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blueapron

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Everything posted by blueapron

  1. Nuevo Laredo is not real mexican, more like really good cali- tex- mex. Very good, but it ain't the real thing. Some off the best mex I have had here lately is being served in parking lots out of the back off old catering vans and trucks. They are popping up everywhere you look with my fav at Hwy 29 and Pleasant Hill rd in Lilburn. As far as sit down style Sala is worth a visit, but it is run by Gringos and a local rest group, just for the guaco made tableside. yum.
  2. Ever thought about chickpea flour?
  3. One can not come to Atl without going to the worlds largest drive-in rest, The Varsity! Whata Ya Have? Well you best know before you step in line! Also should try Thelma's Kitchen for a taste of true southern cookin.
  4. Oh, I forgot to mention it is on the Highlands Plateau.
  5. Yeah, He is there, but I don't think he will be changing too much there cause that is and will be Scott Serpas show. Heard he is consulting now and workin on their next place possibly.
  6. GG, Have you heard about Old Edwards Inn? Just did a multi-million dollar make over which included a rest. designed by Bill Johnson. Food is good from what I've heard, but on the tradional-hotel side. Worth lookin at though.
  7. I dont think anything is wrong with "us" either.What exactly defines a destination restaurant? Does a hillbilly driving out of the boon-docks to the closest Applebees count? Or how about a suburbanite who drives to the city to eat at a Buckhead Life restaurant? Just because a place is not in your backyard dosn't automatically make it a destination restaurant. As most of us know the owners of Blais had/have very,very deep pockets so I dont think cash flow was a problem. Technically - these guys could have kept this placing going for years despite losses. I think they saw that the restaurant just was not going to be successfil and pulled the plug before taking a bath. It seems to be just an example of the cold hard fact that only 60% or so of restaurant ventures end up making it - regardless of cuisine. How many run of the mill type restaurants have you seen open and close its doors?In a perfect world every restaurant would make it, but there are so many dynamics that come into play that when you dont get all factors to homogenize-things simply break apart. Price points? Good question, but does price make the food or does the food set the price?
  8. Bought a magnum back in 2000 and never had any problems .easy to fill and wide range of grind sizes. It is made from ABS plastic so It does not break or crack like a wood on if you drppped it. My only complaint is that it can be hard to grip if hands are oilly or wet.However the plastic is easy to clean and wont absorb anything like a wood mill might i.e. raw chicken juices and the like.
  9. I got the knive from Hendrix Restaurant supply in Canada. The prices on the site are in canadian dollars. Sanellis are on sale and with the exchange rate(let your creditcard do it)they are even cheaper!!
  10. How about Moto or Trio in Chicago burbs or WD-50 in New York city?> Can't really comment on London cause I am across the pond. Or how about Michel Bras in L'aguoile. France The Ritz is great-one of only 14 Mobile 5 Star dining rooms in North America.Another Is Seegers- Also in atlanta but losing popularity with locals
  11. Good Luck Chef! Hopefully you'll be open by the time I go to Vancouver in July. Did I miss the name of the place to be? Did my school externship at the Diva back in 2000 and have not to B.C. since I graduated. Can't wait... EDIt to add: Saw a recent O.S. about a new place from the chef who did/does own Le Provence.
  12. It is just a matter of personal choice to me. To kill or not to kill before cooking is up to the cook, but that is what your taught to do at the CIA and all but one of the restaurant kitchens that I have worked in.We still save the coral and tamale and use in sauces or stuffings. We use the bodys to make lobster stock so there is no waste. It is different every where and I dont work at places that just slap a lobster on a plate and give you a bib. But there is nothing wrong with that. Quote ; "DO NOT take the claws and knuckles off and cook them seperately, the liquid contained within will be lost. For those of you that are concerned that your lobster has a brain and then ascribe feelings, or a concerned about tough meat? If you go to a lobster boil in Maine, do not ask them how they kill the lobsters before cooking. They will laugh at you. " As I said before I only take the legs and tail off depending on its use I.E. a salad, spring rolls or other composed dish where the juices simply are not needed.If I was serving a dish where the lobster was presented in the shell it is different and I wouild cook it whole after killing it. Let them laugh -cause I 'll be laugh too!
  13. Chef, I would not worry about looking like an idiot like Rocco. There can only be one Rocco, if anything he has probably bought real chefs a little wiggle room, ya know. Besides your not going to have your 70+ year old mom in the kitchen while tooling around YVR on your Vespa -are you?!
  14. I have an Sanelli oyster knife and the handles are great!! Slip resistant and thick for those with big greasy paws. Just took along time to get it , because it hade to come from the manufactor in Italy,but I was living in Canada at the time so that might have been the problem too.
  15. blueapron

    Per Se

    Really, I am surprised because it means that they will just be sitting there watching the otheres eat courses in between theirs right? drawing the five out for the duration of the tasting? OR Do they serve the five course at the same time as the first five of the tasting ? leaving them at the table with nothing to eat while the tasters get the other 5 or however many more courses
  16. Point(s) takin. So the germans have been misleading us along! Worse yet schools, tv and other media are unknowningly teaching us this.Bastards.J/K. Hey I am not too proud to admit when I am wrong and that is why I love this site you learn something new everyday here! So I ll meet ya half way- If all you have is $30 get the forsh,but if you got any more get something else. You dont think it would lose its edge quicker because it is a softer steel? What about the Globals they are so thin compared to most germans are they cutting corners too?
  17. You could probably just sweat a couple of cloves in oil to mellow them out before adding to the chickpeas, but roasted sounds tastiest to me.
  18. Do you guys cook the chickpeas or use them raw? Is that why your garlic is harsh? Stupid question to some but I have seen it done both ways.
  19. Interesting -I will ask my mentor he seems to know everthing about seafood and get baack to you with his answer.
  20. Go figure? Every thing on thier website says forged since 1800's. I just cant find a word about them making stamped. Hell I wasnt even cooking seven years ago so I ll take your word for it.
  21. Sam check the link above to wusthof and read the history part. They dont make stamped knives!
  22. Probably to prevent the tail from curling under as it usally does. Do they leave it in as they cook it or is it just when they kill it?
  23. Chad, Do you own the forschner you are recommending? Or are you recom. because it won some contest. If you are a serious knive fan I dought you would waste your own cash on knive of this quality. Not trying to be rude just really wondering. Personally I cant recom. something that I dont/would not own myself.
  24. I was always taught to kill the lobster with a swift split of the head before cooking it. Lobsters are not completely brainless and know when they are out of water and in danger so they tend to get very stressed. If you just chuck it into the pot without putting it out of its misery the lobster meat will be tough or chewier because the lobster is fighting to stay alive.
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