chef koo

i didn't bother searching for past content due to a million different results so i'm just gonna ask. after you open a bottle of wine, how long does it last?

i like vinegar, and brown sugar

i can't remember them all perfectly but i remember one was beef and mini potatos. one was short pasta and prawns and red peppers. another one was snapper and short pasta and asparagus. there was lamb, cauliflower, and potato. and that's all i can remember.

i appreciate the offer. and i would've jumped on it but the competition was today. my black box contained boneless turkey thigh (shudders, i hate turkey), savoy cabbage, and mini potatos. i made a turkey and red wine stew. i stewed the turkey and red wine with chantrelle, onion, carrot, asparagus, thyme, rosemary, and the cabbage, and i boiled the potatoes. it turned out perfect. but i lost. i lost points in presentation. the judge didn't like the color of my dish. he said it was too red. but whatever. i wasn't dissapointed about that. i was however upset when i watched the other comptetitions where they got other ingredients wher i knew i would've done so much better with. off all the ingredients used i turkey leg was one i've never used and know little about. i knew it was like a game bird meat so i treated it like a game bird.

i got a hold of swiss butter which will have to do. $9.50 / lb (ouch)

i will. i'm actually feeling pretty confident about the whole thing. it's just a matter of wether or not my style of cooking is appreciated by the judges. i know i can make something i would like. i'm very uncompromising when it comes to cooking. if lwinning means cooking something i don't want to in the name of a prize then fine... i'll lose. but we'll see. oh i don't drink coffee so if anyone wants a free espresso machine let me know

the main bonus of a pressure cokker is that it can reach higher temperatures than normal. so it can cook things faster. so if you to make a braised item or a stew you just put all the ingredients in the cooker and instead of a couple hours you can have it down in about 45 minutes

thanks for your help guys. black truffles were easy enough to find. only probel m was that they're all super small. but better small than none. normandy butter i couldn't find so i settled for the not so great little cousin of normandy butter... swiss butter. $8 / lbs. but if any of you see any normandy butter i'd still like to get if possible. thanks in advance. deborah. normandy butter is butter that's beeen cultured by bacteria. almost like cheese. they do this all over europe but butter in this fashion from normandy is different like all butters. butters from different parts of europe will taste different depending on the way they raise the cattle.

rebel rose thanks for that link. that explained it perfectly. but one thing i'm wondering is, are tanins evident in certain kinds of wines or are they evident in poorly made wines? i mean can you write out a list of wines that have a little amount of tanin and a list of wines that have a lot or is it a matter of how you make the wine? what i got from it was that good technique can minimize it and certain grapes have more and or less of it? is this correct?

some of you might know i have a competetion coming up. it's a black box. i'm allowed a couple of my own secret ingredients. i just got a call from my supplier that he doesn't have it in stock. does anyone have any black truffles and/or normandy butter. or maybe does anyone know where i can get it? any help will be much appreciated

YES!!! i do get that when i drink tea sometimes. holy crap!!! i'm actually surprised someone knew exactly what i was talking about. i thought i was just wine stupid

you guys misunderstood. i know it's a matter of preference. i have my own personal favorite. i'm just wondering which is considered best. not for my benefit. i'm not going to start drinking a certain congac because it's considered best. i'm jsut curious. i'm not looking for a debate. i simply want to know which congac at large would most say is best. is it hennesey? remy? camus? or maybe the more accurate question is which is the most popular

alot of wines (and many other types of drinks for that matter) that i drink leaves a chalky feeling in my mouth. does anyone know what i'm talking about? it feels like your tounge is really pasty and when you rub your teeth together it feels like styrophome. even with good quality wines i get this. on my tounge it fels like all the saliva's just disolved and i get that chalky pasty feeling. can anyone put this into words better for me? what wines should i avoid.

which brand of congac is considered best? i know it's a matter of preference but in general which congac would most avid congac drinkers consider best?

check out sun sui wah. it's expensive. only thing that would bother me about it is that f you go during the rush chinese aren't exactly to familiar with quiet dinners. that shouldnonly be a problem if you want to have a nice conversation listening to jazz and sipping on some rice wine. but if you just wanna have an expensive meal and talk casual than i'd say sun sui wah

chef koo, being a Napoletano myself I can say that the above information is not correct. Neapolitan cooking uses lemon very sparingly, and mostly in sweets. The situation is different if you move to the islands of Capri and Procida or the Amalfi coast, where beautifull giant lemons are grown. Even there lemon is not used everywhere, rather only in particular dishes, and then everything (zest, juice, even the leaves), or eaten thinly sliced as a salad. ← one of my teachers at school was napoletano and that's what he told me. maybe i heard wrong

lemon is used heavily in neopolitan style itialian cooking. they put it in everything. they put in soups, stews, pastas. so i wouldn't be surprised if they put it in their tomato sauce. i'm saying they do but they could.

well the deadline for entry was 2 days ago. only working chefs are permitted to enter. it's a black box competition. the prize is a set of chine from a company i can't remeber, an espesso machine, and the cheque for $500

terriens would work. cut slices and serve it as a garnish for fish. just sauteed with salt and pepper

i sent my entry form last week and i'm pretty interested. i've never been in a food competition before. to be honest i've always been turned off by the whole idea and i still am. the idea that someone who doesn't understand me and my expresion through my food stuffs is expected to judge me and tell me how much more salt i need to put in, always has and always will bother me. i do'nt care if my food is liked or disliked. as long as i'm happy with the product. if i win and i feel my food was horrible compared to the way i see it i won't be happy. i'll feel they judged me for reasons not expressed in my food. so why am i doing this? well the cheque for $500 was pretty tempting. so is anyone else from here entering? it'd be cool to go. get to cook some food. get a free pass to the food expo which i believe is at gm place this year (i could be wrong).

well i do'nt know much about the grades but it was $35 for a snifter so i assume we're talking about the cream of the crop. what are the grades? i know XO means something but i'm not sure what. also what category does congac fall under? or is it it's own drink

i do'nt mean to say they don't have the right to take other peoples ideas. it's just a dishonest thing to do.

So unless Marcello gives his blessing the "chump" is forever required to either stay with Marcello's or forgo making pizza forever? That makes even less sense to me. At least he moved away from The Drive. A. ← would you like it if someone stole your recipes and made money off of it and you lost money because of it? are you a chef or do you work in the industry? i think opinions would differe greatly that being the case. as a cook this really bothers me. for a consumer it'd be a great deal. great pizza at half of what you'd have to pay. marcello isn't on the drive anymore? where is he? idd he open a new place? damn that guy's busy. what is that, 3 restaurants he's opened now?

is anyone else here bothered by the fact that this chump is reaping the rewards of hard work and the heart that went into the pizza? if marcello lombardo endorses this than go for it. but if he doesn't than i would think more people would be opposed to this. i know i am

from what i've been told the butter scotch aroma comes from allowing the henessey to warm up a bit. which is why you must rest the snifter in your whole hand and have all your fingers wrapping around it to get up to temperature. i think this is the common thing with all congac's. i tried remy the other day and it was quite similar. i actually found it a bit smoother than the henessey