PassionateChefsDie

They didn't mention why Bayless shilling for BK was such a big deal which was really the crux of the whole issue. The article also neglected to mention the Jamie Oliver-Heinz Baked Beans incident which is a prime example of a chef "selling out" (the money went to fund scholarships for his "15" students...but he still sold out). ← I wouldn't class Jamie as a Great Chef, his mum was a tv producer for a show that was being filmed where he worked it about who you know not what you know Perfection cant be reached, but it can be strived for

I'm only going to give you two stars and above but please remember just because a vineyard produces a great wine doesn't mean all are great Moss Wood, Margaret River Leeuwin Estate,Margaret River Cullens, Margaret River Cape Mentelle, Margaret River Penfolds Wines, Barossa Valley Mount Hurtle, Mclaren Vale Katnook Estate, Coonwarra Hollick Wines, Coonwarra Elderton, Barossa Valley Grant Burge, Barossa Valley Jim Barry's Wines, Clare Valley Virgin Hills Vineyard, Macedon Tarrawarra, Yarra Valley Morris Wines, Rutherglen Coldstream Hills, Yarra Valley Campbells Winery, Rutherglen Baileys of Glenrowan, Glenrowan Rosemount estate, Denman Rothebury estate, lower hunter valley Lindemans wines, Lower Hunter Valley But in comparison I've been lucky enough to try a Bottle of Penfold Grange, yes it was a fantastic wine but just like the Great American Wines I find them over priced if you want to spend £180 on Grange I'd personally rather 2/3 bottles of Cos de Estournel it could be as simply as taste but unless you plow through the everyday wines which in comparison to the french seem to be far more consistent I find better bargains from some of the great chateaus in France I'm not saying that the Aussies or the Americans cant produce great wines I just think I can get better value for my money by avoiding them, yet in the same breath I would like to add that both off these countries are pushing the industry forward thats been held stagnant for too long by the french Reckon your best regions around Australia seem to be the Coonwarra, Baroosa, Margaret Valley. As all wine regions you are only as good as your vineyard Hope this helps Perfection cant be gained, but it can be strived for

Over the years the little I've learn't is first in a salt enviroment not much can live any way if you use a dry cure you'll have no problem with botulisism as its anerobic secondly Pink Salt(Salt Petre) seems to supress anything else, and as most seemed to be dried in open caves or up chimmneys for centuries it cant be to experimental! Smoke also has properties that retard bacterial growth but for an in depth knowledge I would suggest you purchase Jane Grigsons Charcutire book it the best I've seen over the years hope this helps Perfection cant be reached, but it can be strived for

Didn't I say that

Hey Steve, Have you tried wine-searcher.com? Just plug in Gruaud Larose and the vintage you're looking for and you might find something of value. There are also online auction houses. For example, Winebid currently has the following pre-1993 Gruaud-Larose up for auction. New auctions start every Sunday night at 6:05 PM PST. The number in brackets is the lot, the first dollar amount is the expected hammer price range, and the last dollar amount is the current bid. Good luck! 1959 Gruaud-Larose [1162162-G0009] 750ml 1 $370-420 $360 1964 Gruaud-Larose [1157399-G6722] 750ml 1 $60-85 $55 1983 Gruaud-Larose [1157400-G5722] 750ml 1 $50-65 $45 1983 Gruaud-Larose [1157401-G2132] 750ml 1 $50-65 $45 1983 Gruaud-Larose [1157402-G3132] 750ml 1 $50-65 $45 1983 Gruaud-Larose [1157403-G4132] 750ml 1 $50-65 $45 1983 Gruaud-Larose [1157404-G7032] 750ml 1 $50-65 $50 1986 Gruaud-Larose [1156121-G8270] 750ml 1 $80-100 $75 1986 Gruaud-Larose [1156122-G9270] 750ml 1 $80-100 $75 1986 Gruaud-Larose [1156119-G2801] 750ml 2 $80-100 $75 1986 Gruaud-Larose [1156120-G3801] 750ml 2 $80-100 $75 1989 Gruaud-Larose [1160280-G3942] 750ml 2 $50-65 $45 1990 Gruaud-Larose [1163690-G0561] 750ml 12 $155 ← Failing that have you tried Cos de Estounel it's like nectar and quite easy to find as it a value wine not a big name Hope this help Perfection cant be reached, but it can be strived for

The best one i had was a Italian Lemon polenta cake but my freind the pastry chef's got the recipe if you cant find a source then follow up this post and I'll track the recipe down Hope this helps Perfection cant be reached, but it can be strived for :hu:

Unless you're lawn is truly organic, I would seriously consider not eating them especially if your lawn has been treated for insects. Find a nice field somewhere(there are many in my area) and snag them when they're nice and young. ← The lawn is TRULY organic - by neglect in my case. Nothing is done to it and living in Vancouver guarantees alot of rain - and dandelions. We live at the end of a cul-de-sac, so very little traffic. Luckily - the lawn is not visible from the street, and the landscaping looks good otherwise. I am the kind of neighbour that when people look at the grass - heads are shaking in disdain. Scott123 - JUICE them? That is soo healthy - just thinking about it has lowered my blood pressure. Daniel - looks excellent! Does stewing the leaves take out some of the bitterness? Break out the weed wacker. Thanks for all of the great suggestions. ← they will be bitter just like chicory or frissee would be it has to be "Blanched" not the traditional way in water but by covering with something dark be it a pot or a black bag when they turned white most off the bitterness would off left then take your recipes and use I'm going for lardons of bacon and a balsamic dressing hope this helps Perfection cant be reached, but it can be strived for

Hi on a slightly different but related subject we had a chef in Britain who regretted selling his name to a branded restaurant until he gave back his stars! But with the philosophy of Bocuse whats wrong with chefs taking what they are owned, they put in the hours. As for endorsement are you all tring to tell me that you believe them? all i got to say is Gordon Ramsay in promoting bramley apples not only used another type of apple but said who'd know and this was filmed. Do we believe that all these stars promoting youth regeneration are actually using it(Natalie Imbruglia really needs it), adverts and endorsements are for people who cant or wont research there own subjects/products do we believe that these chefs are going to give out there suppliers who sometimes exlusively supply to them, off course! not any chef worth his salt knows we are only as good as our product. If your going to follow endorsements and adverts you may miss the best because more often than not endorsements and adverts are for the commercial world and restaurants of calibre dont fall into this it's about Ingredients the best of the best and generally as a rule once you get too big the standard falls(Louis Roederer, Champagne house knows this, buy a new house dont dilute the winning formula) just my veiw, let them reap there rewards but it doesn't always work for the chef, let them take the gamble, most respected Chefs have a minimum time to spend time endorsing products, they're in the kitchen refining and finishing dishes Perfection cant be reached, but it can be strived for

As a Chef what can I say worked with a master once who completly converted me, first and for most this a dish that brings every fault in the beef to light to use anything but the best Filet is wrong it should be finely chopped not minced, the finest chopped shallot so small you hardly know it's there with a big fat gherkin chopped as small with a few capers a little english mustard and a splash of worsceter sauce, fresh grond pepper and salt with the bightest free range yolk you can find finished with something to put it on and with a red wine I'm there Perfection cant be reached, but it can be strived for

I can only find refrences to Chateau de Bel-Air If this is the wine it's a one star in my book with a value marker which would suggest that if you can find out what the 2000 vintage for pomerol was like? if it was good year I'd expect you to get about 10 years out of the bottle but if not it probably ready for drinking it is a minor pomerol classed as a sattelite but good value mine refrences a L et J.P Musset on bottle if not this one I'd drink it but even if it's a good year it not a long standing wine wouldn't expect to get much more than 10 years from a fantastic vintage, but whether its at it's best I not drunk it so dont honestly know hope this helps Perfection cant be gained, but it can be strived for:huh:

I have no cats sorry. I do have a monkey - he is five and a half going on thirty five most days. He also thinks he is a food critic - constantly telling me what he likes and does not with my dishes! I think I'll keep him for now ← I have parrots and they talk back, some days I wish they'd keep there comments to there selves*L* Perfection cant be gained, but it can be strived for

How long do you marinate for? ← I marinate for about 48 hours but it got to have a fair wack off garlic I reckon the garlic splits the milk as well see further down for recipe Perfection cant be gained, but it can be strived for

I did this dish for my girlfriends Mother first the milk will curdle secondly we used to do it with roast loin of pork in the restaurant, as for the curdling take your meat out break the curds up I used to use a whisk then strain through a seive it'll still be curdled but here comes the magic get a hand blender/liqidizer (it like turning butter and milk back into cream) and whizz till smooth add enough cream and reduce until it the right consistency I was led to believe that this was an Italian dish so veal is probably the truer recipe this is the only way I will eat pork it sauce full of bay,garlic, thyme and rosemary more bay for me, but dont throw your sauce away it's the best bit. Hope this helps Perfection cant be gained, but it can be strived for