 2006 4:16 pmthat would allow demonstrably safe practices
Well, that's the problem, isn't it. The same government that would require us to cook poultry to 180 degrees is in charge here.
Funny related story: a very dear friend here in my neighborhood who is really, really anal retentive recently decided to get a public food license in advance of helping cook hotdogs for a giant neighborhood garage sale. Studying the pamphlet for the license changed Vic, who loves rules, forever. I was told there were these huge long lines at the hot dog stand, not only because this amenity was far more popular than anyone imagined, but because Vic wouldn't release a hot dog until he had poked a thermometer up it's butt and determined that it was the proper temperature.
Re: For cured meat lovers
Posted: Sat Nov 25, 2006 10:29 pmI think regulations taking this into account is exaclty what Peter is calling for towards the end of the article...
He was my first chef-boss. Fun to read this, Jenise.
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He was my first chef-boss. Fun to read this, Jenise.
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Re: For cured meat lovers
Posted: Sun Nov 26, 2006 11:57 amBarb, neat! Was that at Savoy, USC, or another venue altogether?
Re: For cured meat lovers
Posted: Sun Nov 26, 2006 1:40 pmHe hired me fresh out of school for a kitchen in a eurotrashy nightclub, Stringfellows, in NYC. Scantily clad drinks waitresses, nightclub open until 2 am and a fantastic restaurant. I met some lifelong friends there...and I still have the "little black book" from that kitchen. We really made incredible food...Peter followed ME to USC after he left there--he worked front of house strictly for the experience, all of it leading to his opening his own place...I loved the guy...GREAT chef.
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