Luckylies

lighting things on fire with a blowtorch.

Go to FCI. Period. It's in New York, it's very good, and prestigious (which is more important in the writing industry than in the "kitchen food" industry) and cosmopolitian. It's a very, very good school (especially for your needs) You need to know the terms and why things work, not nessecarily need the time to devlop all of the skills to execute elaborate presentation (CIA). If you were planning to cook on the hot line this would be a totally different conversation. I went to FCI, Then I worked for a year and change in a Michelin starred restaurant, Now I'm about to begin working at a major publication as an assistant food editor. See? Flexibility. If I had wanted to be a head chef I may have gone to fci as well, but for different reasons. Good luck, I enjoy your posts and hope to see the in the craft of food writing soon. -Emma

Zing!!!!!

I love this thread so so much. It reminds me of my quest for lobster tomolley (without having to but the whole lobster body) It also reminds me how important food passion is.

I dined at the "fancy" steak restaurant in Reno at the Circus circus casino last week (more than once) first of..it was actually pretty good. The service was really quite good (not pro but very sweet and helpful) and the meat was always cooked perfectly. Anyhow, we had prime rib, tableside baked potatoes, baked alaska, banannas foster the works!!! It was really fun and secretly in my shameful snobby New York heart of hearts a dream come true. Why? It was comfortable and plush, the people were actually hospitible and kind and it reminded me of a "movie" fancy restaurant...which we just don't have in New York. We need to bring back the old classics because they feel good, and elevate our tables! they're fun and a hell of a lot more different than most of the often-copied haute cuisene served these days. I cant wait for creppe suzette tableside!!!!

skip spice market. your list is great, but if you really, really like susuhi...Sushi Yasuda is a real must (it might even be cheaper than Nobu)

you reply to this thread on a saturday night. *snuffle* ....I have a cold

Okay. you don't need an egg. It's there for richness which you can replace with another fat. Say mayo. I reccomend using not the filet, but a fattier cut like the top round or sirloin. Please do yourself a favor and make the tartar the day you plan to eat it. you probably won't kill anybody if you make it the day before but, let's err on the side of safety... So! Hand chopped meat (sinew and silverskin removed) mustard finely minced shallots salt pepper parsley mayo tomato paste (or ketchup) finely minced garlic salt, pepper chives chopped cornichons Chopped capers and worstschire? sauce too... (cayenne or siracha too if you like) You could mise the veg ingrediants the day before and buy the steak and then chop, chop, mix, ta da!!!!! I really like my tartar with pomme gaufrette (uh, waffle chips) and some extra mustard for dipping. and duh, this recipe is meant for you to play with...so have fun I love tartar too... *pictures please*

I hate stupid looking clothes. but my opinion is just that. there are alot of things I wouldn't be caught dead wearing in public, but to each their own. Now that I have a kitchen/office job....I can wear my custom made BLUE clogs!!!!!!!! Would I wear them on the street? f-no but the kitchen is like the bedroom, it's what pleases ME.

I guess I'll let the secret out: Barbone on ave B. Pretty solid and lightly invented multi-region italian. Best linguini with clams in the country. really. The entire menu is good and they ave a very nice backyard. Not terribly cheap, or expensive...just right.

Ugh, I NEVER worked hard to earn the right to wear a uniform. I work hard for my respect in the kitchen, give me an effin t-shit and lets call it a day. Yeah, chefs coasts are nice and different and pretty, but if it's how you define your culinary existance..um, time to reconsider. At my old job, even the dishwashers wore chef coats. Why? because it's a kitchen uniform. Runners wore them. why? kitchen uniform. A fireman without red suspenders is still a fireman. Personally, I think it's corny looking to have servers in chef coats, but I think most restaurnats are pretty corny anyway so...cheese on...

The Ritz bar has fantastic pitchers of margaritas and stunning views. Too bad it 1,000,000 miles from anything else. It can also get breezy and cold so it's really a mid-day date place. They also have pretty good overpriced snacks.

Norma Kamali for Everlast has some nice stuff this season. I also love Diane von Furstenburg for her high waisted 4 hour dinner dresses. I must be very comfortable at the table otherwise I become a petulant child

How long before I strain mine? It's been in the vodka for a little over a month (THANK JIM DIXON!!!!!!) black as tar too... yipee!!!!

This type of cooker is called a Kamodo cooker, it's ancient Japanese...there is a more standard cooker on the market than that pretty one called the "big green egg" which is pretty popular in bbq circles. I had the pleasure of cooking on one of these monsters the other day. let's just say it's quite easy to get up to 1,000 degrees, or stay at 200...mighty cool, you're pretty cooker...and swimming pool...where'd you say you lived?

Never take a date to a restaurant that you can't afford to take them to (occasionally) for the rest of the relationship. A first date should represent who you are, the second or third, who you aspire to be... I've been taken to the places far above the means of my dates, and it just made me uncomfortable. It's just something to consider.

Do you have a favorite recipe for the Caribbean spice cake? ← I wish, as soon as I get one...it's on!!!!!! I heard it takes about a month though.

Chefs coats look clean and professional. It may be stupid to see them in the dining room for like .5 percent of the populace, but I'm sure nobody else notices, most probably think it's "a nice touch" anyhow, I'm sure ordering the same, washable jacket (not some fusssy dryclean only shirt) for othe whole staff is an effective means of cost control.

ooohhh classy

no, probably not, Mel.

I think a fancy restaurant coctail bar tour would be a great first date. 11mad, gramercy, gotham etc. Fancy traveling dimsum. I like to maove around a bit on the first date, it helps conversation flow if the scenery keeps changing. make sure to cab from spot to spot though, she's probably wearing heels.

Do they want a traditional American spice cake or a Carribean spice cake (traditional for weddings)? I 've had the latter an it was so good I dream of it. rummy rum rum.

Surround them with ricotta.wrap them in procutto, eat them in bundles. yum.

went tonight, liked more in morning... preview; "why did the eggs have white truffel oil?" " huh... Portugese wine" "yay blood sausage" ...I promise, I'll really write something descriptive, really.

the show is filmed in episodes, so each episode has three teams competing, with surprise meat of that list I should see two categories; long cook and medium cook. All surprise. I've practiced almost all of the items except the venison and the buffalo short ribs. I emailed my Chef today to see if he had any ideas for the two, hopefully he gets back to me soon I've decided to stop stresssing by saturday and realax the rest of the way...scheduled relaxation (anal---yes.) They won't let me bring my secret ingredient which would of been thin slices of fatback for barding or larding or whatever. New rule...no secret ingredient proteins...damn. Oh well plan B. Xanax.