tb86

where should we go,, im gonna be with some famous nyc chefs,,, and any other must haves going to no signboard but kinda lost want to make the most of the time we have

going to singapore for a few days from bangkok, looking for the best singapores got any spots you guys can think of, dont care if its fancy or not actualy i prefer dives but as long as its good i dont really care price is no issue

didnt much care for the place went with a few malays from penang, hated it to the point they were angry, but wtf do i know pl seem to like it, beyond me

Well it will be a dinner with a bunch of other farang, food will be ok but its all about the show should be a fun cultural experience not really a gastro adventure,,,,

of course there are back doors if you work in the biz meaning in the kitchen we are given benefits that regular crowds and press are not shown, because many of us have worked long painful hours for limited pay,,,, that we feel the need to treat each other better than the civilian crowd....... ill go out of my way to make sure that a respected garde manger guy, referred by a friend gets better treatment than a big roller/ blogger/ know it all foodie will ever get,,, simply because we as chefs see these people as kin,,, where as the others are just "civilians" no matter how important you may think you are,,, your not as important as a guy who busts his ass for 300 bones a week,

as for adding sugars to the ganaches i have never needed to use them before, how do they effect the ganaches flavor/ texture or are they used in trace ammounts?

yeah humidity is a worry for us were in thailand so heat and humidity are issues as well as sanitation in dairy were not sure what the best way to deal with the dairy issue is we have been using potassium sorbate, as well as uht cream but im not sure of the exact effectiveness of the uht if it has any advantages,,,, were trying to maintain the flavor/ creaminess of pure 1 to 1 ganache for a "liquid ganache" texture but i know this is inherently apt to spoilage,, just dont have much industrial chocolate experience,, we used sorbitol at daniel and the chocolates lasted for quite a while.....but im used to restaurant production where we made only enought to last a week or less,, any online links would be great as we have limited acess to western books here

haha, yup gotta love the truffle ice cream...... thats version 5.0 , hopefuly you got to have 6.0 but it was only around for about a month before i left,,, getts better each year Cant wait to have a proper home for it again, always next season

any insights for making ganache more shelf stable in molded chocolates, preservatives, ect tricks tips???

In penang for 3 days staying in georgetown at g hotel any tps on what to eat and where,,, street food is best for me , dont care much for the hotel version of fine dining,,,,,

Yeah, was sad to leave alto and limpero,,,,,,, loved working with scotty, but whites stuff didnt really vibe with my style of desssert,,, so i had to leave the place, but the whole situation enabled me to move here so i cant be too sad about it... As far as living here,,,, i dont know that i will be able to return to the us. My girl who is born and raised in bkk and me are doing a multi tear company kiar society,,, were launching kiar chocolate soon we just finished package design and are working on flavors as we speak its gonna be local flavor driven thai tea, ice coffee, galangala, keffir, green curry, red curry, lemongrass, pandam ect. We are also searching high and low for a sutiable space to do a small fine dining restaurant kiar eat, were really troubled by the quality of western food here,,,, terrible but its all done by old germans, austrians ect the " hotel guys " the food is going to be local market driven food so almost all thai ingrediants with modern western techniques... should be good fun. We are looking in thonglor area but who knows. Living here is great but we have ways and means that 99% of the population does not have , i hopefuly will never leave here.... let me know when your around oh yeah its always hot here, so time of the year dosent really matter its either hot or a little hotter

Ahem...I'll be in BKK next winter, probably, and my BKK cousins are too posh to eat at the places I want to eat at. Hint hint... ← Well ill be here with a brand spanking new restaurant by that time,,,,, and more new cool places to eat,,, my favs are the monster river prawns,,,, then they make fried rice with the delicious bright yellow internal organs,,, mmmm speaking of,,, gonna go to the river now

too bad i didnt see this earlier tupac im expat in bkk, left the kitchens at alto and limpero in nyc to move here,,,,,, got alot of cool eats here, most wont ever show up on these boards or in guide books,,,,, next time your on your way here let me know,

I thought i was the only one.................... 86th was possibly one of the best d nut places ever,,,,,,,,,used to go 3 times a week on my way to work, crazy good coconut ones. Was a shame to see it go

You could always start a restaurant consulting company,,, and set your own hours, work from home ect.

hmmm I would be amazed if you could eat enought tuna in a lifetime to make any difference, we ingest toxic fumes every day on the streets of ny, dont see any articles about avoiding breathing, mildew toxic, carbon dioxide toxic, uv rays cause cancer, the press loves to jump all about when something is deemed dangerous,,,,,, who cares your gonna die, chances are it wont be from toro tartar, eat and enjoy or dont, in the end does it really matter at all

thai bitter snails, should be called feces snails,,,,,,,, scary, and ill eat anything,,,, just not them took me 29 years to find something i will not eat

are you serious,,,,,, a hint of cream,,, jesus, id stay away. Or you could stop being obsessive and just go and try and to enjoy the food, i mean its not a life altering meal that your expecting, give the guy a break, seems like you have already judged the cuisine before its been served.....for no reason

some places will pay nothing,, others more but i wouldnt expect more than 9 a hour but alot of places will not pay hourly you will get shift pay 100 a day or so, w no overtime pay, welcome to the nyc market, hotels and union houses will pay more but,,,,,,,,, union

hmm where do all these master chefs end up???? Dont ever see them at the countrys top restaurants, mostly country clubs, instutional type places, schools ect why is that,, im trying hard to think of any cmcs that are on the scene, hartmut hankee (sp?) in columbus i think,,,,,, strange, all the top guys are not acf at all for sure not cmc's daniel, keller, jg, wyle, alain ducasse, bouley, nobody.......any thoughts

but dont expect to be paid much if anything at all, not cheap to do a internship in nyc, but it really pays off in the long run, just loose the cia mentality, look and listen,,, move quickly and be veeery clean

go with fiamma, cru or del posto

lake placid lodge had a great formal restaurant

Thats too bad Alex is one of the most talented pastry chefs in the us from a technical and conceptual standpoint no question about it,,,,, i have a hard time defining "soul" in plated deserts i doubt very much alex just bangs stuff out, but hey what do i know, maybe his plates are a little to forward in concept for everyone to grasp

I think alot of chefs have no problem with bloggers,,,, the big gripe with the online stuff is that there is often little to no research done, facts arent checked, these "food critics" or whatever they want to call themselves, go with rumor,,,,, lets be honest alot of the time they are wrong, sometimes they flat out lie,,,,,,, this is true of at least one major nyc food site,,,,