For cured meat lovers

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For cured meat lovers

Postby Jenise » Sat Nov 25, 2006 7:06 am

Nice rant by owner/chef Peter Hoffman of Savoy restaurant in New York:

Click to read


(edited to hide long link)
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: For cured meat lovers

Postby Ian Sutton » Sat Nov 25, 2006 8:57 am

Yes it's very sad to miss out on such tasty food.
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Re: For cured meat lovers

Postby Paul Winalski » Sat Nov 25, 2006 4:48 pm

But 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.
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Re: For cured meat lovers

Postby Ian Sutton » Sat Nov 25, 2006 4:54 pm

Safety is fair enough, but I do wonder how many die of eating cured meats in Italy or Germany each year...
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Re: For cured meat lovers

Postby Jenise » Sat Nov 25, 2006 5:16 pm

that 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.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: For cured meat lovers

Postby Barb Freda » Sat Nov 25, 2006 11:29 pm

I 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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Re: For cured meat lovers

Postby Jenise » Sun Nov 26, 2006 12:57 pm

Barb, neat! Was that at Savoy, USC, or another venue altogether?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: For cured meat lovers

Postby Barb Freda » Sun Nov 26, 2006 2:40 pm

He 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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