Comments on: Say it ain’t so, Joseph

In reply to Ben David. Fantastic observation, Ben! Love that comment. Is sous vide just another (albeit more high-tec...

http://joepastry.com/2015/say-it-aint-so-joseph/#comment-129620

In reply to aruvqan myers. That is a FOR SURE, aruvqan. Chain casual dining restaurants in the US are virtually all p...

http://joepastry.com/2015/say-it-aint-so-joseph/#comment-129619

In reply to linda. I do remember, Linda! Glad it has become a staple! Cheers, - Joe

http://joepastry.com/2015/say-it-aint-so-joseph/#comment-129565

I think there is stigma associated with the microwave - but in hotel and institutional food service, there is extensive use of convection/microwave combo ovens, with temperature probes and precis...

http://joepastry.com/2015/say-it-aint-so-joseph/#comment-129135

Unless it tends to be a specialty restaurant, in the US people have been getting JacPac individual flash frozen prime rib slices for at least 35 years. When I worked for a major foodservice prov...

http://joepastry.com/2015/say-it-aint-so-joseph/#comment-129107

In reply to joepastry. OMG, Chana! This looks wonderful and I'm making it today!! I especially liked the musical acco...

http://joepastry.com/2015/say-it-aint-so-joseph/#comment-129066

In reply to joepastry. Say it ain't so, Joseph

http://joepastry.com/2015/say-it-aint-so-joseph/#comment-129045

In reply to Maria. Hey Maria! We're starting to see some of that trend here as well. By which I mean high-end frozen ...

http://joepastry.com/2015/say-it-aint-so-joseph/#comment-129037

In reply to ronnie. There's no question that there's at the very least a sin of omission going on here. I wouldn't ag...

http://joepastry.com/2015/say-it-aint-so-joseph/#comment-129036

In reply to Chana. That's fascinating! It's quite similar: a butter roux instead of starch-thickened milk. I'd expect...

http://joepastry.com/2015/say-it-aint-so-joseph/#comment-129035