coquus

Oh FN has been doing that for at least 2 years now. They've even run it on the rare weekend, especially right after No Reservations hit the air. I'm more surprised that they haven't started running it earlier. ← Those tricky guys, I thought they stopped running it altogether.

This show was discovered recently, with that title it was a hard discovery. I love it, love the food, the Rubinos are cool, and it's refreshing to see cool Canadians on TV. I have yet to exhaust the ten episodes so I am still happy with them, unlike Gordon Ramsay who has all but vanished from the American screen, but rumor has it he'll be back June 12th. I mean, you can disagree with these guys, but I doubt you can prove them wrong.

Anybody notice FN silently re-airing A Cook's Tour once again albeit a 4AM slot, I haven't seen about three quarters of those episodes.

Arriba, abajo, por centro, por dentro, or whatever it is, cheers on the timing of this episode. Got to think several old-middle-old aged men could be hunkered down in Congressional Committee meeting rooms watching this right now. Keep up the good "work".

Hey, thanks for the info. I'll probably try to make it to the Vietnamese place for lunch on Sunday and hit up the Market on the way home. I've been to Doug's in Cortland, bleh, though I've had enough fish fries in my lifetime. Now, bout all I eat American that's fried is scallops and clamcakes when I visit my relatives in Rhode Island every couple years and the occasional order of fries. I can't wait to get down to the Farmer's Market when it really starts hopping sometime next month.

Hey, have you read any of my other posts on here? JK, I know and love the farmer's market, however it's not in the budget time wise. I'm really looking for some good deals such as the last two you gave me, nothing high end as it's just a detour, but destinations in their own right. Anyhow, that's enough I think. One additional question, our Japanese friends from Ithaca used to go to a fish market up there to get sashimi quality fish, do you know of such a place, and if so, if it's out of the way from my trip's perspective, how much, and are there any decent places to eat in close proximity to it?

Going 90E to 81N on Sunday, on Wed, 81S to 90W, I think.

Yes please, I'm going through the area on a trip to the Adirondacks Memorial Day weekend. I will be going the ninety to the 88/87 whatever towards Fort Drum, is there anything ethnic up Syracuse way, anything at all, even markets, within a few miles of where I'll be travelling through? Or something spectacular worth an exucursion?

The town where Cutco is made that is. I'm not sure if that came across, I was reviewing the thread and I didn't think that it did. Anyhow, back to the conversation at hand.

That is definately the truth, a good chef's knife is the key starting point. You can get by with some of the Dexter Russell chef's knives, I haven't tried that many some of the newer ones seem kinda junky. I have one with a tacky grip that I work with that holds an edge into next month, not that great status wise, but it has some sentimental value having used it for as long as I have.

The reason you didn't touch a slicer was because you're talking salmon and snapper, generally not needing a slicer knife. If you portion strip steak, or skin a grouper, you'd have wished you had a slicer on premesis. A heavy clever i use for cutting through backbones, or smashing up other chicken bones for stock. You can do that with your chef's knife for sure, but it's easier to dedicate a knife for that stuff. As for brunoise, that's a chef's knifes job, IMO. I don't use boning knives, that was mentioned above so I carried it, apparently they come in handy for some people.

Not people that work and live in Las Vegas. And once again, we don't get to taste the food. I doubt she even properly salts, and how does crab salad get fishy?

Disappointing, Dave could have made toast with 45 seconds left and still beaten Tiffani yesterday. I must admit I'm tired of his facial expressions and endless complaining about how hard it is to cook on short notice, but I'm equally, if not more, sick of Tiffani's tired, mediochre offerings, which aren't well thought out or well executed. She's a train wreck waiting to happen. Harold's best dishes yesterday were for the circus performers. I was like damn, I hope he pulls that off when he served first, mussel soup and second:chicken wings and onion rings. It's almost as if he's pinning himself the underdog for the finale or something, yeah right.

I'm living in the town where they are made, and I pretty much can get any of those knives for like $20 from people at the factory. They are so bad I wouldn't even pay that, even though I could walk there if they break or get dull or what have you. I don't think it's been said, but the other knife you need to have is a meat slicer, a chef's knife will work in a pinch, but a good slicer is nice for lots of tasks such as slicing meat and skinning fish. That brings the total to six knives by my count. Cheap Paring, Nice Slicing, Decent Bread, Cheap&Decent Cleaver for bones, Decent Boning, Nice Chef's. Doubt anybody sells a set of those.

My heart bleeds for you on hearing your description of take out options. I actually ate Burger King once during my small house renovation. My helpers and I were only eating out for lunch and her dad doesn't do chinese, so pizza, subs, whole cooked chickens, and the like, and the occasional Ola Mae barbeque (upstate new york dining thread, New York Forum). Also, about 50 percent of the time it was cold cut sandwiches my mom. She's a vegetarian, but still made us some meatballs once in a while, that was a huge hit with everyone. Fortunately dinner, for me anyway, was at my restaurant, or at her parents' house where we stayed for six months. Having family sure made a mole hill of a mountain. If you get depressed along the way, just remember, you're take out options will likely be the same at the end of the reno, but your kitchen won't. That's really the hardest part, keeping focus on the goalline. BTW, if you have any contractors on your project, a few cents on coffee every day will easily pay off in triplicate.

If you don't see anything you like there, the Aurora Inn which I mentioned earlier offers lunch. It's probably fifteen minutes down the eastern shore of Lake Cayuga. Aurora Inn

Definately Rosalie's in Skaneatles. I also like the Aurora Inn over on the eastern shore of Cayuga, not sure when they're open however. In Ithaca, Just a Taste is good, and I've often heard good spoke about Cope's Garage.

Michael Wray is planning to open LolaPop in Las Vegas, this fall apparently. He also makes and sells his own knives via his website, www.skullandcleavers.com (also on his hand if you forget where you read this). A new season starts June 12th, the prize is a head chef position and an undisclosed stake in a Las Vegas restaurant in the Red Rock Casino Resort Spa. The $2 million restaurant stake still lays unclaimed. This according to Restaurant Hospitality magazine, May 2006.

It's why he thinks he walks on water, in his own humble opinion. He's oh so impressed with himself for having accomplished so much in such a short time. He's been a professional student for the better part of his life. Lots of academic cred and no ability to deal with people in a real life situation. Social quadruplegic. ← lost of people have been students a good part of their life at 24. And school can be insulating. Was everbody fully evolved at 24? And he has accomplished at lot at 24- and fully thanked all his mentors last night. ← ...and just what words was it he used? What were they again? Besides that, and the Ken outburst, he redeemed himself quite a little bit, was it from the heart, only Stephen knows. I liked how they cut Tom's reaction out almost completely during the finger tasting discussion. The one thing I'll say about this issue is that all sides are wrong and right at the same time. And Chef Tom, how do you overcook mushrooms?

I have recessed lighting everywhere overhead, so I didn't use undercabinet lighting except for a 18" GE Flor over the sink and my hood has two halogen lights (they aren't the diamond backed little hot ones thought, so maybe they aren't halogen but xenon or whatever now that I think about it). This works perfectly for me.

which is not the same thing as cream of coconut. . .and what do you do with the coconut milk which are left over?

^yeah, but mostly they come pre-cleaned, unless you buy them from the co-op in Napa, or harvest them yourself. And, what other challenge did Stiffani pull the stuffed gnocchi out of her ass for? I don't remember, but seem to recall it somewhere. It just seems ridiculous to stuff a gnoc, esp. the way she did it rolling it up and cutting it. How could you boil them without all the stuff leaking out? Steamed gnocchi, is that possible? Seems contrived that's all. I agree with robert that she would be there yucking it up at the end of the night with the crew.

Hey, you checked the owner's manual on leveling procedure for your oven?

MelissaH, don't give me that, have confidence in your opinion, you should really fight harder, that switch must stay out of the cabinet. I like most of your ideas for saving. One thing I had a problem with, during a recent reno, was Marmoleum. I fell in love with the floor early on, I think I knew what it was before anything else in the kitchen, problem was, when it came time to lay the floor, no one here had the thermal seam sealer machine, suddenly the install price shot up about five hundred bucks. We had the worst experience with our local HD trying to sort it all out. In the end, the tile we thought we were saving money by not doing turned out a savings. Plus, it will make for a higher appraisal someday, while the precious marmoleum will be classified as mere vinyl.

W.T.F. how did Dave survive, i'll tell you, he used some friggin' butter. R.I.P. LeAnn, sorry, you didn't have the Ice Queen on your side this week, "oh my god, everybody was sooo impressed with your stuffed gnocci", GET-A-ROOM!