tb86

I understand what you are saying.... but copying someone elses food right down to the componets flavours and plate style and then putting a photo of it on your website letting people think its yours is not evolution.... i lived in Sydney so it doesn't mean I can build a copy of the opera house in NY and call it mine or to put the confit of ocean trout from Tetsuya on my menu slightly change the way its plated and call it mine ... We also have transglutiminaise but we found out the temperature and what types protien it works best with enabling us to our own original dishes for our menu... The reason I checked out your website was because the guys from wd-50 were asked if it was the common thing to do in Australia(put copies of other peoples food on your website ) the shrimp noodles www.wd-50.com look in images or the Caramelised Apple, Miso Ice Cream, Preserved Plum from the pastry chef at wd-50 www.sammasonnyc.com look under recipes also the squab watermelon and Liquorice dish which i had at alinea when i dinned there..... is this also evolution ?

I am an Australian Chef in NY and was looking at the interlude website and relized that a lot of the food has been copied identically from some of the top chef here for example the prawn noodle dish look at the photo and then go to www.wd-50.com and then look under images to see what I mean also check the menu of Moto and Alinia true talent is to be admired where as plagerism is a sign of no talent

ok how do i post pics ??? computer impared

yes i was the pastry chef at marinus for several years , if you eat out often and are truly into food then i should not have to explain why these places are to be avoided, yes my spelling is terrible, lets be a little more petty.

i cooked professionaly in carmel for a few years some of the local chefs favorite spots are: pho king in seaside for pho ect. gutierrez in salinas for the best mx food on the peninsula peppers in pacific grove for california mexican food phils fish market in moss landing, not really a tourist spot bouchee is great for more expensive food stay away from pistos restaurants, all of the pepple beach restaurants, as well as spanish bay taste used to be great, but i havent been in years, i hear its slipped a bit wickets bistro at brenardus lodge is a great lower price option to marinus passion fish is decent, kinda fun /relaxed cal market/ pacific edge are prettty good $$$ dont even consider wasting money at fresh cream, go to marinus at bernardus lodge if you feel like spending money,

ok so i have been working on tempering with the circulators for a lilttle while now, some mistakes , some failures, but finallly i am seeing great results, i have changed the process a bit though and made some cool discoveries, so now we are cryo sealing whole bars or pistoles and adding spices such as saffron or tonka bean, smoked maldon sea salt ect. and allow them to come to temprature over a period of five to six hours plus at 45c for plantations chocolate, 58 for valhrona to allow the flavoring to permeate through out the chocolate, the advantage to this process is that i can begin the tempering process for multiple flavored chocolate/ percentages in one water bath as opposed to multiple water baths that need constant attention and temp control. the next stage is traditional tabeling, re sealing into cryo bags and storing in a american scientific water bath until it is needed for work, . a new technique for making ganaches has been discovered, through these tests , we now seal all of our chocolate, cream , sugars , spices and whatever else is needed in cryo bgs and heat to desired tempratures. there are several benifits we have found with this technique, we can infuse flavor into our ganaches for hours with out any water evaporating from the creams in the ganaches, the ability to use low tempratures also allows us to produce intensely flavored ganaches without the fear of killing flavors with high tempratures, ie thyme. also the ability to make ganaches with temprature sensitive ingrediants such as yogurt, buttermilk, to a lesser extent creme fraiche and other ingrediants, but we can also keep these ganaches at perfect tempratures for filling bonbons for extended periods of time with no worries. any ideas ?? just playing around, never know what we will find i'll post some pics of the process and some of the products that we are getting out of the process

i have recently been using circulators for tempering chocolate, with good results, i have 2 more circulators on the way, and i am planning on setting up a system that will eliminate the need for tableing the chocolate the set up i am currently goes like this: i chop all the chocolate, add spices to infuse if needed, then cryovac them i then set one circulator at 45c for plantations chocolates / 56 for valronah, place the bags in the water with a thermal probe inserted into the bag through a weather strip to prevent water contamination, i then allow the chocolate to reach max temp required on the temper curve. at this point i am currently dropping to the lowest pint on a marble counter top manualy then the chocolate is re sealed in cryo bags and held at 32 in another circulator until needed now that i will have more circulators i want to set up a third waterbath set at 28c to be used in between the melting and holding, in theory this will work, any ideas?????

oh come on dont be scared, use a cell phone camera i have a few friends working there i'm interested in what there up to

think about checking out the ritz or the four seasons managment training programs they recruit alot of no experience candidates , i know it isnt the the best source for nyc experience .I had several freinds enter thier program when we graduated from cia. Or try the good old unpaid stagiere position at at top end places like daniel, le bernardin, JG. I think you would be suprised at how often these "jobs" turn into paying positions. Be open minded, the more familiar you are with all jobs in the biz, dish washing, prep cooking, working the line, waiting, bussing , bartending accounting ect. the better off you will be in the long run. Anybody that has spent time in the buisness will tell you that in a pinch you better be prepared to "become" the plummer", electrician, refrigerator repair guy, line cook , you get the idea................. but remember to have fun, you have a love for food and restaurants thats why you got into it rember that and you'll be ok. good luck

is guilt open to the public saturday ? i thought freinds and family was on friday night?

working on a new menu gonna brainstorm for a while let me know what you think this stuff may appear at alto in nyc albis olive oil ice cream + citrus salad + dried black olives + albis oil + vanilla campari gelee+ tarragon mousse warm chocolate custard + hazelnut nougatine + warm chocolate amaretto air (using lecithin for volume) + cafe mocha ice cream tahitian squash "ravioli" + caramalized & salted squash seed + muscovado ice cream + meyer lemon confit + micro basil black truffle ice cream + truffle caramel + marcona almonds + shaved truffle + cognac choco sauce + warm chocolate chip & truffle cookie or white truffle madelines = $50 ice cream sunday chestnut mousse + tempered 70% choc + orange confit + orange ice cream + orange powder + chocolate meurenge (dry) ??????????????????????????????????????????????????????

Just cut into quarters depending on the size get a sautee pan and some oil , heat until smoking , sear , cook until tender throw in some thyme and a clove of garlic a little butter salt and your done.

ok nice last list here are some more guiness + + chocolate biscuit + hazelnut mousse + sel gris red stripe beer caramel + sauteed bananna + espelette pepper + hybiscus syrup + cardamon ice cream beet sorbet + sour cream cake + candied beets + lemongrass syrup gavoita strawberries + icewine vinegar + chocolate mint + black pepper icecream= (works every time) summer melons + nori + sesame seed nougitine + yuzu + chiffonade shiso muscovado sugar ice cream + everything cured watermelon (in brown sugar and icewine vinegar) + frozen youghurt mousse white peach + lavender powder + honey comb + creme fraiche mousse + marcona almond

ok for wineries clos pegas really cool spot has one of the largest privately owned art colections in the world, my fav in napa valley,

ok here are some of my favorites candied fennel + meyer lemon + absinthe (king 100cl thjuone per l) + sugar + fire = fun rosemary + 65% choc thyme + 64% choc <manjari> fennel seeds + white chocolate tarragon ice cream + chocolate saffron + 72% choc curry + coconut + chocolate foie gras + muscat + vanilla ice cream = foie gras mlkshake black truffle + sugar + cream + water = truffle caramel sauce mango puree + curry = sorbet roobios tea + lobster yuzu + champagne = drink + ice cream = sorbet tonka bean + scallop tonka bean + milk chocolate amaretto + kalamansi lime saffron + white chocolate saffron + honey + pear apple sorbet + bacon + caramel + balsalmic creme fraiche + black pepper + figs grahm maslal + lebne (middle eastern yougurt like fage only much better) espelette pepper + macadamia nuts + caramel + maldon sea salt white truffle flour + madeline batter (10%) porchini mushroom + brioche + brulee + black walnut = porchini bread pudding

anybody been recently , how was the experience?

i ate there last week, at the bar here is what i had amuse bouche first: 4 types of raw fish hamachi scallop with truffle cubes toro with organic carrots & preserved truffles fluke second: wagyu beef carpaccio pickled honsmeiji, shaved parm & autum truffles third: smoked ocean trout horseradish froth parsley root vinaigrette and american caviar fourth: kingfish pickled eggplant panzanella, sunchoke and chibatta sauce fifth: porchini stuffed skate rosemary stuffed lentils spinach puree and articokes sixth: sturgeon cooked sotto vuotto, caramelized cauliflower, bottarga emulsion, and caper "salmariglio" seventh: monkfish pancetta wrapped loin, seared liver, lagrein reduction and radicchio eighth: white truffle rissoto ninth: white truffle gnocci tenth: pasta trio pumpkin ravioli amaretti emulsion and puntarelle rabbit ravioli foie gras foam pignoli and concentrated tomatoes agnolotti piedmontese"plin" parm foam, organic carrots and baby mushrooms eleventh: poached duck egg foie gras consumee, foie gras dice twelth: squab chestnut spaetzle, butternut squash and truffle reduction thirteenth: venison chanterellemushrooms, vnison speck canerderli, brussle sprouts and dried cherry reduction fourteenth: six cheeses robiola bosina with dried fig, grape saba garrotxa with white watermelon mostarda and mustard green oil la serena with crisp artichoke and smoked paprika oil pecorino di fossa with spiced wine gelee and maple butter gorgonzola picante with pickled crab apple, hazelnut and cinnamon biscotti parmigiano delle vacche rosse with black truffle honey and rye paper thats it ........ oh yeah i had wine with each course and some digestifs after dinner ny times is insane two stars....... yeah right great food, great service at the bar

just looking for some experiences that any of you guys/gals had?

The best thermo that i have ever used is the atkins temptech u780 unit its a bit pricey but it is nearly indestructable, ive had mine for five years , its been used every day in that time period, its been dropped thrown, frozen, boiled, and generaly beat up , i send it back to atkins once every year to have it re calibrated. I can highly recomend this product its survived restaurant daniel, restaurant aquavit , bernardus lodge, and providence restaurant and still keeps working just as it did the day i got it they have it online at jbprince.com

This recipie confuses me, im would not be supprised if you ended up with lots of scrambled eggs in the un strained base, they seem to be using the sugar to cook the egg yolks , but the temprature of the sugar would be way to high to sucessfuly make a ice cream base. i will give you a bullet proof ice cream base that i have used at several restaurants plus the technique to make it. This base is neutral in flavor so you can add any thing you want it works for everything. 1l milk 150g cream 180g sugar 190g yolks 60g powdered milk 60g glucose 40g inverted sugar 8g ice ceam stabalizer ok some of these ing. may not be the easiest to find outside of a restaurant but they should all be easy to find online or at new york cake and bake. to cook the base: mix the milk , cream, sugar,invert , glucose, milk powder in a pot, at this point you can add any flavoring that you like , orange zest , lemon, tea , coffee, mint , tarragon , vanilla, its limitless. bring the mixture to a boil, and steep as long as your flavoring requires. in a seperate bowl whisk your egg yolks and stabalizer together reserve make sure that you bring your milk back to a boil, turn off the heat , slowly add a little of your milk to the eggyolk mixture and whisk. Off heat you can whisk your tempered eggyolks back into the pot with the milk , whisk untill the yolks are fully incorporated. let your base sit in the pot for about 4-5 minutes and strain into a ice bath, cool the base and spin

Ok everybody what are your suggestions for authentic mexican food in nyc , i dont mean the most expensive. Im talking about sopes, al pastor, lengua, chicharon, carnitas, fresh tortillas not the fancified east coast version of mexican food. I recently re located to nyc from Los Angeles home of the best mexican food in the US. My gf and i have a sinking feeling that good mx food isnt avalible here please prove me wrong, i dont want to have to travel 3000 miles for a 5 dollar meal.

ok this isnt really a restaurant, but if you are in the area on a wensday morning you should really see the farmers market in Santa monica its on ocean and arizona (free parking for two hours in any of the garages) its one of the best in the U.S. if you are into food it will be enjoyable to see the produce, granted its better in the summer, but there are plenty of decent restaurants in the area in walking distance

You should check out cowgirl creamery and point reyes ble at point reyes station they both do tours, good for some free cheese, dont miss the oysters at tomalas bay. In Carmel David Finks places are great, The chef Walter Manskey was the chef de cuisine at Patina in Los Angeles for years. For a little more traditional ultra luxe wine country food check out Marinus at Bernardus lodge. I was the pastry chef there for several years for me its the best restaurant on the peninsula hands down bernarduslodge.com. If you have the means i would really suggest requesting the chefs table, if you get the table check out the signatures oon the wall , julia childs eric rippert, hiro, the list goes on and on, this is a great place for truffle lovers!!!!!!!