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  1. Does anyone know where I might be able to buy Landjaeger sausages in Las Vegas? I have gone to all of the usual suspects, Valley Cheese & Wine, Village Meat, the meat shop over on Valley View, all to no avail. I just have a hankering!
  2. Not sure, really. I am just guessing. But I after seeing the conservatory at Bellagio, I would think they must have some sort of operation there to grow stuff. ← Bellagio has a huge horticulture department with a greenhouse in the back that dwarfs the conservatory. I don't think that they do any direct propegation but rather utilize the space as a nursery so that they can raise the plants in a controlled environment so that they can ensure that they are blooming at the right time, are the right size, etc. so everything is perfect when they go into the conservatory. Cut flowers are all p
  3. There actually is a producing orchard run by the University of Nevada in North Vegas run by a great guy named Bob Morris. It is primarily for research, therefore not open to the public, staffed mostly by volunteers from the Master Gardener program. I worked up there last summer and quite a few restaurants in Las Vegas were purchasing the variety of products that are grown up there. In fact the first Slow Food dinner that was out here featured quite a few Nevada products (beef, green almonds, peaches, etc.) Being both a chef and a master gardener it was a really dreamy, albeit surreal, expe
  4. Thanks for your report. I'd love to hear about the menus/dishes you had at each restaurant. Were the dining rooms at Alex and Le Cirque reasonably full of diners? Certainly the economy is hurting all the restaurants in Las Vegas and the rumors over the demise of Bar Charlie and Restaurant Charlie have been circulating for some time. But one element of the high-end Las Vegas restaurant trade that aids in their survival during these tough economic times is the hotel money that backs them up. Many of these places are "lost-leaders" that don't generate enough revenue on their own to stay op
  5. Melanger


    It is for sale here: http://www.tienda.com/food/products/te-06....CFRNOagodSwcKXg
  6. How would you do it? Process it in a food processor, then stuff into the PJ container and freeze? ← I am currently without Paco but yes, I think that the food processor/Paco combi method would work really well. I also think that using whole nuts (or even better, granulated peanuts - way cheaper and they would pack together better in the canister) would yield a slightly more textured version. The only thing that I would be concerned with insofar as the Paco goes is that it tends to make things with singular flavor profiles taste slightly burnt or toasty. I think it is because of the massi
  7. You could probably spray some parchment with Vegelene or something like that, dust it with superfine sugar and roll it into a tube that would sit in a stainless steel ring for the base. Make the meringue using swiss method but with less sugar and the addition of Eisan or the like. Pipe it into the bottom of the tube and bake it. You should have fewer problems unmolding it because there is no intersection between dish and product. I'd think that you would be able to pull the whole tube out of the ring and unwrap it. At this point I'd be more nervous about servers making rash movements wit
  8. Sounds like you need a souffle pump... Seriously then: We used to make all of our souffles before service and they kept just fine. Just use a powdered egg white (Eisan is the best) mixed with equal parts powdered sugar. Blend a little of the whites into the powder mixture and mix until smooth. Add this mix back into the lot of the whites and put it on the mixer on 2. Keep going until it gets to really soft peaks and start adding in the granualted sugar. Whip on 2 until a good meduim peak forms. By the way, you get maximum stability and maximum volume by gently whipping things (the cell
  9. I wouldn't let the opinion of one, possibly dissatisfied, individual devalue my entire educational experience. Cooking school is sort of like an outline for the first chapter of a novel that you alone have to write the entire body of. Some outlines are more developed or more informed than others, but it is ultimately up to you to fill in the gaps and expand the concept, working, reading, eating and thinking along the way so that your version of the novel is the version that satisfies you the most. If the chef-instructors aren't adding up to your expectations, have fun with it, learn more a
  10. Hi, have you asked the couple about the alcohol? I am a Mormon, and it wouldn't be a problem with anyone I know. Unless they are really out there, it shouldn't be a problem. Heaven forbid, I actually cook with wine It isn't like sneaking in pork at a Jewish wedding. ← Well, my bad. I didn't specifically ask this particular client but I know from other parties that we have done for Mormon functions that the BEO would specifically state no alcohol - I assumed, you know what they say about that. I'll talk to her and find out the deal-i-o. I had another brainstorm though, perhaps mixing
  11. Hi Everyone - I have a question about painting fondant or piping with Silver dust. I normally use Vodka or Everclear so the liquid part evaporates quickly and doesn't make the color run but I am making a wedding cake for a Mormon couple at the end of this year and I can't use any liquor. I am thinking of using distilled water as a medium for the silver dusts but before I go and build a test cake (need to see how it holds up under refrigeration, etc.) I wondered if any one has any alternate ideas about some non-liquor mediums that might work. Thanks!
  12. Here is a little bit from an online job posting that I found really amusing: "Ideal candidate(s) must have a passionate desire to run his or her own kitchen and a culinary degree from CIA—culinary degrees from other institutions might be considered depending on level of experience and other factors—candidates without a culinary degree however will not be considered."
  13. If you're not concerned with having your jackets forever wash them in the machine with tri sodium phosphate (the stuff that you use to degrease your driveway before tarring it) and then again with bleach and laundry soap. Just make sure to complete the first wash (tri sodium) before starting the bleach cycle. Combining the two can result in some dangerous fumes. The best answer is professional washing but whatever industrial grade soap they use generally limits the lifespan of a jacket to a year to 18 months. Happy washing!!
  14. You might want to check with your local health and fire department. There are generally regulations regarding what type of paint or ceiling tiles for that matter, can be use in food production facilities. What is on the ceiling can theoretically get into the food so in Las Vegas for instance, there are regulations specifying what type of tiles you can use in a suspended ceiling. We can use the hard, dense plastic coated cement board tiles, but we cannot use the more porous looking office ceiling type tiles. The cement based ones are fire rated (not sure for how many hours) for a longer am
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