chef koo

i was talking to a friend at work and he told me that he gets his own wine made. ther's a palce near where we live where you pay them for the juice and the bottles and the fermnet it for you. it costs $130-$170 for 30 bottles of wine with the bottles, the corks, the foil that goes on top, and the labels. i'm tempted to do this. anyone here have any expirience with this? is it worth it? for the most expensive one it'll come to about $5.67/bottle.

so would you say that wines on the drier side or more suited for eating with rather than just drinking on their own?

west side eh? tony romas would be my choice. but it sounds like you want something a bit on the quiet side. well a few months ago a bunch of us went to adesso. it was great. it's a new italian restaurant that's near the kits area

i'm the type of guy who's not a big fan of dry really chalky feeling tannic wines. i might love the taste but i hate that feeling you get in your mouth. i honestly can't understand how anyone can. to me a beverage should quench your thirst as a primary use and flavour as a secondary. so what is it about dry wines that turn you on?

thanks guys

real funy smart ass. i'm not sure which one i'm looking for. i know it's not the reserve.

woops. i meant mission hill

i want to buy a case of this stuff. i've gone to 3 wine stores who are all out of it. anyone know where i can buy some. i don't even need a whole case. i just want a few bottles.

there's the ever popular "breakfast burrito"

make some hummus.

to be honest i can't think of any where i've had nochos that stood out from the rest.

if you'r going to a lions game tehy have them at the stadium

i know alot of restaurants serve a mayonaise with crab cakes and that it's very popular. and if that what you want than by all means. but personally i like something sour. crab is really rich so it's nice to have a bit of sournes. i like the lemon and parsley idea. or maybe some type of vinegar, or a sour vegetable. a tomato of some kind

just make sure that when you take the pasta out of the water that you straighten the strands and get all of the water out. if you don't you'll have excessivle watery pasta

i've watched john cleese's wine for the confused and he said in the begining to not let anyone tell you what wine i should like. fair enough. i have tasted wines that i loved and wines that i thought were awful. but much the taste of bitter and sour i'm thinkin maybe i should try the wines i don't like a few mroe times before i give up on it. for example i tried a coteaux du languedoc. it was horrible. i made that decision on my first taate. i decided to finish the glass. it was still awful. the next day i had another full glass. during dinner i finished the bottle off. it was still disgusting. is my palette just uneducated and unable to taste the greatness? or is it that i personally just don't like it? if it's the first thatn how many times should i try the wine before i decide it really isn't for me

there's a palce in horseshoe bay but i can't remember the name. they do'nt use a batter. they bread it. which i actualyl prefer anyways. anyone here know of which place i'm talking about?

cultured butter is quite common nowadays at supermarkets. it's unsalted so ti's usually found in the freezer section. ones made in north america will say european style butter. if possible find one from france. normandy is typically regarded as the best. but don't go to your supermarket and ask for normandy butter. chances are they won't have a clue. if you go to your secialti food store and ask they'll most likely know.

the involtini i was taught had a layer of grilled eggplant, wit prosciutto, and in the middle a piece of bocconcini

there's alot of ideas. a few could be one with seafood. like lobster custard, scallop custard. make a bisue and add some egg yolks for a nice crab bique custard. make a custard with a stock, like chicken stock, beef stock. any vegetable would be nice as a custard. i just follow this guideline and adjust as needed. 3 yolks for every 250 liquid.

they forgot bbq pork fried rice nice article

there's a nice one at bacchus at the wedgewood hotel

that is a good idea. something else i thought of was terrines and/or pates or maybe ballontine

not to impose on the cook off as i have yet to get myself a digital camera but has anyone given any thought to the next one? i ask since it's only 2 days away. i'm thinking ravioli or some other kind of stuffed pasta

in one shift i'll go through about 10-15. i use about 3 during prep. 1 for the cutting board so it doesn't slip. 1 to keep dry, and one to get a little moist. during service i'll have a little stack of about 10 folded so the second the cloth i'm holding is too dirty i can toss it ans replace it. i have 2 moist ones. one for wiping plates and one for wiping down my work surface. and then with any left overs they go towards cleaning at the end of the shift. i equate it to having dry socks in the military. it makes a huge difference in moral and also performance. try wiping a plate with a dirty cloth. or try holding a hot pan with a wet one. if it's got food on it and you pick up a super hot pan it'll stick together

the way i do them is pretty simple and they actually come out quite dry, but they're still succulent. i just boil the ribs until they're tender and then deep fry the shit out of them