chef koo

cool thanks. the red rice was used i nthe same way in 2 episodes. the first was in "battle pork belly" with liang shuquing against chen kenichi. the other one was the in "king of iron chefs" where kobe went against chen. the theme was tokyo x pork.

avoid all the korean restaurants. they all suck. all the pubs suck as well. actually queens cross is alright. a bit pricey. mythos is just as good as any other greek joint along lonsdale. deuce just opened up. not my type of place but it might be yours. all teh pizza places suck as well, except for djj's which is mediocre. depensind on wher you go the sushi is alright. browns has ok burgers. if you want chinese go to yum yums. it's a szechuan restaurant that actually serves spicy food. well... they ask you how spicy you want it but always ask to have it as hot as possible. if you want casual there's also memphis blues. for a crap but cheap sandwich to compliment the best donuts in the GVA go to harmony donuts. it's on the corner of lonsdale and 29th. burgoo is alright. the district just opened up. they do lots of appetizer type things. no amtter how attracted to the outside you are, do not go to raglans. it's expensive and not worth the money.

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

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?

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.

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

my boss goes there regularily. he raves about the eggs benedict.

i'm biting my tongue here. oh how i badly want to reply.

my mom stews them in soy, sugar, garlic, ginger, green onion, white onion, sesame oil.

did you take the skin off?

the typical tough thing amongst alot of cooks would be the souffle. can be done in a day and to the laymen is terrifying

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.

some info on the new memphis blues location

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.

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.

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"

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).

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.

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".

coat it in cornstarch and deep fry. cover with garlic and black bean sauce

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

there we go. finally got it. albums a tricky thing to figure out

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

woops. it's was on tv. ctv on last monday at 8 i think?