Brad S

Use the roe without question.

Tortillia soup is a good one also.

Saturday will be my first day off since the 21rst of December,so, NYE was a night of cooking (some kitchen dancing) got home at 11:15, was asleep by 11:45. I look forward to celebrating NYE as (normal) people do when I retire. Happy new year

To learn a little bit more in 04 than I did in 03.

Varmit, I have really started enjoying Kershaw Shun Classic knives,damascus steel,16 layers a side,beautiful (and very hard)pakka wood handels. I grew up in the biz with mostly henkels,although I love them,these blades from Seki Japan are the sharpest i've come across.Globals are also very nice,you need to be sure your comfortable with there handle,also very light weight (unlike henkels) Is there an Kitchen Etc where you live? they have a very solid inventory of cutlery.

Remove as many carbs as possible,eat more green vegetables and watch your fruit intake (sugar=Carbs)eat leaner cuts of meats,remove skin from poultry(marinated and grilling will help with flavor) I have high Tri's and cholestorol,+ hyperglasemic (sp?)all found out this spring,so I have had to really change my eating habits. I removed all carbs (tryglicirides)eat lots of salads with veggies,tuna from the can (solid white)with a pinch of salt,vinegar and black pepper.I limit starchy legumes,but a mans got to live. i've lost 30# and got my (stuff)back in line. Don't get me wrong,I still eat well,but instead of butter all over the place and potatoes,rice,pasta and such I use veggy braises ect.

I recieved a bottle of Ciroc from a co worker,it is one of the best Vodkas i've had. The grapes are mearly the vessel to develope fermentation,Cirac is 5 times distilled.

Cook with the Bass. Drink the Belgium Double Bock with the meal.

I have 4. Something's wrong with this picture. Nope, nothing wrong. Just 25 years in kitchens. You amase a lot of knives from gifts and my own purchases

My wifes nuts!!! (not really)she bought me 3 Kershaw Shun pro knives. Unbelieveble,I had already recieved an 8 inch Suntori Global from one of my sous chefs,(first Global)now I have upwords of 80 knives............

apples,rendered pancetta and celery root in the stuffing (onions of course and sage/rosemary) A brushing of apple butter on the inner meat,and an occasional baste with the butter on the outside ribs to create a sweet crust. I would put your roast over a miropoix so you could make a nice pan jus when it's done.

800 Meatballs? Just for the heck of it or do you have a plan? Me and my staff will be catering to over 400 people Xmas day,two balls to an order,so, I need quite a bit

Thank you FG and Craig, That was exactly what I was looking for,I Knew there were meatballs in it so I made 800 already,so today my Sous will make the soup. Again,thanks

My understanding is it is not a "soup" served at "weddings"but is a "marrage" of ingredients?

A little background and some recipes would be appreciated

Salon Clos de Mensuil (Krugs Clos also) are my favorite high end. Bolligers RD (recently disgorded)is also a fav. La Grand Dame (Vieve) Diamont Cystal Sir Winston Churchill. Roederer Estate from Napa I think is the best from that region.

This is from another site I posted to about a year ago, hope it helps. Here is how I prepare a 109 (prime rib). When you order your meat specify if you want "choice" or "prime" For prime rib I have no problem with "choice" $2.50 less a # than prime. Pre heat your oven (I use a convection) to 325 degrees If the meat is netted or tied remove it. Pull back the fat flap on the top,This is usally seperated by the meat house.Take a good quility mustard and spread evenly on the meat,season with kosher salt and fresh milled black pepper. Cut about a cup of fresh rosemary and thyme and sprinkle it on the mustard and pat in.Then if you like you can dust with garlic and onion powder then close the fat flap and tie in between the bones. Turn the meat over and seasson with S&P on the bottom. Place the roast on top of a medium miropoix and pack it under the sides so it does not burn. Place in the oven for appx 3-3 1/2 hours...This is for a 22-24 # rib. Cook until the internal temp is 125 degrees. Pull from the oven and let rest for 15 minutes.Remove the roast and put the pan on high heat on top of your stove,Deglaze your pan with red wine (4 cups) reduce by half and add a gallon of beef stock ,simmer and check seasoning and adjust, cook for 20 minutes and skim the fat,stain into a clean sauce pan and keep warm.As far as the roast in conserned I remove the bones before service.Some places still serve a bone in "king cut" but for me thats just to much beef and doesn't translate well to the bottom line. I also serve yorkshire pudding with the roast. I hope this helps

I use Sid Wainer for many goods. There Tasso is excellent. http://www.sidwainer.com/AB1038006/showpro...ectGroup_ID=170

Over the years i've recieved some nice gifts if you will from venders,but for me the best is when i'm planning associate events and ask for donations for raffles ECT.This is a nice and "honest" way to do buisness.

Just to add to your question,non stick pans are non pores,the fat and the natural moisture in the breast form in the pan with no place to go,so your almost "fry/boiling"your breast.A stainless pan will allow the pores to collect and develope your fond and deliver more even heat,thus the moisture will evaporate before it becomes an issue.

Graham's Six Grapes and Fonseca Bin 27 are a good place to start in regards to understanding some of the qualities of a vintage Port.

Because I respectfully follow you A sheep in Chefs clothing ?! or is that a Chef in sheeps clothing?damn........I need a crab

I'm proud to say I have many Sploosh laden tee shirts (from crabs) Soft shells are blue's who got "undressed"

The first time I had dungenees crabs was in 2000 in San Fran at fishermans warf. My wife and I walked up and down the boardwalk buying little $4 cups with red sauce.Excellent and sweet.Firm with a touch of the ocean. Mark,as far as blue crabs go,wait till there soft and fry them,tartare sauce,iceburg and a hard roll,basic but oh so good.

Being a life long New Englander I would have to lean towards Macouns,they fit your hand perfectly,thin skin,crisp,and the perfect balance of sweet and tart. Empires ain't bad either.