cheftoad

Definitely the pan- use stainless steel or other non-reactive suface whenever cooking acidic foods, such as cuisson (reduction) for butter sauces, tomato, etc...

We served Morbier in my restaurant for a while - people on the tables close to the pantry complained about the smell on a few occasions. My favorite - St. Agur. We call it Queso de Pies in the kitchen.

Peanut butter on french bread. US Foodservice brand creamy. Not the best but SO much better than Jif.

My fortunate fall off the wagon (only 3 years) went exactly like this: Tuna sandwich, BLT, Quarter Pounder w/cheese, in order.

Nice chef. Did the bleeding stop? White pepper isn't cheap. And you say it didn't hurt?

You have to go to the doctor at least once to get a prescription for SSD - Silver Sulfadiazine Cream. Dab some on, put a cold press on it and your owwie will feel better in no time. I let my doctor know I cook for a living and he was more than happy to prescribe some for me without having an actual burn at the moment. Don't let anyone talk you into trying to put butter on it - it will get worse. I've also heard tomatoes but had little luck with that.

I too can see both sides of this. I work for a small independent restaurant and I see what it costs monthly to run the place. Senate bill 2, requiring employers to pay helath insurance for all workers and their families, passed recently and will more than likely kill our restaurant and many others if it is implemented. Not to mention soaring worker's comp rates and insurance in general. However, I have little sympathy for the giant corporations. What's the matter - someone can't afford to move into a new mansion? Why not try a solution that doesn't take away from the benefits that the workers were already given?

I wouldn't turn the breast over - cook it skin side down the entire time. Season, sear in a hot pan, drain excess fat (reserve for side dishes). Place entire pan in hot oven (assuming it has a metal handle). Cook until meat springs back a little when pressed on. Remove from oven. Let rest five minutes. Throw it back in the oven a minute or two to reheat then slice bias-cut (diagonally) thinly. Deglaze, make sauce, whatever...

Yes, I agree demiglace is derived itself. And I'm not trying to argue either, just sharing from my desk references and my personal experience.

Other demi derivatives: from the New Professional Chef: bercy bordelaise chateaubriand diable diane estragon madeira perigueux poivrade porto zingara from my kitchen (not that I'm the first to do them): pomegranate blue cheese curry maple-soy wasabi

From The Culinary Institute of America's New Professional Chef: "Demi-glace, veloute, bechamel, tomato, and (in at least some instances) hollandaise are often referred to as the "grand sauces" or "mother sauces." A sauce is considered to be a grand sauce if it met (sic) some basic criteria: It can be prepared in large batches, and then flavored, finished, and garnished in great variety, producing hundreds and thousands of so-called "small sauces." This principle was still considered revolutionary in Careme's time. Escoffier's codification of sauces was considered a major advance. Some chefs argue that because hollandaise cannot be made in advance in a large quantity and stored, and it is not intended as a base sauce used to prepare a variety of sauces, it does not qualify as a grand sauce. Others feel that this sauce should be counted as one of the grand sauces. Not only do they feel that this sauce can be used to prepare derivatives, but it can also be used as the basic technique to yield a variety of other sauces."

I haven't crossed and I don't think I will. Everything is available somewhere else - it just disrupts the complacent SoCal endless stripmall mentality to have to take a few minutes to drive the SUV a little further. I mean, come on - it doesn't have to be super freakin' corporate to be good - there's some sort of grocery type store like every 500 feet.

Thanks for the correction.

Check out this link before you clean them next time. pomegranate council We are currently serving duck breast with pomegranate-ginger relish.

Gonna name my children Sierra & Nevada. Hope they're girls! Of course I love Anchor too, but I gotta go with Sierra. My local is Stone - great pale ale. Also love the Pike from Seattle.