TJHarris

My version is as follows: Saute 1 oz minced shallot and 1 clove minced garlic in olive oil. Add 2 cups spinach and wilt. Add 1.5 oz. Pernod and reduce. Add 6 oz of cream which has been reduced from 12 oz. Add .25 cup Parmesan cheese (grated). Salt and Pepper to taste. Top Oysters with 1 tablespoon of mixture. Sprinkle with additional parmesan. Broil until parmesan browns slightly. Oyster should be warm but not cooked.

Thank you, Melissa. I will see if this is what my associate remembers.

A business associate has asked for help in finding a recipe for this dish his Romanian mother used to make. I am running into a lot of dead ends. Any assistance would be appreciated. Thanks, T.

I just noticed in the last six monthes or so that my wholesale seafood distributors are selling "refreshed" products now. It seems as though this may be the "new" industry accepted term.

In regards to my previous comments, I have had a number of experiences where I have recieved the wrong varietal or wines from the wrong continent. I believe that on at least two occasions the server or bartender had simply grabbed the wrong bottle. On another occasion, the server confessed that they were out of the wine I had ordered and the owner had told her not to tell me of the substitution (I haven't been back since).

I have had several experiences where I was presented with a glass already filled and the wine was not what was ordered (a couple of times I believe that it was not accidental). Any more, I demand to see the glass poured. There are some places that would label me as a difficult customer. I just like to get what I am paying for.

We have found that large woks are great saucer sleds when the snow is deep.

I'm So Sorry, but most of the kitchens that I have worked in or lead have been staffed by highly educated and dedicated culinary professionals. To refer to most cooks as monkeys is beyond insulting to my chosen profession. I am a chef, that means that I lead my kitchen, it does not mean that I am not a cook. I cook everyday in my restaurant. Before I could be called chef, I was educated and apprenticed and taught to be a good cook. I spent years working every station in many kitchens. I am a professional as are the rest of my staff. No Monkeys here!

www.hcareers.com is a good one. www.hotjobs.com is ok.

I have it on good authority that I am great to work with. Generous, kind, instructive... oh wait you said FAMOUS, Sorry

Day Off? What the hell is that?

Yes, Bill Knapp's was based in Battle Creek, Michigan. They had locations in Michigan, Ohio, Indiana and Florida. They made several attemps to remain relevant in the late '90's but are now defunct. There were nearly 60 restaurants at the peak of their existence. Still a few vacant buildings in the Detroit area.

We always use this stand-by. 1 part Ketchup 1 part Sugar 1 part white vinegar 1 part water combine in heavy saucepan (non-reactive) and heat gently. reduce by 1/4 or to desired consistency.

I have been fortunate in that I have had the opportunity to cook for a large number of famous or important people. In the late '80's, I cooked for Jimmy Carter, Gerald Ford, Margaret Thatcher, and Benzir Bhuto (sp) in one afternoon. I served a meal to the great Gene Kelly. I have catered for Joe Dumars and Isiah Thomas. I have fed Ted Nugent, Bob Seger, Aretha Franklin, and Orthea Barnes. Joe Lieberman, Phil Graham, and Spencer Abraham. Roger Penske, Govenors Granholm and Engler. Mark Harmon and Pam Dawber. Kid Rock and Pam Anderson. Kiss and Aerosmith, Wayne Newton and a slew of others. Gee, that sounds a bit like bragging.

Well, maybe you're shriven---but it's kinda like the guy getting off on a murder rap cause the person he left for dead DIDN'T die. ← There never was intent to harm the books. That is why we took the care to protect them.

You KILLED BOOKS?????!!! Among the rowdies and pranksters and downright cruel jokers who have posted, THAT IS THE WORST OF THE WORST. You should be sent to plate Ga'ak for Klingons. ← The Books were fine. Well protected. The desk that the parcel was opened on was the victim.

We have all experienced a cola laced with Worc sauce, I'm sure. Going one better is allumette vegetables threaded down your co-workers drinking straws. The gagging caused when the vegetables hit the back of the throut usually causes the veg to come out the nose. I was once involve in the returning of some borrowed Art Culinaire issues by parcel post. We place the books in a heavy plastic bag and place them in a box that was a little too large. We then filled two other bags with fish heads and egg poaching water. The bags were then attached to the lid of the box so that when the box was opened the bags of nasty would be compromised. This was done in the heat of the summer and mailed to the corporate office where the receiving chef worked. It took 6 days for the package to make it to it's destination. Nine years later, the story of the stench is still told.

← Actually Shawn Mac left Twingo's in November to pursue other interests. I am the new chef at Twingo's and will be rolling out new menues in about four weeks.

Paul; I think that I may be a bit off in left field with my creative methods. When I find a new or unusual ingredient, I tend to first think of the classic preparations and move from there. What flavors are commonly associated with the item? What are the other complimentary flavors. What are the usual cooking methods? How would changing the cooking method affect the flavors and textures? How would these flavors play off of the courses that fall before or after on the menu? Will these flavors be so bold that the courses that come after would be seemed washed out? But in the end, a lot depends on remembering your signature line, " Food should taste like what it is."

I have to say that ,IMO, domestic is generally superior in flavour and texture. I will also have to chime in supporting Jamison Farms. A friend lived close to their operation and I had several opportunities to try their stuff.

You might want to look into Emily's in Northville for special occasions. I have not yet been disappointed.Emily's Restaurant

I must respectfully disagree with this not affecting the food. Maybe wrinkles don't harm the food but smell certainly does. A server who's aroma is strong enough to notice can be very off-putting and affect the perception of the aromas and taste of food. The fastest way for a server to lose big tip dollars is to be overly perfumed, have stale smelling clothes or carry the aroma of tobacco smoke. But as a whole, I completely agree with your assertion that this speaks volumes of the server and organizations lack of pride and professionalism.

In my experience, Moroccan olives, as usually called for in a recipe, are a dry cured black olive. I would look for any dry cured black olive as a substitute. I have seen both Italian and French varieties. In the States, I see them at Whole Foods Market and some other upscale grocers. You might want to try Zingerman's Deli

Ronnie, I have sausage envy!

You might want to try calling Byrd's Meats on 7 Mile just east of Farmington Rd. in Livonia if you haven't already. I seem to recall having seen it there. T.