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    • Post in eG Cook-Off #82: Salmon
      I like salmon and eat it every week. Often cure a piece for weekend lunches. Have made salmon almost every which way, too. But not this...

       
      Ate it on train journeys in Japan. Couldn't stop after just 1. Saved 1 last bundle to take home and made it last and last. Hope to visit Hakodate again so I can get more, and ship it home. I also bought many bags of dried squid. It tasted better than Chinese or Taiwanese versions. My jaws hurt so nice for days.
       
      I bought the entire display! (Many stalls have free samples, you can always try a small piece before deciding to buy)

       
      Besides home-cured salmon I also like it hot smoked (I use an old wok).
       

       
      I cry again
      I swear again
      I drink again
      I smoke again
        • Delicious
        • Like
    • Jamie Oliver Restaurant Chain Collapses
      Several stories on this today. 
       
      Jamie Oliver restaurant chain collapse costs 1,000 jobs
        • Sad
        • Like
      • 2 replies
    • Starting a high profile new restaurant (after closing another)
      Pretty much all of my professional life has been documented in these forums so it just makes sense that the next phase be documented as well. I started cooking professionally about 8 years ago when my small (but mighty) gourmet grocery morphed into a successful restaurant in Silver City, NM. This past summer I closed the Curious Kumquat and moved to St. Louis, which is where I'm born and raised. I've been working to open a new restaurant here in town ever since landed, and in the next few weeks we hope to have wrangled investors to sign a lease on a building, with an expected opening date of July of 2017. 
       
      Over the course of these upcoming months I'd like to share...
      •Investor recruitment and terms
      •Staff recruitment, pay and training
      •Facility identification, renovation and equipping
      •Operational budget preparation
      •Marketing
      •Adjustment of my philosophy and practices from a one-man show in a remote community to a multi-person operation in a major city
       
      I would love to have questions and requests guide my posts. I expect to post once per week but knowing how my mind likes to dart around I wouldn't be surprised if I post more frequently. In the meantime, I'm off to Orlando for a dinner I'm cooking this weekend in support of my cookbook. I hope y'all enjoy!
        • Like
      • 457 replies
    • Post in Dinner 2019
      @JoNorvelleWalker, we worked that out 46 years ago.  He is just happy to have a salad whenever I want to make him one. 
       
      Tonight's dinner.
      I asked Moe earlier today what he would like for dinner and the answer was Chicken Piccata.
       
       
      So that is what we had. With a side of pasta Aglio E Olio.
      I always make it with green peppercorns because I don't like capers.
        • Delicious
        • Like
    • Post in What food-related books are you reading? (2016 -)
      @Owtahear
       

       
      an exceptional book
       
      if you enjoy cooking
       
      some here have an alleges to FR
       
      no matter 
       
      friends gave this book for Christmas 
       
      and Im sure it was written for me..
       
      hope there is a similar book for Spain , and one for Italy
       
      Id suggest some very old books 
       
      i have the both in Hardback , w black and white pics :
       
      Waverly Root
       
      a corespondent , for some time  on the Paris edition , in English  Tribune or so 
       
      https://www.amazon.com/Food-France-Waverley-Root/dp/0679738975
       
      and
       
      https://www.amazon.com/Food-Italy-Waverley-Root/dp/0679738967/ref=pd_lpo_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=RYVHBF46XMMZ2ZN6REAG\
       
      bit dated , indeed
       
      but the food of these  fine places 
       
      and some fine history   of the Food
       
      look for them in your library , 
       
      but they are a bit old.
       
      if your read them now
       
      you are not going to find the Best Places to eat
       
      three underlines for the town /city
       
      but a remarkable understanding of the Food Philosophy 
       
      for each Nation
       
      allergic ot not.
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