chefdg

Why do you need a higher alcohol content? It does not make the beer taste any better. Highlands Pale Ale has all the flavor you could want from a beer, and brewed in North Cackalackie.

I'm not picking but receiving really good watermelon. Naples, FL.

Something that is not only "the best in the South," but "the best anywhere, and only available in the South." Too bad that wasn't the question. I like your analogy about swinging a dead cat though.

The "head" is the entire body. Everything thats not the claws or the tail.

I think I have wanted to tell this story for a while so here it goes: While in my early 20's (I'm 30 now), my friend invented a mechanized, gravity, water bong and I was his guinea pig. One morning I woke to yet another test, and was totally wasted so I went to bed to try and sleep it off...... Went to work and definately felt "out of it" but I was having success keeping my grasp on things. We had a wedding dinner and were cooking on the outside, woodfired grill, when "it" happened. I totally f'd up; while pulling a grilled pizza out of the oven I knocked the herb oil (@ 1 qt worth) directly into our grill. Let me be clear, this grill got hot, very well built, and we kept a fire in it all day. I knew what was going to happen next, the chef tried his best to stop it from happening, but, in a matter of seconds we were covered. Yes, the dredded ansel system experience. I felt like dying. The chef was cool though, we just saved everything that didn't get "antiqued", went up stairs and finished the dinner. That felt good to get off my chest. I love annonimity (sp?)

Brunch at the Ritz Carlton Naples. 2nd place goes to short ribs braised with balsamic, served over anger hair pasta; Campiello.

Remember curing is a dry method. Say soaked. And jus is probably not the right word for the tomato juice, just say tomato. In addition, celeri and apple salad is a classic combination and served with more of a mayonaise based sauce. Don't stray to far from the classics while in school.

I gotta tell you from what I saw the challenger could have beaten any of the other chef's. How about that dessert?

Gnocci are nice, just add a little egg and flour to make a soft dough. Tortilla espagnola would not be very nice with mashed potatoes, the texture of the sliced is better with the eggs and onions.

Isn't MSG a preservative? I get dehydrated when I eat food high in it.

Funny you should ask b/c I had a bit of a struggle with that one tonight, I did not want to cook and then debone another dover sole, they make a mess of the cutting board and the knife, and the towels. I guess what it comes down to is love. I truely love to cook, I love the pace, the sweat, the anxiety, and the releif. I think I am some what of a junky, I need to have that feeling of accomplishment every day. There are lots of other reasons why I do it, but these are the biggest ones.

Don't make the sandwich then. Kind of kidding, and kind of not. That is what makes the sandwich, other than the bread. You can always use the rest of the pork for burritos, tacos, empanadas, shread it and make bbq sandwiches, put it on pizza, or even in pasta, chili, reheat it later on in the week and have it for dinner with mashed taters. I have to stop typing now.

It will never reopen, unless you boil the water in the pan again.

Is it end or edge grain? Do not pressure wash it or it will be ruined. Sanding or scraping are all I ever do. ← Ditto, use a plainer and make it real nice, nice.

I think I tend to have multiple personalities in cooking, I just try to imagine myself being in the region (european, asian ect.) and do what they would do.

I'm a stickler for the rules and the rules state that braising an item requires that you brown it first, then cook slowely, covered tightly, in a liquid median. Stove top or oven method wil produce the same results given the temp. of the water is the same.

O.K. so you peel it, soak it, and then do you still have to seperate the segments or does the entire sphere disolve?

I'm sorry for your loss. If I were in your shoes I would definately take the time to slowely roast a pork shoulder, slice it while still warm a fuzzy, put it one some cuban bread with sliced ham, mustard, pickle, and swiss cheese, then press the hell out of it on your new griddle. Make sure to make enough to share with others.

I've used both arborio and carnaroli, and have never noticed a flavor difference, texture is the key. Carnaroli grains are much bigger after being cooked than arborio, therefore leaving more of a bite but less creamy texture than arborio. I've never used the nano version.

A little disappointed by the EVOO market, it looked like they put it together too fast, I didn't try the bistro, there was nobody eating and I didn't want to be the only one. I heard today that David Burke will soon be opening a restaurant in Naples and am very anxious to see how his restaurant will do in this environment. I hope he can pave a new path for those of us who want to move food in this town into another direction. I don't know that much about him as a chef, or his restaurants, but the fact that he is a nationally recognized chef gives me some reason to be optomistic.

That side of town is kind of tuff, there is a good little mixican restaurant in the plaza next to the fresh market, I hate to say it but back yard burger is good and cheep, and the atlanta bread company will always satisfy. Savoy is an Italina restaurant that will be nice, but may be a little more expensive for your starving artist budget. I say for your best bet, take a cab to town, go to Rio Borrito on biltmore ave for lunch, walk around and then go to Barley's tap room for dinner. Have fun I wish I were there.

I have to say I was really impressed by Mario's use of ingredients to tie in coconut and chocolate together, although I'm sure he gets a lot of support from his sous. Before this battle I thought I could be a worthy opponent, but now it's back to the drawing board.

Yeah, there is little to no evidence of a cat 4 hurricane coming through southwest Fl. in my area, Naples and Ft. Myers. Pick your own everything, everywhere!!

Tanks G.G. BTW even though I think the food at my place of employement is only good, albeit very consistent, we have 400+ rezos for valentines day. Go figure, but the restaurant is a Naples favorite and established for 15 yrs now.

What's "throwed rolls"?