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chef koo

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Everything posted by chef koo

  1. chef koo

    Red Rice

    but if you boiled it in a large amount of water would you end up with a redish colored broth?
  2. chef koo

    Red Rice

    i was watching an episode of iron chef and one guy used red rice to make a dark red colored broth. anyone know what kind of red rice he was using?
  3. chef koo

    Salmon en croûte

    for salmon roll the dough out thinner. you didn't make mention as to the doneness of the salmon. but rolling it thinner would not only lessen the chance of the salmon being over cooked or the dough being undercooked. and since it lessense the cooking time as well you'd have a better chance of not burning it. if you must have a nice puffy crust and want to keep it thick make cuts in it (preferably decorative) to make the pastry cook faster.
  4. there's a japanese joint near by my work and they have this croquette with pumpkin that's pretty good. basically it's a hard boiled egg that's been surrounded with pumpkin puree and then breaded with panko and deep fried. the croquette is served with what i gather to be fry sauce
  5. my boss goes there regularily. he raves about the eggs benedict.
  6. i'm biting my tongue here. oh how i badly want to reply.
  7. chef koo

    Pigs' Feet

    my mom stews them in soy, sugar, garlic, ginger, green onion, white onion, sesame oil.
  8. the typical tough thing amongst alot of cooks would be the souffle. can be done in a day and to the laymen is terrifying
  9. do you think that if you were to magically grow a second arm tommorow that it would inhibit your performance in the kitchen or improve it? i know of a cook that's blind. he can smell when a steak is burning. he can feel the doneness of anything he can hear people coming his way, and can taste the slightest difference in two "identical" sauces. when asked the same question he replied that if he got his sight back that it would probably inhibit his performance which i can totally understand. the only thing he can't do is check if the plate is smudged.
  10. chef koo

    Frogs

    there's more than one way to do it. put it stomach side up and knife it in half. domp the frog into a pot of boiling water like for a lobster, smother it.
  11. i personally as a consumer wouldn't care about location. i'd go anywher. i beleive that if you make good food people will find you. where i work right now (le crocodile) has horrible location but people know it.
  12. memphis blues is opening a new branch in north vancouver on lonsdale, between 16th and 17th. no detail yest except for a sign saying "memphis blues coming soon"
  13. cdh. i think you hit the nail right on the head. i'll try the bourbon and report back. just fyi, we're not actually looking for an enjoyable expirience as much as a prestigous one (well... my friends anyways. i'd like an enjoyable one).
  14. i'm having a few people over for a game of poker. we got the monte cristos and want a whickey to go with it. if you were a snob what would you drink? also if you could give your choice for personal favorite it'd be appreciated.
  15. at the place i work at it's not a bragging issue. it's just more a topic of conversation. we're really lame. "oooh look at this one i just got". " yah that kinda looks like a happy face".
  16. chef koo

    Monkfish

    coat it in cornstarch and deep fry. cover with garlic and black bean sauce
  17. if you cut yourself, yes you're sloppy. but to perform quickly and efficiently you gotta position yourself in ways where you'll get burnt. rol your sleeves down and you'r asking for more when they get it the way and knock stuff over. i personally believe this isn't an opinion thing. if you cook, you'll burn yourself. end of story. find me a proffesional who hasn't burnt themselves and i'll show you a tv chef
  18. there we go. finally got it. albums a tricky thing to figure out
  19. had a day off today and was kinda bored so i thought i'd snap a few pics of my burns. if i actually cared about my aesthetics i might be relieved that most of them have actually healed and are no longer visible or you'd be seeing a whole lot more red arrows. there were a few spots i couldn't get a good angle on but's that's the majority of them anyways. i was thinking of posting a pic of my torso after i fried bacon without a top on (everyone cooks naked, don't deny it) but that idea quickly lost it's charm. what was i thinking? so have at it. let's see what you got. edit: freaking pics refuse to show up
  20. woops. it's was on tv. ctv on last monday at 8 i think?
  21. a co worker was telling me about this. it was on last monday and it was basically a panel of food critics judging the top restauranst in vancouver. anyone see it? not that i care but anyone know what they decided on?
  22. well if you're down town you're more than welcome to have dinner at "le crocodile". i think (or rather hope) it's still popular with the egullet crowd. it's a fine dining joint but the boss doesn't discriminate against certain attire. wear whatever you want.
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