Tonyy13

One of my students was making a terrine of foie gras and duck confit, so I stole some confit, put some whole grain mustard and some red wine vin in it.... Heaven!!!!!

Jay, I have used the sheeter for pasta at several places I have worked, including Le Manoir in England, and I love it. I always am feeling the pasta dough, throughout the whole process, and I have found that if the pasta is made correctly, and given the appropriate rest time, than the product comes out superiorily (sp?... is that even a word?) to hand rolled. In a pinch, I have found that it is quicker too.... Retrevr, thanks for the post, I really appreciate it, and thanks for the kind words, although I believe that the arguing is over, so I am letting it go. The window is going to be a huge picture window about 10 feet in the air, so the people can't see from outside, but there will be a window into the kitchen also in the private dining room, I think, so that you can see from there, sort of a glass enclosed chef's table if desired. Esvoboda, your right that my intent was other than what was percieved, something that has been a problem my whole life. Three things that have never been said to me: 1. Slow down, your running too fast! 2. Man, you should go and model for Abercrombie 3. You know Tony, you really have a way with words So, once again, I do appologize for the misunderstanding. Esvoboda, you did hit it on the head, even w/ the little cheap shot about the Nigella Spoons....(I got them for Christmas, they are awesome w/ quenelling...I knew it... )

Jay, the dough sheeter is just like a large pasta machine, without the noodle cutters, which can be cut by hand. Think of 3 30" long stainless steel rolling pins w/ conveyer belts that go back and forth until the dough is the desired thickness. This is a piece of equipment that I will never work w/out again, especially if we are making pasta... What is a fish file? Heard that about the power outlets, a ton are always needed....

WTF? ← ....like I said Sexy ......(see below, thanks AzRael)...

I have a student that is from Jacksonville, and he said that the best place in JAX is a place called Mathews, of which I cannot personally vouch for, but I can vouch for my student, who is a good guy. Check it out. Have fun at the Super Bowl, I hope your rooting for the PATS!!!!!!!

Listen, I didn't want to open up a fight via EG, just asking those in the biz for some insight, that's all. BTW, there are posts for women only, I didn't think that there would be an uprising...... Also, I don't know how to change the title of my thread, I would be willing to, but am unaware. If you could please give some insight, we can get this whole thing straightened out.....

Well, some interesting developments have come about recently, and I am finding myself wondering what kind of equipment I might want in a ktichen, if I was to design it. I have several dream pieces (big or small as they may be): warm water wells at each station for cooks to have spoons (think ice cream dip well) Cryovac machine paco jet dough sheeter heat lamps that can raise up or down a big ole butchers block flat top ranges (european in design) blast freezer Vita-Mix 1 horse blender Anyone other pros out there have anything that they would drool to have?

Well, I don't know about Naples, but I have been surely dissapointed w/ the Orlando Food Scene...Check out my previous thread for more info...

"Honey, we have reservations for dinner on Friday" "Where?" "God, That's Offal"

Well, I have to tell you guys, that this was one of the better meals that I have had in a while. I went this last week, it was the second time that I have had dinner there. I went with my girlfriend and a mutual friend of ours who wasn't really a foodie, so I was interested to see what she was going to order. I ordered an antipasto special platter that they had for the table to share, as well as 6 oysters (from up north, a hot commodity that for some reason we can't seem to find in Orlando) for myself, as well as the foie gras terrine for myself (glutton.... ). The cocktail sauce that came w/ the oysters was thin, but good, just wish it would have been a little bit thicker. Slammed them, in no time, and then started on the fois gras. I think that the chef thought that I was someone important or something , becuase I got the biggest portion of foie gras that I have ever had in a restaurant. It must have been a torchon about 2 inches across, and he gave me two slices that must have been 1.5 inches long each!! The torchon was creamy as hell, so nice, but needed a little bit of seasoning, didn't taste like much. It was a great match w/ the bread and butter pickles, a match that I wasn't expecting to work as well as it did. My gf had the Frogmore stew, somethign that her mother had last time we dined there, so I was aware of what a nice dish it was. It is the chef's (Hugh Acheson) signiture dish when he won Food and Wine Magazine's Top Ten Best New Chef's Award in 2002. It is a combo of this spicy broth w/ gorgeous Andouille sausage that is plump, and the only downside to the dish is that it comes w/ corn on the cob, and it is set in a bowl, which makes it hard to cut (as my gf found out, splattering the great tasting sauce (but not too great-looking -on-clothes) all over her J.Crew blazer. Our friend had the gnocchi, which I almost also ordered, and I wished that I had. The gnocchi were fluffy as pillows in heaven, and the ragout was full of flavor that was just so well formed. The Pecorino was the perfect match, with the nice piqueness of the tart cheese. I had the scottish salmon, which was nice, but I wish that the portion was a little bit bigger. I asked for the salmon to come Medium rare, and it came medium well, but I was having such a good time, it didn't really matter. The mustard emulsion worked well with the fregula, which was similar to an Italian cous cous like pasta. The Brussel sprouts, which I only usually like roasted, were tender and flavorfull sauteed. The girls loved dessert, which I can't remember what they ordered, and I had cheese, which was a nice change from the Ho-Hum cheeses that seem to float around Orlando. Hugh came out to the table to say hello, which was a very nice gesture on a Friday night (although it wasn't that busy). He seems like a really cool guy, a class act, who hasn't let his success go to his head. I had made the reservation the day earlier at about noon time, stopped in to make it as I was enjoying the five points area (specifically Jittery Joes, another establishment that deserves a praising thread), and Chef Hugh was the person who took it from me. They are not open for lunch, so it was nice to see the Chef was there early, making sure that everything was cool. I feel like places like this need to have their praises sung from the highest mountain, as they inspire those of us who love to cook to be better cooks, and better eaters. Any info or comments about this great place would be great.

Such a great restaurant, and both Ben and Karen are great people. I did a short stage there while trying to figure out what I was going to do with my life, and they offered to let me stay in their own house w/ my mother, whom accompanied me. Totally down to earth, totally awesome people who are not too big for their britches, it was one of the funnest stages that I have done, and their staff rocked the house too. I made the comment to Ben, "Everywhere I turn, there is some article or something about you guys (Karen and the rest of the Magnolia Grill). I was reading a book just the other day, and after an introduction about how great Julia Child is (pre-mortum.... ), you were the first chefs to be praised in the book!! (Magic in the Kitchen by Jan Bartelsman)" Ben was cool enough to reply, "That is becuase the book goes in alphabetical order according to the last name of all of the chefs..." Best chefs that I have met that are that cool... so much so that I can't wait to get back to Durham, just to say Hi.....

NICE!!!!!! Since my 'rents don't know I drink (I know.... still afraid of my dad, he's a big guy....and in controll of my college loan repayment) my friends got me a homer bottle opener that says "Yes, oh Yes!!" and then continues on to guzzle and burp at the end. Great gift, albeit usefull....

Almost none of this (the pork chop thing excluded) touches what goes on in culinary schools. Johnson and Wales in Providence was the "fell off of the back of a truck" capitol, I swear. Without totally incriminating myself, some things that made their way back to the room that me and three other guys shared include numerous pairs of tongs and ladels, a kitchenaid mixer, a robot coupe, a full blender, full sets of bar glasses and other assorted barwear (they have a mixology lab w/ 18 full bars w/ full setups), a few sets of complete ice carving tools, numerous terrine molds (le cruset, only the finest for the thieves of South Hall!!), plates, knives, thousands worth of food, trash bags, soap, TP (there was never any in the dorms), all kinds of stuff. Now that I am a culinary school professor, I regularly check the trash before it goes out, convieniently the dumpsters are right next to where the students park their own cars. I was the beneficiary of some of these things, but not most of them. Also, after working for a great restaurant in providence that closed, me and the former owner returned (inhebriated) to sit at the bar and "check the place out". When taking a trip to the potty, we noticed a wall hanging that held a lot of personal weight w/ the owner. This was a plaster hanging that was 1.5" thick, about 20 tall, and 35-40 inches long, and weighed about 90 pounds. Well, it was my job to distract the bartender while my friend took the hanging and snuck out the back of the kitchen, which lead right to the street. I was left sitting at the bar, and the bartender asked me if my friend was alright, and I told him that I thought so. My friend then called my cell, giving the go-ahead that he got it, and I hung up, and told the bartender that my friend had ended up meeting a friend down the street at another bar, and asked me to get his coat and settle up for him. The bartender never was the wiser, and now the hangning sits on the wall of our house.

edited becuase I hit the send buttom too many times.... idiot...

Every year, I ask for several things to stock my tool box at work, or my home kitchen, and my mother feels that it is necessary to get me the most inexpensive tacky things sometimes. Every year I get several potholders w/ pics of like roses or, in the case this year, a compass w/ beads. I always get dishtowels (this year no exception, I got several w/ pretty patterns on them), and it seems as though the decorative salt and pepper shaker is always under the tree lurking (this year it was a set of ceramic chefs, last year, matching plastic baseballs [i played baseball in college, my second love, but never mix the two!!]). Now, I am not complaining, I love the fact that my family has embraced what I choose to do for a profession. However, what is the point in spending the same amount of dough on a little less in quantity, with a ton more quality. Simple example... I asked my mom to get me some small stuff like Atecco offset small spatulas. Insead of getting me one or two of those, my mother decided to buy 4 of the Wal-Mart brand. I looked at them, and then pulled the metal from teh plastic handle becuase it was so cheap. Now, my mom decorates wedding cakes about three or four times a year, and she has Atecco equipment, and she recognizes the fact that that is what she wants. So, there has to be someone else out there who is either professional or amateur, who gets these unusefull gifts. Just a chance for all of us to give a collective chuckle together.... PS. The baseball egg timer was bad, but the Chef Tony knife set (because my name is also Tony, seemingly creating a lasting culinary bond ) was even worse....

Robyn, I am a chef instructor for Le Cordon Bleu North America, I teach at their Orlando Culinary Academy. The Le Cordon Bleu is nothing more than a brand name. It is a familiar term that many people are familiar with and feel is a level of excellence. If I had to guess, as a LCB instructor, I would be they would be going through basic skill things, such as how to properly hold a knife, how to do a few basic cooking skills (the techniques of saute, grill, roast, simmer, braise perhaps), and some basics about things like how to make your own salad dressings. They might talk about some basic sanitation things, but I wouldn't think that they would get too involved in that at all.

Fryguy, Best of luck w/ the wedding!! I just did my best friends wedding last month, and I have to tell you that both the groom and bride are both Food and Wine Top 10 Best New chef award winners!! So the pressure was on. I was in a kitchen w/ 4 burners, and only had 2 helpers with me, and they weren' really skilled, so I will give you the full rundown. I have to start by saying that we spent about $80 on one of those food saver things, and we did prep work all week. We would prep something, and everything went into a food saver bag, which really saved on space in the coolers that we had, and was very easy to organize. We did the whole menu for about $1200 wholesale prices, which we bought through the school that we work at. The Sous vide cookery was awesome, great on cleanup (you happen to spill some water, easy to clean up....). We also shelled out $100 to rent two alto-shaams (hot boxes), which proved invaluable too. We had about 85 guests, and then about another 2 dozen meals to dish out for the bartenders, waitstaff, band and photographers. We had a big braising pan w/ boiling water, and most of the stuff stayed in teh warm water for at least 1 hour, if not 2, to ensure that the food was going to be hot. After the ceremony, of which I was a groomsman (crazy, I know, like I didn't ahve enough going on), we did a bunch of passed apps , some of which I can't remember right now (we had a keg of Sam Adams ), as follows: 1. shrimp shu mai (steamed over what else, water!! passed in the bamboo steamer that we steamed them in) 2 Shrimp Cocktail w/ fresh ho'rash cocktail sauce 3. fresh nime chow w/ peanut sauce 4. fried polenta squares 5. Foie Gras balantine on brioche w/ smoked sea salt 6. parsnip chips w/ parsnip puree, parsnip brunoise, caviar 7. House cured gravlax w/ blini, creme friache and caviar 8. Green and Black olive tapenade puff pastry sticks We then did an antipasto that we plated family style for the first course. We set this up hours in advance, and pulled it out to come to room temp about an hour before service, when we started the passsed stuff: green salad w/ balsmac vin toasted almond salad w/ lemon and brown butter dressing roasted endive roasted peppers hot sopprosatta sweet sopprosatta proscuitto mortadella fresh mozz grilled garlic baguette pickled golden beets, asparagus, and carrots garlic and parmesan creme (like a custard) w/ red onion Roasted onion and creme fraiche dip w/ chives house made potato chips w/ lemon zest/parm/pasrsley Then, for dinner we did as follows: Pumpkin braised lamb shanks w/ gremolada mashed We did these the monday before the wedding, and then vacuum packed them individually. We vacuumed the batch of mashed pots, and the braising liquid was done in a seperate package (that had the vegetables for the dish in it as well) Very easy to plate. Scoop mash in center of plate, plop the lamb shank straight up (very falic), sauce on top, sprinkle of gremolada, send it out!! Cod en papillote We made these up in about an hour on the day before the wedding. Layer of a corn polenta that had been poured into a sheetpan and then cooled to set and cut into squares, a plethora of vegetables that had been julliened really quick on a japanese mandoline ($20 at almost any asian market), the fish, a ladle of a simple wine and fish stock herb broth (could go w/ straight wine), salt, and then package. We baked them in a 400 degree oven for a little bit, and then let them sit in the hot box, grabbing them one at a time when we needed to plate them. Cut them on top w/ a pair of siscors, and a sprinkel of herbs, send it!! Lemon marinated Chix w/ potato Torta , rstd red onions For this, we took bnlss skinless chix breasts and brined them for 24 hours. We took them out of the brine, and mixed them w/ diced lemon zest and kosher salt. On the day of the wedding, in the morning, we took the chix out of the marinade, and rinsed them quickly off w/ cold water. We baked them off last minute, after searing them earlier in teh day. The torta was kind of like a pomme anna (layer upon layer/ w/ butter and salt in between, baked, cooled, cut into triangles, or whatever shape you desire, hey, it's your wedding!!) We put the onions on the plate (which had been roasted during prep time, then flashed in the early afternoon, and held in teh hot box till needed) We finished w/ a wild mushroom fricasee that we had of course made, and vacuum packed. Cut the bag, and sauce!! While there was adecent amount of prep work to do, w/ had it all planned out, so it only took about 2 hours a day for m-th, 4 horus on fri, and then all day on saturday to get ready and set up (although it wasn't stressfull, it was easy breezy, I swear, lots of Sam Adams... what??? I had to check to see if the keg was good..... ) We did have one vegetarian, and we did some of the corn polenta soft and warm, we thinned some of the spare pappillote polenta w/ some cream, then some of the leftover roasted endive on top of that, some mush fricasee on top of that, and then a small salad of mizuna w/ lemon vinaigrette. For dessert, we of course did cake, and tuxedo strawberries. This was a hit, everyone loved the food, and it was so simple. Sous vide was by far, the est idea that any of us had (it was my idea.... ) I know that we of course, went over the top, but different parts of this would be easy to duplicate for someone w/out an industrial kitchen. If you have anyone in the kitchen who has a clue as to what to do, then it should be a breeze. Let me know if you need more details, or if I can help out in any other way.

Your such a cheeky kitty.....

Can you please give a brief description of water ice? I am unfamiliar with what it is???? (I'm too lazy to go and google it too, figure you are just going to have to post #2...) WELCOME!!!!!

Well put...

C'mon, you know that the waiter didn't mean that the chef discovered an enzyme, give us a break!!! Not trying to stir the pot of Sh... here, but you know, you guys can't take this too seriously!! Granted, it sounds like something that could have been said or delivered better, but give the poor waiter a break, he wasn't trying to steal the Nobel Prize for science or anything!! I wish people would have more fun w/ food and not take it so seriously, it makes them uptight!! BTW, if it were El Bulli and the waiter had said the same thing about the Chef discovering something, would anyone here question wheter or not he had actually discovered it? Would you be busting his balls too?

It's a curse, it really is. It is a lot of fun, but I have a hard time even going to a nice place for apps!! I don't have a problem with taco bell, or hooters, both which I frequent often, much to my ex girlfriends shagrin!! Anyway, I expect mediocrity out of those places, but when I get talked up about a restaurant, and I get told what a nice place it is, or even if I don't, I get dissapointed when the experience isn't up to par. Look, there are times when I go into a dining experience expecting nothing but edible, and if I get edible, I am satisfied. But when I am looking for a nice experience, and I am also paying for it (which really stinks, I know how much they are paying for ingreidents and labor!!), I expect more than edible. I expect my sauce not to break, I expect that the plates be clean and their origional color, especially if that color was white!! I expect decent service where you aren't going to hear my straw slurping becuase i am empty or close to it. I don't expect you to explain dishes to me unless I ask about them, although a thorough explanation of the specials is always appreciated. I expect not ot have to buss the silverware and china from the previous couple sitting there before me, and I expect to be treated like someone who is going to pay a premium for good service and food, not like a 23 year old punk who doesn't appreciate the fine dining experience. Trust me, you should see the size of me... I am also an eater....

Thanks for the look man, I actually worked with Chef Blitz a few years ago when he was a guest chef at Disney, and I was a prep guy intern. His stuff seemed ok, but I am going to have to check it out. That is awesome about the skate, I am going to have to take you up on that offer, Tampa seems like a nice place, I driven though I think twice since moving in April. Bill, thanks for the look also, and welcome to the forum!! I did do a short stint at Seasons working there, as I am personal friends w/ the former Exec. Chef who they canned, and I wasn't impressed with anything. I was able to walk into the restaurant, and w/out any training kick half of the line cooks butts off of the line (needless to say, half of them were my students, a bunch of good guys, but not a ton of skill, then again, how much skill can you add into something when there are 35,000 worth of business to be done a night?) K I wasn't impressed w/ at all, except for thier sellection fo cheese (which I am wondering where they get). I did have the tuna trio, and me and my companion who went with me did not order the fillet, but to be truthfull, I am pretty sick of filet. I would rather have a Ribeye.... anyway, the plates at K were very dungy, as if someone had rubbed the gray stuff on teh bottoms of sheetpans on them, so I was pretty turned off by the china to begin with, and if that didn't do it, the big "K" of siracha on teh rim of the plate was the deal breaker. Still haven't gotten over to Primo or to NOrmans, which again, I do have plans to do soon (I am now working mornings, easier to eat out that way!), but until then, I don't think my idea of great local cuisine is going to change... nonexistent!! BTW, I had BBQ at BubbaLou's (sp?) the other day off of Conroy and Kirkman, and it was fair to good. Definatly not as good as Capitol Q's in DC!!!!! Merry Christmass from a COLD AND SNOWY Maine

I must say that I agree with you Chef, that Tetsuya is an incredible chef, and he gets no credit east of Down Under. His book rocks, and his food is incredible. Blumenthal is just pure genius, althoug, I feel it is under the direction of what you have trailblazed for him.

I just want to give a big old shoutout to Bruce Tillinghast (sp?) and his restaurant New Rivers. I think that in a region that has so many great restaurants, Bruce is doing something very cool in his small restaurant near the river in downtown Providence. His food is great, his atmosphere is awesome, and is help is incredible. Never one to be too uptight, Bruce is the coolest guy in town, he might even be working the bar in a pair of jeans and the ever present bow tie. I just think that good things should happen to good people, and I think Bruce deserves a big push from any and all eGulleters in the Providence Area. I am feening for his food now that I have moved to FLA. Anyone else out there have an incredible New Rivers Story? PS Make sure you try the spread that he sends out with the bread at first. It is awesome, and something that I have never been able to duplicate. Oh... almost forgot, if you don't eat the lemon tart at the end of your meal, you will have to go back. Sorry, it's required to have it at least once in your life, so you know what lemon tart is supposed to taste like. Alright, off my soap box now... TA