reuvens

Paul Bocuse is almost cooking the same menu for the last 25 years (at least) and he is well respected in France and throughout the world... Ferran Adria created something absolutely new for most of the tastebuds who eat "average" food most of the time. Even me as chef...´cause there is no handpicked potatoes, freshly catched turbot and real organic ´scrambled eggs available all the time.....and I respect that. He influenced a whole generation of chefs and still does....check Alinea, Anthony´s, Fat Duck...you name it. But what in heaven do some people expect from this man...pulling a rabbit out of a hat within every dish and course? The price of his menu has the same value of an Entree in Paris. So maybe some people should allow this man to make some money and leave his "old" ideas to his other restaurants. Maybe they are not excecuted well, maybe the Chef had an argue with his girlfriend the night before, maybe the Dish is seasoned by a chef who smokes 3 packs of cigarettes a day...there are a million reasons...Maybe it´s your own taste palate ? When your car has a broken engine, who do you blame? The man who built it or the man who "created" the car ? Ferran I am with you

I think most of the people are used to the "20 minutes in boiling salt water" cooked Lobster. It´s tender as well, but doesn´t have any texture or flavour... When I worked in the U.S. I saw that they actually cooked fish like Halibut or Salmon more medium than well done. It had that shiny look in the middle of the flesh and was just about cooked. That is what people like or don´t like....same thing with the lobster.

Until they're cooked. Seriously though it would depend on the size of the lobster. If you're poaching them in butter then you have the luxury of using a probe thermometer to tell you when they've reached 140F. The claws are left for an extra five minutes when blanched [i.e. pour boiling water over the lobsters, remove after 2 minutes, separate the claws, return them to the water for another 5 minutes]. ← You should end up with a butter-lobster broth after cooking it sous vide. Do they use it or what are they doing with this liquid gold.....? Thanks so far....

For how long is the lobster poached at least ? What about the Claws?

CHEZ PIM........ AMAZING PHOTOS ! I JUST CHECKED YOUR ALBUMS....

I like what the french call ´Infusion´.... After a full stuffing meal just pour 2 sage leaves into a cup of hot water and relax. there are several other like verveine, mint, thyme..... my favourite tea is definetly ´white tea´ pai mu tan.

O.K.....Thanx..... So here is my contribution: Marco Pierre White Just to let you know that he is still alive MARQUE Restaurant Sydney/Australia...I worked here and it was great !

THANK YOU VERY MUCH FOR THE PICS.......!!!! DO THEY HAVE A DISHWASHER OR DID THEY EMPLOY A KIND OF ART GALLERY ASSISTANT ? THERE IS NO WAY THAT YOU CAN PUT MOST OF THOSE "CONSTRUCTIONS" INTO ANY KIND OF MACHINE................. ...JUST CURIOUS ALL THE BEST FROM GERMANY AND DEFINETLY AN ADDITION TO THE CULINARY COSMOS !

Hi there, I was a stagiaire in the Fat Duck in January this year. I read all the good & all the "bad" articles about the Fat Duck. It seems to me that the whole Culinary world is focused on every "move" they make. I will use this thread to show you guys again that behind every famous chef there is a whole bunch of good chefs. Every member of the Fat Duck team (Kitchen, Front of house, Office etc.) are standing 100% behind Heston´s Vision and are a valueable good which Heston really takes care of. Just one example. At least every 2 weeks there is a 20 minute massage session for every chef and every waiter. Even i got one when I worked there. I think that many restaurateurs would tell this every journalist for promotion purposes, but Heston is doing it, because he knows that you always get what you give.....Thank you Heston. Here is a list of the Fat Duck Kitchen Staff. They are really good chefs: Paul (Butcher, from Ireland) Michael (Amuse, from Canada) James (Pastry Chef, from Scotland) Roisin (Pastry, from Ireland) Dan (Pastry, from Canada) Reddy (Pastry, from England) James (Starters 1, from England) Theis (Starter 2, from Denmark) Marry-Anne (Meat & Junior Sous Chef, from England) Sam (Meat, from England) Rupert (Entremetier, from England) Chris (Scientist, from the U.S.) Ashley ("Plating" & Headchef, from England) Heston ("Passe" & Owner, from England) GianLuigi (Stagiaire, from Italy) Paul (Stagiaire, from England) Sam (Stagiaire, from the U.S) Papatchi (Stagiaire, from Denmark) and me, Reuven (Stagiaire, from Germany) and I think that by now there is even more staff and more stagiaires as the kitchen space was expanding after I left. If i could arrange it in my professional career, and this kind of food is not even my "style" of cooking, i would love to make a "stage" again in 2006, 2007, 2008........... Now the Culinary Experts can go on and write good & bad articles, because I was there, i worked there, i ate there and i will always remember........

Very nice ´mallows ! Would you share your recipe ?

The village "Baiersbronn" includes another Michelin rated restaurant called "Schlossberg" in the small family runned Hotel "Sackmann". http://www.hotel-sackmann.de/index.html

As a chef i have to say.......... ...fuck me...... ...that´s good !

what about..... TOE GROWS "GREEN NAIL" hey tony who is your favourite so far???

Peter Gordon former owner of the Sugar Club in Notting Hill / London is the Culinary Consultant of: CHANGA

Would you share the recipe with us as well? I made my "pita" with 450 g all purpose flour 20 g fresh yeast 1 cup warm water pinch of salt and al little bit of olive oil. As you can see the "pita" didn´t really puff up, but it was done in seconds and had also a quiet nutty flavour. I am wondering where this flavour is coming from? I also tried a "pita" with semolina but it was to dense for my taste. I like it more fluffy.....

I am just curious....did you use wood or charcoal? I had the best results with dried pines lying on the ground. They "glim" away quiet fast, but they just add that extra touch of lavour. When i worked in Spain I had the chance to use olivetree wood for my grilled aubergine. I think it´s half of the rent to choose they right heat "source". Am i wrong?

finally i tried to make pita again. we are comin´closer as i told my friend tonight. the pictures are still warm ! enjoy ! i did !

Hi Boaz, It is a little place in Zichron Yaakov called "YOSKO" But far away from the quality of the Humus Place I´ve been in Yaffo last October.! Vue

my dinner yesterday........... simple, tasty and all i need to be a happy man, vue

I only heard the best things about....... SUPPERCLUB

this is a beauty i made two days ago. the stuffing is made with poppyseeds..........

BRASSERIE im Hilton Hotel 55116, Rheinstr. 68 Tel. (0 61 31) 24 51 29, Fax 24 55 89 www.hilton.de/mainz Geschlossen: Samstagmittag, Sonntag, Montag, Dienstag, erste 4 Wochen in den rh.-pf. Sommerschulferien Menü 20/50, à la carte 24/39 Euro DER HALBE MOND Thilo Neu 55252, Stadtteil Kastel, In der Witz 12 Tel. (0 61 34) 2 39 13 Geschlossen: Mittags, Sonntag, Montag Keine Kreditkarten Menü 45, à la carte 28/42 Euro i found these two restaurants at www.gaultmillau.de. the "brasserie" is awarded with 14 points and the restaurant "der halbe mond" with 16 out of 20. hope it helps a little bit, vue

I can see that there is a whole bunch of "FANS" out there. I will try this as soon as i can get my hands on it: KEFIR. have a try, vue

can somebody tell us which yoghurt is used in the origin drink..... in summertime i make a cold drink made of goats yoghurt, fresh cucumbers, mint and a drizzle of rasberry vinegar. very nice !! try it, vue

how can you title a critic an anti american? i love the americans as i worked almost a year in lovely san francisco. what i wanted to say was that if jamie oliver is calling mr. clinton a "wanker" then it is nothing against some "bad stuff" that mr.clinton did while he was the president. don´t be ignorant and just let it go for a second. i apologize if you felt sick, now do i..... back to the thread please, vue