AcidNintendoOrgan

I do not think think Ovechkin's hit even deserved a suspension. The NHL has felt some harsh media coverage for not suspending Cooke this week. Hockey is such a physical game, people need to know where everyone is at all times and start protecting themselves. Semenko was not the only reason Gretzky never got to badly injured. He was smart!

I have these and they are great: Pork and Sons Terrine In addition to the book Bouche mentioned above. Also a notebook is essential. Learning from your mistakes (and successes), although cliché, is accurate. Write everything down including ingredients, temps, durations, weights and measures for future reference.

It all depends on what you want to focus on (pâtés, terrines, bacon, sausage, rillette etc.) as there are many different areas of charcuterie, but here goes my list for home... 1. A spare fridge and small chest freezer. i) it is way more economical to buy whole or half animals than it is to buy individual cuts. With some careful packing I can get 2 1/2 hogs (cut and dressed) in my chest 21 cubic foot chest freezer. Contact an animal share CSA in your area for pricing. I can probably put you in touch with one in Ontario. Since sanitation with curing, drying and smoking as with all food preparation is paramount, having a spare fridge to thaw your meat is way better than having it drip on the veg and beer. 2. Non- Reactive containers, large plastic bags i) think plastic totes, food grade bags or tupperware of varying sizes. Salt and metal do not mix and will turn the meat rancid! ii) varying sizes due to the fact that you want whatever you are curing to stay in contact at all times with the cure itself. As the salt and sugar suck the water out of the meat, that moisture will take the solids with it in a larger container. 3. Meat Grinder I bought the grinding and stuffing attachment for my kitchen aid stand mixer. Although it is only the 300watt mixer. It does the trick. Do not waste your money on those "home" meat grinder from the likes or Waring Pro...the have no guts and the fat never grinds uniformly into the meat creating addition frustration and delay. A good old manual grinder, cleaned up works well too. 4. Smoker Uhm...there are tonnes. You can get some great ones from Crappy tire (Bradley etc.) that are electric for around $350. It is important when buying electric to get something with programable thermostat for hot and cold smoking. I have a charcoal chamber smoker for home (I use a modified bread proofer for commercial projects), which I got from said tire store that can double as a BBQ. Great for hot and cold smoking for around $230. Or, MacGyver(sp?) one up with some bricks, or one of those shitty picnic table tents and some plastic wrap with a fire in the center. 5. Bleach and rubber gloves Again the sanitation thing. At home when I was my pans, grates, utensils etc., I always add two cap-fulls of bleach to the dish water to ensure all the nasty bacteria is gone. The gloves are great for handling raw meat, sanitation and mixing BBQ sauce into pulled pork. 6. Vessels Whether they be creme brulée type ramkekins, or pâté molds like cast iron enameled terrines, certain products do require certain cookware. I will add a link at the end that I order stuff from. Also a nice piece of wood is nice for a lot of cocktail party presentaions. 7. Good quality meat. This should probably be number one but it is pretty obvious. If a farmer has taken the time to set up an aforementioned CSA program, they probably have great heritage breed meat. A bit of research and you weill find it. That's pretty much it! I hope that helps. Charcuterie Wares Vessels and things

Also, just wondering how his restaurant is? I am sure the food is great...really really pretentious descriptions though! Did you happen to slap him for that?

Amazing Book! This is what I do for a living so if you have any questions....PM me or keep up here and "the answers" (my take anyway) maybe helpful to others.

Just key in their cell number and BAAAAM ...you can see where they are within meters. Scary Stuff!

I've known Michael for about 51/2 years, and have used his products in the restaurants I have worked in since then. I have visited his farm (pre and post raid)and can attest to the pristine milking conditions in regard to cleanliness. The problem I have with this decision is that now it will not only be Michael doing it, but when other farms realize his profit margins are much much much greater than the simple ass-raping they receive from the Provincial and Federal dairy boards they will turn to this as well. Some farmer's although hard working and deserving the financial reward may not all have the dedication to food safety practices as Glencoulton Farms. I have witnessed over the last few years in my neck of the woods (Prince Edward County), conventional farmer's placing "organic" at their farm gate to obtain a couple extra bucks per head from unsuspecting tourists....and there are a lot of tourists. This is how difficult farming has become. Pretty sad.

Except for the Fat Cats content...

Very expensive! Very! If you can get to Columbus Circle (south west corner of Central Park) there are a tonne of `celebrity` restaurants in the mall.

The open market in NYC that used to be run by Bourdin, has not been run by him in about 8 years. I did a stagerie at Le Bernardin in 2008 (a bit too north of where you want to go) and they said that Brasserie Les Halles just milks his name. He has no ownership or interest anymore.

Carnegie Deli in Time Square!

Does he throw down any WWE entrance themes? I heard that is what he was/is doing. I will go in that case.

A burger...a great one...should be made of many different types of meat!

what was the burger made of (meat wise?)