TJHarris

Michael Ruhlman, Paula Wolfert and Anthony Bourdain are regulars here.

You have to lay down the law. No two ways about it. I have a collection of empty blade guards and blades with broken tips to show for not being firm about this. It is all about respect and your co-workers don't show it.

Whether RT has a weight issue or a drinking problem should be irrelevent here. CT was unprofessional with his comments. Do all chefs have to like each other? No. Does this lack of courtesy and unprofessional behavior reflect poorly on the profession? Absolutely.

I like to leave mine in large dice and let the mixing break it down. Usual ingredients are: Lime Garlic Salt Serrano Red Bell Cilantro Scallions

Ra....Ra...Ra... Road Trip! Oh wait I live here.

I think that most any Japonese grocery will have your Yuzu juice. As for the fake truffle product, I used it many years ago in school for decorative aspic work and am familiar with it. I have been trying to find you a source since your first post requesting info but I can't seem to locate a source. Will post again if I do.

I am from Detroit! or maybe I should say Livonia by way of Akron by way of Livonia by way of Novi by way of Denver by way of South Lyon by way of Ann Arbor.

You might look into this: Toque info

Crispy fried firm tofu with an orange ginger sauce. As soon as I can find the sauce recipe in my notes I will post.

I was surprised to read this. Do you folks rinse your precious, precious morels? ← Morels tend to hold a lot of dirt in their folds. It is generally unavoidable.

I think Maldon and Fleur de Sel are my favorite specialty salts. I do reserve those for special uses thought. I generally use Morton Kosher for normal usages.

Interesting. Will have to give this a try. I notice, though, that you and the other freezing advocates (thanks, Ludja) are talking about foie gras scallops. Does freezing an entire lobe work as well? ← If anything, I would have to believe that it would be better. Less exposed surface area. Also, most anytime that I have purchased foie, it comes in cryovac so it should be ready to go right into the freezer.

Reduce 2 cups of good chicken stock (not the broth from a can, the real stuff) with 2 Tbsp. of dry Sherry to 1/2 cup. Cook some orzo in lightly salted water and cool. Clean the morels and quarter length wise. Blanch six or so spears of asparagus and shock. Cut asparagus on a bias into 3/4 inch pieces. Saute Morels and asparagus in butter, add orzo and sherried chicken reduction. Enjoy!

Not screaming heresy, Tobin, just wondering if you've ever actually done this. If so, can you describe how the foie changes (if at all)? Agree that roast whole foie gras is a treat, though a little goes a long way. I'd calculate 7–8 first-course servings for a foie the size phlawless is talking about. ←

I know that some will scream heresy, but, I would suggest that you freeze it and save it for a later date when you may have more willing friends. Then I would roast the thing whole. Oh, by the way, I am a very nice person and would like to be your friend.

Our website is at www.gocoho.org. Feel free to PM or email me with questions. I see you're in the neighborhood, so if you want to come by for dinner and a tour some time, just let me know! ← Thanks, I will PM if I have questions.

Tammy, It sounds as though all is going very well for all your meals. I was wondering though, how to find out more about co-housing communities. Does your community have a web site?

Thanks for the explanation. Whenever I see it in the stores, it is all trimmed and skinned. For what it's worth, I always seem to manage to flatten it out using the spatula without too much trouble and plate it looking normal. However, I only cook one piece at a time and I can't imagine trying to flatten out a number of them at once. ← If your skate is machine skinned, you can avoid the rollling if you lilghtly score the grey side of the fillet in a cross-hatch patern before cooking.

I think that the two biggest changes in my cooking over the last few years is an increase in seafood on my menues and using more slow techniques such as braising and smoking.

Yesterday, my wife calls to say that sime friends will be dropping in for dinner. EEEEEE! Only three hours until they arrive. What shall I do? I look into the fridge, nothing. The pantry, very little. The freezer... a small package of stewing beef bought on sale and socked away. Quick, Speed Thaw! Now what to do with it? I know, stew. No too boring! I dig into the pantry some more. Onion Garlic Crushed Tomatoes Some broth from the freezer Sun dried Tomatoes Pinenuts Couscous. Anyway we had beef braised in a thick tomato broth with lots of onions and garlic, sundried tomatoes served over couscous and topped with toasted pinenuts. Does anyone have a name for such a concoction?

Farfalle tossed with EVOO, SDT, Caramelized Onions, Garlic, Toasted Pinenuts and Parm-Reg.

Thanks, Everyone! I knew that I could count on eGulleteers to get me started in the right direction.

Well, How was it?

Thanks, Andiesenji. That looks like what I am looking for. I want a permanent installation that will be attractive as well as functional.

Thanks, Polack! What kind of burner are you using?