gfron1

No, the white ones have to wait til I get caught up on everything else. Still stewing on those. You'll know cuz they'll be white.

Thanks for this. I hadn't seen this one yet. My restaurant evolved from pre-reservation Apache foods. Other key names: Sioux Chef and Nephi Craig. I'm planning a dinner with Sioux Chef in April. Brontisky and Assoc are trying to get indigenous chefs from around the globe together.

The perks of having your cookbook photographer living nearby. My Spring collection:

Wow. This has all been incredibly helpful. And yes, we need to drink up apparently.

Noting a previous topic that fixates on vermouth HERE.

I'm getting me feet wetter on mixed drinks. I've always been a beer and wine guy, but Death & Co peeked my interest a few months back. So I've been stocking my cabinet...very well I might add. Recently I learned that a vintage port I bought needed to be drunk immediately and not corked like the younger ones (I learned before I opened it fortunately). But as I poured some sherry tonight that has been corked for godknowshowlong its made me wonder which others do I need to be aware of their shelf life. Those with livers more decayed than mine...what do I need to know? Thanks.

I am in the process (again) of giving up on Saveur. Food and Wine I tried to like again but can't get into it. The only magazine that I still devour when it arrives (although not really in the same category) is Art of Eating.

well then I revert to my old degrees and ask, what are folks bringing to the table that might have this in their past? Any kitchen person who asked me this would make me avoid their restaurant like the plague. Just saying, to me this not normal thought processes - it dances with clinical deviant behavior whether on the side of performing the deed or fretting about it. EDITED TO ADD: Before this drifts OT let me put it this way - if its never happened to you the there's no need for you to think about it. If its happened to you once and you see no reason for it, then there's no need for you to think about it. If its happened to you repeatedly, you might want to look at what you might be doing that is leading to someone reacting in such an abnormal manner.

This is such an odd topic to me. Are we really that paranoid? I don't treat staff poorly and it never crosses my mind that they are intentionally trying to screw with my food. I think some folks might need to go to trust building workshops.

Outside of Waiting I've never known this to really happen. Maybe it does, but I'm more concerned with the staff that don't wash their hands after cleaning or going to the toliet, then touching my food. And I could care less what they call me as long as I have a better job and life than they do. Which I do.

We're in the season of rejections. This is par for the course apparently. My agent sent the proposal to some 20 publishers and so naturally many are not the right fit. I keep saying to her after each rejection, "Tell me when I need to be nervous." Here's her latest email for the good of the cause (edited to protect the innocent):

You just have to use the secret password!

I just got on Justin for doing his job too well - I was busy, and I'm really hideous right now (bad burn on my head) but I totally would have come out to say hi. You needed to use the code word "egullet" and I would have dropped everything. I am soooo sorry. BUT, I'm glad the rest of the experience was good.

Today we did our Greek program and made vasilopita with the kids. Worked on fractions, why certain countries put their word accents in different places, various traditions of king cakes around the world, basic baking skills at high altitude and kitchen hygiene. Third graders. Fun day.

Well, let me put it this way. I haven't thought about this topic in a while either, so either my servers are screening and explaining better or the note has deterred.

Okay, how about cow udder? I had street tacos of udder. In Spanish the woman kept saying it was placenta but I'm sure that's not the case, and I know it wasn't just stomach. When I eat street tacos and don't know some of the words (after many years of Spanish study and use) I order anything I don't know.

Definitely try again. Last summer a farmer brought me nearly 30 pounds of it and I served my customers for nearly 2 months. Everyone loved it. I used it in a huitlacoche butternut soup.

That's what we're all saying. It seems early but we've been in the 70s for a few weeks already, and we've had great moisture this season. I'm heading out every morning this week to different spots to see what I can find.

Hellz yeah! We never have spring morels, but I had a guy just bring me 1.75# of these beauties!

Its no rooster testicle, but I served python for a themed dinner to celebrate the final Harry Potter movie.

Rattlesnake tastes like whatever sauce you put on it...kinda like chicken. And yes, balut. Hands down.

Lest you think I've forgotten this idea...first things first. Here's my black label bonbon collection - whisky.

If you have access to the current issue of the Art of Eating, you'll find a great story from Mandela's authorized biographer about South African food. Might be useful, certainly interesting.

These are my show chocolate for a special dinner I'm doing at Los Poblanos in ABQ this Friday before the Southwest Chocolate & Coffee Fest. The base is Melissa Coppel's recipe from her winning bonbon last year that she taught us at the eG Chocolate and Confections workshop in Vegas. Yogurt ganache, a thin crisp of granola set in white chocolate and passionfruit pate de fruit in the tip. My morning prep guy is an artist who does a lot of airbrushing so he helped with the spray. Gut shot from a damaged one

So I'm working on one of these right now. The recipe came from our Jean Marie Auboine workshop back in May and this is Melissa Coppel's championship recipe with my variation - downsized for 90 molds: 160 g Various purees (I used apricot, meyer lemon and passionfruit) 35 g Water 13 g Sugar 3 g Pectin NH 50 g Sugar Combine purees, water and first sugar - cook to 50ºC Whisk pectin and second sugar, add to mixture at 50º, and bring to boil, boil 2 min. Spread and cool Ready to pipe, or if too thick add a bit of juice.