fryguy

I would use a light-to-medium bechamel instead of the cream, as mentioned upthread. Sweet potatoes aren't starchy enough to thicken all that cream plus the juices from the apples.

Top a thin slice of soppressata with some buffalo mozzarella, a white anchovy and some black pepper for a fantastic snack.

I'll go out on a limb here, and say that these things look delicious. I've not had one, though. But I do drool when I see the commercial.

I'm not entirely sure. I took about 1% by weight of the meat I was cooking and just moistened it with water until it "looked right." It worked, and I think the slurry method is easier and ensures better coverage than the dry sprinkle. ← I emailed the folks at Ajinomoto, and the correct ratio for a slurry is 4x the weight of TG in water.

To make a slurry, how much water is used per gram of TG?

Last time I roasted off a pork loin, I stuffed it with some beet greens, swiss chard, dried cherries and some manchego and made a quick maple/apple cider vinegar gastrique to serve with it. Turned out pretty well. I put some roasted baby fingerlings and beets on the side.

There's a sorrel and chanterelle risotto on Craft's menu.

Worst. Show. Ever. I admit, I watched some of it, but only because I was hoping for injury. I laughed my ass off when that chick burned her hand on a saute pan, then had the *nerve* to show a hand with nary a blister (or even a red mark!) on camera...

One of our cooks at work made French banana soup yesterday. Caramelize down some bananas with brown sugar and butter, add a splash of coconut rum. Puree with enough cream to get a soupy consistency. Season with cinnamon, etc. Fry off some plantain chips, place on top of soup. Place a very thin layer of cream cheese on top of the plaintain "crouton." Sprinkle sugar on top of the cheese, put under a broiler or brulee sugar with a torch.

By dry it further, you mean just put it in a low oven?

When I went to Alinea recently, there were several courses that were garnished with "powders" that reconstituted in the mouth to what you would expect them to taste like. How did they do that? I asked the waiter and he said something about tapioca maltodextrin. I've tried using it, but the things I've tried to powder have ended up being very gummy, with their flavors dulled.

There is food grade methylcellulose gum on ebay. http://cgi.ebay.com/Methylcellulose-gum-ME...1QQcmdZViewItem

Is the tasting menu still available? I didn't see it on the menu.

You can get methylcellulose on eBay, of all places.

Tour, Mar 9, 06 HOT POTATO cold potato, black truffle, parmesan PINE NUT radish, balsamic, olive oil SALSIFY parsley, smoked salmon, steelhead roe DUNGENESS CRAB malt, chanterelles, dried apricot MUSSEL chamomile, cucumber SKATE caper, lemon, and brown butter powders PEAR celery leaf & branch, curry LAMB akudjura, nicoise olive, eucalyptus veil SWEETBREAD braised pistachios, ham, vermouth IDIAZABAL maple syrup, danish salt APPLEWOOD muscovado sugar, fenugreek HAZELNUT carrot, raisin, melted butter YUZU pine, black sesame YUBA prawn, miso, orange PORK grapefruit, cornbread, ohio honeycomb CHESTNUT too many garnishes to list DUCK persimmon, onion, pillow of mace air EGGPLANT sugar, coriander, poppyseed milk KOBE BEEF yogurt, squash, smoked paprika candy PINEAPPLE tamarind, thai basil, chinese sausage SWEET POTATO bourbon, cinnamon fragrance SABLE jasmine, toffee, banana CHOCOLATE kola nut, chufa, date PEANUT BUTTER fleur de sel COFFEE mint, buckwheat, passionfruit MORE CHOCOLATE five aromatics I'm not going to go in depth on every dish because I'm a horrible food writer. I will say that this was the most amazing meal I've ever had. Chef Achatz (who was away on personal business on the night I went) and his crew do a fantastic job all around. The food, the service, everything was fantastic. The only things that didn't really click with me were the desserts, apart from the hazelnut cake and the MORE CHOCOLATE courses.

I'll be there tomorrow evening! I can't wait :-)

I think the potential for this series rests on how much AB had to do with it. As near as I can tell, it's not much, and my hopes aren't too high for it. Who knows though... this show may surprise me.

Cookeville. Dude, you gotta' be kidding - I'm in TN and my kids' wedding is, would you believe, Memorial Day weekend!!! So are her parents in East or West or mid-TN???? ←

We're not 100% on numbers yet, but we're figuring on ~50. My fiancee and I will be going to her parents house in TN (where the wedding will be) to get some planning and whatnot done in March (the wedding's not until Memorial Day wknd), so I'm planning on cooking anything that's do-aheadable then. I will have a few aunts to help out with day-of and day-before things so I'll can get everything else done for the actual event. Thanks for your suggestions so far Larry

I'm planning the menu for my wedding, and I've just hit the wall. While I'm not cooking everything, I am overseeing it all, including the rehearsal dinner, the reception, and the main meal. I've looked through every cookbook I own and every site on the internet, and I'm drawing blanks. Feel free to comment on anything. For the rehearsal dinner, I was originally planning on fettuccine carbonara, but I don't think it would go over very well. I would still like to do some sort of pasta here, mostly because pasta's a layup. For the dinner after the ceremony, here's what I have: Herb-Roasted chicken Mashed red potatoes, possibly southern-style green beans also Cake For the actual reception, I was thinking just some pastries, and little bites of food would be nice, so here it is, so far. This is also the part that I'm having the most trouble with. Neither family is very adventurous when it comes to food, so I'm trying to keep it simple, inexpensive, but still good. Also, things that can be made (very far) ahead are good in my book. There's lots of freezer space where I'll be cooking, and if I can freeze something 3 or so months in advance, it's a lot less work for me and the people that will be helping me. Profiteroles with banana mousse Chocolate-dipped strawberries Sugar cookies, decorated with our wedding colors, initials, etc Spinach & artichoke dip with toasted baguette Shrimp cocktail (I'm not totally commited to this one) I would like to do one or two more hot or cold hors d'ouevre at the reception. Any comments would be greatly appreciated Stressed Larry

I will be baking several dozen sugar cookies for my wedding and I was wondering how long either the frozen dough or frozen baked-off cookies will last? I googled it and got as short as 3-4 weeks and as long as a year for baked cookies, and about 4-6 weeks for frozen dough. Thanks. Larry

A "Toulouse-style sausage", as well as a bunch of other sausages, is available from: http://www.frenchselections.com/database/d...dhunt.hts+G540+ Edited to say, I'm not affiliated, nor have I eaten the sausage in question.

Lump crabmeat, seasoned with salt, pepper, grainy mustard, old bay, and tarragon. Egg yolk as a binder, dusted with panko and deep fried.

Bacon. Lots and lots of bacon. Then Italian beef on a croissant with nacho cheese sauce and fries. Pepsi w/ grenadine. A bite of the new quesadilla on the menu. Thursdays are slow, so I graze my entire shift :-)

Call 888-472-5283 to order, their website doesn't have online ordering. ← Zingerman's also has them, although more expensive ($25 +s/h).