chefreit

http://forums.egullet.org/uploads/11082671...7_691_38332.jpg ←

http://forums.egullet.org/uploads/11082671...7_691_38332.jpg

Hey Jeff & Katie! My wife and I, also enjoyed the the Phila-comraderie. Harry

Glen, spoke to you on the phone today, we will see you this weekend! Harry

Soft-shell lobster, and Casco Bay mussels, straight from an 8-hour trip down 95 south. Whipped herb Butter, my wife made, and dump cake also my wife. She is now done cooking for the next decade.............

Well first off where do you buy your meat from?? Market type enviornment, supplier, grocers? The marking on internal cuts varies but will usualy be on the outside of the criovaced bag. Are you talking about tenderloin for example or are you talking about organs and such. As for the online sources I will try to post some up soon my first day on egullet afterall. As for the NAMP garble seeing as it is an American standard most Canadian butchers will have no idsea of what you are trying to say... from a restaurant view you never do speak to the buthcher you speak to the sales rep and he just wants to sell you meat!!!!!! Literaly ← I'm talking about grocers. Usually, suppliers are about on the same page, lingo varies a little. In butchers market, or counters situations I get the feeling like they are trying to hide something or out talk me. Or possibly they are just dancing around the question because I will not like the answer.

No thats not true. Pork is graded as for the gradeing system I would have to check in on that. All animals sold for human consumption except of coarse those sold by the second rate non federaly inspected suppiers or those guys who sell out the back of there trucks will be graded. There are different ghrading systems put in place for different animals. ← If I’m correct it is graded 1-3 by marbling.

Triple bypass, anyone?

I would love to learn more about primal and internal cuts of beef in general. Such as grading standards for retail markets, if it is an internal cut where is the grade stamp? Also online resources would greatly help. Butchers I speak to have little or no clue when I use NAMP jargon, or ask what grade is the pork? They don't have an answer, am I asking the wrong question?

OH! OH! OH The oatmeal cookie sandwiches with the cream in the middle. I think they are made by "LITTLE DEBBIE."

Your a funny guy! A funny guy, I tell you! {I think, your a guy?}

Michael, Thank you so much for your feedback. You been a great help. I will be watching in hopes of something more then American Idol, with a saute station. However if this turns out to be the case, I have a feeling I know who will be playing behind that "Simon guy." I will say no more................................

The Sizzler!!!!!!!!!!!!!! that's all I have to say about that............................................................

UPDATE: Turns out, you have to be available to travel across the contry for 3 weeks. Does not mention who will pay your bills while you do this???? First of all! I work for a living, and I'm changing accounts next week. Next, my dream job is not to work for TE. I'm very happy with my 5 days a week, 3 weeks vacation, home by 4pm, ect. I left the insanity of the A la Carte kitchen, for foodservice stability. I practice my passion in my own catering business now, for ME. ← Did you read the bios on PBS? I can't work for someone who was voted by People magazine as one of the 50 most beautiful people. We'd bicker too much about who gets more time in front of the mirror. ← Yeah, TE is just a little full of himself. Also on the very first IRON CHEF AMERICA, (this about 3/4 years ago) TE made a mockery of the show by putting sparklers in his crab torte.. He showed very little culinary ability, in my opinion. I’m just not a fan of his___________ period………..

Don't forget the plastic wrap! ← did you miss the part when she said it was dinner for 14-16 of husband's friends? ← Oh! Then use colored wrap, red of course!

Don't forget the plastic wrap!

UPDATE: Turns out, you have to be available to travel across the contry for 3 weeks. Does not mention who will pay your bills while you do this???? First of all! I work for a living, and I'm changing accounts next week. Next, my dream job is not to work for TE. I'm very happy with my 5 days a week, 3 weeks vacation, home by 4pm, ect. I left the insanity of the A la Carte kitchen, for foodservice stability. I practice my passion in my own catering business now, for ME.

I've never seen the movie. I'm a country boy at heart. French country boy to be precise. And even now if you visit my village it's like something out of a postcard or a painting. When I mention to my wife that we could move to the country in America she always brings up the movie "Deliverance". ← bing- bing- bing- bing------ bing bing bing(bango sound) "Gee bohy, you gota a pretty mouf" SQUEAL BOHY! SQUEAL lika PIG! EEEEEHEEEEHHHH!

Asian seasoned Brisket!

http://www.epicurious.com/gourmet/5_ingredients/feb01 Just made this again last week. I love the out come everytime.

Serve him wearing, nothing but plastic wrap. Take it from me plastic wrap is very inexpensive..........And you have your WOW factor.

Tippy's, Kennedy Blvd, Jersey City Heights

I can't place it, was this on Newark ave.

I had forgoten all about it............... I loved that PLACE! Crispy hot dogs, the crushed ice for cold drinks, oh and the Haunted Mansion.

http://www.sciflicks.com/soylent_green/ "Doughnut Plant is People! It's People I tell YOU! PEOPLE!" Thought this would break-up the tension.