worldtoughmilkman

Thanks for all of the input. I have settled on Michael's for Wednesday and will try and find a few Haitian/Carribean joints on Tuesday.

I'll be in SoBe in early april and would love to know of any restaurants doing newer, exciting food. Any help would be greatly appreciated.

Cheers for that worldtoughmilkman. Thats interesting to hear because I have a suspicion that I could fall into the same category. I had a job until recently that required a huge commitment in terms of time and mental energy and definitely my family life suffered. I've changed jobs now and have a lot more family time as a result which I'm loving. I think the culinary ambitions may have to wait until the kids are a bit older. I'm 38 now and my youngest is 3 months - sure when he's 18 I'll only be 56. No Problems then!! BTW Great username. I used to love that comic. ← It goes by so fast! I literally missed over half of my older sons life and am still making up for lost time, not to mention re-connecting with my wife. You are the first person to recognize the origin of my screen name. I still read through those comics every now and then. very funny and great artwork. Good luck in finding a position that works for the family!

This is an incredibly pertinant topic. I have been married for 9 years and have two very active boys. I worked 80-100 hours for 6 of my oldest sons first 8 years. In the end, I had to choose one or the other. I am not able to balance like some people. In the kitchen, I need to be there constantly to feel immersed or I could not do my job. I wound up taking a position with a supermarket company and have re-connected with my family in a big way. I had the guilts at first about "selling out" and I miss the "runners high" one gets in a busy kitchen, but cooking for and with my children and being able to sit with them every night is a trade that I would make every time. I have so much respect for those that can do both. A really great question/observation FG.

I will be in charleston later this month. How far is Kaiwah Island from downtown? What is the best way to get there? Thanks for the help!

As mid May is two months away, I think you will have a good chance of getting a table on the weekend. Although you may have try a couple times, it is pretty easy to get through to talk to someone to make a reservation. If the date and time that you wish to make your reservation is already booked, you go on a list where you get contacted if someone cancels. IMHO, pretty easy and painless.Note to self: May is the anniversary month for the restaurant. If it ends up like last year, they may do something special, although I have not officially heard anything as of yet. ← 8:45 on a Friday night. A veritable breeze compared to TFL. The reservationist asked some very good questions. I am thrilled, as the whole trip was based on eating there. I have been to Chicago before and done Tru several times and Blackbird once. I thought that Blackbird was the cat's ass and would go back in a second. As I said, Alinea is the reason for the trip but would love some other suggestions as our Saturday is wide open at this point. FEED ME!!!!!!!!!!!!!

I will be trying to eat here in mid-may. How hard is it to get a reservation for a weekend. When we went to TFL, we had four of us working the phones to get a table. Is Alinea as hard? I need to know how many bodies to line up. Thanks for the help!

They don't include stabilizers, freeze depressers and the likes in recipes for home cooks. Not sure if they use any gums or dextrose or anything in the Babbo, maybe they turn over quick enough that crystals aren't an issue. Regardless, 3g:Quart of Stabilizer never hurts. ← I apologize as I see that my thread is misleading. It looks as though I have a recipe. After I make my mistakes tomorrow, I will post my results. No pictures though, I'm an idiot. ← I made an attempt today and was pleased with the flavor. I found the texture to be almost fluffy. This, I did not like. I think that I can fix it (my dad's a television repairman, he's got the ultimate set of tools) I will do so and post my findings.

They don't include stabilizers, freeze depressers and the likes in recipes for home cooks. Not sure if they use any gums or dextrose or anything in the Babbo, maybe they turn over quick enough that crystals aren't an issue. Regardless, 3g:Quart of Stabilizer never hurts. ← I apologize as I see that my thread is misleading. It looks as though I have a recipe. After I make my mistakes tomorrow, I will post my results. No pictures though, I'm an idiot.

That would be great, thanks for the help.

I have both seen the Babbo recipe and had Otto's version. The Babbo recipe seems odd in that the eggs and dairy are not cooked. Thanks for the info!

Anyone have a recipe for olive oil gelato? I have a few but have not run them yet. Thanks in advance for the help!

Thank you! Good to know this. ← Try Tasting's for authentic sushi/sashimi. The new sushi chef is Satoshi yamaguchi and he is a total witch. The plates are more composed than traditional roll joints but the fish is top notch and he is really talented.

I have certainly enjoyed reading every post on this topic (as well as others) but here is my OPINION! I worked at the original Bouley up until closing. Dan Barber is an outstanding chef. No question. He busts his ass every day and turns out great food whether at Blue Hill or Stone Barns. Case closed. Alex Urena is a witch in the galley as well (although he has not come under fire). I don't remember Doug at all but it does not matter. The restaurant business is comprised of gossip and innuendo so I will read the book and form my own opinion. Please rememer that this fantastic site is all about opinion. Believe it or don't. Use your head and figure it out. I can't wait to buy the book (tomorrow) I will read it, Enjoy it, and take it with a grain of salt. It is an insiders view no matter how subjective it is. (and it is). Good work Doug. Check out all the posts!! Mission accomplished, no matter the goal!

Could you tell me who you consider to be a celebrity chef? That would help me understand more what you mean. Have you staged/trailed anywhere yet? ← Any 2-4 star chef is worth working for if the "stagiere" is able to learn by asking good, concise questions while performing mindless prep. Rarely will anyone in a busy kitchen have time to hold someone's hand.