Jmahl

What a brilliant idea. I will be trying to make a batch of mustard soon. Jmahl

If you are in SA you have to check out Liberty Bar. Worth the trip for nothing else -- only a mile or two from downtown. Jmahl

What happened to Willow? Is it still in business? I hope so. Jmahl

With the departure of Trabocchi to NYC Maestro is closed. Check the website from Ritz-Carlton for details. JMahl

Goes perfect with the clogs don't you think? Jmahl

Update: Fabio Tribocchi is now Chef/Partner at Fiamma. Fabio was formerly at Maestro at the Ritz-Carlton McLean Va. Has anyone been to Fiamma since the change at the pass? Jmahl

HAY Fat Guy: When I spoke to Sandro earlier this year he told me you were a regular at the Modern. Now it is even clearer why. Just beauiful. (Of course the photography leaves something to be desired - but you know that.) Jmahl

Dear Jumanggy: I made the almond flour by blanching and peeling almonds - slightly toasting and then grinding in my mini food processor. The almonds come from the Arab influence during the 400 year Moorish period I would venture to guess. Ling: You continue to amaze. Jmahl

Torta de Santiago Almond sponge cake This cake is a traditional specialty of Galicia, Spain. The top of the cake is traditionally decorated with a cross in confectioner’s sugar, in honor of Saint James, Spain’s patron saint. Recipe by Chef Joyce Goldstein Wonderful flavorful cake - all almond flour, sugar, lemon and lots of eggs. Jmahl

You are not alone! I usually eat Quaker Oats (but not instant), but I make them in the microwave. Half a cup of oats, one cup of water, and a bit of salt. When they're done, I add some milk, about 1/4 cup or less. And that's it, I don't like them sweet and I don't like to find chunks of anything in my oats! ← Basically, the same recipe 1/2 cup regular rolled oats, 1 cup water and two pinches of sea salt - four minutes in the micro - except I prefer a little cream. On the weekends, steel cut oatmeal or whole oatmeal that I let sit out all night after adding to boiling water. cooks faster. Also used whole, uncut or rolled, oatmeal as a savory with dinner cooked in chicken stock. My guests don't believe its oatmeal.

Jmahl, that looks delicious. Can you share the recipe for us drooling here? ← You ask, you get - enjoy. Porco com Pimentos Vermelhos Doces Pork with Sweet Red Peppers, Lemon, Cumin and Cilantro Adopted from a recipe by Joyce Goldstein former chef/owner Square One Restaurant – San Francisco Yield 4 - 6 servings 2 tablespoons cumin seeds 2 tablespoons minced garlic 1 tablespoon paprika 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 2 pounds boneless pork (loin or shoulder) cut into 1-inch cubes ( I used pork chops). ¼ cup olive oil 4 red bell peppers, cut into ½ -inch stripes, seeds and veins, discarded ½ cup white wine ½ cup chicken or beef stock 12 paper-thin lemon slices cut into half rounds ½ cup chopped fresh cilantro 1. Toast the cumin seeds in a sauté pan over medium heat until aromatic. (Caution – do not over-brown – seeds turn bitter and kill the dish – I know I did it.) Recipe says grind with garlic, paprika, salt and pepper in a mortar until a paste forms. (I use a blender) Rub paste in the meat and refrigerate for at least four hours. 2. Heat some of the oil in a pan large enough to cook the entire dish; brown meat in batches, removing browned batches to a plate. Add some more oil and cook the peppers for two or three minutes until barely tender. Remove the peppers; deglaze the pan with the wine. Add the stock, meat and peppers back into the pan add the lemon slices bring and to a boil – quickly reduce heat and cook partially covered for 30 to 40 minutes until pork is very tender, add cilantro, stir and adjust seasonings (salt and black pepper). 3. Serve with mashed potatoes, steamed couscous or rice. 4. Chef Goldstein suggests serving with a good Rioja – I concur, it is a perfect wine match. 5. Dish keeps very well and is even more flavorful on subsequent days – if you plan to serve on another day do not add the cilantro until you plan to serve. Dish can be easily multiplied for large numbers of dinners.

From the Tex-Mex Border today, Pork with Sweet Red Peppers served with brown rice and watercress. Its an Iberian dish with tones of North Africa and India with its cumin, lemon and garlic. The wine, a young Rioja, and lemon cream for dessert. Hearty appetite to all. Jmahl

First, good Luck, its a long hard road but do-able. No question, talk your way into the best restuarant that there is and work. Do not take no for an answer. Shortly you will learn if it is for you. Then forget it, at the beginning, about being a chef. Your goal is to be a cook. Learn to cook. It takes years. Then school. If you are considering school in France I would recommend you look at the Institute Paul Bocuse in Lyon. My late son went there and the training was outstanding. Additionally there program has two five month internships in two and three star restaurants. They are connected. You will work with the best and train with the best. The school has many students from Asia. My son said that they were great classmates. So if you don't speak French - Learn and go to France. If its for you - you will know. Once again, good luck, go out and get burned == get cut and fall in love. Jmahl

Someone explain to me the French thing of using parchment paper to cover instead of a solid cover or plate. I don't get it. Jmahl

A problem you have in locations in hot climates is that in the afternoon - early evening your AC unit is running flat out. If you allow the place to warm up you will not catch up for hours. Here, were I am on the Tex-Mex Border, when it is 105 official temp., there is no turning back. So, bring a sweater or jacket and be thankful the AC is working. Jmahl

They look good. I would grab them before the sale is over. If not happy "your satisfaction is guaranteed." Again, the wonder of eGullet. Jmahl

I saw a 21 piece stainless steel set at a Sam's Club. I looked at them and they look to be well made. NSF certified Here is the link http://www.samsclub.com/shopping/navigate....t=5&item=329981 As I remember priced under $200.00 Jmahl

Ahhh, Nathan, but you're not eating them in Madison Square Park, in the shadow of some of the greatest buildings in NYC! My list has to include... Katz's Pastrami Gray's Papaya Recession Special A Slice - DiFara's or Joe's or... Baby roast suckling pig at Great NY Noodletown (and their shrimp wonton soup) Fried Dumplings at Fried Dumplings That egg cream at Gem Spa! Breakfast from Russ & Duaghter's - eaten at home, whitefish salad included - Kossar's bialys A Yonah Schimmel Knish Balthazar's fries ← A man after my own heart. Jmahl

Bakes some empanadas last week with a butter crust. Fulling is meat and potatos. We liked them so much that we repeated this week making them half size. The left overs are going to make good late night eating. Jmahl

Bravo, que rico. Desde la Frontera, Jmahl

This Sunday afternoon - Empanadas Gauchos with chimichurri sauce washed down with a Filus Reserve Melbec 2005 from Lunlunta Valley Mendoza. MMMMMMMM Hot here on the border but the food keeps us going. Jmahl

It comes down to what your expectations are and what you want to become. If you really love the craft with the hours, heat, cuts and burns then maybe. If you have not worked in the bizz – do it. Talk your way into the kind of place you would like to run one day. Work like a dog and read everything you can get your hands on. Put in at least a year and then – and only then – you may want to go to school. You don’t have to go to school – If you can out work any other kitchen dog into the ground you can talk yourself into your next job and work yourself up the ranks. Don’t kid yourself, it takes years – and many don’t make it – they crash and burn. Now if you are ready for school – go to the best school you can. I would say Europe – and not a school in English for Americans – but Swiss, French or Italian. Go and talk to the people there. Talk to grads. Do your homework or suffer the consequences. There are lots of examples of people being ripped off. Lots of threads on e-Gullet on this. If you love it out – get burned, cut, work till you can’t move and then maybe? Good luck, Jmahl

I own one, I love it. Jmahl

Check out Herbsaint. Impressive. Look at the New Orleans threads for some ideas. Enjoy - be careful. Jmahl

No water, sugar, lemon peel, pinch salt, splash of good brandy - blend, strain and if needed cook down or try a little corn starch in cold water to thicken while heating.