chef koo

if you're a student just talk to your teacher

do you like it flaky and crisp or with more of a bite and a bit more density?

maybe i should rephrase the question. is there one whiskey that will give me a good general idea of what all whiskeys taste like? i would like a solid foundation of whiskey knowledge before i start drinking other stuff

so i know nothing of whiskey except that it's distilled like cognac. and even there i'm not entirely sure. but i'd like to start learning about it. so to start i'd like to know what the quintessential whiskey to start drinking would be. i want the no bullshit no gimmick whiskey. also i know that there are grades like single malt and in that there are different ages for them like 18years or 12 and such. is there a difference? money is not an issue with me for i'd be willing to save up a couple months to get a top notch whiskey. edit: along my pursuit for information i've discovered that scotland is THE country for whiskey. and that to get the purest example of a whiskey that only a single malt should be consumed. can anyone confirm this?

make sauce bordelaise

what's that thing sticking out of the fried oyster at the top?

the picky eater thing i think would be a problem. not so much the fact that she wo'nt taste somethings (although that's huge) but more so the fact that the discipline of having to brave new foods is nothing compared to the other more strenuous pressures of working in a kitchen. is your daughter used to living a very unstressed life style? for actual advice though personally i'd turn off the food network. i think it glamorizes the industry a bit too much. everyones flocking to cooking schools to grab a piece of the aciton.

i was talking to a friend of mine and we were chatting about one time we went fishing. he brought up snakehead fish and said how it can live out of water for days and eats animals on land. didn't believe it at first. came home and googled it. i found about a million stories about how it's done just that. i also saw that people eat it as well. anyone ever try it? what's it like?

personally i wouldn't sear it. puff pastry takes a long time to cook. if you read up on alot of recipes it'll tell you to use the biggest piece of beef tenderloin you can find to ensure that the pastry is cooked and the centre is still pink. not only that but pork tenderloin is alot smaller then beef to begin with. so you can so it but it's either have a nicely cooked pastry with over cooked meat, or under cooked party with pink meat. if you want to be unconventional you can try deep frying it. that way the pastry will cook quicker. or just roll out the pastry paper thin. but the mositure from the meat will make the pastry will go soggy

they have one at pacific institute of culinary arts. it's taught by the guy who's also the sommelier at le crocodile

i watched an episode of iron chef where some guy used a couple hundred bucks worth of truffle for a truffle stock.

i would recommend that if you do'nt have a tool that would help with the masing that during the cokoing to over cook the potato. that way it'll help with the smoothness while having the handicap of not having the equipment

first and foremost heart is probably my favorite part of a cow, lamb or pig or anything. i usually just salt pepper and grill it.

have any of you guys tried harmony donuts on lonsdale in north vancouver? hands down my favorite donut. they do cake donuts. and i hate cake donuts. but i love there cake donuts more than i love other yeast donuts

something that sorta makes a chili for me is grease. i know alot of people have an averse reaction towards it but when you see the oil sitting on top from the beef or the cheese it makes it ten times better for me. when searing my meat i always use a really fatty cut of meat. and the cheese has got to have that glisten to it from having too much and from the melting of course. i know it sounds strange but without it, it just seems bland to me.

i just go ground pork, with bean sprouts, julienne carrots, minced shrimp, and eggs. the dipping sauce i go with fish sauce, lime juice, garlic, julienne carrot, sugar and water just to lighten the potency

you'll live til your 40 but damn... what a 40 years

found this quite interesting. won't spoil it for anyone. food porn audio

just the way you'd normally do it. add the rice and water, bring to a boil, cover and steam on low heat for 20 minutes. but for dolsot bibimbap, the purpose of the dolsot isn't really to cook the rice in. after your rice is cooked you want to put it into a hot dolsot. if you just steam it in a dolsot it might turn brown on the bottom but it won't be crisp. you basically want to heat a dolsot as hot as your stove will allow. then put the rice in.

when my mom was too tired to cook something i would do is have just rice with gojuchang and an egg. something if you're too lazy to prepare all the vegetables and meat. if it's midnight and you have left over rice then it's a nice quick snack

chufi the seasoning and marinading of the vegetables is different for all the vegetables but basically look it in the way of a sandwich. there's a recipe for mayonaise, there's a recipe for the ham, the mustard so on and so forth. and for alomost all those elements they can be readily made and bought at a market. same with the elements of bibimbap. but if you can't find it basically lightly cook the vegetables and cool them down. then marinade them in salt, finely chopped green onion, sesame seeds and a tiny bit of sesame oil. and don't worry about the spelling. it's a korean word so spelt in english, as long as it fo-in-eh-tically spelt it's fine. pan it can be crispy depending on wether it's dolsot bibimbap or not. as long as it has a little soup or broth poured on it it's gook bibimbap

gerald, the rules do'nt mention wether or not budget is a factor.

don't let my mom see this thread. she'll send you all threatening pm's about how your assimilation of korean food is destroying our culture. i'm actualy going over to my aprents this thanksgiving for dinner. i think we're having bibimbap. i'll try and get some photos. and just to clarify dolsot is just one type of bibimbap. dolsot is 2 words. dol (rock) and sot (bowl or container). so dolsot bibimbap is bibimbap served in a stone bowl but just bibimbap is bibimbap in a normal bowl. there's also gkook bibimbap which is basically bibimbap with a little soup or broth poured into it jhlurie, you can use a small cast iron skillet to get that crispy affect. chris as far as recipes go i think the base is basically the rice, a sunny side up egg (or raw egg if you're making dolsot bibimbap), and you gojujang (hot bean paste), and then a mixture of vegetable (marinated preferably) and some bool goki (beef marinated in soy sauce). my mom usually adds marinated bean sprouts, marinated spinach, spicy pickled daikon radish, julienne carrots, marinated fiddle heads and marinated zucchini. even if you're not having gook bibimbap, it's typical to have some soup with it. usually teng jang (sorta like korean style miso) soup.

Well, I'd find it pretty difficult to be a surgeon, too (not to mention, since I don't have fine enough dexterity, I'd kill people). Should that make me anti-surgery? Many people simply don't like the sight of blood. For that matter, a lot of people wouldn't want to be farmers, either. ← this is totally different. sometimes we are life dependant on surgery. in some cases you may die without it. you don't need to eat meat. so if you get squeamish about it then do an animal a favor and save it's life

personally my belief is that if you can't stand to look at an animal being slaughtered, or have the stomach to kill it yourself, than i think it's a bit hypocritical to say it's ok to eat meat. the thread title put it perfectly. the animal died for your enjoyment. show it some respect. life isn't cheap just because it's less intellegent.