larousse

t some onions and carrot (both sweet) to ofset the acidity. You'll also be adding more flavor not just a sweetness. Wine reduced to a thick syrup will keep even in a refridgerator for months before souring. I like the ice cube tray for frozen liquids (to be used in random small amounts) especially well reduced stocks or jello shots. Okay the jello shot was a few years ago.

Very simple and easy, it gets better with time. The liquid is great for ceviches or vinaigrettes: Skin pinneapple and cut fruit off and set aside. Bring rice wine venegar, sugar, pinneapple skins and a couple thai chilis with the stem cut off to a boli. Remove from heat and let steep for 5 minutes. Strain. You want the pickle to be balaced between sweet and sour so add some sugar if needed (which will also help mellow the spice. SOmewhere in the neighborhood of 1/3 cup sugar per liter of vinegar. Anyway clean a jar out by boiling it in water for 5 minutes and let it dry. Put pinneaaple in the jar with a couple thai chilis with the stem cut off. Bring the liguid back to a boil and pour it over the fruit. Once its cool refridgerate covered for up to a couple months. Enjoy

Having five chefs, drinking coipius amounts of wine...sounds like a drag. Let me know if a job opens up.

Chateau d'eau doen't happen to ahve a restaurant with a newly hired chef de cuisine moving from NYC soon does it?

I don't understand what would improve if their was rotaion. Why change something that works as to the foh, boh switch. I'm a good cook, someone else is a good waiter. Specialization is a hugely successful economic prinicple utilized in restaurants. The people good at one area succeed in that area. Why mess with that? How come trained pediatricians don't switch with the orthopedic surgeons? Thats a streach but it illustrates my point. QUOTE: "...once you do something repetitively it becomes second nature and you dont even think about it. thats why I can do some activities with my eyes closed. however i am trying to rid the enviroment of that complacent attitude. keep everyone on their feet." I used to play baseball. Second base to be exact. Ground balls became routine to the point where I didn't have to think about it, I just performed. I could watch the guy on third base to see if he was going to try to run home while I was fielding the ball. A catcher or outfielder might have to concentrate soley on fielding the ball. Who would you rather have on second base if you were the manager? It's not neccesarily complacency but just operating on a higher level. The best part about cooking is that there's always a higher level. Maybe think about changing the parts of the industry that really suck. 14 hour days, no vacation, working on holidays, getting paid less that unskilled FOH guys and dolls making the coffee. Tip out the back, reduce open hours or get a prep crew, set up restaurant parties so that the FOH and BOH house can meet, unwilnd and interact(and probably talk shop) together w/o being under stress or whatever just do what you can to make it a team. And if all else fails: what the hell? It'd be a fun experiment.

Fennel (the vegetable not the seed) will decompose or ferment in oil without oxygen. Pretty much anything perishable food with enough moisture present will go rancid without the presence of enough acid, sugar or salt. To make simple fennel oil: Toast a lot of fennel seed in a pan with one or two pieces of star anise. Add grapeseed oi and bring up to 180-200 degrees or so. Leave it to steep on the counter for 3 hours then refridgerate for up to a month. Good luck,

Score the skin perpendicular to the way it swims. three to four cuts whould be enough. Make sure yiur pan is hot, almost smoking and theyre is enough fat (oil) in the pan. Cook it skin side down and press on it as soon as you put it in the pan, down't shake it. Keep pressing and you'll feel the fish relax. Reduce the heat to medium or lower if you wish until it browns enough where it doesn't stick. Good luck,

thank you everyone I'll keep you posed and if youre ever in NYC, in the meantime eat well,

Kun Jip has really good makerel (I cant spell). Really fatty...my mouth is watering. My korean friend Kyoo insists on eating there as well.

Wow, thanks very much. I'm new to the egullet and I didn't expect such a response. I guess my cousin was lying to me about the crush but that seems to be a good thing. Does anyone know if any of the wireies/vinyards have room? I live in NY and the L.I. wineries and upstate ones sometimes have rooms for rent or comp for industry people. I have a place to stay but...It'd be cool. The Launrdy accepts reservations up to a year in advance for parties of 8 or more. I nice way to bypass the speed dialing 2 months before you want to go. I'm also in the business and work for one of TKs former chefs. One of the perks I guess. Also why should I take I-5 instead or HWY 1?

I'm heading to Napa in late September for a wedding and I was hoping to getthe lowdown on which wineries and restaurants to visit. Opus One is one I'm looking into but I hear it's not open to the public. I'm in at the Laundry and I'd like to hit Bouchon for lunch but where else. I'll be on a damaged budget after the Laundry so any less expensive ideas would be helpful. Also any nice eats along the PCH as I'm driving down to San DIego. Thanks in advance.

Le Clown: horrible except for atmosphere. Cold mussels, steak was barely black and blue, to name a few. Quiet though except for the ues lady at the next table complaining to the waiter.

On momofuko I love that place. The pork buns are sick! The texture of the bun itself is unreal. The ramen is definately solid but its Daves daily or weekly extras that are show stoppers. Szechwan style crawfish for example. On the open "scolding" of the diswasher: NOT saying 'behind' or 'back' in a kitchen is just not an option. Everyone there is either playing with knives, hot oil, boiling water or a customers plate. Someone will get hurt if you turn quickly or back up into someone. English speaking or not it's a must and a pet peeve of cooks. On the reprimand of the cook: Joakin was probably the guy Dave was yelling at and he's basically in charge of the kitchen. He's reseved all the time anyways and getting yelled at in an open kitchen is tame compared to what goes on behind closed doors. He can handle it. It is unfortunate and unprofessional that you had to witness that. On another note: Momofuko has become a late night hang out for some of the kitchen crews around town particularly the Daniel group.

since youre braising it fat is not really going to 'render' fat will liquify once it's heated to c certain temp. If you cook it long enough all the fat will melt and you'll disingrate the meat. Anyways, fat tastes good so just eat what you want. Once youre done cooking it you can always slice off what you don't want. It might be easier to crisp up the skin if you cut it off.

Pork Belly (Boned w/ skin): Pork belly needs to be cured a bit and then braised until JUST tender. Confit is a whole other ballgame and very delicious I might add. Score the skin not cutting too deep into the fat and rub both sides with coarse salt, (Baline is a good brand), whole perrercorns, fennel seed, whole garlic, thyme sprigs, bay leaves or any spices you'ld prefer, (rub more salt proportionally on the skin side). Refrigerate for 24 hours. Rinse and pat dry. Meanwhile, sweat mirepoix unril tender, add the belly and chicken stock, white veal or water to cover. Bring to a boil, skim any foam or fat, cover with parchment paper and braise @ 325 unti tender ~2.5-3 hours. Let the meat cool in the liquid so it reabsorbs liquid and doen't dry out if you're not goijng to eat it immediately. Other wise, the liquid can be reduced to make a quick sauce. Enjoy and good luck. M