et alors

My iphone got beyond scratched, and I started using my Nikon 1-- and the quality of photos went up, I think partially because it's nicer to hold. These are all from a recent Manresa trip-- love advice/critique I've been thinking of composition more, and I really prefer ant's eye view to documentation view DSC_5459 by Box and Arrow, on Flickr DSC_5456 by Box and Arrow, on Flickr How do you capture clever plating tricks? DSC_5449 by Box and Arrow, on Flickr or action shots? DSC_5467 by Box and Arrow, on Flickr take it before, during, after? Waiters are remarkably patient these days.

I'm finding myself surprisingly enjoying this weird mash-up of top chef and survivor. http://www.bravotv.com/around-the-world-in-80-plates It's pretty fun, though they clearly have not got the bugs worked out... there seems to be a lack of clarity between good and "authentic" (I see the same problem in another fun show form BBC, No Kitchen Required) . It's clear the people getting kicked off are not the ones the judges would choose, keeping it interesting. My money is on nookie. I think I have a kitchen competition addiction problem.

What pains me is how few of these folks I want to watch weekly. I liked the guy from last season, but I do not want to watch sandwich king. However, I would kill to watch justin talk me into eating deep fried sardine bones. I felt the same way on next Iron Chef-- I want to watch the person who surprises me much more than the one who just cooks well. even really really well. Which is why I watch when Morimoto battles, not cat cora or jose garces. Their food don't thrill me. I would have loved to watch Elizabeth Faulkner battle-- she surprises! I begin to suspect we gulleers ain't the audience. Or maybe just this gulleteer.

Last time I was in Merida I was a bit disappointed.. any recent finds?

Dug out my copy of Jacque and Julia cooking at home to get this quote right "Not everything I do with my roast chicken is necessarily scientific. ... For example, I always give my bird a generous butter massage before I put it in the over. Why? Because I think the chicken likes it -- and more important, I like to give it." And yes, I have the What Would Julia Do bumper sticker. On a personal note, my dad (who gave me the sticker) sent me this email regrading Gary Taube's latest. "You'd almost think this guy was making a career of defending my diet. Salt, We Misjudged You " love ya dad

http://www.condenaststore.com/-sp/It-s-broccoli-dear-I-say-it-s-spinach-and-I-say-the-hell-with-it-New-Yorker-Cartoon-Prints_i8562908_.htm "It's broccoli, dear."--"I say it's spinach, and I say the hell with it." - New Yorker Cartoon

Actually Alton is so odd he'd never survive Next food network star as a contestant... I don't think he is a media creation. While flay is so silky smooth, I'd buy toilet paper from him. I don't watch giada, nor would I watch a single one of her protegees, but the fan favorite voting thing seems to like them. The last couple food network stars just aren't interesting (I can't stand guy but he is clearly popular). Can this contest really find a star? I was bummed to lose eric because I felt I might learn from him. Anyone know what he did after? One thing I do love about the show; it certainly proves "star" is is more important than "food."

Somehow I managed to buy a duck with feet and head at ranch 99 (ok, this will happen when you shop at Asian groceries). I'm wondering if I can use all of the head in a stick, or if there is anything that will give the stock and off or bitter taste. Better yet, anything special to do with them? The rest is going into Thai Duck Noodle soup I learned in Koh Samui, the recipe I give here because I love egullet. Klauy Tiao Phed Ingredients 4 cup fresh duck cut bite-size pieces or chicken 2 cup white turnip cut bite size 10-15 black mushroom soak until it soft 5 panden leaves 1 tbsp. black peppercorn ¼ cup clove anise seeds 5 pieces cinnamon stick (about 2 inch) 2 tbsp. cardamom 1 tbsp. cumin seeds 5 coriander roots 5 cloves garlic crushed 2 cup soy bean oil (for deep duck) 6-10 boiled eggs 25-30 cup chicken stock 1 cup kale cut into bite-size 2 cup bean sprouts (or white cabbage finely sliced) ¼ cup spring onions chopped finely ¼ cup coriander leaves chopped finely ¼ cup celery leaves and steam chopped finely ½ cup palm sugar ¼ cup white cane sugar 2 tbsp. dark soy sauce ¼ cup white soy sauce (to taste) 2 tbsp. seasoning sauce ¼ cup cornstarch Condiment 3 cup medium fresh rice noodles (if use dry noodle soak in warm water until soft about 30 minutes.) 2 cup kale cut into bite-size 3 cup bean sprouts 1 cup sweet basil ½ cup spring onions chopped finely ½ cup coriander chopped finely ½ cup celery chopped finely Preparation 1. Boil well the chicken stock 25-30 cups in a large pot. Add the turnip, mushrooms, 5 pandan leaves. Boil about 1 minute. 2. Heat a dry wok. Add the coriander root, garlic, peppercorn, anise, cinnamon, cardamom, cumin; stir until it fragrant. Wrap the toasted spices well in a square of cheesecloth. Put in the stock boil it well. 3. Heat the oil in a wok. Add the duck; fry until browned and drain. Put in the boiling chicken stock. 4. And add the ½ cup palm sugar, ¼ cup white cane sugar, 2 tbsp. dark soy sauce, ¼ cup light soy sauce, 2 tbsp. seasoning sauce and boil eggs cover. Using low heat boil until the duck is very soft (about 1½ hours). And add ¼ cup cornstarch boil until the sauce is thickened. 5. Boil the water. Add the noodle, bean sprouts, kale or lettuce; boil 15 seconds. Drain and transfer to serving bowl. Pour the soup and duck, egg cut in half. Sprinkle with spring onion, coriander, celery, deep fried garlic and oil. 6. Serve very hot with chili vinegar sauce and Thai seasonings such as hot chili flakes, white sugar, and fish sauce.

+1 on Round table. Meat lovers is doable. I almost fell over backwards when I saw a Shakey's in Tokyo... I thought they were extinct.

Thanks!!! I suspected that there might be classes in the city of cosentino, but was unable to track them down. (I live in Palo Alto, so SF is not far for me to travel)

I'm a pretty decent home chef, but I feel a strange and overpowering desire to learn how to take apart a chicken, fillet a fish, cut chops and maybe even bigger deconstruction projects. Of course cooking classes don't go that deep (knife skills focuses on carrots and onions. and it seems to be a bit excessive to go to culinary school just for that. Any ideas?

I personally found both #1 and #2 unsatisfying. They reminded me of the Slow Food magazine; gorgeously designed, great photography and WHOOPS! someone forgot about writing and editing. Rambling, messy, unfocused. I wish there was a food magazine trying to get the writing as good as the New Yorker, as well as the design as good as Dwell. Sigh. If they were Bay Area, I'd try to get on staff to yell at people. I got 3, tried to start reading it, forgot I was reading it, misplaced it, and now I'm not sure if I can review it other to say it didn't hold my attention. What is the best food WRITING today in a magazine?

and, of course, they make great skewers for satay and the like...

A quick search on David Thompson shows posts on his cookbooks (which I own) but not his restaurants, which is not a shame but a SIN! First a quick note on my tastes; I've eaten many of the biggies, from French Laundry to Trois Gros. Recently I've grown bored with fine dining, including recent bites with Chef Mavro in Hawaii and John Besh in New Orleans. Ok, I'm a spoiled brat, because they are all delicious. But all kind of the same-- french influenced in season tiny bites of perfect... yeah. It's good. It's all the same. And I also adore Thai food; so much so that I spent a chunk of my time in Thailand at a professional cooking course in Koh Samui so I could grok it. So on my last night in Thailand I agonized between a night market or eating at David Thompson's acclaimed nahm. I was not so sure about nahm, because if I learned one thing about eating in Bangkok; if there is a roof involved, the food won't be as good. Plus he's Australian! And, since I'd had the best sausage of my life on the street for 50 cents, why pay 70 bucks for a tasting menu when 7 would do? Well, boy was I wrong. Wrongy wrong wrong. nahm blew my mind (and blew out my tongue, but more on that later) These photos cannot do justice to the depth of flavor, the so-very Thai balance of sweet, spicy, salty, sour and sometimes bitter. They cannot represent how perfectly each protein was cooked, or the luscious nature of the sauce. But maybe they will convince you to trek over there so you can too enjoy this gorgeous, gorgeous food. Amuse buche of pork/shrimp/chicken/peanut on pineapple smoked fish on tapioca, muscle satay, salt chicken in longon twille, spicy pork salad on betal leaf Soft shell crab with pomelo; a version of Yum Som-o Grilled pork. Don't know what he did to it, but it was both delicious and had the most amazing texture. Possibly the best thing I ate. and worst picture I took. Curried beef. a bit too spicy for me. But tasty enough to make me try. Soup of squid and pork; very salty like the sea and very very yummy These three came together (as did the previous three) an amazing shrimp in coconutmilk, a tasty fried fish and some rather odd and (IMHO) useless salad. As my mouth was howling with pain, my waiter kindly brought me a treat to stop the heat: roasted apples with palm sugar. and it worked! the dessert: lycee iced soup with fried shallots and thai "cupcakes." I could eat this for the rest of my life. Also, mango with chili and, of course, pettifor, all "lucky:" mung bean with gold leaf, crispy rice, a merangue for "lovely lady" and young coconut for big pictures check out flickr or my blog

a recipe from SITCA, with photos http://www.foodtwit.com/?p=142

If you are keen to travel, can I recommend Thailand? I have taken many of the half-day market tour + learn a couple recipe Thai tourist classes, but never got my head around Thai cooking. Then I decided to take the intensive class at SITCA, and it just really built the Thai approach and way of thinking into my muscle memory. Truly amazing. Now, admittedly, it's expensive (especially in Thailand where everything is ridiculously cheap) but it's aimed at chefs and advanced amateurs, so there is no talking down to you and teach is a former five-star restaurant chef and knows her stuff. All her recipes are adaptations of family and friends. http://www.sitca.net/ My last meal in Bangkok was at David Thompson's exquisite nahm , and I realize that my time at SITCA had not only made me a better cook but a better diner as well... I understood the food I was eating the way I understand French (the cuisine I know best). There is a definite philosophy to Thai cooking, and when a fellow referred to it as fusion Thai, I could correct him and speak to the classic principals Thompson's food so richly and tastily embodies. I have silly amounts of photos from SITCA here I hope to write up recipes with them upon my return. A wonderful wonderful experience.. I recommend it highly. A couple other small points; I got my knife skills at a Draeger's course, and it was very useful. Cheese making was valuable also. But most aren't... you just follow recipes together. bleah. And check out Wild About Mushrooms... his mailing list hits on forays and he's extremely knowledgable. http://www.wildaboutmushrooms.net/ Finally a question; anyone know of butchering classes in SF/bay area/peninsular? I'd like to understand how to take apart fish, chicken, pigs... (edited for clarity and splling)

I'm not sure what you are asking for? Examples of sketches of food ideas, or someone to look at what you are thinking? if the first, It's something i'm interested in too, ever since I saw the Notebooks of Michel Bars http://www.amazon.com/Notebooks-Michel-Bras-Desserts/dp/1931605041 If it's the second, post and see what happens!

I took three days of the six day class at SITCA (talked them into letting me doing it My results are here short version is, it's well worth it. She even added in a extra dish I requested that wasn't on the curriculum, for which I am grateful. Plus you are on an island paradise full of insanely fresh seafood and fruit. Surely that counts for something. I now have a sunburn and mad thai culinary skills.

I took three days of intensive, and loved it. we did ~10 dishes a day, but more importantly spent a lot of time on technique, on flavor combos, and basics like the core curry pastes. Working with Roogna was invaluable-- she is a very smart, professional lady and a great teacher. He staff is also pretty amazing At the end we not only had the cookbook, but DVDS and she put everything we learned (much was new) on our own USB drives. I'd say anyone who wants to deeply understand Thai cooking, and learn the dozens of little tricks that never end up in recipes should take the class. It's not cheap, but the classes are tiny, and she'll go as long as needed to make sure you understand it all completely. It is geared toward professionals, so a basic understanding of knife skills, etc is needed.

I took a lunch class and was impressed so I talked them into letting me do the first three days of the intensive, so I still have days for swimming and snorkeling. The food I cooked was some of the best I've eaten (other than food carts; food carts rule), so I think they know what they are doing. Will report back, if there is interest.

In Koh Samui, the tiny SITCA offers one and two week intensives for professionals and "serious amateurs" http://www.sitca.net/ I was there taking a little half day lunch class, and ended up chatting with an Italian chef who was just finishing up a two week intensive. She was working one-on-one with the boss lady, who was a former 5 star restaraunt chef who started SITCA. The chef said the teacher was very good, knew many terrific techniques and felt her training was valuable. In the little lunch course I took, I made the best tasting food I've done at a cooking class (did blue elephant and one on phuket before) and learned funny little tricks like not stirring the fish for the first 20 seconds it's in the soup or it will "release a bad flavor." I talked them into letting me do a half-version of the intensive, so I'll report back, but Koh Samui is gorgeous (Staying at Silvadees) and out of the bustle of bangkok, and to have person instruction in a small place seems valuable to me. Some pics here

I have just discovered my go-to night market Suan Lum, is closed. Do you which of the others is best for foodies? Suan Lum was my favorite dinner. I've found this advice, but it's more shopping than food oriented. http://susan-cunningham.suite101.com/3-bangkok-night-markets-a124209 and this http://www.bangkok.com/shopping-shopping-after-dark.htm

We did well, thanks again for all the advise! Puka dog was a godsend for tired kids and hungry mommas, and the international market's foodcourt provided less expensive and yummy grub. We tried Roy's but kept getting timing wrong. We ate shrimp truck on the north shore (awesome!) and Morimoto's (not as good as the Napa one, really not worth it).

I'm in the same boat-- looking for more recent advice. I think Thai food is the most delicious cuisine, yet it doesn't seem to be taken as serious as Japanese or French. Nothing I had at joel roblechon (east or west) could hold a candle to the sheer yumminess of a sausage I had a cart outside my hotel. But I do like sitting down to eat, so hoping to find the quality plus the care in Bangkok. My advice from two years ago is try the night market's beer garden. Freshest seafood, giant German and Belgian beers, and flavors galore. As well, this looks useful... anyone have experience using it as a guide? http://www.cnngo.com/bangkok-city-essentials Great Pad Thai outside of a Wat (literally the best I've ever had) Beer garden Seafood rice noodles OF THE GODS! And I loved the Blue Elephant cooking class-- the morning gives you a tour of the market

I'm considering taking the six day intensive, but it will eat up a huge chunk of my vacation. However, the little half day classes aren't really getting me to where i want to be (comfortable cooking Thai Cuisine). Has anyone taken these courses? Recommend them? http://www.sitca.net/thai_cooking_school.htm I took a four day at cordon blue in france, and loved it....