chefzadi

Brings back memories of living in London and my English friends (1 out of three were named Cecil). You'll have fun in Paris. It doesn't shut down early like London does. My more recent visits have been as a family man. But the club scene and late night are really cool over there sorry I can't recommend specific places anymore. I'm sure others here can though.

I'd like my book to be appealing to novices and professionals. I think that I will provide technique intensive details such as kneading at the beginning of a chapter and not repeat with every bread recipe.

Oh, I'll do relishes and condiments next. I've never heard of mustard oil being used in Algerian cooking. However, I will be looking through some old cookbooks very soon.

Flatbreads also include types of crepes. In Algiers you will find a version of a French chicken crepe with Bechamel sauce, of course chick peas are added. But I get the impression that most readers are more interested in "authentic" rather than Pied Noirs influenced. Here is a description of some Kabylie preparations by my friend Hassan. He knows the Kabylie names, which I am not familiar with. Kesra bel foul would be topped with fava beans. Erfis is a delicate steamed crepe sprinkled with sugar. We also make a delicious semolina pancake topped with lots of butter and drizzled with honey called Beghir. I think that I will move onto vegetable preparations next... EDIT: The interesting thing is that Hassan says that he has never had them outside of his family. But the dishes he mentions are found in various forms throughout the country, with different regional names. The torn bread in sauce might be called tchakchouka and the bread topped with roasted pepper/tomato relish might be called Bouzdjen elsewhere.

You can stray away from the classics while in school, but as in real life if you do, ya better be damn good.

My kid's are quite familiar with many of the US characters and probably know American ators/actresses than they do Jaapnese ones. We tend to watch more US television and movies because I don't care much for Japanese programming. They can point out Tom Hanks, Robin Williams and Eddie Murphy in a second. American characters are also quite popular here, Power Puff Girls were quite popular a while back and even sponge bob has been showing up recently. I do not own a kimono and have never worn one... ← I have Korean male Han Bok, tailored made (a gift from the in laws). Wedding photos and family portraits! I have the aristo/king's hat too, along with the toque. Sorry if I sounded archaic, not my intent. The dress is beautiful, the children get new ones every year.

Papaya works with the flavor of sambuca. Why do you want to start off with a combination of sweet and savory? Is this a single amuse competition or does it build on other courses? Competition aside, an amuse should be tasty but neutral in a way. It's a gift from the chef who doesn't know what the customer will order. So it should fit into the overall philosophy of the chef and the menu. I figured you were making tomato juice to add to the vinaigrette. If your instructor is French the use of the term tomato jus might grate on him like it does me. Yes I am French culinary instructor. But I am certainly not your instructor, my school is on break for the week.

Marinade the bass with just a touch of sambuca and olive oil, a little sambuca goes a long way. I don't know about the apple salad. Thinly sliced Belgium endive or tender fennel would be a better choice. You can incorporate apples with a very delicate hand. What's a tomato jus vinaigrette? You're making tomato juice to add to a vinaigrette? Better to do a concasse and add it to a vinaigrette. You'll get the flavor, texture and colour. How will you be cooking the bass? Are you cooking it all?

Ptipois and I are secretly working on a tartiflette with turned potatoes, apericubes and Morteau jésu.

I have no idea why Trotter would stir up an issue by publicly talking (and arguing with other chefs) about his anti-foie gras stance. The most hilarious, self-serving statement by him regarding why he decided to break his silence is that he felt he had to, because he was getting asked about it so much, Puhleeeeeeze! His views aren't important. They become important when he airs them in public. Maybe he needs some attention. Was he not invited to be on ICA? I understand the importance of publicity in this day and age. But there are ways to generate it without degenerating into a .... I'll stop here. I'll only add that Chef's make the worst Missionaries.

My six year old is well aware of Pocky. Chocolate of course. I wonder if Kristin has the same problem we do with multi-cultural children. That is cross-cultural awareness of children's characters and products. Our 6 year old surfs kids websites in English, French and Korean (through the Korean websites she has become familiar with Japanese characters) and of course at the Korean market they sell Pocky. And Japanese children's characters are huge in America as well. So she speaks three languages and wants all the typical kid stuff from four cultures. Makes us nuts. We're waiting for some Algerian kid's characters and halal snack food. Great blog. Looking forward to more news on Pocky, although I want some photos of Geishas as well. You don't have a kimono?

I'm not wrong. Although I think we are playing word games now. So you have made me wrong. So let's play more word games. Keller did not invent "a passion for the nature of the ingredient". I wonder if Keller's salmon tartare is in the same league as Masa's sushi/sashimi? Many chefs have passion for the nature of the igredients. They interpret their passions and ingredients differently. He simply defined it for you. I can't remember the name right now, but I had the best Merguez sandwich of my life there. Overall I don't disagree with your standards. Although I am sure we will disagree with it's executions. Which is my point with most of my ramblings here. I also tend to forget about my standards while I'm eating, untill there is something glaringly discordant with my standards. I don't limit it to $350.00 meals either. My attitude is hard wired into my brain. Which is why I never eat junk food. What do you think about Keller's little garnishes of those vegetable dusts? I know they're not lazy, it takes alot of labor to make them and they are straining to be pretty on the plate (and yes I do think they are lovely to look at). How do they inform the dish for you? What do you do with it? Sprinkle it onto something, dip something into it, is it a condiment of sorts? Agan et alors, I will mention that I am having fun with this discussion.

Has anyone been? Reviews. Years ago my wife told me he was considered one of top chefs in LA. Now he's in Napa.

No I did mean barometer. It's important to measure atomospherice pressure!

The dough recipe I gave above will make two 12" crusts for a cocca or 6 smaller stuffed flatbread portions. Paula asked me why it is called Kalentica in Algeria. She also gave me a recipe for Calentica as it is known in Tangier and Gibralter. It's a chick pea pie of sorts made from chick pea flour. In Algeria the same preparation is known as Karentita and Kalentika. Then there is the flat bread that is stuffed with hummus that is also called Kalentica. I recall being offered these chick pea pies and stuffed breads everyday while I was in Oran. Flatbreads with different stuffings have various regional names. But with mass communication in Algeria they are usually called Khobz (bread) followed the primary ingredient in the stuffing. I offer regional names along with standard names whenever possible. Hummus stuffing for Kalentika Ingredients: 1. 1/2 cups cooked chicke peas. 2. 1 clove of garlic, finely minced 3. 1/2 tablespoon of ground cumin 4. Salt and Pepper to taste 5. 2 tablespoons of Olive Oil Method: 1. Gently mash the chick peas with a fork, add the remaining ingredients, mix well and adjust seasoning to taste. 2. Divide dough into 12 balls. 3. Roll out the balls into 1/4" thick circles. 4. Evenly spread 2 tablespoons of the hummus on 6 six of the disks. Leave 1/2" along the edge clean. 5. Place the remaining disks on top of the disks that have been spread with hummus and gently seal the edges with your fingers. 6. Cook the stuffed dough in a non-stick skillet on medium heat untill golden brown. There is an alternative method for Kalentica. The seasoned chickpeas are incorporated into the dough before it is let to rise. Traditionally it would have been cooked in a skillet, but nowadays alot of Algerians have access to ovens. Brush a 14" cakepan with olive oil and form the dough inside. Brush the top with olive oil, bake in a 400 degree oven for about 20 minutes, depending on your oven. The other stuffing options for Breads and toppings for Coca can be covered along with relishes and condiments.

People who make such arguments seem to forget that $500.00 doesn't have the same value to some as it does to them.

How does the region and local tastes inform your menus?

That guy is nameless and faceless to the general public. That guy has quite possible been working under Bocuse for years. And that guy may quite possible never open up his own place or become famous. But there are many more guys like that working than there are celebrity chefs who's egos have become imprinted in the public as being represented of industry professionals. Some of those guys can outcook the guys they work under.

What's the number of guests and budget for food?

Keller is Keller. The thing that makes other chefs great is that they are not Keller and don't want to be Keller. So if a Chef matches Keller he is not being himself and mimicing Keller. Great chefs don't mimic. They interpret. So if Keller is the defining eating moment in your life, than only Keller can top Keller for you. By the way how does Keller cook at more than one restaurant at a time? So Keller has sous chefs who can cook Keller. So maybe one of his sous chefs can top the Keller experience for you. Sous chefs follow orders, of course many of them are great chefs. They have to be to cook in place of the name brand great chef when he is away. Was it Loiseau who said his sous chef can cook Loiseau better than Loiseau?

Hello Chef Tycer- I can't help but notice that you work with your wife. Joachim Splichal and Wolfgang Puck (well he used to) work with their wives. I've worked with my wife and I enjoy it immensly. And we never get tired of eachother's company or presence. I can already see how your restaurant can be tremendously successful. A. You're the chef owner B. The larger salary burden during the initial growth/return on investment period go the Chef and GM which you have covered with your wife. C. You wholesale from your bakery. D. Casual fine dining. Brilliant. Plenty of regulars, as well opportunities to "knock their socks off" with your special menus. So how do you like working with your wife?

I want to add that the excessive female chef hype illustrates how backwards the show can be. Eugenie Brazier had 6 stars decades before Ducasse did.

Ptipois and I must have crossed posts. She addresses my last comment very well.

Quite allright to bring up Keller in the French forum. He is afterall a French chef, more French than alot of French French Chefs who are trying to be more International in style and at turns are criticized for being too French or too Internatinal. Yes Keller has quite the painterly and sculptural style with his plating. And he is quite the poet with the naming of some of his dishes. He's a French Chef made for Americans to embrace. I did see a photo of a plate with a series of dusts/powders along the rim. Very pretty to look at, but I wonder if they inform the central component of the dish or if they are window dressing. Overall my "philosophy" is too avoid extraneous elements. But then again my wordview is to not cling to my philosophies too dearly. I have no idea why dessert is so hard. Sometimes when I'm dining out I want to go into the kitchen to make my own souffle. The worst was when there was that whole creme brulee trend. Very few got the texture right. Yes, you eat what the chef gives exactly the way he wants. Adding anything yourself is like smothering my food with ketchup. Oh, this board in particular embraces long discussions. The quality from taste distinction is the one that bugs me the most about a lot of reviews.

I actually watched both. I get the impression that the Iron Chefs are more about more is more, add some more, than a lot more to it, whereas the challgengers are minimalists by comparison. I couldn't predict the Lo and Batali turnout. I was thinking Batali might win. But Lo's dishes did feature the main ingredient prominently and the other components of her dishes were strong supporting elements. Whereas Batali's dishes seemed to be overall stronger, they did not feature mushrooms much at all. Mushrooms seemed to just another ingredient in some of presentations. For me it was interesting that he made a Fidwah, which is a dish from Moorish spain. Of course we have a version in Algeria. I too was surprised by the margin of victory. On the other hand Lo's resilience, professionalism, understanding of ingredients and eloquence made me a fan. As for the Lee and Cora battle. First off I want to say that Cora does have her style and technique down. Her dishes however did not sing to me. Lee's dishes on the other hand, like Lo, showcased the primary ingredient exceptionally well. He understood that the most tasty potato preparations are the most common and he elevated them supremely to the FDR level. Wow! Cyrille (Bux's son in law) is quite the sous chef to work with in the kitchen. It was evident to me that Cora and Lee had French training from the way they moved and used their knives (except the cleaver , although I do like them myself). As a side note, I'm a little baffled at the use of equiptment by the Iron chefs. Why is Batali hacking mushrooms on the edge of his cutting board with a tiny knife? And his whisking with a tiny whisk. And then Flay when he was against Bayless, uses an industrial immersion blender for a relatively tiny pot and amount of sauce. Do they not understand scale?