Genny

I find the synopsis interesting since that particular section from Kitchen Confidential was not exactly humorous. That said, if this show captures Bourdain's sardonic wit, it could become 'must see'.

The whole reciprocity thing really is about frienship. You generally invite people into your home because you like them or want to get to know them better. When there is no reciprocity you either feel rejected (they don't really want to spend that much time with you) or you feel used (they will however accept invitations to come eat your food and drink your beverages). I agree, reciprocity could simply be and invitation to come over and watch the season finally of Desparate Housewives, it doesn't even need to involve food! Kids are an interesting issue and can be a point of conflict for breeders and non-breeders. We do not have children but do enjoy them in spurts. We host family functions and have a young niece and nephew so we have child-proofed the greatroom to handle them but they really are not allowed in other parts of the house without supervision as those parts are not child-proof. I had my 5 year old neice sitting on the kitchen floor smashing sweet potatoes for a sweet potato pie, boy was that fun!!!!

Katsuji is a real asshole. It takes a kitchen full of people to serve a restraunt, how the hell does he think he will get along in there if he prefers to work alone? He acts like he needs no development and the truth is that everyone, even at the highest levels of their craft, can learn something from those around them. Wow, I'd hate to be in any kitchen he runs!

Damn, double damn! For times like this I wish I were independantly wealthy and could just fly there on a whim to look at all this first hand. Thanks in advance for everyone sharing photos, both of the finished pieces and behind the scenes!

Great! Thanks everyone for your input. I'll let you know how it comes out.

So would I want to actually have more liquid since the alcohol will burn off so much? Do I figure that the rum is 40% alcohol so 40% of the liquid will burn off? If I wanted to retain the moisture content then I would figure the amount that I would loose and add back in the water.............................................. (thinking, doing math here...it sucks....scratches head, pulls off socks....) I would really want to do about 1/4 cup rum and about a tablespoon of water. Does that sound about right?

There is only 1/4 cup water called for in the recipe. I figured that would be small enough to not cause a flame but I can see the point in 1:1 replacement may be a bit boozy. How much of the alcohol cooks out? Is this a factor in the moistness of the final product?

Ooooh, I thought only my hubby knew this about me! Scary! And I'm a LIBRA for cripes sake! Though that just means I'm super nice and I don't say how crappy I think it is that one of the ladies brought pasta salad from Safeway (you know how snarky I was on the inside though!!!) I was in heaven when I got to plan my husband's graduation party and he just wanted small bites. Oh yeah, THAT'S what I'm talking about my friends. Not just a meal but 8 different mini creations to get pats for. When the ladies and I get together for potluck, I'm amazed at how far presentation goes. Just a simple salad with my secret-recipe chicken on it but it is PUT TOGETHER! Not in a tub, not just thrown in a bowl but ASSEMBLED. How hard is that? Decorate...garnish...do something to make it look appetizing. I didn't just toss the salad together, I assemble the greens and put the accompaniements like chicken, avacado slices, grape tomatoes all in a pleasing manner on top. They could do this with store bought stuff to rather than the ever-so-gracious bucket or jar of something which says: "Yeah, I picked this up on the way, you all weren't really worth much effort." (whoa, where did that rant come from????) edited to add: Isn't that part of what we are all on here for? To show pix and discuss our achievements as well as learn from others???

Hi Rosie, you may want to take a look here: http://forums.egullet.org/index.php?showtopic=67111 for Ashland, that is part of the Rogue Valley and there is lots to do there!

I'm wondering if alcohol can be substituted in a recipe for water. The specific application would be rum for water in a 'box' (please don't throw anything at me!)brownie recipe. Any thoughts? Thanks everyone!

VICTORY! Success is sweet in a bakery, eh Mel? Good going girl and keep it up. Are you getting your Monday's off yet? So glad to see your hard work and brainiac planning is paying off. When is your official 1 year anniversary? Will you do something special at the bakery or personally to celebrate it? WOOO-HOOOO!

Gorgeous. The portions look big, especially the pork. Were they really? Also what was pricing like? My guess would be about $50/head for food, add wine to that?

Doritos, regular, original nacho flavored Doritos. With a Diet Coke! Salt, caffeine, everything a PMS girl needs!

Hip! Hip! Hooray! Along with the silly law in AZ that wines couldn't be shipped to a residence WTF??? (They were afraid kids could get it) I believe this law is no longer in effect but not all wineries are up on the new protocol.

I think this has been an interesting discussion. I'm 'a housewife' not a professional cook and for full disclosure purposes the only restaurant work I've done is pushing pizzas in high school. That said... ChefSwartz, I think the idea is an interesting one which may have some merit. I think this is not a question of Professionalism or Chefdom but one of Management. If all your staff is qualified for BOH, then you would need to make sure they all have the temperment &/or training to do FOH. My husband has been in management for 20 years. He has mostly run manufacturing facilities which, like a restraunt, is made up of different skill components. There is the warehousing, part assembly, machine set-up, and technical positions. His most successful endeavor included a "job switching" element. Each person on the team was made Manager for a couple weeks at a time. The group became self-regulating and mostly autonomous. No running to the boss to bitch about someone not doing their job right. They each learned that it was a difficult thing to be responsible for everyone else (as every boss is!) and also that if they didn't pull their weight, the others gave it right back to him when it was his turn! In the restaurant environment I think you could certainly rotate duties, making each person Chef for a duration, as long as everyone had the appropriate skills. I do have a question and I hope it isn't too far off topic: Does BOH respect the professionals in FOH as having their own unique skill set or are waiters/hosts expendable? I imagine this depends on the type of restaurant but I think I'm asking this regarding the more shi-shi restaurants. Basically, if you are not a chef/cook does this make you less valuable in the current environment? I enjoy a nice restaurant and really appreciate a skilled server and find this is actually quite difficult to find. Thank you for your thoughts on this.

This is why I don't mind hosting Thanksgiving for an entire week with my in-laws. They do have an annoying habit of poaching off plates while I am trying to dress them and put them out (I should say 'had', a little knife weilding can do wonders!) but they are all so gracious soux chefs and dishwashers! I just have meal planning, shopping (usually with the SIL and they purchase some of the groceries), and cooking. Anytime I need help there is a willing body to pitch in and chop! The only thing I take umbrige with is Gramma trying to get a hug while I'm up to my elbows stuffing herbed butter under the turkey skin

I actually think this is a great idea! I'd love to learn how to do just a simple starter-type cake. Nothing so advanced, mind you. And I suspect that living in Arizona will handicap me to some extent, esp as we are starting to get into triple digit weather. Can you post a picture or IM me some simple design(s) to cut my teeth on?

Annie- holy cow! (I had to search for a new exclamation!) I've seen this type of hyper-cake before and wondered what it took to make them and thought to myself that it would be an interesting endeavor to challenge myself. I can tell you unequivically that it would take me at least a year to learn how to do all the parts and figure the technical aspects for completion. You are an artist, architect and engineer all rolled into one. Thanks so much for inspiring and showing the true nuts and bolts of the project. Its a real testament to the advanced skills that are needed to construct this type of cake...and you do it effortlessly. Bravo!

http://dailynews.yahoo.com/s/afp/afplifestylefrancewine According to the article, the technology to remove unfavorable "cork" flavor has been around for a while, they are now making it available for home use. Has anyone tried this in their winery, restaurant or home already? Does it really work?

I recently had lunch with some friends, one of whom has cancer and had lost a great deal of weight. He had no real appetite and ate about 1/2 of his lunch which was actually an appetizer portion. I talked him into sharing a milk shake with me and he was able to polish that off. It wasn't much but it was packed with calories! I find that when I'm tired, eating is a chore. I want something I don't want to chew so soup, soft foods like pastas or something to drink like a shake/fruit smoothie with protein powder would likely be good solutions for your friend. I've not tried them but Campbell's Soup makes a to-go soup in a cup that may work to leave in his room so he could zap something while you aren't there if nothing fresh made isn't there either. Good luck and best thoughts for your friend!

It's not food but... his own pillow from home and possibly a lap blanket. That always makes someone feel better. Food wise, vegetable soup, miso soup is a personal favorite comfort food of mine but I'm not so sure it travels well. How about mac & cheese? Travels great and is generally a super comfort food to eat now or when your appetite returns. Best wishes for your friend's quick recovery!

"Jack Sprat could eat no fat His wife could eat no lean so betwixt the two of them they licked the platter clean!" My husband and I are exactly like this too! We have many opposite food likes/dislikes as well as other things in life we are opposite on. It makes life interesting, don't you thing! And convenient too at times!

or a MONUMENTALly fragile ego?? My friend salts every*friggin* thing. She was over the other night and just for her I put out an old fashioned salt cellar with a tiny glass spoon. She was so pleased! She said she would try the meal without salt first just so she wouldn't insult my cooking...I'm not insulted, I've seen the woman salt salad, pasta with bolognese, and even a sandwich with salami! Some people just do, face it we all have different tastes, preferences, tolerances. Any chef that thinks his palette should be enough for everyone needs to go back to culinary school.

I'd think that a pretty little pill box would do the trick. At the container store I found a 1" diameter metal container that would probably double as a mini salt cellar.

Sounds like it is too hot. I generally sear my steak and then throw it in a preheated 350 oven for 5-10 minutes, depending on the thickness and desired doneness.