chef koo

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.

what's a ramp? besides an inclined walk way

big deal. poor college students have been doing that in dorms with the pantry bits for decades

you guys do'nt think the riesling would be too sweet for beef?

i'm going to friends house and they're serving a beef stew flavored with lemon grass. what a good typ of wine to go with it

braise some beef and shred it with a fork. mix it with potato and eggs and whatever else you feel like. bread it and deep fry it like a croquette

coat them with corn starch. deep fry or pan fry. get some garlic and black bean sauce in a pan with some chinese cooking rice wine. bring to a boil and thicken with corn starch. pour over the halibut cheeks

get some butter and cheese from there.

at handis in west van they have an all you can eat for only $01

if it's caked on use a scraper.

chop the bananas into chunks. beat some egg whites. dip the banana into the egg and coat with corn starch. deep fry. do the same with some kind of white fish like cod. stir fry them together with sambal. tired of pork and apples? try pork with bananas. try pickling them. gotta leave them whole. if you peel and pickle they'll turn to mush.

so i just got off of work and went to the IGA to get a bottle of juice. i see a georgia straight with john bishop on the cover. the cover reads golden plates. i remember last year everyone here came away with some strong opinions of the winners and losers.this year i'm glad to see they had a critics award section in the begining. i'm one of those guys who doesn't give much credit to "people's choice" awards. i have this prejudice that the people who vote for these things are people who decide more on reputation of the restaurants more then their own expiriences since my prejudice also dictates that these people haven't even been to many of the restaurants that are in the polls. but anyways, just some note worthies i found. mcdonalds got best fries... again. do you see why i have such a bleak view of the people who vote for "peoples choice" awards? best overall went to lumiere. i remeber having a talk with chef about this and remember him sayin how david hawksworth was the new big guy in town. west did get second but with the lumiere fad starting to die off and everyone talking about west it seems like a surprise. but i suppose west is more of a foodie thing where lumiere is more of a "i saw him on tv so i'll go there" kinda thing everyone at work was hapy to see le crocodile come away with best french gerard congrats on best burger. bishops pretty much cleaned house this year with top fine dining, service and pacific northwest. anyone else notice how many categories big franchise restaurants came in first? edit: i didn't bother listing off all of the winners that pissed me off. that'd take ages. there was a lot

theres a new burgoo opening on lower lonsdale beside quatro. not sure of any details

it's true. i frequend this local deli where they make tongue sandwiches. the tongue's been cured and then cooked in the brine

funny you should bring this up. we just had tongue for our staff meal tonite. franck our chef made it for us. he just simmered it in a court bouillon until it was tender. then he peeled off the skin. he sliced it and served half of it as is and the other half he breaded and pan fried. he served it with eggs mimosa

i know it's too late but you can take normal corned beef and poach it in water to take some of the salt out

it's quite common to braise lettuce. use this with roasted meats. also sauteeing it like spinach is good. take some mesclun and heat a pan with butter. if it's iceberg lettuce you're thinking of same rules apply. actually one of my favorite ways to have iceberg lettuce is at this chinese restaurant i frequent where they have it in a consomme with bbq pork

not too sure if people already talked about this in the opening and closing thread but does anyone know why he closed in the first place and more importantly to me why he won't go at it again? i just do'nt get it. he had a winning plan.

something my grandmother used to do was for small amounts of rice she'd just put the amount that she wanted to cook in a stainless steel bowl with the water in it and put that in her large steamer. she rarely used the full capacity of the cooker but seriously, if she didn't have the big one there'd be so many times where she'd regret not having a bigger one in case of friends or family coming over. personally if i were you i'd just go for a big one and if you do'nt want to use the full capacity of the cooker just do what my grandmother did.

i've had a fair amount of this. i've had it all over. and the only thing i've made up in my mind is that there's shitty pho, and decent-good pho. anyone have any spots for really good pho? i heard saigon and bolado (sp?) are good. oh and the springrolls gotta be god too

Kind of my thought......wouldn't you just infuse the flavors of your braising liquid? ← exactly

i do'nt get the point of brining something before braising. the flavor is going to be absorbed into the meat anyways.

some scottish memeber of egullet's prolly deep frying one of these right now i bet

i'd try it. this sorta thing runs along the same lines asa a deep fried mars bar. the idea of it just sounds like it's cloging your arteries just hearing about it but given a shot proves to be decent. and the deep fried mars bar is known all around the world