AK@Spicehouse

I love when E-Gulleters lose their minds and start re-inventing the wheel. The best Garlic chips are not baked, boiled or fried. They are machine sliced and Dehydrated. Every seasoned chef knows that dried spices and herbs are much more flavorful, potent and more reliable than fresh. Garlic chips are readily available at a spice store or send me an email.

We carry a product called Tomato Powder. You would be shocked to learn which NYC restaurants use this exclusive of sauce. Chicken stock, little cream, some of the tomato powder and a splash of vodka, makes the lightest, richest sauce for Lobster or Cheese Ravioli. Tomato powder is probably available in your spice store, or email me for some samples.

The Egg carton trick is great. No need to line as the hot circle of cheese is placed on the hole that had the egg, push it into the hole, and count to three. Its done, remove and put on a plate. Already hard and done. Takes five to ten seconds each, not really a dozen at a time, do one at a time quickly. Good idea. Do you have to line the egg cartons with anything? It seems like hot cheese would stick to cardboard. ←

I would say closer to 5 years if sealed, away from the elements at a normal room temperature.

Parmesan crisps are simple grated Parmesan Reggiano cheese, formed freehand or in ring molds, on a cookie sheet lined with Silpat (not stick mat). 350 degrees til they melt, spatula to remove and bend them quickly by hand or as I do, with a shot glass. Harden very fast. Pop in goat cheese, creme fraiche with caviar, chopped raw tuna. Whatever... Very nice pix

Wendy's under the train. Go for the double with cheese. Cant go wrong there.

Its Wylie

Any chance you think that all the money was pooled and divided through. Given that the meat was from one source, and that the spices were mainly from one source, would it be fair to say that it was all for one... ??

I dont think its giving away any secrets. If they sell 4000 racks of ribs, precooking in the kitchen is essential..

Fabulous photos, thanks for the preview. On the way into the city this AM from the Island to check out the festivities. For the record, as the spice purveyour to Blue Smoke, they have prepped enough meat to use over 1100 pounds of spices solely for today and tommorrow. Thats a lot of rub. Good luck to all, can't wait to see this. Thanks again for the pix, feels like I was there.

Open an extra can and throw it on the floor....

One of the prettiest things I have sen on E-gullet pro or non-pro. The pic looks amazing. Nice job !!

Send an address to my email I'll send ya a can.. Use the chilis on something like a brisket or in Chili,.. Allna Oh, just laziness I suppose And I've been looking to use the dried chiles up somehow. The recipe is the tangerine-glazed grilled chicken from the most recent Bon Appetit. It's such a small amount of adobo used (2 tsps I think), that I don't think it's of vital importance what exactly I use, as long as it more or less fits the "spicy and smoky" bill. ←

Chipoltes in Adobo, 7 ounce can is $2.00 Wholesale..... Why bother to cook ???

As the purveyour of the lychees to MOMA, they are indeed fresh. Thanks....

We are the original Spice House at Spice House International Send an email !!!

My tastes run into LaTour, Rotschild and the Paulliac families. Cant afford to keep up with it, gas prices killing my wine budget. Good thoughts though...

THANKS !!! Will bring with me Sat AM and get all you suggested.. Sounds great....

Birthday dinner for ten Sat at my house... Cantaloupe boats with fruit salad and yogurt drizzle Oyster stew in Boule Bread bowls Salmon in puff pastry and Beef Tenderloin in Rock Salt (Surf and turf) Macaroni and cheese, using the recipes on E-Gulet and Martha Stewart Black Beans with Mango, served room temperature Dessert is tropical stuffed wontons over Creme Anglaise and a birthday cake with double devon cream for the British B-day girl.. Please, what are we drinking... Budget is never to exceed $20.00 per bottle as they drink quantity and I see no need to go higher than that... Thanks

Bitterness in Paprika is usually from crappy Papika. Aster point needs to be higher, freshness is key, and quite possibly the hungarian paprika was smoked or bittersweet Paprika at that.. Sweet Hungarian, or Sweet Spanish can't get bitter on its own, it needs a litle help to get bad... Email an address and I will send you guys some Paprika that will change your outlook on the crapola that Penzey's sells.. Turmeric, garlic, saffron, salt and cumin, with the ubiquitous onions under and around the chicken. I didn't use lemon, and next time I think I will. There was some fresh cilantro thrown in with the whole thing, but since it wasn't under the skin I doubt it was the culprit. Maybe the can was "off" at the outset. I think this may be the same flavor I dislike in my husband's chili, when he dumps half a jar of old cheapo chili powder into the mix. Still... I wouldn't have expected it with this brand of paprika, and I don't think it was very long ago that I used it with great success. Edited to correct the seasonings. (If only it were so easy to do so with the cookery!) ← FWIW, I have experienced bitterness issues in the past (with other dishes) that I was pretty sure related to the onions I used. I'm not saying that was necessarily the case with your latest outcome but it might have been. I'm really at a loss to explain it. =R= ←

Try this rub, equal parts of each item.. African blend... Very tasty CHILI POWDER – DARK, GARLIC – GRANULATED, ONION – GRANULATED, PEPPER - BLACK TABLE GRIND, CILANTRO FLAKES, CUMIN SEED – GROUND, OREGANO - GREEK – WHOLE, BASIL - IMPORTED – WHOLE, CINNAMON - 3% OIL – GROUND, CLOVES – GROUND, CAYENNE PEPPER - 30,000 – GROUND 3 tablespoons of each ittem listed, in a bowl, mix together and rub on ribs or meat.. Enjoy

Sew a million of them around yourself and jump out of a plane...

Pasta myth. No Boil noodles are an expensive hype to what is a known cooking fact. The best lasagna and Canneloni starts with dried pasta, hard as a rock. It will cook with in the sauce and mositure of the cheese in the oven at 350 degrees. Stand up perfect, not gamey or impossible to handle and never running water. Never cook lasagna noodles first or canneloni noodles.

Did you use Alton's loaf method or did you use the box thingie he created with the clip on heater elements??? Thank you! As Jason mentioned and linked, the gyro and tzatziki recipes were from Good Eats, the pita bread was adapted from the eGCI Lebanese course recipe. ←

You probably can't find a nicer group to work for..On the whole, with multi-units, these are some good folks to get your feet wet with.. Good luck, and your loyal readers need a review... Anything will do, we need a scrap... Actually I already finished my externship this past October and my first kitchen gigs were before school because of the whole "needing 6 months of experience" thing. I'd been working in kitchens for about 2 years now. The restaurants have helped in deciding what I need to do or what I want to do in my future, but I think I'll discuss that in my last post. I will say though that I have loved every single Danny Meyer establishment I have been to. ←