larousse

i love pork shoulder. better with the bone in roasted at 250 F for about 6 hours. take it out at 140 F internal and rest for a half hour. adios the bone inside and slice. skin gets like chucharones if you jack the heat at the end for twenty minutes.

10 % vegetables of the weight of the bones is a good starting point. Also if you do a long stock like a veal or beef, adding most (burnt onions for a beef stock can go in earlier) or usually all the veggies in the last hour will keep your veggies from turning to mush, dissolving into the stock and coulding it. You can only get so much flavor out of vegetables before the stock will begin to LOSE flavor.

Keller is quite involved but hes expanding his empire which spreads his attention. Dont work for Bobby. Ive hear Batali is a good guy to work for...SHIFT DRINKS! Daniel is in the kitchen a lot (at Daniel). Cafe Boulud is a good place. Jean-George seems to be there?? Not suer though. You really want an education go work for Carmellini.

Thanks, preparing yourself to open a place seems like such a huge task even when youvee done it before (on the kitchen side, NOT the numbers). thats what i love is that it is never boring because there is always stuff to learn in the restaurant world. its such as process, one that youre never finished with

Where exactly, if you know?

Lets say your able to get a resturant going that is just breaking even but what about you salary. how do you work in what you need to get paid or do you work, originally, off a budget that includes a month of salary or a year... also whatabout the business plan. what resources are availible other than school, which nowadays I cannot afford.

The only thing about that is that it is important for the waiter/captain to be able to communicate with the chef WHAT you like in order to give you a nice tasting menu. not to mention (even in really nice places) the captains don't neccessarily have the best taste or even have tasted some items, particularly specials. a la carte is a different thing...then no big deal I guess. its strange that they wouldnt just give you the most expensive one since their tip is based on #s.

Having never owned my own place or been that involved in the numbers to know other wise I'll stick to what I know. Location. I worked at a (seasonal) popular place, over 500 covers friday and sat, with an incredible team of 18-20 actors...I mean waiters, totally inept, 1 compitant (I cant spell) manager (and 3 others), an absentee chef/owner, and a chef de cuisine that barely did the ordering let alone manage. The blame fell to me and a co-worker as sous chefs to run the show. When I signed on the food was supposed to be the focus, not covers and the FOH was supposed to have some idea what was going on (the restaurant had beeen open for 20 years). That wasn't the case, the service was horrible, the food was mediocre at best (due to the shear numbers and number of cooks) and no matter how many people walked out (and it was a lot for any restaurant) we were full every night. Why? We were right on the main drag, visible, with a HUGE parking lot and a clientelle that ahd other things to do. Basically the parking lot was the biggest factor. Location helps make the place forgivable...it may not be perfect but at least its easy. Most chain reataurant, with their nice track records, have great locations because they can afford to. Ive never driven out of the weay to go to an outback steakhouse...their meat sucks by the way.

Oh ya, Le Bernadin has a lot of microwaves in the kitchen. Maybe they save money on gas?

True but he also had an exceptionally low lease price at the 76th street location which he kept and continued to run a restaurant there with little rennovation (Cafe Boulud). Cafe is more profitable than Daniel is and its smaller and the food cost is no where near 50 percent. In fact I would say that the other restaurants he owns ALLOWS him the ability to have a restaurant like DANIEL.

HI. Im moving to Providence at the end of this month and I was hoping to find out a little more about the restaurants in the area. I'm a chef, looking for a job and Im trying to find out where to look for a job. Basically Im looking for the short list of the best places to eat, fine dinging and casual. Thanks in advance to anyone that can help.

Every time I eat chokes I get a strange aftertaste in the back of my throat. Anyone else? Maybe an alergic reaction. It's unfortunate because I'm in the food industry and end up eating them often and it's a very unpleasant AFTERTASTE, M

What has anyone heard about 'the laundry' out in the Hamptons, not Keller...I think it has moved to a new location. Whats the best plce for breakfast and more inportantly nice spicy Bloody's?

Do they have uovo on the menu? If they do was it good and how was it done?

Not advisable? Eggshells are already porous. And wouldn't piercing the egg break the membrame and introduce the possibility of bacterial contamination? ←

The Strand Bookstore, just south of Union Square past the Loews theatre. Adress online somewhere, sorry.

Why does the milk need to be scalded? If youre using store bough pasteurized milk that is. Ist sounds like the hot pad that fits (page 1 of this forum) around the milk carton has no scalding? I'm looking for a science related answer because I don't want to poision myself or more importantly others by skipping a step. Help me out,

I attempted making yogurt last weekend but I failed. I used 'Brown Cow' brand yogurt which claims to contain live cultures as a starter adn adhered to temperature requirements but after four hours all I had was warm yogurt flavored milk. Here was my procedure: I heated the milk to 85-90 C (to pasturize the already pasturized milk?) then cooled it to 55 C. Next I added the yogurt (actually I tempered it in as if it was eggyolks into a hot pasta dish) and stirred it to combine then put the yogurt into sterilezed jars and sealed them.. I set up a water bath (previously)in an insulated container that was 55 C andn added the jars. After that I held the bath at 53 C for just over 4 hours. No results. If anyone has attempted this and succeded I'd love to hear your criticisms and or alternative methods. I'd like to use the yogurt to make cheese next as well. Merci,

By the way tell me about the short rib, jojobe goode.

Stanton Social: * ? One star for the Stanton? Its more like a bar with tables that serves snacks. All-be-it decent snacks but I always thought the NYT criteriea for a 'starred' restaurant would exclude places like that. Especially with Bruni. He probably took a star away from Cafe Gray because he couldn't see the park and the crystal like walls reminded him of a seventies hotel or something (and they charged him for a compted drink). What would the Michelin Man think? Maybe one star really only means it was "Good" as it says in the paper but is that really all the stars mean? My dining experience last xmas at Charlie Mom was good but does that mean it was one star or it would if it had a nice view of the perk or a swanky lounge area with mini buger plates on the L Side?

Classic Nicoise is about garlic, anchovies, olives, tomato and haricot vert. Try poaching only the sinue laden belly part and making Tonato sauce (I'm not sure on the spelling) and just tatare the rest is you feel its too dry. Tonato sauce: Blend Tuna with a bit of water, lemon juice, some anchovy and garlic. Egg yolk could be added as well for added richness or not. Blend in oil to consistency (add water if needed to balance the emulsion) and season.

Good bbq, I like mine a little spicier but pulled pork was excellent. Deep fried ribs also an excellent choice although I would bet the regular baby backs are better. I cant stress enough how excited I am to try the burnt ends and maybe a whole butt to boot. Beer in a plastic cup also...nice. No, I'm serious...nice.

If you want to keep the fava bean green color: Blanch and shock. Peel if you haven't already and blend with a small amount of hot liquid until smooth then pour into a bowl over ice. STir iit in to the soup at the last second. Kind of a pain for home cooking but...

I made some Vichyssoise yesterday. \ Creme fraiche or sour creme are a nice addition in leu of cream. The tang is especially refreshing when youre serving it cold. Pureed watercress gives a nice peppery flavor along with a bright green color.

Fish stock can be reduced but the problem is that fish stocks are always cloudy because the flesh discinegrates. To have a nice clear stock or a clean reduced one you can clarify it (a la consomme technique) then reduce (or not). Not a problem with shellfish stocks though. Ice cube trays are my favorite vessel for freezing reduced stocks demis etc.