stealw

Her name did not ring a bell here at CIA, never seen her around. So did some quick research, she teaches at ICE, institute of culinary ed. in manhattan (23rd st i think..) Jim

By the looks of that picture, you just smeared the fat around it, then grilled it? Does the fat really help in flavor? I'd assume it would render right off from the very hot grill... Unless you're using it as a fat barrier..but then again a strip steak shouldn't need it... Curious, curious Jim Edit: Didn't see the post above me. A lot of times people don't use lard anymore because of the particular animal scent/aroma left behind from the fat, which gets transfered to the baked goods. Though it's mostly preference.

Traditionally wok-cooking needs a wok burner, and (just guessing) but at least 60% of the bottom is over the heat. And boy is that burner strong, like a mini-jet engine. Wok-cooking is very hot and very fast. So in average western homes, the stove is flat so less surface area on a wok since its rounded, skillets are flat. Less heat is all i'm assuming is what CI is proving here, thus less efficient cooking. Jim

http://forums.egullet.org/index.php?showtopic=115014 Very similar tips. Just work clean and organized.

One of my friends use to work at the Ocean House. Seems very good, both food and ambiance. Looks over the water I believe. Never been myself though. http://www.oceanhouserestaurant.com/ Jim

Messer: http://www.chefknivestogo.com/meknpo.html Large, fit's almost everything you need. Also Koobi makes an equivalent to this, though inside one pocket design is different, Messer has a mesh pocket, Koobi has a plastic one. http://www.koobikit.com/product.html Oh btw, I got mine at Broadway Panhandler in NYC. I think it was 40dollars or so. Jb Prince also carries bags, as with the cutlery store inside Chelsea market. Jim

I believe the Reservoir won best pizza in New Jersey a couple years ago, perhaps still maintain it. Like John mentioned, lovely pizza, especially right out of the oven on your table. Another good bite, is a very small pizzeria right on rt. 10 in hanover, adjacent to a gas station and some office buildings. Had a banner over them saying "voted Morris County's Best". Though the name slips my mind. P.S. The town's name is Boonton. Jim

Chengdu is really far from randolph, at least 45minute drive... If going on the Asian theme, China Chalet (same cuisine as chengdu) in Florham Park is very good. Two towns over in Dover, they have a heavy Latin presence, though unfortunately do not know any exotic eats there on top of my head. But, if you're into Indian, right down route 10 in parsippany, they have Cinnamon. Never been, but heard quite good. Going with the Indian theme, Moghul and Ming II in Morristown Plaza is also quite exquisite I hear. Good luck, Jim

Could use same technique to throw together a quick salad dressing. Oil, acid, seasoning, Shake and serve. Jim

Klogs. Been wearing them for years, comfortable, affordable, and not bad looking at all. No lace either, just pop feet in and go. (i have springfield's) http://www.klogs.com/profoodservice.cfm#top Jim p.s. They also come in wide, and also don't stink.

Nha Trang also has very good Pho. Personal stop each time I crave it. Also Chinese Ice cream Factory, nice and refreshing for hot day. Jim

Always can swing by Fort Lee and Palisades Park area for more asian/korean eats. Fairly close to Hobo, or even in Jersey City for some Indian.

Very very chic looking website; if it's half as good as the way that looks, then it should be promising. Never been myself, though do report back. After looking at the menu, everything seems "normal/basic"...nothing really new nor wowing...Though the classics are always good. Jim

For starters, your english is very good. Pertaining the culinary school question, most are full-time schools, which they attend class 5-days a week, for x amount of hours (pending on which program). On the payment issue, generally speaking..after 40hours you get paid Overtime..which is 1.5x your base pay. Now being paid that or not is another issue, often times it depends on where you work and whom the employer is. The lifestyle your sous lives is quite similar to many I have worked with, primarily in NYC. Work hard, party harder, sleep less and eat sometime in between. Seems like your kitchen/restaurant is relatively small, only 3-person staffed. 10 minute clean is quite impressive. In any case, the lifestyle you live now is not that far different in America, although economically you may be compensated a bit more. Jim

Very interesting..didn't know it had that name. Always just called it a slicer or serrated. Guess it kinda makes sense, sorta looks like a hybrid of the two. Jim

What is a "super slicer"? Is that just a slicer you nicknamed? Don't understand why you would use a slicer if a serrated is needed.. Jim

I suppose you can say that about most schools. If you chat with many folks that graduated from CIA or any other culinary school for that matter; they look back and say they aren't high advocates about the schools they went to. (perhaps due to maturing through the years in the business) I myself am a 3rd year here, though it may not be the cut out to be the cloud 9 of places. I take it as it is. I got over all the small stuff and just accepted. Call me not pro-active but, whatever, if you can't stand the heat...get outtttt. Jim

KitchenMage- Well, currently I don't have a santoku yet, still trying to find one suitable. Or rather mustard up the cash to pay for one rather. Currently use a chef's knife, 8" (a shun). Though often times I do not find it necessary to have such a big blade for most of my needs. As well as some things that bother me sometimes, like the long handle. Couple post's above, I mentioned three I was really looking at. Though perhaps would eventually get the Misono UX-10 knife (santoku). I just find it to be suitable to my needs, not really for look of it or anything. Plus, one benefit of santokus is the wideness of the blade, really helps with people that have larger hands/knuckles which often times bump into the cutting board. Jim

I'm no expert..But the knife link you provided seems like a pretty flimsy knife. Not to insult your choice in knives or anything. I have used some of my friend's santoku's chopping, cutting, mincing etc..it seems fine to me. Though then again they took good care of their knives (hand sharpened and everything). Perhaps it is just that model you do not like. That's what happened to my other friend which used a cheap knife, then when used a 'better' knife, felt a difference. On a side note...the top of henckle blades tend to be really annoying on your index knuckles when using it for a prolonged time. Very rigid/sharp, at least for my feel. Jim

One pet peeve of mine, primarily for industrial sized saran wraps...Is when Somebody mistakenly screws up the roll, i.e keeps wrapping stuff when the entire roll doesn't comes out, yet they continue using a portion of it and don't bother fixing it. Causing whomever, usually myself to take countless time to cut and backtrack to where the problem originated. Oh what a pain in the butt. Especially with the huge ones that are heavy as heck. Jim

Thanks a lot Chad. Right now Korin (in manhattan, ny) has a summer sale, all knives 15% off. Quite a nice deal to jump on if anyone needs a new knife. Japanese styled only, though this store is very good, bot in service, knowledge and selection. Also up in Dutchess, New York Warren cutlery I believe having a similar knife sale if anyone lives up there. Jim

Quick question on Santoku's. Was, well still am looking forward to getting one. Basically narrowed it down to three selections, 1. misono ux-10 2. kikuichi gold series and 3. glestain What I have heard personally, from work, friends, knife store that the ux-10 is quite "hard" to sharpen for people not use to using/sharpening with a 70/30 blade. While the misono 440 is "easier" to handle in terms of sharpening I don't think I should 'downgrade' my choice per se the knife just for this reason. Also, I have felt both the misono and kikuichi (in store), both feels pretty nice. However, the Glestain I have yet to see Anyone carry them (santoku's atleast) and do not want to order a knife online that I have never felt before. Anyone have any experience with the Glestain santoku, or even all three? The Glestain santoku's online are ~$100 usd, kikuichi gold series ~$120, and Misono ux-10 ~$150. One advantage of the Glestains, they are all dimpled which creates little air-pockets if you will; have them on my current shun and seems to work. (btw some info if matter: sharpen with a norton 2k grit, knife to use in restaurant, and currently use a chef knife but want to switch to smaller) Jim

Attention to detail. Are you asking what the difference is to work in their kitchens or to run one yourself? The working-in part perhaps is all attention to detail. I have friends whom worked in "best kitchens", for example bouley, per se, guy savoy etc. Out of what I picked out from our chats is their quality control they constantly pursue. It's all the little things that matter, what most overlook and skip on. The pastry chef that scoffed at you was quite rude. I would of squished one of his tarts or something. Don't let him bother you, if you want to work in one of these prestigious restaurants just call-in for a stage/trail. Out of that one day or week you are in their kitchen, you can pick up many numerous new things you never seen before. When I worked in nyc for a pretty renowned restaurant, it was the little things that impressed and stoodout, these things continued to impress me till today. One thing that I never seen was the changing of our chef coats. Right after family, if we had time to eat or not. Everyone would swap our dirty coats for nice clean ones. That showed me despite their huge laundry bill, that the little extra step just improved their role in this industry in caring. Jim

Sakura..that name sounds very familiar. If I'm thinking about the same place as posted above in Milburn, my parent's friends own that. They use to own a little Chinese take out place in Denville, NJ. Sold that (or leased it out, forgot..) and opened their sushi place. Honestly, I haven't been back in at least half year or more. (Due to school, different state) Anywho, when I did go, all their fish was fresh and overall pretty good. Though their decor was quite exquisite from what I remembered. The Milburn location is somewhat small, I'd guess maybe 20ish tables or so. (Once again been awhile since i've been there) Jim

Haha. This weekend went to a restaurant, ordered salmon MR, came out drier than canned fish. Server offered to do another, came back raw. At that point I was waiting more than 40minutes so I just picked another item. Got their "house special" aka fish n chips, not too bad though still tad under. No real apology or anything done to accommodate while I waited, so I just sat there dwindling my fingers with my friends. Oh well. P.s. You just enrolled in CIA? (hyde park, ny=cia? or just live there?) Jim Edit: Oh yes..this topic reminds me of cooking duck breast as well. Many are not use to having it cooked to different temps. Once a patron was actually shocked that I asked her how she wanted her duck to be cooked.