chef koo

we make spaetzle at the restaurant. just a few things that we've noticed makes a difference. using a ricer makes the finished product lighter. when you put the dough into the ricer put the ricer directly into the water and squeeze as hard as you can to force it out rather then just letting it come out on it's own. leave the ricer in the water for about 20 secs and then cut of the cooked spatetzel. scrape the excess dough off of the ricer. once cooked we put our into ice water. after it's cooled we let it drain a dry out a bit. then cook however you want.

i'm not really a political person but what would carry more weight? PETA, or a all the foie gras eating people put together? i'm sure PETA knows what they're talking about but i'm sure that people on the other side can make a good argument in favor of foie gras.

ditto. minus the balsamic and heavy on the bacon. caesar as well. heavy on the bacon

pastrami sandwich at katts

i can't remeber the name of it but there's an american dish eaten for breakfast from louisiana that uses old bread. it's kinda like a pudding but it's savory with egg, sausage, and stuff like that.

i'm thinking that you're packaging stuff before it's completely cooled and rested

15-20 minutes? at the restaurnat we steam 1.5 lb lobsters for 8 minutes i do this everyday without fail. don't see how you can cook it for 15-20 minutes and not be over cooked

what kinda place are you looking for? i'm assuming you want to stay away from the bistro all together?

we may look back in disgust but if the synthesized foods we have today are any indication than we're doomed.

i might have missed something but when he says "grow meat" does he mean that the strands of protien that make up the animal will come out fomr the ground or that they can reproduce the textures and tastes through vegetables?

it's basically your typical "west coast" menu. no more, no less in regards to travel time, i think 15-20 minutes sounds about right. maybe even quicker. just go up taylor way and on to the highway.

skinned? pfft! but if you must i like my mom's kimchi jigae. also for a banquet i braised it in maple syrup and pork stock. i got the idea from when i dip my bacon in syrup with pancakes

bay mooring is no longer there. they did a renovation and changed into a "bar & grill". not sure how much the menus changed. all i can say is that they made hands down the best fucking hummus in the universe. the octopus was good too. and everything else like calamari, lamb shanks, all you typical greek stuff is as good as any other place.

when i was in san fransico for a road trip i went to a diner for breakfast and they had duck bacon. just make it the same way you'd make normal back i'd guess

about why you add stock in batches, when i was in school my teacher was an italian born and raised. he said it's not anything about the final product. it's just the way the recipe came about. some italian a while back decided to cook arborio with stock. noticed it wasn't enough so they added more and more and more. although i can't vouch for the validity of this i can say that it makes sense to add stock a little at a time. to add the stock all at once you wouldn't no if it was too much. you could have the grains al dente but swimming in a pool of stock. which wouldn't be all bad (rice soup) but it's like comparing the diffence between mashed potatoes and roasted potatoes. you do it that way because you want a specific product

i don't see what makes the menu cuban.

every restaurant i've worked in de-beards the mussels and they stay alive for a couple of days. as for the texture i'm guessing that the cook in question was in the shit and didn't have the patience to cook the mussel all the way. the shells i'm guessing were pried open.

also try and see if your fridge has a warm spot. ideally you want to keep the mussels in the warmest spot of the fridge. if by chance you don't get around to using them and must keep them for one more night then make sure you pour out the water that accumulates at the bottom of the container and gently rinse the mussels

we have a guy stageing with us right now. no pay. just a staff meal and the same work load as everyone else

playland is open now right? i'm pretty sure they serve osrtich burgers?

why only chinese?

as tomatoes cook and the fibres let go of the waterthe moisture will fall to the bottom of the pot. you'll notice this if you take a tomato chop it and simmer it in a pot. that's why alot of store bought tomato sauces have corn starch in them. it's to suspend the fiber and the mositure together. if you want to avoid this at home there's 3 things that i know of that you can do. one add cornstach yourself (shudders), twoyou can puree the sauce to absolute oblivion. this will make the fibers smaller and more easily suspendable in the water from the tomatos. and third is you can just reduce the sauce. cooking the pasta with the sauce in the pan will help also but a watery sauce will still leech out water after the pasta has been plated

every restaurant i've worked at and every chef i've talked to always salt before hand. it may inhibit browning but it'll still get brown.

irrigation of shrimp has definatley changed over the years. example... i remember working at this one place where we had a prawn curry dish. i got an order sent back because the lady found a ONE INCH piece of LEAD in one of her prawns. i looked at it thinking to myself "how the hell did that get there. one of the guys in the kitchen told me that they now mix shrimp feed with lead to make them bigger. not sure if this is along the same lines as to what you're talking about but i thought it applied

paul bocuse is largely credited with taking the typicla french way of serving food (large plate with meat veg and starch) and changing it into numerous little servings. not sure if it's the same thing you're talking about.