dano1

I use my palm until i'm getting close. Then top with a folded side towel to finish. Not got myself yet. Now that oyster knife on the other hand..... hth, danny

daniele prociutto

The first few times in an open kitchen freaked me out-until the printer started spitting tickets ;). Then it's showtime and the distractions ceased to exist. When it's Fri or Sat night going into service and you don't feel that "something" in the pit of your stomach, that sence of urgency, you might be in the wrong business. As far as how the product is recieved, I know its good. This may sound arrogant, but after fhe first hundred or so critiques from people who have never stepped foot on the line the tips, hints, advice, whatever you want to call it, are ignored unless there is some merit i can see. It's amazing how many servers want to tell me how to cook or don't like the baby arugula salad with aged sherry vinaigrette. "Why don't we serve spring mix with Rod's sweet/sticky rasberry vin?" Because i'm the F'g Chef :). danny

Toliver, they are not "bad" inexpensive kitchen knifes. Will hold an edge and easy to sharpen. Drawbacks are they are way light and the grips suck imo. Good all purpose beater knifes found in just about every restaurant kitchen. Don't get me wrong though, I've used them many times and wouldn't mind a gift like that :). hth, danny

Sh** happens in this business more often than not. All the prep and planning go right out the door at showtime. How you handle damage control is what separates the men and women from the boys and girls. God i love this business ;) danny

I do it like newguy said. Cut in half drizzle with fat and season. I roast flesh down to allow for some carmelization on cut surface & sheetpan-this also "steams", cooking faster. hth, danny

would this be for home or manufacturing/professional storage?? danny

katew's got it. danny

Woodburner, try Allied Kenco Sales-www.alliedkenco.com or Pleasant Hill Grain-http://www.pleasanthillgrain.com/meat_grinders_food.html. Either of these places should be able to help you out in the grinder dept, grinder plates, supplies, etc.. hth, danny

I braise veg with parchement also; endive, leek, fennel, etc. I cut paper to fit and cut a steam vent in the middle,butter paper, then slip pan into the oven. hth, danny

FWIW "Prime Rib" is a generic marketing term now days as others have said. ExtraMSG said 99.9% of your Prime Rib sold as this is not and i can attest to that. It is just too much $$ for most houses to sell Prime and stay afloat. From what i remember USDA inspection is mandatory BUT grading is not-unless things have changed. If in doubt check the roll mark or lack thereof. danny

as said madiera and mushrooms would work great(exotics or go for wild-morels) strong stock and pan drippings, finish with butter or cream if wanted/needed. Bacon or pancetta with green beans is good- i prefer whole butter, shallot, fresh nutmeg and italian parsley. hth, danny

i use vino blanco for all fish fumets-omit for basic stock. for cioppino/zuppa i make a fish stock then start on the base for the soup ie. sweat onion, fennel, tomato, etc, deglaze with white wine and add stock. I would not use commercial clam juice in place of stock or fumet unless pressed for time(or its really weak) and then just to boslter the soup. Red wine i would reserve for "braising" a monkfish ragout or some such hearty dish. Or make a buerre rouge for salmon or other strong fish. another thing to remember is there is no "right" recipe either. Do what tastes good. Sorry this is probably more confusing now:( hth, danny

One note on smoking: after brining/curing wipe product dry and let sit in the reefer for at least a couple of hours uncovered to dry out further. This forms what is called the "pellicle" or skin on the product that allows smoke to adhere and give the finished product a nice patina. hth, danny

braised is good. Halve, core and brown in evo and/or butter, chix stock to braise-toss in the oven. Can add tomatos, olives, garlic confit etc...as you like. Salad with citrus vinaigrette ain't bad either though. hth, danny

I use plain old red delic. apples peeled, halved and cored-make sure your apples are packed to overflowing the pan. To cook on stove top after the butter and sugar melts you must keep the apples moving in the pan; give the handle of your sautee pan a yank every now and then until you see the apples "spin" on the caramel. As the caramel darkens you can lower the heat and peek at the apples by lifting one up with tongs. Usually you will find a hot spot on one side of the pan-keep an eye on it so ya don't burn the apples/caramel. Cooking time varies on burner output, size of tart, etc.... but you will smell it. Cool and top with pastry, bake, you can also spin the tart again occasionally in the oven to make sure it's not sticking and burning. Cool before turning out to keep the caramel on/in the tart-just give enough heat on a burner to loosen and invert. hth, danny

Like Dave said a quick salt and rinse will "plump" the shrimp. You might try lightly flouring the shrimp also before sautee. Sounds kind of goofy for scampi but one chef i worked with swore by it. The flour will form a nice crust and help bind your sauce. I didnt read your recipe but also removing the shrimp after sautee then finishing your sauce will help to keep the shrimp from overcooking. You can also broil after topping with a breadcrumb, garlic parsley,evo mixture for a little gratin action. hth, danny

yup, just started doing it at home-unemployed cooks got to do something. The simplest are fresh mozzarella and ricotta. These are a a little different than what I've seen in the factory but still quite good. Ricotta salata is next on my list soon. for other varieties of cheese you will need cultures and/or molds , forms, and a press for hard cheeses. Definately get a book to start with-Home Cheese Making as said is a good start. I'm hooked already. Nothing like fresh warm mozzarella to eat out of hand or on a salad, etc.... hth, danny

Dried fruit and pork go hand in hand this time of year. Either as a chutney/relish as said or for stuffing. Try plumping the fruit up in port and stuff a pork loin, sear and roast. Serve with a port sauce. Would also work with venison, small game birds....for the fall thing. hth, danny

As said try dry beans and simmer with stock. Use white mirepoix(celery, onion,leek), Maybe more pancetta, a little chile flake will add zip-or top with olio santo(EVO steeped with chile flake). You can add chard or other greens ie: cavolo nero to bulk up and give more flavor and "rusticness". And salt is your friend here. A quick berr will tighten it up nicely. hth, danny

Ante's is right behind the Post Office on Harbor between 8th?-9th? streets. Might be Beacon street behind the post office, been a while since i've been home. They serve Slav food; mostacioli, seafood, etc. Best calamari steak around. Been serving food for maybe 50-60 years? a long time and not much has changed. If ports o Call is still the same as I remember I'd skip it(unless you go to the fish market restaurant and get the swordfish) and hit Ante's. Right above ports o call. Utro's moved down to port o call area too-berth 76-78? so you're right there. Busy bee's a classic but lines were way too long at lunch. Want a good sandwich go to A-1 imports grocery at 8th&Mesa-old world Italian deli with attitude and all :) Imported procuitto sandwich for $5 and change. Or try Joseph's bakery for pizza by the slice-they're by Daniel's field about 12th street or so-sorry, my directions are hazy. Send me an e-mail if i can be more help. danny

Wasn't even thinkin bout the original Canetti's at the end of 22nd st-oops. 10-12 years ago(mabe longer??) they had another place by the bridge I believe-been closed for years. Chris also don't miss Ante's, a classic. danny

Wow, as a Pedro boy born and bred it's nice to see an interest in the town. I know its an old thread but brings back quite a few memories for me :). Lita bout hit it- Canettis is long gone but you gotta go to Utro's if just for the atmosphere. Also I'd throw in Papadakis if ya like Greek, Walkers at the point if they're still open(greasy biker spoon-love it), and the Diner on pacific for breakfast. danny

Salt in commercial stocks acts as both a flavoring and preserver. I seem to remember a salt free boxed style stock out a few years ago though. FWIW I didn't salt stocks for years-now I do salt lightly chicken stock only unless i will reduce to glace. It goes against most conventional wisdom and training but does develop a more flavorful stock. Just my opinion of course but after many thousands of gallons of stock production professionally it works for me:). hth, danny

I reduce to a glaze and mount with butter for a rich lobster sauce. hth, danny