stealw

http://www.tortugarumcakes.com/ Tortuga Rum Cakes, check that place out. Nifty little company that specializes in Rum Cake. They also sell small eats there, like beef patty, not too good however... Also for a pit stop, there's a place called Hell. Just an inverted terrain that looks like "Hell". http://en.wikipedia.org/wiki/Hell,_Grand_Cayman Jim P.S. Stopped at those two sites while on a cruise this past Christmas, both worth checking out imo. Also, there's a turtle/animal farm if your into that sorta thing.

This 3 course for $20 deal you speak of...was it a special promo for that week? Any more info? Nothing on their website hints at this deal. http://www.restaurantblu.com/nextdoor/ Jim Found my answer: THREE-COURSE DINNER 03/8/2009 - 03/12/2009 Montclair Restaurant Week has been extended at Blu, 554 Bloomfield Avenue, Montclair. Sundays through Thursdays http://www.jerseymenus.com/calendar.php

Do you completely cook through the chicken by frying it, then pour the marinate over the chicken? Then steaming to warm it up? That seems a little dangerous...

Might have missed it, but is Damon the only one cooking in the little private dining room? Also, I'm guessing reservations are pretty much packed up to the brim huh... Jim

I had two interesting experiences last week. One at DB Bistro and another at Megu (Tribeca) First DB...food was good, nothing too spectacular. Though as per the service, what really put a lasting memory in me was the ending part of the meal. As my friend and I concluded our meal we proceeded to exit the restaurant. Granted it is a small restaurant and somewhat cramped, there were at least 3 servers/workers just lounging about near the exit; with 1 actually leaning against a wall/podium (don't remember exactly which). As I excused myself to get through, no apology was given, just a glare. Then as I passed the other two, no gesture of goodbye was given or even to open the door. Perhaps I may be over thinking this slight detail, but remains the last impression of this restaurant. Megu, on the other hand was quite different. Service overall was quite prestigious. As I arrived a little late, the hostesses showed me to the lounge where my friends were having a drink. Then after we were done brought us downstairs to the main dining room. Though there was a feeling that this generosity of their service was a bit rehearsed; it provided a warm feeling that the staff actually cared about the guests. (First time there, and place was top notch) I suppose it's the little things that count, for me at least. Jim

Par-cook the pasta then finish in oven is my thinking. So, in your previous experiment...Switch over from the stock/milk conjure to the chicken stock sooner. Then perhaps fold in cheese sooner (mornay) and top and finish in oven. Should be interesting nonetheless; quite a new way to approach an old classic for sure. Jim

The entire franchise?

Can't specifically recommend any places to eat.. However, using common sense should really void you of any real trouble. I.e. Not going to a lonely food stand in some dark swampy alley way with more flies and rodents than customers. Look for a popular stir of people congregating, let it be food stands or even small open restaurants. Usually it is an unspoken rule that their food is not only good and popular, but may be fresher due to the higher volume. Now, even with the freshest foods cooked, you may still feel a bit under the weather. Travelers diarrhea is quite common b/c your body is not use to the contents your ingesting. i.e. the water there, amount of oil used in their food etc.. Better yet, if you speak the language, ask around for local suggestions, or even the hotel. Best of luck, hopefully you won't die. Jim

We cover our hotel pans (with veal meatballs inside) with plastic, then foil then oven at 200 for several hours. No real complaints of food poisoning or anything at that sort yet. Though, then again this is at 200 not 250-300... When removed from the oven, the plastic is obviously hot, though did not rip or anything. Traps all the moisture inside. Not sure if I would tell you to do a trial run and see if anyone gets sick... Buttt...if you're weary, just use all foil and crimp it very tight, usually does the trick. Jim On a side note; my chef always made me put the foil, shiny side down to "reflect" the heat back in. I thought it was just some weird bs peeve of his..but haven't found anything to support/contrast this tidbit yet.

It's all personal preference on what someone likes to use in a kitchen. Gyuto, santoku, cleaver, lightsaber, etc, whatever gets the job done shouldn't matter what kind of knife they use. My previous chef used a petty knife all day and was pretty awesome at it. As per santoku's: I have used Kikuichi gold series before (~$120). Retains edge quite well, smaller than misono by a smidge and quite easy to work with. Glestain (which i was also contemplating on getting), from what I have read is quite blade heavy due to the lack of a real tang. Always on sale online for ~$99. Currently, Korin has their annual holiday sales and the misono ux-10 (which, after doing some research on a bunch of diff. santoku's, I've come to the conclusion it is one of the best) is on sale for $143. That's about 20 dollars cheaper than usual. The UX-10 with dimples is very expensive, exceeding 200 dollars, deff. not worth it imo. Perhaps I will treat myself to the misono this year, finally... Jim

I've never heard of you're general rule of thumb before. We use to do it interchangeably. Cook with or slice on top... Then again could be different cultural preference, seems like you're in Switzerland and I mainly cooked in NYC/North East America.

It's mostly personal preference, imo. Some diners sometimes order wine by glass, and thus the server brings it out when they(server or on the diner's note) think is appropriate. Or maybe order it to pair with the entree only, therefore bring it after the first course. Then, there are other times where they may want you to bring the bottle right after you put in the drink orders. All up to you.

You can at least, at a min. serve 8 or 9 hungry adults. Especially with 6 diff sides. Include wine/beverages you should be more than fine.

Smaller glass jars with a rubber sealant with a clamp. (I think the name for those are swing top glass jars?) Used for loose leaf tea, could equally work for bagged ones as well. Retains the quality quite well. Smaller jars b/c less you open (with a big one), less air exposure.

"Long run" aka 10+ years...? If so, that's a lot of years in just one restaurant. Haven't met many last that long at one place. If it was me, I would take the "harder job, with more money." I don't know how old you are, or how long you've been cooking in a kitchen; but may as well push yourself to learn from the better now, then go from there. Btw, what kind of job are you even doing? Chef, commis, plongeur? FoH? Jim

Little pink? Eat it. Cook it anymore it will dry out. Pork nowadays are very lean, and also the risk of trichinosis is drastically smaller than several decades ago. With barely any marbling, personally I would prefer my pork a little pink in the middle.

Question about the coffee "consomme" did your own variation of it, or just followed his? Seems like a multi-day event. Though would deem promising if made correctly. Jim

French Culinary down in Manhattan offers courses, took one about a year or two. Program ranges from weekly, to once a month and beyond. Martin Yen's cooking school in California also I believe offers classes. As with Bocuse's in Lyon, France. (have to do more research; though pretty sure they offer)

Should go try for yourself and make the decision. Quite similar argument for steaks or bbq, everyone has their own personal preference and would fight for what they believe.

http://www.bakerscups.com/index.php?main_p...32845678a29abc2 or http://www.fancyflours.com/muffin-cup-blue-glassine.html (non-metallic) or http://www.shopbakersnook.com/m5_view_item.html?m5:item=4718 http://www.google.com/search?q=blue+foil+c...lient=firefox-a Jim

Bet you can cook a mean fish now I bet. (Kinda off topic, but realized there lotta fellow cia'ers on the forums. Just found out the other day someone in my class is on egullet too.)

Personally I have never seared meat with just a torch before (i prefer the traditional way, on a pan), but I have used it for many other things, like creme brulee for example or heating up bowls and whatnot. (honestly no "propane" taste is noticeable for creme brulees). Very handy tool in restaurant kitchen, ie. lighting a oven fast. But it is quite pricey and unless you really need this daily, there are some other alternatives. Which, unfortunately I can't think of any top of my head. Jim

http://www.pronto.com/search-bernzomatic-ts~-3000~-kc-torch/ Burz-o-Matic 3Thousand! These bring some serious heat. If that's not your thing, have seen little electric ones operated by battery; but more hand held for small jobs. Jim

Some believe adding salt into the egg mixture makes it tough when cooked, rather adding it towards the end. But, it's just preference. After adding the eggs in the pan, agitate the eggs more until it starts to form and settle, all over medium heat. Then follow the directions given by others here. One omelet test I did back a year ago or so, the chef ran his finger across the top. Should be as smooth as a baby's butt and just rip oh so gently. Producing a very creamy and tender product.

Wear a full apron which covers up to your chest. Real pain in the butt to get choc. stains out of your clothes, especially chef whites. Had one or two pairs of brand new whites that were ruined from this, sad day it was. Club soda, blotting, soaking in bleach/detergent, etc...that stuff never worked. Jim