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Posts posted by chefgy

  1. I was fortunate enough to dine at Green Zebra last weekend, and I must say I quite enjoyed myself. The occasion was a college graduation of a family friend whose family picked out the restaurant. as soon as I was informed that we'd be eating at Green Zebra I looked up the menu, decided what I'd order, and basically did all the research I could. But when we arrived at our friend's house pre-meal I learned that our group would be too large for the GZ kitchen to accommodate, and thus we would be dining in a private room upstairs from the main dining room, but our food would be prepared at Spring, Chef McClain's other restaurant. Anyway, the meal wasn't vegetable based as I had expected, but included dishes of Short Rib Tortellini (delish) and Roasted venison (cooked to perfection). Our server, also the sommelier I believe, was very kind and informative, though she had trouble getting the attention of our entire group before explaining dishes.

    I would certainly love to go back and see what the GZ kitchen has to offer sometime, from what I've seen so far it will most likely be impressive.

  2. -A friend and I were having a fry day a few years ago, and at the end of the day when it was time to let the oil cool down, we became impatient. Eventually my friend got the genius idea of putting an ice cube in the oil. A few minutes after placement very loud gurgles began coming from the oil (I'm sure some of you have experienced this) and soon the oil literally exploded, it shot up every where, covering the kitchen and splashing onto the burner directly next to it where it ignited a brief grease fire that was (luckily) no-where near as bad as it could have been. Anyway it took us a very long time to clean that up, and there is still oil in the seams between the granite slabs of my counter.

  3. A friend of mine recently visited Austria where she picked up some pumpkin seed oil, which I had jokingly asked her to get for me. Anyway, she brought it back and now I'm not really sure what to do with it. Its a very, very dark green, and has a surprisingly deep flavor. Does anyone have any ideas?

  4. I agree with the food tutor that the fad of uncooked food probably began as a way for the customer to judge that the quality of his steak and the chef cooking it (although I do like the laziness idea!) and now it has become stylish, especially in upscale restaurants, where I have even heard of raw eggs served right on top of dishes!

    I don’t understand how anyone can eat that, I can hardly stand a slightly giggly white in my omelet.

    anyway, I hope that the idea that food is always at its max flavor when raw fades out, and that meat is cooked to ensure flavor and safety.

  5. We have had a George Foreman grill for about 2 years and we almost never use it, succombing to a feeling of superiority to such a device, prefering it's outdoor counterpart. But recently I have discovered it's usefullness in panini and other sandwhich preperation. I'm getting lots of good ideas here- grilled portobellos- YUM!

  6. I saw a demonstration for a vita-mixer at the local Costco, looked pretty cool, they made a delicious totilla soup and said that it could boil room temperature water in two minutes just using the heat given off by the motor- I this pretty much assumed that was a blatant lie, can anyone comfirm?

  7. I am not very familair with sweetbreads having only eaten them once, and am very enticed by all of the talk of them, but I wonder where can I purchase such jewels, certainly not Dominick's, but Whole Foods or a butcher? Where do you guys get yours?

  8. A duxelle would due nicely for a base for a mushroom soup. Here is a simple recipe.

    1 cup diced yellow onions

    3 tablespoons butter

    2/3 pound shiitakes, stemmed and sliced thinly

    1/3 pound creminis, 1/2 thinly sliced, 1/2 fine diced

    1/2 teaspoon kosher salt

    1/4 teaspoon freshly ground pepper

    4 ounces milk

    1/2 cup mild white cheese, mozzarella or provolone, shredded

    In a large saute pan, melt 1 tablespoon of butter and sweat the onion. Add all the mushrooms and the remaining 2 tablespoons of butter. Season with salt and pepper and cook until mushrooms are soft. Add the milk and reduce by half. Add the provolone and melt. The consistency we're looking for is similar to that of a potpie.

    This will come out sort of chunky, so for your soup you might want to puree it, then build off of there

  9. One time my family and I were out to dinner at nice Italian restuarant, when my dad felt that our bread supply was inadequate, and needed to be replenished so he began motioning to out waitress. He kept on trying but she never saw him, and before long he was leaning back in his chair waving both his arms, when he fell over backward kicked the table, and spilled his red wine on my mom. He was fine, and once the whole of the restuarant ( now silent) got over their shock, they began to chuckle, following suit of my father.

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