chefdg

Usually pasta that will be dried is made from only semolina flour and water, with maybe just a pinch of salt. Whereas fresh pasta is made with wheat flour, egg, water, and salt. Of coarse if you make a lot of fresh pasta you can freeze it to give it a longer shelf life, it will only keep for about four or five days in the fridge.

Bummer GIMB, we had speghatti again with some nice fresh pico, I also tasted the grilled salmon with leftover rice that was smothered with leftover calvados and coconut butter sauce which I made and I have to say that I really f'd it up. Instead of grillin the salmon until almost cooked putting it on hot rice and topping it with the sauce, I pregrilled the salmon, put it in hotel pans with cold rice and hot sauce poured into it and then baked the intire thing until all was hot and cooked. Big friggin mistake, the sauce broken and the salmon was dry and overcooked. It was for the staff anyway

Why???

Ditto, we go there every time we get the chance.

What is the difference between leftover roast and hungover roast? Was it cooked in Bourbon ? ;). ←

Today it was like Mexico meets Italy, pico with speghatti noodles and bread. It was almost to spicy for the line cooks to eat. A little beurre blanc and parm cheese on mine rounded out the worldly flavors.

99% shrimp would be very complicated to make into a pasta shape that has a nice pasta texture when cooked/served hot. Served cold the agar, or any gelatin would work, but hot is a little trickier. The egg white theory is good but their would be a very small window of which to roll/shape the "pasta" but it could happen. I just think it was a good sales pitch.

Put the foie on top of the tournados. It's similar to barding, by adding some fat to an otherwise dry cut of meat. And I didn't read the recipe but don't forget the truffles in the sauce.

DiGerano.

Croque Monsieur (sp?), with some homemade potato chips. We put a really good guacamole on the sandwiches that on of the cooks made from some local avocados. Oh, by the way the sauce I talked about in another post is called Valentina's Mixican hot sauce.

Its all about the roux. I have heard of some chefs toasting the flour in the oven before making the roux to give it an extra boost of flavor. But concentrate on getting the roux right.

Cook it in one pot.

GIMB, the new spot is great. I'm finally out of hotel kitchens and back with a family owned and operated place, much more my style. Today we had chicken a la king, with leftover stuffing and mashed potatoes, one of the guys made some french fries with swiss cheese melted over them and we ate like caged animals. We also use a really good mexican hot sauce that I will have to get back with the name, but it seems to always find its way onto our plates.

Duh, turkey!!! Although me and my new compadres feasted on veal scallopini and corn. Interesting combination I know, but the new restaurant I am with makes staff meal everyday for about 20-30 so the chef has to be creative and frugal at the same time.

Very dry lasagna with some stale coffee. Later, on the line we feasted on some veal chop au poivre and oyster rock, with a dash of tabasco. Where are you GIMB? You don't write, you don't call......

Most certainely brine, and then fry.

Where do I sign-up? I want to take Bobby Flay down!!!

Yeah, I idly considered making Hungarian egg barley. Do you have a recipe for this. I have to say I have never heard about this.

If you are acheiving a good rise during your first fermentation than I would tend to think that you have two problems. #1 you are not allowing enough time for proofing (after you have shaped the baguetts). If the loafs are doubled in volume than they are ready, usually 45 mins for commercial yeast. #2 The shaping of the baguettes is not a step that can be taken lightly. It is very important to shape in stages, start with a batard, then fold and roll the dough until you have acheived the proper length, making sure to rest between each step. I usually give baguettes 3 stages of folding and rolling, each time getting thinner and longer. Hope this helps.

Pasta?

Just got off the phone with Mark Rosenstein who is the chef/owner of The Market Place and they have no damage but have been closed since wednesday. He confirmed that Reza lost everything. I hope the entire area bounces back quickly from this b/c October is leaf season which bring millions of $ from tourist to the area. Egulletters might want to plan a vaca to the area to help support the clean-up, and enjoy the scenery.

I'm usually not the captain of obvious, but, you are supposed to wait until the charcoal has turned white before it is safe to cook over/on it. I've heard the fumes that come off the dark coals can be toxic.

J.P. you were right on with the first reply of Cuban sandwich. Another idea would be burritos.

Clam and jalapeno fritters that were probably the best texture I have ever had.

"Are you aware that by being here you are depriving some village of an idiot" That is one of the best cut downs for just about anyone!