chef koo

but having them won't necessarily deter business

i think pastry chefs are neglected in the brigade since in north america their duties and responsabilities are away from the line. to be a chef de partie or a sous chef you start on the bottom and work your way up. along the way you do the different stations. whereas a pastry chef you start baking and you keep baking. the brigade is more a way of signifying seniority. where as in most kitchens in north america pastry chefs answer to lnly the head chef. and even that's a stretch

the more modern version looks like this -chef de cuisine -executive sous chef -sous chef -chef de partie -----saucier -----entremetier -----garde anger -----rotisseur -----tournant -----commungard -1/2 chef de partie -1st cook -2nd cook -3rd cook -apprentice

i'd just chill them and eat em as is.

it looks like if you take a bite you'll have an explosion of cheese and sauce running down your chin. then i'd sue them because it was too hot. not a bad idea though really. just strange. there are some odd pople out there

i finally got myself a digital camera and will finally be able to do stuff. anyways i stumbled across this little gem about pasta to get your minds in pasta mode.when we say pasta are we referring to the italian version of it and not the asian? the pasta debate

so unless i go to ireland and have a pint there i'm helpless... that sucks. is there absolutley no way to get the real thing in canada?

i can't rember what it was called but there was a hot dog joint near the water front in north vancouver. i think it was called "captain cates". i used to go there all the time when i was in high school. it was really hidden. it was basically a portable you see at schools but with a kitchen and a bathroom. it was near the marina so most of the customers were the people that worked around there. i can't quite remember how i found it but i think it had to do with a car rally.

i tried it and it tasted completely bland. almost like water and a touch of bitterness. what gives?

that's very diplomatic of you. i agree. i can't say which i prefer. but i think we;re looking to have some shit disturbed

if you cook the spinach the water will come out. so just cook it and take the spinach out and leave the juice in the pan

remember those defrosting plates? sold like hot cakes until people realized it was just a real high tech looking slab of cast iron. then people just used their cast iron pans

i've always known royale as a savory custard made from consomme. i wonder what this dish implies when it says royale

where's the royale part of the dish?

you didn't mention the classic battered and fried fish but i'm sure you already do that. you just want to know of any you missed.

a typical warming oven in a restaurant is usually between 200-220 degrees. that's for plates but i do'nt see why it can't be used for keeping food warm.

personally i would never make sauce or soup out of them. the flavour is there but for me one of the luxuries of heirlooms is that they have minimal goo in the middle. i think if you cook them than it's like wasting it. not to say it wouldn't make good soup or sauce but i just think that it'd be a shame to throw away that fleshy... flesh

never even heard of them before. what makes them smart? or is that just the name?

they're great. sautee them, deep fry them in batter, stuff them, stew them, put them in salads.

when you say acceptable do you mean acceptable good or acceptable not totally disgusting?

that's a clever one. made me smile

in richmond there was a place called "happy lucky house cafe". i'm sure there's something lost in the translation.

i can taste the difference between bottled and tap water but i live in BC and the water hear is reuptably clean so i just drink from the tap. even if the water wasn't so clean i'd prolly still drink from the tap.

i was talking to a friend at work and he told me that he gets his own wine made. ther's a palce near where we live where you pay them for the juice and the bottles and the fermnet it for you. it costs $130-$170 for 30 bottles of wine with the bottles, the corks, the foil that goes on top, and the labels. i'm tempted to do this. anyone here have any expirience with this? is it worth it? for the most expensive one it'll come to about $5.67/bottle.

so would you say that wines on the drier side or more suited for eating with rather than just drinking on their own?