savvysearch

For me, it's apples. Apple juice, apple tart, apple pie. I just hate the stuff. I feel sick to my stomach eating an apple. That sugary disgustingness in my stomach!

Is this a difficult school to get in to? I read somewhere that the last class of international students was the size of 20. What is the class crowd like? older, younger career changers? BTW, I was looking in to the Olivier Bajard school which looks like a great program, with the exception that there doesn't seem to be a bread course.

korean food. bread roquefort balut

Actually, it was first trans-fats and now salt. ← Don't forget HF corn syrup. But when they go after my beloved MSG, I'm leaving!

I remember the fancy feast commercials use to make me drool at the mouth.

I rarely ever hear a chef talk positively about his job. It's almost like some secret oath that they take, never to articulate what they actually like about it. i hear the same thing: It about hard work, working with nasty personalities and misfits, doing the same thing over and over again consistently, no creativity but doing as you're told, physical pain, burns, no breaks, long hours, no life, no money, but you really have to love it! What does that even mean?!

What a horrible location The Kaleidoscope is. Anyway, I drove there today hoping to buy lunch and was shocked by the blackened windows. I died a little inside. I'm optimistic that they'll open another south county location soon. I know I'll rarely ever drive to the Newport location. Too far away. And if I ever drive to Newport for grocery shopping, it'll probably be for Dean and Deluca instead.

Smart move. We really don't have anything like this. They were planning another Comme Ca which wouldn't have been able to compete against Charlie Palmer and Marche Moderne. I went there a couple of weeks ago. Unfortunately I wasn't too impressed. The pizza had wonderful crust but was so stingy with the ingredients. Now I'm not expecting a cheese bomb like a NY slice. But even by Italian standards it needed more. At least to Mozza's level. The tomatoes were wonderful but they need to resolve that with the puddles of tomato water sliding off the pizzas.

I burn myself all the time. At least 1/3 of the time using the toaster oven or oven. Especially the toaster oven. I don't have proper oven mitts so a use a dish towel. I should really get oven mitts.

Thanks melamed. Is the difference between pizza just shape and technique or or the components in "real" pizza dough actually different?

Can anyone recommend a good bread dough recipe for a savory oven tart? I'm not talking about real pizza dough. But I had a delicious oven tart at Marche Moderne where the dough had this yeasty fluffy pillowy bread quality with a shattering crispy crust. I'm looking for a similar recipe. Here are some images i found of the tart: http://www.tangmeister.com/080817_marche_m...ian_Tart_01.jpg http://d0.biggestmenu.com/00/00/e4/71000f90b496ac16_m.jpg http://foodfrenzy.freedomblogging.com/ocrb...enzy/tartSM.jpg http://www.foodgps.com/wp-content/uploads/...10/pa040126.jpg Thanks in advance!

I have the Valrhona cocoa. I've had it for at least 2 years. Used it again or hot chocolate recently and it is still fragrant and fresh and perfectly powdery as the day I opened the bag.

What's going to taste better? A lobster frozen at the peak of freshness, or one that was alive before cooking it, but has been on the brink of death for 3 days?

thanks. I guess I'll just try it and see what happens.

I roasted some beef bones today and ate the marrow. I'm wondering if I can make a beef stock with the leftover bones. Does the lack of marrow make a difference or is my understanding incorrect? I'm assuming the marrow is a big component of flavoring a stock.

I am. Making 2 turkey ballotines out of 1 whole bronze turkey. I'm going roast off one of the ballotines as normal in an oven and the other i'm going to SV. I plan to Jaccard and butterfly the breasts. Make a stuffing out of diced brown meat with sage and onion and then form the roll. Vacseal it and SV at 65C for 4 hours. The turkey skin I'm going to made into skin crackers. how are you planning to make your? ← I'm going to cook it with butter, sage and thyme and garlic. There's a video of Grant Achatz on youtube cooking it this way. He does it in a ziplock bag. I don't have a plastic vac so I'll have to do it this way.

Anyone planning on cooking a turkey sous vide?

That obnoxious word. The only industries with a more blatant over usage of that word is the fashion industry and Hollywood. I'm in the biological science field. We may use that word once in a generation.

Thanks you so much! I have a feeling that this might be the one. I'll give it a try.

Excuse my ignorance, but what's cc and what's 10X?

So does this mean a health inspector will write you up if you don't use gloves?

First, I have to question your premise. Are you sure the goldfish was truly frozen? Fish are cool-blooded animals so their bodies can survive at colder temperatures, and their internal processes slow down. Most likely the fish wasn't completely frozen. Maybe the exterior was truly frozen, but the fish's metabolism just slowed to give the appearance that it was completely frozen. As far as I know, fish can't come back to life after being put on ice or flash frozen. Most multicellular organisms, especially animals, can't survive freezing. Parasites are no exception. Freezing doesn't necessarily preserve the cell structure. It'll prevent the cells from deterioration, but it tends to physically damage the cell first. When freezing, jagged ice crystals form, which can tears cells and tissues. Also, water outside of the cells form a highly organized crystal structure and therefore expands when frozen, which results in "squeezing" the cells. In addition, as water freezes, it pushes solutes out of the crystallized ice structure that is forming and against the outside of the cell walls. Osmosis is a physical process of water moving to areas of higher solute concentrations. So as solutes build up outside of the cell, water moves out of the cell to equalize the concentration. Thus the cell is also damaged by shrinking as water moves out of it. I'd bet the thawing process has much to do with it as well. If freezing doesn't kill the parasite, then coming out of the frozen state, I suspect, inevitably will. Multicellular organisms have to be in a constant state of homeostasis where their internal and cellular mechanisms are constantly regulated and working "in sync". And as far as I know, there's no such thing as "flash thawing." Inevitably, thawing defrosts some parts faster than other parts. So some mechanisms or internal processes would begin working while other processes which they depend upon, won't. Let's say that one process that's still frozen would prevents oxygen and nutrients from arriving to already defrosted areas, and causing the cells in that area to die. You can see how this would work for organisms with some level of internal organization.

Thanks. I figured it was probably some euphemism for flavorless ice cream. I tasted "panna cotta" gelato at the gelato counter at Whole Foods that I wanted to duplicate. I can't recall the taste. I thought it was eggy tasting but maybe I'm wrong.

How do I make a panna cotta gelato? Do you think it's as easy as a vanilla custard gelato minus the vanilla? Any recipes?

I have no idea. I know Nancy Silverton eats at Father's Office. And the owner of Father's Office eats at Mozza. But you could probably see every LA chef in the morning at the Santa Monica Farmer's market. My best advice is to look up the interviews of famous LA chefs. There's always a question about where they like to eat in the city.