Bicycle Lee

I think you just answered your own question right there! you just gotta clip off the seed pods... then you're fine...

it's genetically altered super mint.... what I want to know is: Why buy something that is so easy to grow? In fact, once you start growing it, it is damn near impossible to stop.

I will have to say DO IT as well...especially given the circumstances. I think a restaurant can work if given the right ground to root in...meaning: if an area doesn't have an establishment and you make a quality product, people will come and you will at least break even. That IS an assumption, but I think it is a fair one. My brother and his buddy were interested in opening a small lunch joint and asked me what I thought. I said stay away from the saturated areas and you'll probably do fine...I stick by this

Not only many people's version of Heaven, but many, many Mormon gatherings! you're missing the little chicken salad sandwiches with grapes and almonds in it...and mormanaide (sprite and some random fruit beverage) and the many jello creations other than salad......oh god the jello...

food in hell will be an all-vegan diet.

a good grinder could defintitely restore your tip...depending, of course, on how much is missing...

I think Winder Dairy here in SLC still delivers... I know my parents inherited a milk box when they moved into their house.

I was interested in making my own marshmallows and I figured I would ask my eGullet compatriots....eh?

were there pieces of apple in the risotto or was it cooked down with green apple juice?

I like to mix mayo and sriracha (rooster sauce) together for a meatloaf sandwich. Also...I know it may sound weird, but I like wilted mustard greens on one instead of lettuce. All on a nice onion bun.

well....I can't help but chortle.... The sorbet was a failure...but the one saving grace was that no one actually knew that it was going to be served, so he decided to just forego it.... It was like a half melted slurpee even after a four hours in the freezer at the event...which was after it had sat in his freezer for even longer... I opted not to say I told you so, but I was lauging on the inside. The event was fun, though...

I have prepared foie gras a la Thomas Keller and it is very nice. Having the cold poached torchon coupled with a seared foie gras is cool....I like the balance of flavors that comes with it. I did the TK torchon on homemade brioche with sour cherries in port syrup, with a half of a roasted squab with a piece of seared foie gras right on top all on the same plate... and on searing it...I definitely agree with Markk... a HOT pan works wonders... The way I get a pan hot enough for my liking is: I take a cast iron pan and put it under my broiler for about ten or fifteen minutes and it is ready for a few pieces of foie gras.

well, if it were me...I would...but he's at the wheel, and it might kill both of us if I grabbed it and swerved...you know what I mean? I expressed my concerns about it and he ended up taking it into his prep list, so no worries...

shit on a shingle... scrapple plenty of bacon and sausage

ahhh...the inevitable product of a poorly crafted foam.... one that is properly made is quite flavorful and eye-catching... so you are not wrong and neither am I....

so we need to make enough to utilize an entire liter of vodka....so we're talking like 3 or four liters of other liquid, right? Simple syrup and otherwise...

alright...I've had enough of people down-playing foams... sure, if we start seeing all-foam restaurants, then we can give them the boot, but as of now, they are great flavor, texture and temperature nuances.... As someone who loves dynamic, multi-layered food presentations, I see foams as a good way to add an ephemeral flavor to a dish... THAT's the point

he wasn't very clear on that, but yes, I would have to say it is probably an intermezzo...I do know he wanted to serve a single quenelle of it in spoons... AS for introducing another liquid as a base, I'm just going to wait to talk more with him because this guy is Swiss....and Swiss men are pretty much "my way or the high way" types...if it comes down to it, I'll just have him make the shit...it ain't MY name on this thing...

I love truffle oil, but I agree...some chefs do not seem to know WHAT is augmented or what is destroyed by the mellow-yet-intense flavor of truffle oil...I have seen many a good truffle oil ruined by what it was drizzled over and vice versa

a buddy of mine has asked me to help him out with a catering gig tomorrow. He wants me to make a sorbet using citron vodka flavored with herbs and other things, sort of like aquavit...I was thinking I'd infuse the vodka with clove, fresh bay leaf, and green peppercorns... I said I thought rosemary would go well with the lemon, but he didn't sound too keen on that. Any ideas on flavors? Also, in making a sorbet from an alcoholic liquid, should I raise the level of simple syrup to counteract the extremely low freezing point of the vodka? What ratio of syrup to citron should I use? In making sorbets I usually go 2-1 (juice to syrup), but I am worried that if I do that it will not freeeze properly...Any suggestions?

do you want to keep it strictly Spanish-style? Or do you want to just work in the realm of Tapas? Because I've had great small tapas-like plates that were not Spanish... I like making a nice arugula salad dressed in bacon grease, lemon juice and garlic...take a small pinch of that and fill two thin slices of beef carpaccio like a ravioli and then top with shaved parmigiano, but you could use manchego too.... or cold-smoked duck breast with a plum marmalade in small pate brisee shells.... edit: sorry, I guess these aren't so simple...

low carb food needs to go...(I saw low carb bread the other day WTF?!)

took the words right out of my e-mouth.... maybe a bucket of blood and mechanically separated chicken parts would do her some good...

HAHA That's great! I watched Pepin more than I watched Sesame Street as a kid... and about Smith's cooking...yeah, it was pretty mundane faire, but most television cooking shows are...I mean, when a guy can get a show for dutch oven cooking you know that the standards aren't too high....and yes, FRUGAL was a misnomer....he used some expensive ingredients on that show....and he was always travelling to Italy to find food...very few have the money to do that...

I dunno. My son used to watch him religiously. As a 10 to 12 year old with an interest in cooking it seems that the show was at just the right level for him. I have one of his books that my son bought with his own money. Odd thing for a kid that age to do. He has turned into an excellent cook, BTW. What attracted him was the information behind the cooking. yeah, it wasn't like he professed his man-boy love on the show...it was about cooking...as a young buck I watched him too, and when I heard what had gone on BEHIND the scenes I was taken back.