chefdg

"Blanch in the fryolator." Now that's a phrase to conjure with. Nice one. ← Yeah, that instantly became my signature.

Shrimp and Grits. Cook the Grits with salted water, then add cream and butter to taste, cook the shrimp with bell peppers, onions, and celery (holy trinity). You could also add roasted whole pecans and really good quality gorgonzola to the cooked grits. Actually there are a lot of things to do with them. Roasted banana and jalapeno cheddar cheese mascarpone..................

Is this a trend or a renaissance for American chef's? Or something else.

"There is no such thing as bad press", I'm glad to see anything food related on the tub, it makes me think that one day what I do will be identified as a bonified profession, and not some job that I do.

hell we aint got no fancy chefs like yal do in new york city In Naples Florida (in my opinion): 1. Pastrami Dan's, a quick bite in a good location, 41 and central ave. 2. I have heard good things about Real Seafood Company, but I haven't made it there yet. 3. Campiello, nice Italian. That's it. I rank Naples a 5 out of 10. "Culinary Wasteland"

I remove the fat. I don't skim it though. I chill it and take the fat off the top. As far as fat emulsifying as you simmer stock... that I have yet to see proof of either. ←

So do the non-scumm-scimmers not skim at all? Even the fat?

Wasn't it supposed to be 'foods that start with the letter "Q"'? Anyone, anyone?

Don't add salt to draw out moisture, or score the fish, or rub with your knife to release moisture, if I remember correctly dry fish is no bueno. Time and temperature is your issue, remember your stove has nobs-dont be afraid to use them (Emiral). Control the heat so you do not kill the outside before the inside is done. Get creative, put a lid on the pan, or put the entire thing in the oven (although the culinary police will have issue b/c you said you were "sauteeing"), hell, even add a little h2o, butter, and wine to the pan. If you want a crust on the top just remember this, start with the top down, dont shake the pan, let the crust form, flip and finish.

The question I pose to you is this. Is fond impaired by these 'impurities?' Would fond somehow be improved if you skimmed the scum, reduced it and then made your sauce/gravy? Of course not. The thought is ludicrous. Fond is one of the best tasting foods on this planet. As is. 'Impurities' and all. Why is unskimmed fond revered and unskimmed stock despised? ←

I braise the squash halves in chicken stock with a little thyme and bay leaves. Pick the squash with a fork and then toss with more fresh picked thyme and a little truffle oil. I wouldn't eat it like pasta, only as a vegetable component to a dish, duck comes to mind.

There is a great description in The French Laundry Cookbook, and I have followed it to a tee, but they still didn't turn out the way the picture shows. A chef once told me that after you pipe the filling in and roll the pasta over the filling (after you read the recipe you will understand), then you have to let the pasta dry out for a little while before cutting them. I haven't tried it but it sounds like it would work. Either way let me know how successful you are.

I liked about half of it. I hope it stays on, we foodies need more stimulation. Can't wait for f-the french!!!

"Mexican torta". Avocado, ham, mayo, lettuce, tomato, fresh mozz and chipotle peppers on chiabatta. This might become a menu item.

What is an immersion circulator? Or more importantantly, where can I get one?

Just to add to your list, check out Barley's Tap Room and Pizzeria, and Rio Burrito, both are right downtown. Have fun, I wish I were you.

In my opinion MSG is straight up cheating. Cudos to the Japanese for creating such a flavor inhancer, but if you are using it, you are trying to make up for something missing. Unami is something that is very interesting to me, but more unknown, and maybe that's why it's so interesting. I cannot say if I have experienced it, but I'm sure I have.

The new album from the Beastir Boyz (as discussed on another topic) is great. Any music rocks during prep, during service we have to have silence, and clean-up is usually hip-hop.

The green is from the "garlic sprout" for lack of a more precise term. It's the little green fiber inside fresh garlic that a lot of people will remove because it is bitter.

I'm sure that when this publication comes out many people will read it and be very enchanted by the embarrising stories that the well-known chefs will have so reluctanctly shared with the reading audiences. The problem I have with this sort of thing is, I will read it and think to myself "self, that has happened to me". So does it make these embarrising moments not so embarrising if it happened to a Sara Moulton or Norman Van Aiken? Or, will it make me feel in some way connected with this person or that person? No, it will piss me off that my story is being told by someone else, and that person is getting all the recognition, and money for it. That's my opinion.

Majority rules, don't cover them.

I like this can of worms that you have opened b/c I have entertained opening it myself. And I have to think, why? Forgive if I am wrong but it seems as though you are very frustrated by the overall lack of motivation of cooks who really care about pleasing the guests, and the overall lack of motivation of the servers who really care about the food. Therefore, one really good way to remedy this would be to force them to work in their opposite roles, weeding through the dead weight that plagues our restaurants very quickly. What it comes down to is character. At one of the restaurants I work, we listed the criteria for hiring people, and character was at the top of the list. Myself, and the owners felt that no matter how well a person could temper chocolate or make a hollaindaise fell second to their overall character. Trust me, if you are serious about doing this, PM me and if I can make it happen I will tackle this task with you, because I believe it can be done. One thought just occured to me, I was at an after hour employee party and one of the waitresses said to me and a few other "what have I done with my life, nothing" as she sighed, I'm sure if she had been a part of this type of restaurant she wouldn't have the same feelings about her lifes work.

The Penguin and Charleston House are both in Charlotte, NC. As for The Wreck - no question, the food there is pedestrian. Some people don't like Bowen's Island either. I guess I am as easily swayed by atmosphere as I am by good food. To me, a sitting on the deck at Bowen's Island (on John's Island outside of Charleston), cold beer in hand, watching the sun set over the salt marsh and the "knobs" from the Citadel woo their College of Charleston girlfriends, is so utterly southern. I go toBowen's Island every time I go to Charleston. I also go to B.O.'s Fish Wagon for fried grouper sandwiches everytime I go to Key West! What can I say? I like fine dining and fine cuisine as much as the next guy. I love it when I can find kumamoto oysters on a menu here - saves a trip to Seattle! I love the foie gras of the day prepared by the chef at Sonoma California Bistro in Charlotte or just about anything prepared by Bruce Moffett at Barringtons in Charlotte. But what I really love, and wish we had more of, are restaurants where the chefs take classic southern ingredients and create something sublime. And wouldn't it be wonderul if we had a restaurant that sought out local ingredients - beyond our local produce? How about a place that features a North Carolina cheese course, or the trout caviar from Sunburst Trout Company? edited for typo ← Is that hazard county? I'm with you on the celebration of local carolina foodstuffs, I believe its some of the best in the world.

What is "gobsmacked"?

I enjoyed the show. I especially liked the idea of giving the "chef's" the task of cooking an egg for their first grade. Ming makes the show for me. I'm sure that PBS will realize though that if they would have kept the kid from LA the ratings would be better, more drama. I'll watch until the end.