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Neal J. Brown

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  1. Unfortunately no. Ankimo is the only fish liver that is first of all clean enough to use a food preparation. Fish liver is typically ridden with all critters of all sorts that you would never want to come across. In fact, for those of you attempting to make Ankimo, I would hightly recommend searching the liver very carefully for small, white worms. They most often are coiled in appearance and are gennerally on the surface of the lobe. Also, Ankimo is the only liver big enough to really have any kind of success. I recommend only buying Ankimo from a well established Japanese vendor. I have seen this stuff run the gamut in quality.
  2. I am looking for good sources on the process of making dried and/or cured sausages. I am fairly comfortable making fresh, but really need some direction when it comes to safely drying and curing them. Thanks and happy eating.
  3. Edited due to uncontrolable font issues. Since I work in the industry, I don't get to eat out a lot, but of the places I did eat, these were memorable. 1. Elements (Indy)-Props to my old boss, we don't get along in the kitchen...but if his restaurant weren't in Indy, he'd be famous! (Grilled Quail Spring Rolls) 2. La Masoinette (Cincy)- WOW, transcendent french, The Beard Foundation knew it all along!!! 3. Tru- For the inspiration...need I say more? 4. La Margarita (Indy)-Good Sunday Soccer, Cold Corona, Chiliquilles that melts your heart and Carne Adobado that melts your tongue. 5. Yummy (Now Sheng Yueng) (Indy)- Best Dim sum I have ever had, every time. 6. Red Light- great control of product, every element of most dishes were cooked to perfection. I really enjoyed the food here, the service however, left the bad aftertaste. (Damn Servers...J/K) 7. Shanghai Lils (Indy)-The only chinese imperial meal I have ever had, very memorable, the "Ground Pork Szechuan" was so, so, good. The real reason I give it props is to promote the Place, they are ahead of the curve in Indy and need the support. There is the short and sweet, all were good...but the cream rises to the top! Heres to a Flavorful, Finger licking, 2005!!!! Cheers!
  4. Ellen, You paint a vivid picture. Love reading your stories.
  5. Just add some stock to cover and then you can reduce it later. Some will cook off when you rebraise as well.
  6. Neal J. Brown

    Lobster Stock

    Yeah, Fat Guy is right on and his recipe definitely falls in line with classical stock preperations. Use everything you can to get the most flavor! Just be cautious to cook the proper time. When roasting, you dont have to roast them that long to stimulate that toasty flavor, and if you are not careful you can actually make them taste "smokey" and that is not good as you can never rid your dish of the flavor. Think Delicate!
  7. Im glad that this has been brought up. As a chef and soon to be restauranteur, I love music and think that most chefs feel the same way. If you ask chefs what they would like to be other than chef, they would probably say musician. With that being said, I agree with you that restuarant websites pretty much suck. I am going to be building a site soon so I would love to have anyones input as to: 1)What they would like to see on a Restaurants website. 2)Really good web designers.
  8. Hello, my name is Neal Brown and I am a chef in Indianapolis. I follow very closely the Slow Food Movement and used to be affiliated with the only restaurant in Indiana to be a member of the Chefs Collaborative. I teach, cook, and eat slow food princliples when I can. Unfortunately, my limited time only allows for so much involvment. I think it is a very important movement that needs all of the help it can get. I would love to help in any way I can. Regards
  9. Easy there Oakland! Your way off base.
  10. As a chef, under no cicumstances is the server to ever kneel down to get to eye level with the guest. If I ever see a server actually sit down at a table without being asked....he/she is gone!
  11. I agree with Jason that knoives are very personal indeed. With that being said, I use a Aritsugu Santoku and love it. I actually had a Wustof when I was starting my sushi career and as I started to use more and more Japanese made knives realised that I didn't like my wustof at all. In fact I sold my entire wustof collection and now only use Japanese knives almost exclusively. Go to www.Korin.com (I think) and they have some great knives to choose from.
  12. Can you tell me where you got your green tea grinder please, I would love to have one of those, Great Gift!
  13. I actually just recently quit my job because I found out that the owners of the restaurant that I was the chef at was pilfering money that the servers were giving to the bussers and dishwashers. When confronted, they said that the money was used to have holiday parties for the entire staff. A little different type of theft, for sure, but possibly the most dispicable kind. These are people that really need that money. Not to mention, they do the hardest job in the restaurant....thanks for letting me vent.
  14. Yeah, you definitly dont want to use a wok, you lose too much moisture. Wash the rice about three times, let it drain for fifteen minutes until it turns very white. Cover it with water plus one-half inch and cook with the lid on until steam starts to escape from under the lid. Wait 30 seconds and then shut off the heat and let sit with the lid on for 10 minutes. Turn out, fluff it and serve it up!!!!! It sounds a heck of a lot more complicated than it is.
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