TJHarris

When working for a Korean Gentleman, I was introduced to a most vile snack. I wish I could remember the name. It was peanuts enrobed with cuttlefish candy.

Sorry for the geographic ignorance, but if you are near Denver at all, you could call Cooks Fresh Market. Cooks Fresh Market Tell Chef Ed that Tobin sent you.

I didn't know that there was a time when latkes were out of season.

Bob, I think it is great that you have found a passion in cooking. I have no issue with your age. I do have concern about your night gig. I can tell from your post that you are very passionate about music. My worry is that it would be very difficult to persue both cooking and music in a way that would be fair to both masters. If you continue to play at night, and I hope you would, what time does a gig ususally end? Most day cooks start between 6 and 7 a.m. and add in an hour for a shower and commute you are looking at 4 or so hours sleep/ night tops. Don't want to discourage, just wouldn't want to see anyone harm a true passion (music) for one that you may not be sure of. Best of Luck and Welcome to eGulllet! T.

Spam is not embarrising...It is a way of life! and... Is there any other way to eat Ramen?

SO? Anyway, Dear Santa, This year I have been a VERY good boy! Please bring me; 1) A small batch freezer 2) Bordeaux Futures 3) A spot on Screaming Eagle's Mailing List (just get me on the list, I will buy it myself. 4) A larger wine room, as I am outgrowing the one I have. 5) A 60qt. Hobart mixer Thanks Santa and Safe Flying

Cold Cous-cous salad and hot buttered Brussels Sprouts. Oh yeah, and a chicken leg on the side!

Not really, the first three are the tastiest things that you can find at 2:30 a.m. after pushing the last club members out of the clubhouse. The last is a once a year treat.

Great One for the Detroit area eGulleteers- Rafal Spice Shop in on the Eastern Market when they first open the doors in the morning. Least favorite: The green gas that is emitted from the back end of a pheasant that has been hanging in the cooler for two weeks when you open to eviscerate it. Cough Cough Gag Choke Puuuuuuuuuuuuuke!

Kristin, I think you may hae hit the nail on the head. I do a cous-cous stuffing with feta, olives, capers and roasted garlic. Top the filled peppers with slices of roma tomato and drizzle with evoo, grind of fresh pepper and salt.

White Castles Gas station Ham Salad Sandwiches Funions Corn Dogs at the Fair

Chef G. Thanks for jumping on the topic so quickly. As an old school, educated years ago, kind of guy; we were always taught that for higher end establishments BOH to FOH space ratios were expected to be close to 1:1. As I see from your previous posts you are better than 1:2. The economics of this are simple, more seats for diners (revenue) to fewer total square feet (expenditure). My questions, coming from a traditonal, large brigade background is this efficiency a function of the style of cuisine and service or is this more a function of the flexability that you are designing into the space. Thanks,

Chef, Thank you and I will look forward to further details.

A warm plate under an otherwise delightfully chilled salad. This one always gets my undies in a bunch.

ChefG, I am curious as to the design of the kitchen space and what percentage of the overall square footage of the restaurant will be devoted to the BOH. Will it be possible at some point as opening gets closer that you might be able to upload floor plans for us techno geeks to peruse?

If you don't want to invest in chafers for your first event, most party rental places have several types to choose from.

How about a nice curried egg salad with coconut and raisins?

Cold, straight out of the fridge, with my fingers! Often will braise a pork but in the kraut. Other times will render some bacon, saute a couple of apples and simmer with kraut.

Waffle. Because of shear volume! There is no such thing as too much Ice Cream!

"Nachoes" made with fried wonton wrappers, fontina, lobster meat and habaneroes. Yum Yum Tasty

Last night I had deep fried turkey wings with an Asian inspired BBQ sauce. After that I didn't sleep well...go figure.

Anything made from malt that is not Beer or whisky! Zima, coolers, Skyy Blue, Hard Lemonade.... you get the picture. Booze for people who don't like booze.

Watch your local PBS stations. They just released an Ice Cream documentory that has a good segement on shave ice. PBS to find your local station and schedule.

Polish Night-Comfort Food: Pierogies and Kielbasa. Lots of butter, onions and sour cream.