[Creme Brulee]

Thanks for the response guys. I'm wondering if either of you have tested the two methods side by side, and what the results were.

[Creme Brulee]

I know how to temper the yolks but why? What is the difference if you just mix the yolks, sugar and cream cold and bake???

[Building a pan sauce... without the pan]

My view would be for you to sear the chicken in your pan to get your desired result of browning on the skin and non skin side. Remove from the pan and make your sauce from there. Once that is done, add the chicken and sauce to the bag with any other vegetables or arrowmatics and vacuum and seal it. Cook it the way you would cook any other sous vide chicken.

[Ordering at your own pace]

For sure it was mishandled by the server. If the restaurant (chef's) policy is to have the entire order before turning it in than there is a good reason for it. I've been in the situation too many times, the customers order an app to start, and then have an order fire entree that takes 20 mins to produce properly. This results in the customers sitting in the dining room looking for their food like a bunch of lost ducks. Which could lead to the use of some less savory cooking tecniques to get the food out fast, before there is a problem. Good food takes time.

[You know you're a cook when........?]

You can cook in any kitchen with a dull knife and no cutting board.

[You know you're a cook when........?]

Corn starch is not just for slurry...

[You know you're a cook when........?]

I can hold a pair of tongs, a slotted spoon and a bar towel in the same hand.

[9 phrases to ban from restaurant menus]

Kentucky Grilled Chicken, that's just wrong.

[Greatest Kitchen Practical Jokes]

I always get a kick out of this one: Take a piece of printer paper and write on it "I am sofa king we todd it" and give it to the loudest mouth in the kitchen and ask them to read it out loud. Works every time.

[Naples/Marco Island]

For a unique experience. Go to www.solochefnaples.com while in the southwest florida area. They will come to your home and cook a meal without you having to deal with iffy restaurants.

[Culinary Classifieds]

And looking. If anyone knows of a job out there please let me know. Thanks, David AKA Chefdg

[Kitchen Language]

We always called those small dishes "monkey dishes" too . . . and the round silver little containers that we'd use for a side of tartar sauce or mayo were "bullets."  No idea if other restaurants use that term.

I swear, 13 years later I still shout phrases like "behind you" or "watch your back" when I'm trying to get past someone with a load of stuff in my hands.  Doesn't work as well among lawyers as it did in the kitchen.

Asking for an "all day" or telling someone to "fire table 40" still makes perfect sense to me.  Besides, expediter is a demanding job - they should be able to say whatever they want.

Not sure if anyone mentioned this, but one of my favorite kitchen phrases (as a runner, especially, because of proximity to what was being given away) was when something in the window was "dead" - ie, couldn't be brought to a table b/c it was sitting too long.  Like music to our ears . . . it would be mauled in a matter of seconds.

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I always make sure any "dead" food that was left in the window went straigt in the trash, and i love the looks i get from the famished food runners..

[Bonita Springs reccos?]

thanks, chef--and I think i recall that you are cooking in naples? 

Anyplace we could afford?

I like to support fellow E-Gers.

Zoe

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Working on re-opening Chardonnay Restaurant in Naples. New name Chardonnay Nouveau, opening mid september. A bit pricey, but it is going to be a lot less expensive than it was in the past and a lot less stuffy.

[Bonita Springs reccos?]

There a little restaurant on old 41 in bonita springs called dixie moon cafe that you should definately try out, it is one of a kind.

[Naples and area...looking for some suggestions]

Bayside Seafood Bar and Grill in the Venetian Village off of Bayshore drive is great for "simply" prepared seafood, and they have a nice upper deck bar as well.  You must also go to Grouper and Chips to see how real floridians eat grouper.  I always suggest Pastrami Dans on 41 just south of central ave for a really good sandwich although a bit pricey.  Also, try USS Nemo, north of Golden Gate on 41 on the west side (you may need to ask someone for directions)  they have the best thing going for variety and quality.  DG

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thanks for your suggestions...are any of the seafood suggestions broiled or grilled rather than fried?? Thanks

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You can get the fish however you want it. Bayside specializes in grilled or blackened.

[Naples and area...looking for some suggestions]

Bayside Seafood Bar and Grill in the Venetian Village off of Bayshore drive is great for "simply" prepared seafood, and they have a nice upper deck bar as well. You must also go to Grouper and Chips to see how real floridians eat grouper. I always suggest Pastrami Dans on 41 just south of central ave for a really good sandwich although a bit pricey. Also, try USS Nemo, north of Golden Gate on 41 on the west side (you may need to ask someone for directions) they have the best thing going for variety and quality. DG

[A-B Tech Hot Food Team]

The southeast region should be very proud to know that A-B Tech (Ashevile, NC) took first place with the only gold medal awarded in the National ACF Student Hot Food Team Competition in Orlando, Fl over the July 21-23 weekend. The students had to prepare from scratch a four course menu, platted for 24 people in under 4 hours. I am very proud of the students accomplishments and hope the program can continue to be at the top of the culinary food chain. DG

[Hell's Kitchen (US) Season 3]

I give it to the contestants that can put up with that a-hole. I personally find it weak that a chef will stand and shout and degrade when he/she is supposed to be LEADING. Although it makes for good television, there are very few successful chefs who act the way "chef" Ramsey acts. I think this show should have aired 100 years ago, kitchens have come a long way, and chefs like that are going down quicker than they are coming up.

[Becoming a private chef]

I have recently been aproached by a luxury residence club to become a private chef to their members who come to the area for a stay. From what I understand there are celebraties, and sports figures who are members of this club, and this particular location is somewhat family orientated.

I am looking for any and all advice about being a private chef, what the annual salary can be, and what not to love about it. Thanks DG

[All About Skirt Steak - Recipes, uses, etc.]

my favorite is au poivre. just crack whole black peppercorns and coat the steak heavily. cooked over a wood grill in my opinion is the best steak you can eat. if you pound out the steak slightly it will fall apart like butter when cooked (medium).

[Labor percentage]

What about the idea that people will pair certain types of wine (sometimes expensive)and the waiter only has to cork and pour it. who gets that revenue? or if a waiter is really good at upselling food items, and bringing check averages up, where does that go? what about the dishwasher that comes out of kitchen labor but spends most of his time washing beverage glasses (when he is not pealing potatoes )?

[Labor percentage]

kitchen labor should come from food sales. i don't understand paying a waiter or manager from the salmon i sell nor do i understand paying a cook from selling liquor etc. i can maintain a yearly average of 15% labor costs and 35% food but only because i live in an area where labor is cheap and goods pricey. it should work as a quarterly or yearly average because not every month will you have the same sales, yet your labor costs are quite constant in the kitchen. the average allows months like december to make up for months like feburary...

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Do you include your salaried kitchen employees (chef, kitchen manager) in that percentage or is it just hourly employees?

[Labor percentage]

I'm struggling right now with my G.M. b/c i feel like the labor cost percentage he has set for the kitchen is too low and unreachable. He also believes that the kitchen labor percentage should be formulated from food sales and not overall sales. I'm the chef at a yacht club that is not very busy and is very seasonal. Are there any chef's out there working in a club like this that can give me an idea of their labor cost percentage goals?

[Bravo's Top Chef Season 2]

my friend and i are thinking about applying for the show, were both kind of bored with the industry right now and miss the drama that we had in culinary school. he is more the sam type and i think i would fit cliff's profile the most. one of us could definately win the whole thing, i'm sure of it.

[Is it a pea? Is it a bean? What is it?]

"A bean may be a bean, but a pea is a releif" Colon Harden.