chefdg

Very nice, I hear Michael is doing some really good stuff. I haven't seen any menus lately, the Ritz web page doesn't have any posted.

Cooking tip #4: Always blanch your fish bones when making stock. It really helps to remove a lot of impurities.

"Revenge is a dish best served ice cold." Dinner Rush

I'm on a roll right now. Tip #3: Use cold butter when making your beurre blanc. It emulsifies much nicer this way.

If skoolpsyk would have done just that then we wouldn't be having this discussion. But maybe he/she didn't feel that strongly about making a scene at the restaurant, it can be uncomfortable for guests when a person sends their food back.

I must disagree. I want my fish to stick so it forms a nice crust like the scallops (to seal in flavor). But to each his/her own. My cooking tip #2: Don't overcroud your pan when trying to brown something. Work in batches if necessary.

Thats one of the first things you are tought as a server. Its a basic fundamental, like refilling drinks, or clearing plates.

What bothered you was that you saw it. You should not have seen it. It was very unprofessional of your server to do that. The same server probably took too much time refilling your drinks, or clearing your plates.

"Uhh, excuse me, Flo?!..... Whats the soup de Jour?" "Its the soup of the day." "Uhmmm that sounds good, I think I'll have that." You guess it

What do you think about the food creations coming out of Ferran Adria's kitchen?

"Take a cold fish and drag it through the garden." Airplane.

"maybe I sould make a side of mashed potatoes to put on the otherside!" Primo to Secondo, The Big Night. "I'll take a half-double-decaffeinated-half-calf, with a twist of lemon." Steve Martin, L.A. Story.

Which came first, the chicken or the egg? I egged the chicken and then I ate his leg.

I've heard this place mentioned but in all the times I've been to Naples (several dozen by now) I've never seen this place. Could you tell me a little about it? Just north of 4th ave N. on the east side of 41. In a little strip mall. Expect to wait.

Cooks with cell phones kills me. What are they drug dealers that cannot miss a call? I'm starting a new slogan: Shut up and cook!

As a former employee of The Ritz one of my favorite places is Pastrami Dans, on the east side of 41 just about 1 mile north of 5th. There is also a very good cuban place on industrial blvd near Radio rd. More often than going out we cook at home. Ritchies vegetable stand is the best I have found, Airport rd. just north of Pineridge. Which outlet are you working in?

A "Battuto" is a cut up mixture of ingredients that always includes, lard, parsley, and onion. Garlic, celery, or carrot might be included. When the "Battuto" is sauteed it turns into a "Soffritto". The "mirepoix" of Italian cuisine. Oh, and to add to the last post. I was always taught that a Matignon is an edible mirepoix, whereas a mirepoix is used to flavor and then strained out.

"Which came first, the chicken or the egg? I ate the chicken and then I ate the egg"BB

We (some friends and myself) made grilled skirt steak packed with peppercorns, with a stew of tomatoes, green beans, corn, and okra. We had people over from just about every continent and everyone loved it. Oh, and fresh baked bread.

Forgive the ignorance, but is that a good piece of art? You gave me an idea; Menu's that list every ingredient, how each one was cut, seasoned, cooked, and presented. It's like the chef ripped the pages out of their recipe book and changed the font. Make the menu brief and to the point, give me something to look forward to.

Maybe they were inspired by the Beatles. One of the lyrics end with "left the man standing with an egg mustache (sp)"

Uh, whats PM?

A fluff-er-nutter cannot be fully enjoyed without a glass of milk.

My theory is that the octopus has been tenderized with the empty bottle who's wine in now in the pot, boiling with the cork of coarse, waiting for the octopus. One pot cookery.

They also had a song called egg man.....