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johnsmith45678

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Everything posted by johnsmith45678

  1. Sous vide hot water heaters. Hmmmm.....
  2. Is sous vide something that could be done in a big pot of water on the stove?
  3. Sous vide sounds like an irresistible topic for a Good Eats show. Assuming it's practical for the home cook...
  4. http://www.livejournal.com/users/bramcohen/24605.html I don't think I have a good answer myself!
  5. I like Subway and eat there 1-2 times a week. I like Taco Bell once in a while too. I recently tried Good Times (think they're only in Colorado) and they were pretty good (burgers, chicken sandwiches, custard), but overpriced. I haven't eaten at McDonald's, Wendy's, Burger King etc. in years - I always feel like crap afterwords (I remember a Bourdain quote of eating at such places only when you're in a real self-hating mood). I never go to coffee places like Starbucks, etc. Way overpriced, which amounts to a good chunk of change for a sustained habit. Plus I just don't like the yuppie image of Starbucks. I just make my coffee at home.
  6. There's an unseen episode here: http://www.myspace.com/kitchenconfidential Female chef joins the kitchen, vegan comes in to eat.
  7. Is there still only one three-star restaurant in London? I'm amazed there's only one.
  8. Surely Michael Laiskonis counts for something in Le Bernardin's getting 3 stars.
  9. If you were Michelin, how many stars would you have given Rocco's Union Pacific?
  10. I want a job as a Michelin inspector.
  11. How many stars do you think Windows on the World would have received?
  12. MealMaster seems to be a popular one. It's free, and there are a ton of recipes for it.
  13. What does the boot camp cost?
  14. A passport isn't required for travel to Mexico, Canada, and possibly other countries IIRC.
  15. Most high-end/famous chefs I know of seem to do rather well (except Rocco!). Of course many also sell cookbooks, their own brand of food, have TV shows, etc.
  16. Appears Wolfgang Puck didn't either: http://www.foodnetwork.com/food/wolfgang_p...1702053,00.html Conversely, Emeril has a doctorate from J&W? Wow, didn't know there was such a thing. http://www.foodnetwork.com/food/emeril_lag...OD_9823,00.html
  17. I was reading one of Mario Batali's posts where he gave advice to somebody to "attend college while cooking in high-end restaurants, after graduating you'll have enough experience you won't need to go to culinary school." What successful/famous chefs do you know of that didn't attend culinary school? All I know of off the top of my head is: Mario Batali Gordon Ramsay (if he did, I think he dropped out) Scott Bryan (dropped out) Japanese? chef in "A Cook's Tour - Down Under" who worked up from dishwasher Any others?
  18. I think the show's alright...
  19. There was "Cooking Under Fire" with Tsai, English, and Ruhlman on PBS.
  20. Apparently there are some more kitchen positions too: drive-thru headphones wearer, napkin dispenser filler, special sauce mixer, hairnet distributor, burger flipper, bathroom cleaner, tray gatherer and angry drive-thru customer handler.
  21. Here's a quiz about kitchen hierarchy: http://www.marscafe.com/php/kitorg/kitorg_quiz.php3
  22. There also a position known as "kitchen porter" in British/European kitchens. As far as I can tell, it's akin to dishwasher, prep cook, and/or busboy.
  23. I think it's pronounced "com-mie."
  24. Heh, walked into that one - forgot about the dirty minds of a lot of (most) cooks!
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