TJHarris

Grass = Asparagus Chop-Chop = fresh chopped mixed herbs FNG = F***ing New Guy Farmers = Unsophisticated Special Occasion Dinners, i.e. "Could you please cook this Scottish Smoked Salmon?" Pumpkin Pie = Dessert Course Pie Man or Cookie Man = Pastry Chef

Coffee, soda, cosmeticly inferior slice of cheesecake (sugar) to get through the shift. Large quantities of beer to help unwind and sleep so you can get up and refuel with the coffee, soda and ugly cheesecake again the next day. When I was in culinary school, there were soda and ice cream vending machines outside our kitchens. Diet Coke and Ice Cream Sandwich for breakfast!

This just sucks. Another blow to unique and fine dining in Michigan. I see the reasoning for this move as just the inability to properly promote and market to the convention planners.

I am the professional, managerial cook in a small kitchen with a staff of 10. I have run much larger operations as well. I hire, train and fire staff. I manage purchasing, inventory and costs. I create menus and recipes. I am responsible for all aspects of performance and quality. I have never directed my staff to address me in any particular manner. When I meet a potential hire or a new guest or catering client, I introduce myself by my given name. My staff all address me as "Chef" or "Chef Tobin". Most of my guests and clients do the same. Many of my peers address me in this manner as well. I accept this for what I believe it to be, a sign of respect and courtesy. If my peers believe that I am due the respect and courtesy of being addressed as "Chef", then I am grateful for their acknowledgement of my accomplishment and skill.

Improvement...Don't think so.

Owning a small place, upscale, completely from scratch, dinner five nights a week, forty seats, thousand selection wine list, steady regular clientelle, positive cash flow, no drama, no having the gas and electric cut off by the power company, no raids by the department of revenue for nonpayment of taxes...

Now is the slow season for me. I am typically working 70-80 hours weekly. One day off. During the busy times my work week will jump to 90+ hours. I have topped out at 127 hours in a week.

Knives are very personal. I think that the crap set is just fine for a starting student. It takes some time and experience to learn what knives one is most comfortable with. I would expect that as the rotations and semesters pass, a serious culinarian would be looking for his or her own knives to love and cherish.

In our area (Southeast Michigan), there has been a wide variance in both quality and price. Major chain supermarket $4.00 each for small, loose ones. Small independent specialty markets $0.69 to $1.29 each for large, tight, beautiful buds.

I have had good luck with both Univogue and Chef Works. Thought jackets from both were top notch. Univogue Chef Works

Thanks everyone for the insight. I will check the local head shop. I guess not knowing where to find "specialty equipment" is one more disadvantage to not having been a stoner in high school.

In the season premiere of Top Chef on Bravo, one of the contestants uses a hand held smoke generator. Has anyone seen this and know where to find one? It looks intrigueing.

I see this very much like a corkage issure. I think it is only fair to expect a charge for hot water service. The economics of the situation dictate. Ware washing and breakage are a more significant part of the equation than the cost of a tea bag.

I use 10 lbs. of feet for every forty lbs. of backs and necks and 12 lbs. of mire poix. I think this gives the stock the best body and mouth feel.

In my everyday kit: Chef's Knives: 10 in., 10 in. Heavy/Wide, 8 in. Boning Knives: 5.5 in. Stiff, 6 in. Flex Paring Knives: 3.5 in., tournet, sheepsfoot, Old dull 3.5 in for frenching bones. Cimetar 14 in. Slicers: 12 in. Granton, 10 in pointed Bread Knife Shears Pastry tips assorted plain and star Pastry Bags 2 large Whisks, Ballon and heavy Pallete knives 2 fish spat, left handed Japanese Mandoline bench knife grill spat rubber spat, high temp parisian scoops, 3 sizes zester wine key Microplane Hemostats Caviar spoon Truffle shaver Peeler 2 Ring cutters straight and flutted steel tongs, 2 pair 8 and 12 in. heavy kitchen fork straight carving fork plating spoons 6 slotted kitchen spoon solid kitchen spoon ladle 6 oz. small ball of butcher's twine Edited to complete.

Cheez-It Breaded Chicken Fingers. Served them at a couple of parties and couldn't keep the kids away from them.

Tammy, You might be interested in Elie's Wines in Royal Oak. They specialize in lesser know regions and wines. The Fine Wine Source in Livonia on Middlebelt has been a good bet in the past. Edited for sloppy fingers.

www.hcareers.com has always been a good sight from the seekers POV. www.craigslist.org has worked well for me when I want to hire. Where are you at and what position do you look to fill?

Are you talking about the actual noodles themselves? Soba noodles shouldn't be made with egg. The only ingredients should be buckwheat flour, flour (depending on the type), salt and mountain yam powder (again depending on the type). Here is one from Eden Foods that is definitely vegan. ← Thanks Kris! Yes the noodles themselves. I have been finding quite a few varieties that are using egg whites. I guess I have been shopping the wrong distributors. Eden is just a short stones throw from here. I will give them a call.

Does anyone have a source for vegan Soba noodles. I haven't been able to find any without egg. Thanks,

I've done this with pvc pipe and a plastic wrap to seal the open end. You can dispence with the acetate by very lightly coating the interior of the tube with food release spray.

They were as of last month.

I am assuming that your must be referring to my list. That is just what it is...my list. No particular order or focus. I did try to stay away from the good-cheap places and most of the Mexican and Thai seems to fall into that catagory. But we could add Cherry Blossum, New Seoul Garden, Pegasus, Steve's Back Room and Priya.

So Mario Batalli runs a chain. That's fine with me... Remind me again what he has to do with the Detroit restaurant scene? ← So... Does Detroit have a restaurant critic? ← The reference to Batalli was meant to show that a restaurant is not bad just because it is part of a chain. And yes, we do have many restaurant critics, Molly Abrams and Danny Raskin come to mind, but I do know that there are others too. ← Don't Forget Sylvia Rector and Christopher Cook.

OK, Then substitute in Opus One, Clarkston Cafe, Sterling Inn, Traffic Jam and Snug, Atlas Global Bistro, Diamond Jim Brady's Bistro, Steve and Rocky's, Rocky's of Northville, Mezze, and Jeremy's. But I agree that Detroit isn't a national dining destination and has a long way to go to become one.