[New York-Style Chinese Fried Rice]

i'm sorry, but you can not beat ten ingredient fried rice with chili sauce and lots of ground white pepper, maybe some plum sauce too

i think it's vietnamese, not sure.

[chocolate covered things]

chocolate brazil nuts - very very nice, but not sure which is nicer by themselves

chocolate covered turkish delights - much better without the chocolate

cream caramels - with or without the chocolate ?

chocolate liquers ?

i love chocolate peanuts

[The Best Pound Cake]

i'm no baking expert, but wasn't the biggest difference in the butter?

i bet if you try again and you use the same butter it will come out different again.

[Escoffier Room, CIA Hyde Park]

that doesn't sound too good.

i'm in school and would like the chance of getting some front of house experience. but then, i like to encompass everyting i do.

[English Christmas Dinner]

chez Kirkpatrick, just in case there's a snowball's chance in hell of anyone feeling underfed on the big day, we also do a ham alongside the turkey, and mashed turnip (swede to you English, rutabaga to you Americans) with plenty of black pepper. 

I second the prawn cocktail as starter of choice.  My mother decided one year to do melon + Parma ham instead and there was virtually an insurrection.

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you know what real good? mashed swede and carrots together, pepper and butter

[A Vegetarian Thanksgiving Dinner]

how about a nice thick sage and onion stuffing, with some kind of legumes for extra 'weight', maybe even to tight mashed potatoes?? should go along with the theme. cook separately

fakin bacon? is that still around?

[Beer and Dessert]

maybe a fruit maltloaf with a hint of cherry liqeur?

bit heavy for hot weather mind you...

[Your Daily Menus]

hello again chef hamilton,

i've been staging every day now for about 3 weeks and i'm wondering if any of your staff (under sous) have been the brainchild behind your dishes? and what were they? how do you draw out food information form your staff?

because i like to understand the thinking behind the creativity side of cooking. not just the mundane, we've been making this sauce for years this way approach (which i need to understand anyway).

thanks again,

intraining

ps: do you think it's a good time to ask for some compensation?

[Demi Glace - The Topic]

is it a good idea to make a good batch of veal stock then go make sauce base reductions (ie: without the veal stock) then go ahead and add the veal stock and reduce that for your sauces ?

just trying to eliminate some steps (which is forbidden right?)

[Safety Question: Leaving a Burner on Overnight]

a wise one learns from other's mistakes

why not set like 8 hours worth of coals on a bar-b-q and run that all night (outside of course ) ??

[English Christmas Dinner]

oh yeah, turkish delights - that's the reason i've been into rose water forever!! had some in tukey once too - they were real good.

[Bizarre Bits Between Bread]

did anyone mention the chip butty?

chips (fish and chips) on buttered white bread (salt and vinegar added beforehand).

i remember the first time i had a burger and fries - i put the fries in the bun with the burger to make it taste better!! which it did, of course.

[English Christmas Dinner]

jackal10, i never saw you at my house?

sounds about right, but did you forget breakfast? a full cooked breakfast?

or prawn cocktails for appetizers?

how about the rest of the day? lot's of chocolate, nuts (mmmm brazil nuts), more booze, night time turkey sandwiches on buttered bread with a tomatoe on the side

the flaming christmas pudding and don't forget christmas cake too.

i made a christmas goose once, had the best roast spuds from all that fat.

cocktail sausages wrapped in bacon and cooked in honey

ok ok, now don't forget to get AT LEAST 2 days after

[Nutella.......mmmm, Nutella]

ok, all i needed was the nutella. i didn't even read one post. you see, i buy a jar of nutella about twice a year and i eat it in one day. it's very hard to control myself around nutella. it's just soooooooo gooooood. honestly, my wife calls me to try and stop me from eating it. i'm not like that with anything else. ok, i'll go back and read the thread now.

and, while i'm eating in, i'm enjoying the pure over indulgence of it.

[Safety Question: Leaving a Burner on Overnight]

if in doubt - don't do it

i have been toying witht he idea of that lately but i don't think i would be able to sleep anyway through excitement or nervousness

[Your Daily Menus]

ok, the hog in me is coming out - just curious - what's your favourite season? and of course, favourite ingredient that is due to be available?

it is my final question

[Your Daily Menus]

hi chef hamilton,

with regards to the daily changes, are you working around best seller main ingredients or are the main ingredients changing as well? i ask because i know somebody doing daily menu changes and asked to see examples which i noticed that there was 'loose' pattern to the changes. are you creating brand new menu offerings each day or do you revert back to some, say, in the case of an emergency?

i'm not sure this is such a good question.

thank you

[Starting a Restaurant in NYC]

that's a good point soba - lol

but maybe the prospect of a partner to sacrifice full ownership might ease the burden and actually help for a future project?

[Starting a Restaurant in NYC]

i haven't read all through this, but why not form a corporation? find others with very similar dream as yourself, sell it to them, and go for it.

[what do YOU personally expect of a chef?]

my expectations from a chef are that my food is cooked properly - first and foremost. and everything else that adds to the fact i leave the restaurant happy and satisfied.

of course there are occasions that i am specifically looking to be wowed by the food, but that does not happen too often.

[Ordering wine]

my wife and i tend to drink wine by the glass as we know hardly anything about wine - and wines offered by the glass are usually very limited - it is very discerning when knowing very little about wine to trust somebody else's opinion - are we sure we all process flavors the same ? i think for a high volume restaurant they should offer more wine by the glass to help people like us - basically, for fine wines, it's an expensive hobby - of course there are lots of good wines available for around 10 to 20 a bottle, but we usually don't find these when dining out.

we want to eat at the tasting room because on their menu they have wine pairings which we like

[Terrace in the Sky]

had our 2nd anniversary dinner there - just the way we like it - good food and almost empty - romantic - i can picture an event being held there - very nice for that

[Yuck!]

someone mentioned the japanese dried plums?

they're so many and they are all good

marmite you really have to grow up with - i have a video of my 1 year old spooning it out of the jar with her hands and eating it say "MARMITE" and laughing - i should send that in to them - it;s hilarious

i tried hedgehog crisps (chips) a long time ago and nearly chucked my guts up

i think my first culinary experience was one to remember - coffee with ketchup and salad cream - nightmare

and one thing that irritates me is boney bits in burgers and sausages - i paid like nearly 20 bucks for a burger once and it had a boney bit in it and i complained - my wife got mad at me but i though i was in the right (it's over now)

i go with the processed cheese as being nasty

kraft mac n cheese is not even dog food as far as i'm concerned

maybe you marmite haters should try and get some bovril (beef based) and spread that on toast - that's good

one kind of dominican cooked salami is just not for my palette - this is my most recent yuck

cold french fries - yuck - like i cannot even put one past my lips

[Dinner! 2004]

cheese on toast and made the mrs roasted garlic fettucine with simple tomatoe sauce with black olives fresh cherry toms and grated parmesan washed down with a sparkling sprite

[Perfectly Cooking Boneless Chicken Breasts]

my wife is always amazed at how juicy my chicken is

i guess i have a knack

you need oven at around 400

chicken breasts always depends on size and temperature you start cooking it from.

season chicken with salt then pat with flour ( i like rice flour) remove excess, put into about 2 tablespoon nearly snmoking oil in a frying pan, turn heat down a little, sear (light golden), turn, sear, drain excess fat from pan and put in oven 3 minutes turn poke with finger (repeat as necessary)- then it;s all about the finger test - firmish - like not solid - take out from oven rest - eat enjoy

you should be able to cook a big chicken breast using the 400 oven in about 10 to 12 minutes - i bought some smaller ones the other day and they only took six (but i think i cranked the oven up)