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arielle

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  1. To answer all of your questions... The JK Restaurant will seat around 30 people. Jamie K is Chef de Cuisine and will be very, VERY much hands-on in the new Restaurant. Chef is Eric Walker who has been with JK for 5 years, moving up from prep chef through events chef to his current position. Front of House is being taken in hand by Aron Mohr, ex of Etoile, Vancouver, who has been with JK Wine Bar for around 1 year. If you ever enjoyed JK's food at the Palmerston then I would imagine that you would be excited by the new menu.
  2. I wonder if anyone else here smells an attempt at some free advertising? I wonder if anyone here ever reads the New York Forum? I do. I wonder if NonDoctor realises that in one post in January, he stated: "I work as Sommelier at the Jamie Kennedy Wine Bar in Toronto" I wonder if anyone appreciates this site being used as a format for non-declared advertising? I don't.
  3. We had a similar experience, except the chef who was on pastry that night tried to top the brulees with salt before caramelizing them: big mistake. She then sent the (literally) bruleed custard out to the guest: bigger mistake. No - it burns. (see above)
  4. A ripe, juicy Bowen mango - the flesh is tender and sweet, and with a little fresh lime squeezed over it........oh! I like to eat them in a bikini, on the beach, so it doesn't matter if the juice runs down my arms and all over me!
  5. arielle

    Yuck!

    Not at all! Plus, I want to take photos of my baby (we have two: she's only 18 mths but uor big boy is nearly 5!) because she eats her kibble with her hands! I kid you not - she picks up the kibble one piece at a time and eats it from her paws! She's right-handed, but sometimes uses her left paw if she's about to drop it! Vanilla..hmm...every morning when I finish my museli, the two of them fight over licking the bowl, but only when it's natural yoghurt that I've used, if it's vanilla they won't touch it!? Go figure......
  6. Is that the same (Aust. issue) of the Nth American "The Whole Beast"? It's a fantastic book......we have "Bouchon on order, and were supposed to receive it *before* it came out in bookstores.......it's been out for a week or two and.....nada.. Slightly pissed. Back to the topic, though, thankyou for the heads up on this (for me) new chef and his book. It's always great to see young Aussie chefs make a name for themselves.......of course Donna Hay has made a fortune through her books, but, not wishing to denigrate her, it's great to see chefs' recipes out there, rather than the "easy" home-cooking fare that she promulgates....... 'though it must be said: anything that gets people in the kitchen and away from the TV must be worthy!!!!!!!!!!
  7. That's the sort of thing that I meant - that is to say, I would expect a chef (with due respect given to Daniel's very prudent observations on the 'level' of the restaurant, of course) to take the time to source the *best* produce and then to use his cooking to showcase the soul, spirit of the food. Too many chefs try to 'wow' us with immensely complicated constructions of food, that are pretty on the plate, and 'read' very daringly on the menu, but which don't really work, because they are over-reaching their ability to integrate flavours. I'm not suggesting by 'integration' that every mouthful should taste the same, quite the contrary. What I mean is that there is harmony achieved on the plate, that flavours which simply do not go together should not be together. I appreciate that some chefs who are studying molecular gastronomy are accused of doing this, but it's not about pre-conceived notions of what does and does not work, it's about whether or not they can make it work. So I expect that a chef will produce the *best* food that he can: if you aren't Messieurs Adria or Blumenthal, don't try to be them. If you can, however, produce a brilliant cassoulet or bouillabaisse, dishes that are traditionally 'peasant food', then that's what you should be doing. If you find some rich, ripe heirloom tomatoes, serve them with a little Mozzarella di Bufala, some torn basil, a little reduced balsamic and sea salt and fresh black pepper, because that reveals the essence of the produce. i expect them to hate my guts, curse at me often, and occasionally even lob a dish at me (which is why i learned to hone my catlike reflexes) oh you meant as a DINER never mind ← Beautiful!!!!!!!!
  8. arielle

    Yuck!

    Actually I kinda like canned peas! (With lots of salt and pepper - somehow they are very comforting to me!) Your cat likes them?! What flavour in particular - chocolate?
  9. arielle

    Restaurant Hidden Extras

    The restaurant where I work has an extensive by-the-glass wine selection, including half-pours (3oz instead of the usual 6oz). One of the customers yelled and swore at a server when the bill arrived, because his wife had asked for a 3oz glass of wine, and he had asked for "a glass", so the server thought he wanted a 6oz pour. He accepted the drink and consumed it entirely without saying anything, and it wasn't until it came to pay the bill......and then he went ballistic at her "How dare you *presume* anything! You should have asked me to specify! (insert very foul expletive here)" Man, this sort of thing really pisses me off. (Please insert very foul expletive here on my part, directed at said "gentleman" )
  10. One night the ubiqitous 'difficult' table, that ate every morsel of food presented to them, called me (I was the Assistant Manager) over to complain that their meals should be comp'd because they were "inedible". I pointed out that I had cleared their plates and seen that they had even used bread to mop up the residual sauce.....and further had asked if they had enjoyed their meals, and that their response was, "Everything was wonderful". The 'gentleman' replied that he simply didn't want to seem rude! He continued to make a fuss, but I refused to deduct anything, so they left, loudly proclaiming that they would never return and would advise their friends to do likewise. The table next to them asked me if we (in hospitality) had a special word for such guests.......the GM, walking past, said, "Yes, we call them arseholes!"
  11. For me it was a great treat as a kid to be able to go to birthday parties etc and have 'fairy bread': sliced white bread (usually crusts off), with butter or margarine and 'hundreds and thousands' (multi-coloured sprinkles that, I think, are just coloured sugar...?). It wasn't until I was about 10 or 11 that we even had white rice or pasta at home, and we certainly NEVER had white bread or candy, so you can imagine the likelihood that I would have been allowed to have something so lacking in nutritional value. Funny thing is that I have zero desire to eat stuff like that now. Makes me feel kinda queasy, actually.
  12. Possibly we still say "burger" because the long name for the slab of ground meat, "hamburger patty" is just too much for us. ← Thanks SCE! I'll remember that in future discourse (not with you, but "the others"! )
  13. arielle

    Have you ever cooked with Lactaid milk?

    I have no info on any new treatments (ie PILLS) for lactose intolerance, but please: BE CAREFUL! I was taking the pills for a year, and developed a stomach ulcer (age 19!) I stopped taking them, the ulcer went away........6 months later, the Australian govt or medical profession (whoever is responsible for such action?) pulled them from shelves. Yes, they may allow the intolerant to consume dairy, but is it worth the pain? PS - I can consume "Lactaid" milk without difficulty, but to be honest, I stick mostly with soy milk now.
  14. Please excuse the ignorance (or, perhaps, impudence) here, but I thought that a "burger" was necessarily a patty, or rissole of meat between two peices of bread or encased in a bun.............thus, a "burger", sans bread, ceases to be a "burger", and becomes a meat patty, or rissole..........am I wrong? Is it perhaps a cultural thing - not hailing from Nth America......
  15. arielle

    The Pleasures of Moka

    For those of you who are having problems with the grind: 1) Craig is right - Lavazza espresso, illy, and Vittoria are all readily available in supermarkets and work very well; 2) If you live in close proximity to a cafe that sells beans, you can ask them to grind them for you. Each machine is calibrated a little differently, but I usually find that if you turn the dial 1 notch coarser than espresso grind, it works perfectly. If you go for option 2, often you can have a range of roasts, and origins of beans to choose from. If you're like me, you can also buy 'fair trade' coffee, and ensure that the farmers can make a living wage, and also hopefully protect the environment!
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