whifflechef

For nashville restaurant suggestions check out www.nashvilleoriginals.com All local independant restaurants. I would check out tayst restaurant. Great place to eat at the bar if your alone.

I have just watched it recently but children were in the room so I was kind of distracted. I don't believe she told him were she worked but he was describing his memories of a dinner at cafe anglais with a woman chef. Particularly the quail with foie. In fact I don't think the general ever had a conversation with her. As far as the mistake I dvr'd it the other day and now i will have something to do.

I will try the mixing in both steps suggested and report.

Thanks for all of the thoughts. The temperature was kept under forty and the equipment was chilled. Stuffing was done after all items were rechilled. I will try the let it rest technique. The mix was shoulder, belly, and jowl plus a little fatback. It was cleaned, diced and marinated with the spices for twenty four hours, ground on a large die, chilled, small die, chilled, stuffed. I will continue and try to figure out what happened and see if I can fix it.

I would think that they have backfat or suet that you could use..Gotta be fat, it a hog... Bud ← Used fatback in the mix already, suet is beef fat and it doesn't make a good sausage because of its low melting point.

So I am partnering with a local pork producer who specializes in amazing berkshire pork but also raises lamb and some grassfed beef (DWFarms). I have offered to make them some sausage recipes to sell at the farmers market. The sausage they have made so far has some texture issues. I assumed that being a leaner pork and a very small farm they were using mostly scrap and did not follow the proper ratios for sausage. My first batch with a proper lean meat to fat ratio as well as a batch with an increased fat ratio also had this texture issue, dry and crumbly. Obviously it is a fat emulsification issue. I tried a mousseline route with heavy cream but no panada. Besides the next step of adding a panada does anyone have any suggestions? Adding any pork besides theirs is not a possibility.

WHat's your brothers name? I know all the cats over at park and I haven't heard of a new chef in the mix. I know willy thomas opened his second, eastland cafe. They do a nice job, has the same feel as park.

Fish poached in fat is killer. Try salmon in duck fat. Vary your fat dependant on the heartiness of the fish. We poach it at about 160 until its done, varies with fish.

This is great timing for this thread - I'll be in Nashville (Brentwood) in early May. I tried the website you mentioned - should that be Nashville Originals? www.nashvilleoriginals .com ← Yes, its nashvilleoriginals.com. I'm better with a knife then a keyboard.

Thanks for the plug carpetbagger esq. Unfortunatly Patricks has closed. I don't know if you can wait but the nashville originals are soon to be coming out with a gift card that will work in all thirty of its restaurants. It is probably 4 - 6 weeks out but will be a great product. You can also check www.nashvilleoriginal.com for a restaurant that might work for you

so this post spurned me to some more creativity. I just made a crab cake with tapioca. The best part is the versatility of the tapioca, you can flavor it with anything. WWhatever liquid you hydrate it with can be flavored for whatever style. Literally it is tapioca, crab, and some breadcrumb. Great consistancy

Tried the all crab crab cake using meat glue. It worked fine, we lightly poached it to keep moisture while warming, more of a shallow poach with wine and butter, sprinkled with crumbs and toaste dunder the broiler. I thought the texture was great, we used good crab meat. It was basically eating crab. The worst response of any dish on my menu, EVER. I don't think people could get over no filler. They all say they want an all meat cake but it is the filler they crave. As far as other ideas, artichoke purees, potatoes, the possabilities are endless just try looking at it from a different viewpoint. What items can I turn into pastes, now which of these goes with crab, does it need anything else to help it bind?

I had the opportunity to work with fleer at blackberry. Spent almost a year there and it is everything its reputation says it is. There is something about the experience there that cannot be described in words it just has to be lived. The best all around service of anywhere I have ever been, including 3 michellins and others. If fleer leaves that will be a huge loss, but the belles(sp) put that ship on the path and with its reputation they should be able to fill his position with another excellent chef. It will seem very wierd not hearing about the two together though.

Middle tn is the testing ground for all new chain concepts. It is a sad state of affairs. This problem however is not secluded to nashville, it is a national crisis. The chains have saturated all other markets and are now entering the upscale casual / affordable fine dining realm. They are like a giant blob picking off local independants left and right. We are not going down without a fight about thirty nashville restaurants have formed a group called the nashville originals (www.nashvilleoriginals.com). We are a local chapter of a national group called dineoriginals. Promote eating local. As far as radius being slow on a thursday, your comment is correct. It is very tough for the creative independants to do well. It probably can be said for most cities but being good is not good enough. There are only two places in that genre of restaurant that are consistantly busy in the whole city. Kind of amazing for a city of 1.2 million that all ten local rest., yes I said ten, that do a quality job are not full or close to it every night. I don't get it?

I am all about advancing the nashville dining scene and getting some respect for the good restaurants in this town. Let me know if I can help

not that you're biased or anything! lol. i believe radius10 is another place that's supposed to be kinda stuffy like watermark. i haven't gone to either. heck, i still haven't been to mirror...and that's been open for a few years. ← Shameless self promotion isn't bad is it? Radius 10 is good but definately not stuffy in the super fine dining way , they are more on the bar side of things. I've heard good reviews on food and mixed on service.

Capitol grille and watermark are good but both fall into the stuffy category in my eyes. For a taste of local spots hit www.nashvilleoriginals.com but my suggestion would be tayst restaurant and wine bar. Good wine list, creative quality food, fun atmosphere.

Recreating the three star dinner from comme chez soi for my restaurant need iberian pork goose liver foie Any suggestions on purveyors

You are in a tough position but one that I beleive is becoming more and more typical. Your restaurant issue as far as creativity is concerned is sweeping the nation from major cities all the way down to small towns. The constant expansion of upscale casual chains with cookie cutter menus is crushing the creativity of the small restaurateur by numbing the palattes of consumers. But that is another issue and a longer discussion. As a chef / owner who now has a place that is very creative but started out with the same frustrations i would do a couple of things. First I would talk to your chef about the ability to be creative. In order to experiment you need to have product and your chef is obviously numbers conscious so he/she might not be willing to stray from the norm with orders, especially perishable ones. It will be very frustrating to start work on a project and have the chef look up and deny your needs. Second, a frugal owner is a good thing. You are entering a business where every penny matters and a low food cost can be the difference between staying open and closing doors. The low thirties is pretty acheivable and standard throughout the industry; wait until you work for someone who wants it in the twenties. Besides he/she might have some good tricks or techniques that would benefit you in the future. Also, being cost conscious forces creativity through utilization, a way to keep cost down. Third, a steakhouse is a steakhouse. It is an opportunity to perfect cooking skills, every steak, veg and potato cooked perfectly, no broken sauces, etc. I know it sounds cheesy but a super creative dish will taste like crap if it isn't cooked right and there are a lot of people out there who forget that. If you do get the job it is a great way to learn management skills as well. A chef who knows how to manage will free up hours of time in the future, time that allows experimentation. Lastly, I think you are right about the direction of the culinary world right now; but then again it has always been a world in motion and every generation breaks new ground with young cooks who have the drive to learn. Every restaurant and everyone you work with will have something worth learning. Set your goals and decide on your path, then make sure the restaurant your at is a step in that direction. But keep in mind that there will definately be some broken sauces, so to speak, so learn from them and move on.

Going to brussles in september. Would like some restaurant recomendations please. First opportunity to eat at michelin rated rest. and I want to hit a least one Three star and one two star. Will be there thursday thru monday. Some small local treasures would be neat as well.

Good food cooked well beats a fad any day of the week

They're using that ratio for huge industrial portions. When you break it down in a small restaurant the amount TG used to the amount of water is barely enough to enable proper mixing. I've been eyeballing it with just enough to mix well and have had no problems. I've also tried flavored liquids and they will work as long as their is no acid in them. Denatures bonding efficiency.

The method is dependant on which type of TG you have. For the sprinkle we pour some in a pie tin and roll the meat in it to ensure coverage. We also cover both sides that we are binding. Same results with the slurry

Meat glue is a great use in a small kitchen with no fancy equipment. The shelf life info, i've had mine for almost a year and a half open and stored in the freezer light protected, is not as accurate as ajimoto states. It still works every time I use it. The key depending on which type you use is pressure. For the red, I can't remember the initials TM I think, just dust protien and either cryovac(food saver) or wrap tightly and place under weights overnight. For the slurry, orange label TS, I have found that it clumps easily with hot or cold water and to use just enough to enable it to liquefy with an immersion blender works very well without increasing the % of TG. We did a totally boned out turduken with the chicken being made into sausage,glued it all together into a big roll, cryovac it and sous vide(steam table with a thremometer), sliced and finished on the grill last year, went over really well. If the item gets to hot, 130 to 140 the TG will start to break down. We also did a 100% super crabby crab cake. Not the same success as the turduken. We could get the crab to stick and shape it any way we wanted but we could never get it to be warm and have a great mouthfeel at the same time. Tried many times with different % and both types of TG. We did make a pasta sheet with chicken rolled out paper thin. Great cooked perfectly but if overcooked by any means texture becomes really chewy.

Sorry, first post and I am trying to figure it out. Nashville Dining: The level of dining and culinary culture in nashville far exceeds its reputation and is masked by the immense presence of chains within the market. To find out some good info on a large variety of nashville restaurants you should go to nashvilleoriginals.com ( don't know how to link). It is a newly formed chapter of CIRA and the website went live this week. Comments on some things mentioned above. The wild boar is not yet closed and is still providing unbeleivably good food, the chef Colin Quirk is a fabulous addition to the city; and they do have a 15,000 bottle cellar.(if you go tell him jeremy sent you) The boundry has suffered some tough times but has new direction in the kitchen with ted prater and querry mccomas(my old sous) and from what I hear over the past few monthes they are bringing it back to its glory days. Dining suggestons upscale: Tayst (383-1953) is rockin, yes I'am biased, great food, great wine, and great service. It is fine dining but in a relaxed atomosphere. Let me know if you come in. Zola's has great food with a mediterranean flair Margot is great mambu, fusion also very good F. Scotts also has a cool jazz bar and is open seven nights New places I haven't been watermark radius 10 Casual Yellow porch tin Angel There are a myriad of bbq and meat and three places to choose from and it is hard to go wrong there. Eat well