Irishgirl

ooops!

I think that chefs as a whole cannot be classified into one answer. As with each chef, each PERSON is different. Some chefs like being asked questions about their food and others do not. I worked in an open kitchen for many years, and had customers literally eating 3 feet away from me while I cooked their meals. It was a situation that was conducive to a lot of talk about the food and about how I was cooking it. It was a fabulous job in that respect. I got to know a lot of regulars and garnered a "following" so to speak. Because i was in an open kitchen, I felt that it was only polite to speak to the clients....and I also gained a few friends from this relationship. Other chefs are very secretive about "their methods" and would even lie about recipes in their own cookbooks, just to make the client think that they are Gods! It is a tough question to answer....but as I always say....nothing ventured, nothing gained. If you don't ask, you'll never get an answer. And what's the worst that could happen? A server who says: "The chef is busy right now"....or...."The chef is unwilling to part with that recipe..."? My old chef used to put on a show....but that is another story.....He liked to throw things...but NEVER at guests!

I would think that they would become too crumbly after defrosting....unless a FAT element were added.

I was not implying to stick the chocolate in your armpit, but to secure it with your elbow against your hip. If the chocolate is still half in its wrapper, there is nothing to worry about. The prcess is so quick, that melting is not a factor. Believe me, this is a very efficient way to chop chocolate with the most uniform pieces. Smashing it with a rolling pin will produce an uneven product. If you are tempering, size does matter.

The method we used at the truffle shop I used to work at was: -Turn the whole block on its side and secure it under your arm. -Then, using a serated knife, (the part closest to the handle) push the knife through the chocolate. At say, 1/2 inch intervals. It makes a mess if you are using a 5kg piece, but works really quickly. You can cut the chocolate to any width really. The better the serated knife, the more control you will have. Also, the closer to the handle you use, the more control you will have. If you don't want Chocolate stains under your arm, you can place a piece of parchment there, or a rag or keep it half in the wrapper. I also find that this method makes it easier to rewrap if you don't need the whole block. No odd shaped chunky pieces. Good luck!

South China Seas in Granville Island also has been known to carry Yuzu juice and sometimes peel. But it is expensive.

Nice photo Lorna. Your presentation is always great, but the composition of this photo is well thought out. Has Patrick been giving you hints? I LOVE peanut butter cookies. Must stay away from this thread.

Why in the world would you cook a Turkey stock for 30 hours? That alone is the reason why it tastes more like vegetables. Probably contributes to the flotsam and jetsam in the mix as well. In cooking school, you NEVER cook a white bird stock over 8 hours. I think that your excessive time is part of your problem.

Not Happening!!!!!! Rob wants to be close to his family and Having a restaurant in TO would take away from that. The rumour now is that he wants to open another Feenie's locally. Another show is also in the works. Stay Tuned!!!!

International House of Caviar Don't have the Phone # on hand. The Price for 1 oz would be significantly higher.

I can attest that the Snake River Kobe is Excellent! We had some for a function at New Year's. 2 Striploins - $1400. One of the tenderest and most flavourful pieces of meat I have ever had. They have imported Wagyu from Japan and crossbred them with Angus beef and then raise them in the traditional method....although I highly doubt that they drink Japanese beer..... THe marbling on your pieces Lorna, look pretty fine. Do you realize that there are (I Think) 13 stages of marbling that they grade Kobe by? I have heard that Snake River never gets a grade higher than a 7 or 8. The actual Japanese stuff must be insane. P.S. yours looks like about a 5-6 compared to the striploin we had. I highly recommend Snake River.

It depends on what you are looking for....as in price. I've never sourced North American caviar (sturgeon), but just paid $650 for 9 oz of Royal Iranian Osetra. So $73/oz...and that is a volume discount deal. I don't know what Varieties of Sturgeon live in North America....I do know that there are some in the Fraser River, but that Conservation officers arrest people who catch them as they are scarce. Have also heard that the Mississippi is another source, but in the north. Must research this more.

I guess what Andrew is trying to say, is that trying to decide who is going to what restaurant AFTER the reservation is made, seems a little ridiculous. The group(s) should be decided before the reso is made. The dates for Dine Out have been set for months. We all knew it was coming. So you guys could not have decided say...two weeks ago? The fact that you are making resos for yourself and your friends is very generous on your part. But I think that stating that you would not be making the reso unless you were going, is a little obvious. How many people do you know that make reservations for other people without intending to go themselves? It makes it sound like you are the personal assistant to your friends. Or a secretary....Anyway....i think that andrew was just baffled by the statement that you would never make a reso for a group that you were not a part of.....Who does that? Why would you? And that is HOW we get no shows in restaurants. By the way folks....for those of you annoyed by the fact that Lumiere sold out so quickly....you can feel superior to those people who did get reservations....I worked it out....Lumiere tasting bar has a great deal all the time. The people who got in for dine out are only saving 50 cents. Go in anytime and get pretty much the same deal, and not have to put up with the chaos.

Just a hint: Water and Hot Oil....NOT Good!!!! Can you say spitting and grease fire? I'd use the last two methods as a test.

Technically truffles are not molded chocolates....but... http://www.jbprince.com/index.asp?PageActi...gory=292&Page=2 Try the above. They have what you are looking for.

I thought for sure that milk and dark Chocolates temper out at different degrees. I would not recommend mixing them.

OH....TFA! How do we relate? My Favourite theme song is the "Darth Vader Theme", and my husband has more drugs than I can keep track of.... Ahh...the late 70's and 80's. Somehow your response does not suprize me. I mean, Cereal...who does that? ME! And Canadian Tire Money...and my husbands Lancets! (This is the top of MY fridge....) What's in the Baggie?

mmmmmm.....Pannetone! I just want that NOW!

Sopreseta is a type of sausage. I get mine at Oyama in GI. It is mild with some garlic, made from pork.

Thank you Jamie for answering my question about the Tobacco. Do you ever make it to the Mediterranean Market on Gordon or Valoroso Foods? I used to live 2 blocks away from the market before I moved back to Vancouver. Besides Milan at Stoney Paradise... where are your favourite places to shop for food in Kelowna? We always make sure to do a stop at the fruit packers on our way out of town.... Used to love shopping at the stands near/on Benvoulin Rd. Do you think that the large forest fire (in 2003?) affected more than just forest land and the KVR trestles? (food wise, or wine wise that is..) I know that we had a bumper crop of morels in 2004, just like the bumper crop after the Salmon Arm fire a few years back. O.K....I'll stop asking questions now.

This will be very interesting. Thank you so much for blogging Jamie. Your wit and knowledge will be enjoyed greatly. To start: speaking of the history of parts of the Okanagan....did you know that before the wineries, and before the orchards...( I am saddened by how many of these have been knocked down and delevoped into housing and retail in the Kelowna area)....that a good part of Kelowna agriculturally, was Tobacco farming? There was a big cigar plant/industry going on there! I just can't remember what caused the change to have the area switch to tree fruits. Can you try to discover this reason for me Jamie? Looking forward to this week.

German Chocolate Cake at DINER! So good! I ate so much. Lunch was finished at 3pm...I am just starting to get hungry now....It's 1:30.

Conchinita Pibil!!! Taught my staff how to make it. They are addicted! NO leftovers. Hmmmmm. I'm hungry again.

Cafe de Paris has been open on Christmas for years....don't know if they will be this year...but the current owner doesn't like to "break tradition". Don't know of any other places except for maybe Seasons hilltop bistro and Sequoia Grill. They will most definitely be open. The big tourist spots are always open. Otherwise...like they say....Hotel, hotel, hotel......

^ Thanks Karen for your point of view. I agree wholehartedly. The change begins at HOME, where parents and children have to make the conscious effort to THINK about what they are putting in their bodies. I crave green vegetables when I have maxed out on too much meat and starch. My body tells me this. Don't listen to hunger and quick fixes; listen to your body. God...I sound like a hippie.