Bicycle Lee

A buddy of mine just went to LV to work at Bradley Ogden and he says he gets 15.50 an hour and overtime after 8 hours (in one shift)....how do these positions compare?

I would say take a normal cheesecake recipe and eliminate almost all of the sugar. I would imagine that a graham cracker crust would still be good with the salmon, but you could add something like dill into the crust for a nice touch. I would just put the cream cheese and salmon in a blender and spin it until it is really smooth and pink. You could also make a caper, red onion, and dill salsa for it...that sounds nice.

last night we had Disheveled Joseph's...my chef's own take on the sloppy joe...I love them

and to add....Red Iguana's mole is SO GOOD!

It is a shame that Utah relies so heavily on fickle tourists and virtually tasteless locals. This valley and its surrounding areas have so much potential and a bounty of nearby seasonal product. Morgan Valley lamb is some of the best lamb I have ever had in my life, our corn is amazing as well, there are incredible porcinis to be foraged from the Mountains to the east and there are more local growers producing great vegetables....but what lacks is a stable business environment. I have often dreamed of one day opening a fine dining restaurant in Utah, and the more I work in the industry here, I feel less inclined to do so. I'm an idealist by nature, and I could envision there being room for a destination restaurant here in the same vein as those found around the world, but we'll see if that ever comes to fruition.

That is not really true. Of course, as with any well organized high level kitchen, a great deal of prep has to be in place in order to be successful, especially with several intricate dishes to be served each service. At Trio we did prep for the service only, in other words very little food carried over from day to day. The exception being large items like veal stock and braised foodstuffs like artichokes.We did not employ a prep team, each chef would come in around 10 am and be responsible for all of the items on their station. For the majority of the mise en place it was estimated what we would need for the given night, if any remained it was either consumed by the staff or discarded. In fact, I am sure most of the cooks could tell a few stories about sprinting to the whole foods to purchase an item because not only did we not over prep, but we ran it very tight on the food and came into the building everyday. so you are saying things like courses in the clear tubes are all done to order? Or are they just made prior to service in numbers that are estimated to be what you would need for that service?

I have a question about the structure of the kitchen work/prep. It seems from reading about people's experiences at Trio and seeing pictures, that a lot of the courses are done prior to service. I was wondering if Alinea would be the same way, and how much of the menu items would be cooked a la minute.

Machine-washability is a requirement for all the new pieces we are working on. The only exception is the Eye, which is a combination of glass and clear acrylic. Due to acrylic's low abrasion resistance and the different expansion rate of the two materials, these have to be hand washed. are these all custom pieces, or can someone buy them? If so, I'll take a dozen eyes.

so the consensus seems to be to use them for their pectin. Is it true that most of the pectin is found in the skins? Could you just extract the pectin?

So my crab apple tree is starting to produce its yearly bounty and rather than just letting them fall and become mush, I was thinking that maybe this year I would try and use them...but.....for what? Does anybody have any good ideas for how to use crab apples?

thanks...I will try these ratios and see how they turn out.

we do allow the mixture to sit chilled for many hours.

One of my bosses was making orange blossom gelato the other day and right after it stopped spinning he tasted it and exclaimed, "Taste this right now, it is perfect, but it will be ruined after an hour of subsequent freezing because it will crystallize." I mentioned that I had a hunch that the use of sodium alginate would help to stabilize the mixture and that I happened to have a kilo of it at my house and he wants me to try and fix the gelato. Only problem is, I don't really have a benchmark measurement to go by and I was wondering if anyone here has experimented with this and could tell me how much alginate to how much gelato mixture. Thank you in advance to any replies.

years ago I grew a plant that was called a curry plant. I know that curry was an amalgam of different spices, but this plant DID smell and taste like curry powder. just FYI

well, one of the restaurants I work at they named a dish after a frequent diner and one after his wife. Funny thing is, I don't know if I have ever seen the guy pay for anything there.

that looks like a great deal....can you zero out this scale?

I am not LDS, although I live in SLC, UT. I know from experience that it depends on the company. Whether or not they are hardcore mormons or not. I have a friend who's parents host many dinner parties, and even though they are against the consumption of alcohol will buy and distribute it at parties for drinking friends.

I'll tell you a great way to make fruit ice cream, and it only takes a couple minutes. Cut up your fruit and freeze it. Chill your cream very well and then begin spinning it in a food processor, add sugar and the frozen fruit. When the cold fruit hits the cream it thickens almost instantly. Remove and eat or return to the freezer to get it a little more firm.

I cook...I cook for my woman....I have never had a girlfriend who could cook worth a lick. I've never worked with or for a woman in a kitchen who could cook worth a lick. I'm not trying to pick a fight...it's just the truth.

OH YEAH! Yesterday we got to eat Kobe flatirons! Hmmmm....they had a bunch leftover from a benefit dinner and we got to indulge. With some pesto mashies and salad....

Well, the container is filled with a material that will not quite freeze entirely at the level of most home freezers....that is how it freezes liquids like sorbets and ice creams. I have one of the cuisinart models as well and I have never been fully satisfied with it. The bowl has to be kept in the freezer pretty much indefinitely, whether you have sorbet-making on the horizon or not. Plus, it helps to have the mixture very well chilled. On top of all that, after spinning in the machine, it usually has to spend a few hours in the freezer. My favorite way to make nice, "creamy" sorbets is to take the mixture, freeze in on a sheet tray, break it up into chunks and smooth them out in the food processor....it makes for some very nice sorbets...great consistency. And just another thing I've found: if you have a problem with the mix ending up too icy, try sweetening it up with honey as well as simple syrup...the viscosity of the honey leads to the finished product being nice and smooth. That is if you think the flavor could stand a little honey nuance. HTH

a celeriac court-bouillon would be good for fish...also, braised celeriac would be a nice accompaniment for roasted chicken.

yes....I have to say...my next culinary adventure will have to be to Chi-Town...Alinea, will most definitely be on the list...as well as your restaurant, Homaru....I can't wait to experience both.

good luck with this one....I think the reason why folks buy these premade is because they are extremely time-consuming and require either skill or machinery to get right....I'm not downplaying your skill or your drive, but it looks like a formidable task. You'll have to post your results.

YUP also, you could subsitute MSG for salt...it isn't as bad as everyone thinks, as long as you aren't allergic to it. The light fat of the stock and the flavor enhancement of the msg would make some awesome kale, I bet.