andrewB

No way! Where? Did it apply to the food you cooked, or the people you worked for? What were the terms, if about the food? ← it was in the states and applied to the food and recipes used in the kitchens. It was an understanding that the recipe books which were used in the kitchen were not to be copied or re created. I vaguely remember an incident with someone 'stealing' the books, bringing them home and copying them after a shift. Can't remember what the consequences were however...

actually i have had to sign a confidentiality contract before so they are around!!!

heres a good high tech way to roast your chicken, whole 25oz, in 5:20min!!! i am going to a demo on tuesday, i got to see it to believe it!!!

i think this is an issue which happens on an international level: something borrowed from one continent or another with the thought that the distance between the original source and its 'subsidiary' is great enough to mask its identity. This is a common thing in places in europe where i am...

Wasn't it mozart who said there was no new music for there are only so many notes to be used and so many progressions?

Pedro, This was an very insightful quote from Adria, thank you. It does raise a different idea of plagarism, that of technique. But can the word 'plagarism' be given to something like technique? Could we not compare raising a child to a chef raising a little cooky? Our children grow in our shadows, walk like us and talk like us; the same can be said of the chef/ cook relationship. How then can technique be plagarized? The forementioned chef steven used as an example is a blatantantly plagarism in the fact that he used both a 'borrowed' technique AND didn't change the recipes or ingredients. what if he were to have done the lobster dish with cod and then filled the pipette with hlasle(spiced hungarian soup). Would this in an egullet opinion be indeed plagarism?

thanks much Ludja, i might need it. its my way of curbing my home sickness and bringing a bit of the 'bay' closer to me...we will open in june and when i have time i may start another thread on it...

what did the international cooking community do before Egullet??? thanks all for your ideas!!! I had been going along the lines of the bresaola with a 'pot de feu' of spring veggies and a tarragon foam, but the stuffed olives and olive leaves sounds fantastic. i see a great composed plate with both of them on it!! As a side note, the restaurant i am opening is in Bratislava, Slovakia, and will be the first american wine caveau/ restaurant in eastern europe (this would be for why i don't want anything strikingly asian)!!! Thanks again...

My GM has asked for a beef app on the menu for our new restaurant and i've drawn a blank!! Besides carpaccio or tartare, i can't think of a single interesting, sexy beef app!! Personally i don't find myself eating beef as a starter so maybe thats the problem.. I pose 2 questions here 1. anyone have any ideas for an interesting beef app (non asian) 2. am i alone in the fact that i don't normally eat beef as an app? thanks much...

while working for the ambassador, i would go back to the states every few months just to load up on goods. One time back i had a carry-on with my clothes in it, one suitcase filled with 50# of wet aged chicago strip steaks and the other had my knives in it and 5 waygu tenderloins in it. Luckily nobody ever stopped me at customs!!! And as a sidenote: is it illegal to be transporting meats internationally?

why not a composed plate with pork tenderloin? i like the combinations of different cuts fused together in a dish. sexy!! )

many thanks to all of you for your help!!!! it was wonderful and greatly appreciated...

air dried because i didn't want to distrub anything, linolenics etc... took about 4 hours in front of a fan. Suppose a low heat oven might work though...

anyone have a link for the aloha systems??

i'm suprised that the waiter told you what they were using. i spent months trying to figure out what fat swelling starch wuold work for it!!! these starches work for things like olive oil for example, they can hold up to 20% of their weight in fat which is why they work well. i then dry it further and run it through my pacojet.. Fruit powders are much easier though. i make a pineapple powder which is served with a nori wrapped curried scallop mousseline (say that 10times fast!) all that is is pured fresh pineapple laid out on a silt pat and dried in the oven for a few hours at a low heat (careful not to color) then run through a blender and strained...

crumbling and what your reffering to as over oxidation, to me says overcooked. Think of it in a similar vain to a steak: what happens to a steak when its cooked to medium well versus med rare? I think you'll find the same with the foie. The chef i worked with in Paris cooked his to 45, GD in SF took his to 43. what i found is that for terrines and poached torchons, 43 works like a charm. As a side note, have you tried a salt curing for your torchon? i find that it is a much nicer torchon...

right you are!!! now, is 魚の取り方を教えれば、 その人は一生を通して食える the whole whole proverb or is just the last pasrt of the proverb "teach a man to fish he will eat forever?"

OK, I'm not an expert on this type of translation, but here is it. If you are given some fish, you will be able to get by for that day, but if you learn how to catch them, you won't be in need of them forever. ← how then might the translation for "teach a man to fish he will eat forever" be? ← Does this mean "teach a man how to catch fish that he will eat forever"? Then, it will be something like 永遠に食べる魚を捕る方法を人に教える but this sounds rather ackward. I'd rather say 永遠に魚を食べられるように魚の捕り方を人に教える which means Teach a man how to catch fish so that he can eat fish forever. ← and how would the spacing for that be? sorry to keep asking these questions. its a piece i'm working on for my restaurant in slovakia ))

OK, I'm not an expert on this type of translation, but here is it. If you are given some fish, you will be able to get by for that day, but if you learn how to catch them, you won't be in need of them forever. ← how then might the translation for "teach a man to fish he will eat forever" be?

was wondering if someone might be able to translate the following for me pretty please.. 魚を与えられれば、その日を凌げるだろうが　捕らえ方を知れば、永遠に困らないであろう thanks much

foie is generally brined in a milk solution to help purify it, removing blood clots from the veins. This would not cause the oxidation, however i think the addition of the nitrites would. depending on quantity, it wouldn't be doing any better as a preserving agent than good old NaCl would be. I have always soaked my foie before making terrines and torchons and never had an oxidation issue.. Also 55C at center is way to high a temperature to take it to. try 110F(43C)...

bad idea.. just pitch it. its generally bitter and gross...

i believe in SF, at least when i lived there, the employer had to supply uniforms if they required an employee to wear one. is this still the case??

we usually wear a t-shirt under )) some restaurants have showers (bonus), but mostly we waer 'street clothes' in and change after. Some jobs i've had i did motor around town in my whites going to purveyors as i was not in the mood to change garb...

I think you hit the nail on the head with the idea of "real working chefs." for my line cooks i have a cotton/poly blend which is more wear resistant while i slink around in egyptian cotton ) Chef Works makes some of the best working coats on the market. Pants could be a whole other thread, but my humble opinion is Chef Wear makes the best pants...