Luckylies

I can't really imagine subbing on a whim, that's just...weird. Nonetheless it make me feel dorky and a bit like a food obsessive when I've fudged the results... I work as a professional cook. Even within a restaurant -ideas are stolen and used by others, and credit is given where it is not due. You get over it...

Shoot me, I've done it. there have been times when I've cooked an entire dinner party and the f'd somthing up royally It's usually to late to redo it (whatever it is) so it gets picked up by the boyfriend and nobody is the wiser... this summer I spent all day on a fantstic bbq sauce and some smoked pork and brisket. I burned the sauce really badly, and had to doctor a store bought...after being asked by the first guest about the sauce (and being honest)... I was already kicking myself, for f'ing up so badly... I lied for the rest of the night just so I wouldnt have to tell the bbq sauce story over, and over again... I've never passed food off otherwise...

funny you should say that, on a first blind date at at an expensive sushi restaurant my date went on and on about loving the finest things in life etc- wink wink "HEY BABE I'M LOADED!" so I ordered piece after piece of the most expensive cuts of fish on the menu, not one filler fish..just to see when he'd balk- to give him credit he didn't say anything but the looks he gave me were pure scorn (laced with pervy charm) when he left for the restroom, I payed the check. Left that date like a rockstar Cant wait to try sushi yasuda! about how long will a meal run time-wise?

From my Boyf I got the Bouchon cookbook. It's such a wonder to behold. and an Alessi corkskrew. I also got cashmere sweatpants, 'cause he was tired of seeing me dragging my butt too and from work in yucky sweats... I made off like a bandit!

check the pernil thread for some awesome advice. th ebest advice is of course, too cook through the toughness to the tenderness (McGee?)

for ten! hours d'overs (?) by my sister... seared fois with nectarine chutney and toast points pomagranite red wine redux rack of lamb. panko persillade mustard crust alt dinner for 1. fettucini with a white lobster sauce (cream redux, lobster stock redux, shallots etc) chocolate cake (molten, joy) ice cream.

I think the prep cooks are going to have a hard time getting in. So mostly we'll be s.o.l for tonight (and lunch) as well as a bit slow for dinner, who knows though? perhaps we'll get neighborhood residents eating tonight. Also, I woor at a high end joint so, there's also the possibility that everybody with enough money for a cab will still be at dinner. My jobs in the time warner center so it will be interesting to see if the holiday feeding frenzy is slowing down...

I'd like to make myself some lox (more like nova but pish posh) I know how to hot smoke- thanks egullet! but have not yet tried to cold smoke. Any suggestions? I'm thinking of starting with a side of salmon. Should I cure it first? how? I have a weber smokey mountain smoker... thanks for any suggestions or tips.

melt butter and brown sugar together, add bourbon. glazer ham every 10 mins or so for last half hour of cooking. tried and true.

this holiday season as a cheapa and nice gift i'm giving out chicken liver mousse- decorated with cornichons in little ramikens.. I'm looking for a recipe now though... call it faux gras.

I actually find them to have a different taste. the SB is a bit frutier and more sweet, while the habaneo is fresher and cleaner tasting, more traditionally tasting of a pepper.

well...I see somebody cares. We went to eleven madison park. They had a prix fix 25 bucks. I have a friend who works there so lucked out with a few glasses of free champagne. The booze was the only good part. While i like EMP for dinner, I found that the brunch was a bit pedestrian. It was the sort of thing that would be perfect for out of town guests (not too expensive, pretty, nice seeming) but I found that there was no care or craftmanship applied to any of the dishes. We had: Oysters on the half. nobody died, so they must have been fresh. fine. this cost extra. Some sort of bacon creme frache puff pastry thing with lardons and onions. This is unfuckupable and it was really good. Cream, Fat, more cream and fat...just fine. I would happily eat this again. Pork belly. Not soft or sumptous. Chewy, not served hot, sauce all over the plate, served with fingerling potatoes. The potatoes tasted like potato salad. eh. we also ordered a side of latkes, which were brought without any kind of condiment, and had no noticeable seasoning. lame. The waiter dissapeared for long periods of time and waited to bring us the bottle of wine we ordered until we were finished with our entrees. didn't want it then. couldnt seem to flag hin down for the check. The space was pleasant enough. but the whole experiance was wham, bam, thank you ma'am Can't even remember dessert.

I can go anywhere, and any type of cuisine is good, but I want big fancy and overstuffed. Where to go? Per Se is booked. Any other suggestions. My window is tomorrow.

okay. the end result from the nyt recipe. firstly. I added one more scotch bonnet pepper (dean and deluca). I added four slices of white bread (pepperidge farm) cut into cubes. I also added a pinch of msg I also rendered my own suet (check the suet thread) and didn't end up with enough, so I also added vegetable shortening. Okay, so the pastry turned out like a shortbread crust. It's very good but I always think of pattys as more flaky and less crumbley. I also didn't love the addition of curry in the crust. I think next time I'll just stick with tumeric for color and thats it. I also needed to bake the patties a little longer than the prescribed 30 mins. The meat was just right- soft and tender and well flavoured. It was not spicy enough and next time I'll add more peppers but otherwise it was on the money. I liked the addition of white bread. without it the filling would have had a more chili like consistancy and I wanted a bit more of a paste. The recipe made exactly 12 regular patties and 2 little scrap patties. I'll try this again, but I hope to get a better idea of the true meaning of "suet" sorry no pictures but all and all a smashing success thanks for the help guys. this recipe was also cheap to put together and rather easy from start to finish, just needed a little leg work sourcing the ingrediants. sorry I can't spell.

Jamaican beef patty thread

I'm a cook, man. I work in a one star in nyc and I'm still a cook. Chef is chef. I am cook. When I open a place or run a brigade I'll be a chef.

so I made tallow? not good to cook with? uh oh

Okay! I found out today that habanero peppers are in the same family as scotch bonnets... I might have to sub because I cant seem to find scotch bonnets anywhere in NYC (anyone?) The dough from the nyt recipe was quite sticky and wet a bit like play dough. I also used some veg. shortening as well as the suet, as I didn't have enough...(12 oz!) I thought of using butter, but didn't want to eff with the recipe too much. The color was a light yellow color, not the taxi yellow of Tower Isle (perhaps it bakes up darker?) I'm off to search for that one damn pepper...

Yep. The rendered suet came out of the fridge rock solid so I shaved it and waited until it softened up a bit. I then proceeded as usual in making my pastry. I'm quite excited!

okay, I rendered it and it's how i thought it would be (like melted fat) I'm sure it will solidify and be easy to cut into flour and thus, make pastry. I can't really imagine trying to knead hardbits of beef fat into flour for pastry...would that really work? Maybe cows have hard and soft fat and I got the wrong kind? I'd really like definitive answers....

I just got a hunk of beef fat from the butcher. I'm trying to make pastry (Jamaican beef patties!) but I have no idea how "hunk of fat" becomes pastry. Do I render the hunk? shread it? I looked around the other threads, girl scouts honor....

The chef is a 32 year old who is trained in Thailand's culinary school and has been cooking Indian and Thai food for about five years. He is very talented. As far as beverages go we will serve fine wines, asian inspired cocktails and also a fairly decent selection of beers from around the globe concentrating on southeast asia. Price will be mid range to upscale. Not to pricey. Decor will be contemprary with subtle influences on India and Thailand. ← Cassia sounds really nice. It sounds upscale, the kind of place to have a fine meal. Very distinctive and distinguished for no particular reason... or for corny . ThaiIn pronounced: tie in. get it? fusion? nyuk nyuk...

Ooh the little ones are so good. I used to go dancing at the club next door and i would smell them baking the pies when I was leaving. The next day, I'd always come back for pie... the key lime is also superb to eat while walking...hand-held pie

FRY FRY FRY!!!!!!!! It takes practically no time and you never have to wonder if it's going to be good, cause it's FRIED!!!!!!!!!! I've fried turkeys for the last few years and it really is worth looking into if you have some outdoor space....

If you can get a sour cream apple walnut pie from LPC you must. must must must. Seventh day god created....that pie. I get it every year for thanksgiving and then yell at people who don't eat their own damn pumpkin...heh. sometimes I hide them in the basement...