PassionateChefsDie

And just for you http://recipes.egullet.org/recipes/r1275.html In case you haven't got 1! Works every time for me just need to find someone to make it for me for a change.

Hi when you say rack would that be a similar cut to lamb one and in comparison was it a lot tougher the meat? Just curious this threads woken me upto goat! We used to have a west indian community come down on bank holidays for a paddle in the sea at my first hotel. All I remember is the mammas cooking goat curry in the corner of the kitchen giggling away trying to feed me white rum! But I'd always sneak over to aquire a bowl of that curry, I can smell it again and taste it!

Does doing a Chocolate Marquise with Raspberries count knowing that you can drop it out of whatever shaped tin you like, barely present it! And then have the chocolate lovers eating out of your hand for ever more!(If the only knew how easy it was )

HI I've seen pickled mushrooms, but as morels dry so well I would suggest drying them. But if you wanted to pickle them or could find a variety of wild mushrooms though it's the wrong time of the year! 1st clean, With morels easier than the other types! Bring water with a little sugar not a lot just a enough to balance the vinegar use white wine or similar i.e clear malt(Enough to taste but not sharp like pickled onions). With flavourings a few cloves, peppercorns, a bit mace, stick of cinnamon etc experiment! 2nd add the mushroooms and cook till tender when cooked drain and store in jars topped up with olive oil, then mature after several months better still next year, serve It somewhere in between pickling and oil but I'd call them pickled! Works better with the winter Mushrooms Cepes, Chanterell, Trompette de la morte, Fairy Ring etc.. Hope this helps Stef

As a Waiter in Britian you would be paid better and most establishments break tips on a tier system with FOH and BOH! As for service charge, surely thats down to good service just because it's added doesn't mean it needs to be paid, thats certainly true on this side! They still work on standard business plans regardless of tipping situation, or which side of the Atlantic your on! As for doing food late thats a proffesional attitude, Ive come out of live in quarters to cook food for late arrivals because I know what it's like to travel all day and eat nothing. I wouldn't say no to a customer but then I'm a Non chef!

Chocolate Marquise The Chocolate Marquise with Raspberries only ever as good as your chocolate and butter dont try and cheapen these! These are the Ingredients that count the better they are to begin with the better it is in the end g Chocolate (Dark at least 70%) g Butter (French Unsalted) g Caster Sugar Egg Yolks Egg Whites T Double Cream Raspberries Melt Your Chocolate, whilst melting soften butter not melted but doesn't matter if slightly melted! Whip egg yolks with sugar until pale and no grain, in mixer or by hand. Add chocolate not to hot to egg yolks, then the butter. Fold in whipped egg whites which have been whipped with a pinch of sugar soft peak, add cream! Fold in Rasberries and pour in tin lined with clingfilm, and fridge until set! Keywords: Dessert, Easy, Chocolate ( RG1275 )

Chocolate Marquise The Chocolate Marquise with Raspberries only ever as good as your chocolate and butter dont try and cheapen these! These are the Ingredients that count the better they are to begin with the better it is in the end g Chocolate (Dark at least 70%) g Butter (French Unsalted) g Caster Sugar Egg Yolks Egg Whites T Double Cream Raspberries Melt Your Chocolate, whilst melting soften butter not melted but doesn't matter if slightly melted! Whip egg yolks with sugar until pale and no grain, in mixer or by hand. Add chocolate not to hot to egg yolks, then the butter. Fold in whipped egg whites which have been whipped with a pinch of sugar soft peak, add cream! Fold in Rasberries and pour in tin lined with clingfilm, and fridge until set! Keywords: Dessert, Easy, Chocolate ( RG1275 )

How old, exactly? ← Can any one tell me whether pommes souffle is triple cooked in the reportoire surely this would be one of the earliest as the Herrings has taken a lot of refrences from here and seems to be very similar to triple cooked chips!

Hi I've got an interest in wine, first I would like to point out though if the opportunity to make a little return from an investment in wine came about this wouldn't be my main reason! Over the years I have come across wine sellers who for a price will cellar your wine in a controlled enviroment, my question is who does this and who do people think will give me the best deal i.e Some wine merchants will cellar there wine for a cheaper price than if I got from another dealer and moved it over. But this doesn't always work out for the best because if the said cellar isn't likely to stock the better wines, then it will work out more expensive over time as I move the better wines to the cheaper cellar. Also some won't take single bottles and some will only take half cases! I would be very grateful for any advice on this subject as I mentioned it would be UK based. Also am I better paying the Tax before or on release of the wine from the cellar? All suggestions gratefully recieved even if they only take full cases. Many Thanks Stef P.S. If this has been covered in another thread please merge as I couldn't find it!

I have to disagree, Jesús. It's the sobao pasiego that includes no cheese. Quesada contains, specifically, queso pasiego - a Burgos-like fresh cow's milk cheese. Ricotta doesn't seem to be the best replacement IMHO. But I can't really fathom what could be. ← Could you get Queso Fresco or use it as a replacement it seems to be based on the Burgos cheeses and it's mexican?

I'd bow to the spanish persons knowledge, I was going to suggest a cheese but choose not to as I figured butterfly knew best. Though in my book it describes it as slightly rubbery which suggests somewhere between riccotta and mozeralla On googling the first 2 recipes I came up with both recipes including cheese heres the google search http://www.google.co.uk/search?client=fire...G=Google+Search Just a little time on google

Where do you live? Two ribs how did you get through it!

Hi I may stand corrected but wouldn't Rules be your best bet, though I'm sure Fisherman or Andy Lynes may well have a better suggestion This is the dish at Rules Roast Rib of Inverurie Beef, Yorkshire Pudding, Creamed Horseradish & Spinach: for two (per person) or Almeida Cote de Boeuf a le moelle, sauce Bernaise on Thursday Plat du Jour Or Malmaisson also La Trompette here's google search http://www.google.co.uk/search?hl=en&clien...yUK%7CcountryGB

Well said and then it'll cost them twice as much! I'm a chef and have fancied having ago ever since I pulled a sugar rose(Or was that a cauliflower) I've made a few things with flower paste and cutters as well. Still somethings are best left to the proffesionals one day I might get a bag of icing sugar and try but I certainly wouldn't want to do one for a freind(Not sure you would be afterwards) I know my limits!

Doh! Twice

Hi Culinary Bear Better than the chef wearing it! I never could understand first why they want to wear it in the kitchen but more importantly how the hell they could taste anything properly! Sure you've met the odd one over the years? Stef

Hi I posted this recipe Which is a Melting Chocolate Pudding rather than a cake made with a quality chocolate its got it all the crispy brownie texture, going into a souffle finishing with a melting centre. http://recipes.egullet.org/recipes/r1266.html Not a cake as such but a winner I'm sure you'll agree once you've made it! Stef

Hi What about basing the dish around Pommegrante Mollases it not quite Tomato but has the acidity and fruitiness similar to Tomato! Just not sure whether it would work with olives, be interested if someone knew whether it did guessing the cuisines that use it also use olives! I know it works really well with chicken livers it's the only way apart from Chicken Liver Parfait I would eat them. Stef Edited to add: Maybe with the aubergines?

Hi all I've always found the best way is make a bit anyway you like dont worry if it splits! Pour into a bottle or empty container with tight lid and shake like mad. It will split as someone mentioned without an emulsifer, isn't mayonaisse just a vinagrette with an egg yolk. It's always easier if you're making large quanties seems you have a larger area to start the "emuslification" with, but in the same breath if it didn't split after a while i've always thrown it away something has emulsified it. A true vinagrette isn't really an emulsification apart from the mustard which is helping(Not emulsifying) there isn't really an ingredient that is emusifying not in the same sense as egg yolk which is a mixture of fat, protien and water already mixed. I'm a nightmare for seeing how much oil I dare put into my mayonaisse before it will split, and then finishing with a bit of boiling water to stabilise it. Have seen a thread about emulsification on here somewhere lecithen is working the same way as flour does in a white sauce, it will stabilise and will create an "emulsification" but I think its about the swelling of the particles and the interaction with the oil and vinegar rather than what egg does. I may stand corrected if I'm wrong but as it's a product of soya I struggle to see it's similaraties to egg yolk! Hope this helps Stef Edit to add link http://forums.egullet.org/index.php?showto...=emulsification This more the science, I was just wondering whether because lecithen is starch based(Is it?) it falls out of the science! I do agree with jackal10 at the end of the day we're cooks not sciencetists(God knows how you spell it)! Thanks for link Jackal didn't know this had been covered somewhere else.

Hi added these this encyclopedia seems to have it all, following thread about grape varieties in Bourdeaux, this book has a break down for most of the wines! The New Sothebys Wine Encyclopedia http://www.amazon.com/exec/obidos/ASIN/078...5/egulletcom-20 http://www.amazon.co.uk/exec/obidos/ASIN/0...5/egulletcom-20 As for pocket book was surprised no one mentioned this one! Was there a reason as I knew a restaurant that got recognised for wine and he swore by this bible. As he said only the best years and the best wines this book was what helped him. Hugh Johnsons Pocket WineBook http://www.amazon.com/exec/obidos/ASIN/184...4/egulletcom-20 http://www.amazon.co.uk/exec/obidos/ASIN/1...4/egulletcom-20 Hope this helps Stef Damn typos chefs aren't meant to write

Have you looked into Matthew Algie as a source? He has a good reputation and when I was in Ireland a few years ago the only good espresso I had during the entire visit was his product (and I had a good A/B comparison as I'd had a properly pulled shot of Illly just ten minutes before trying the Algie shot). ← http://www.illy.com/Illy_En/Science/Production/default.htm This mentions about electronic selection but I bow to your better knowledge, though interested in your comment about Algie, would like to add that surely it comes down to the turn over of Illy coffee the more you sell, the fresher it is. Also how can they say on the tin less than 1.5% caffeine I've never had Algie and enjoyed it though I'd like to add I'm not a big fan of Robusta, (If that the African instead of Columbian can never remember which way)also dont recall Algie espresso, note to self find Algie espresso! I know! how can I call myself a coffee fan I'm learning one day all my coffee maybe black, instead of just my little cups and the days when the milk has run out.

you or ANY of these guys wouldnt even get an interview. you obviously have to buy into the system! i mean come on thats common sense right! based on this model: 120 seats a modest 900 covers per week $40 check average (which is somewhat low to start) thats $36,000 gross rev. thats $6,480 tip share(at 18%) (35% employee costs + tipshare)- $1000 per week medical / 25 employees = ($19,080)-1000/25= $725 per week per employee let me also add that i can go as high as 40% employee costs, and 900 covers a week is just until we get known. the rotation would be 4 weeks, it takes a person maybe a week to master their prospective station. the food wouldnt be anymore spotty than any other place because the unruly demands of more than one can handle, wont be an issue. if my math is inconclusive or wrong please tell me. ← So let me see if I got this right over half is going on wages 25*$725=$18125+ $12000 food costs(Working on 66% GP) leaving less than $6000 for overheads and profit are you trying to make money or go broke, $312000 overheads and profit for a year doing 46800 covers not very profitable shame you haven't done the maths, from a turnover of $1.8 million dollars in your first year! 130 covers a day have you got a reputation that I dont know about?

you or ANY of these guys wouldnt even get an interview. you obviously have to buy into the system! i mean come on thats common sense right! based on this model: 120 seats a modest 900 covers per week $40 check average (which is somewhat low to start) thats $36,000 gross rev. thats $6,480 tip share(at 18%) (35% employee costs + tipshare)- $1000 per week medical / 25 employees = ($19,080)-1000/25= $725 per week per employee let me also add that i can go as high as 40% employee costs, and 900 covers a week is just until we get known. the rotation would be 4 weeks, it takes a person maybe a week to master their prospective station. the food wouldnt be anymore spotty than any other place because the unruly demands of more than one can handle, wont be an issue. if my math is inconclusive or wrong please tell me. ← I wouldn't want to work for someone that thought it takes a person a week to master their section! Or want to part with my money in such an establishment.

She married him and has been with him for over 9 years from what I've read, various chefs have had strong sous that they take with them that was my highlight I could use UK chefs for ref. I'm sure Keller's probably got a sous that he relies on and has done for a few years. Edited The partnership is over 16 years old

Think this thread is what your talking about more disgusting combinations, though as you said thats quite a common one. http://forums.egullet.org/index.php?showtopic=62861 Mine would be smoked salmom just simply that the first time I tried to swallow I just had a gag reflex(Though being an ex-vegetarian didn't help). Never going to get my head around raw oysters and I'm a chef! I keep going back though, maybe oneday.