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jzchef23

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  1. great article. I am trying out a a butternut squash pappardelle and can't seem to get the dough to work right. I tried a mix of semolina and AP flour, but it always needs more and the final product is flavorless and too tacky to work with. Any suggestions?
  2. We all were the "new kid" at one time or another... How bout sharing your most embarassing moments or those cruel jokes you may have (or still) played on the new hires to welcome them to the team... Like the one we used to pull on the new fry cook back when solid shortening was used in the fryer. We would roll up the shortening into "bay scallops" and bread them. During the rush, the chef would hand the new guy the plate of "scallops" and say "I need these on the fly". The newbie would drop the scallops into the fryer and we would quickly distrct him for a few seconds while the fakes would melt away. The chef would come down the line in a huff asking for the scallops, and the fry cook would look befuddled thinking someone may have sent them. We would keep it up for a few 'orders' always distracting him while the morsels vanished in the hot oil. Finally, the chef would be bearing down on the poor victim with the last 'order' telling him that if he didn't stand over the fryer until they were done, he would be fired! Chef would then stand over him and watch as the last batch disappeared and we all broke into fits of laughter as the new kid finally caught on! What's yours???
  3. Two eateries in the low budget category are Hop Kee and Wo Hop (downstairs) on Mott St. (Hop Kee is 21 Mott and Wo Hop is 16 Mott) Hop Kee has the best snail in black bean sauce I have ever tasted and more I wish I had the time to write about. Wo Hop has an exciting menu as well. They are both simple and unassuming places but they pack in the crowds almost nightly and stay open late (great for an after theater or club stop over before heading home. I lived in Westchester years ago and would drive down to these two places for Take Out! Now in Chicago, I have to find some place to fill the void... Memories of home... Joe Z.
  4. jzchef23

    Dinner! 2005

    No Photo. But last night was seared U-10 scallops dusted with dried porcini and a simple white wine pan sauce to start. Charcaol grilled veal rib chops with a truffle compound butter smashed fingerling potatoes and grilled zucchini. And a fat scoop of chocolate peanutbutter ice cream for dessert!
  5. I cook, my wife shows me off. I just do what comes naturally. It gets kind of uncomfortable some times when she does it. But I love to cook and I won't ever say NO (although I did decline to cater a Cub Scout dinner last year, because I just love to eat those 7 layer bean salads and endless pans of baked ziti-[heading for a 12 step program on that next month]).
  6. It's all about the friends old and new. If you are the host most of the time, be thankful that your friends keep showing up! One reply stated that it's about getting together. As long as I have friends, I will host everything from full blown Luas to post theater dessert/nitecaps whether it's reciprocated or not. What you can do is collaborate on a dinner party with someone to perhaps spark thier interest in hostin one? Make them interactive and eventually, others will follow... My 2 cents...:)
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