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Why would you pull it out? There is really no need in a poblano or anaheim to pull the seed pod out there is plenty of space and they aren't hot.. You wouldn't in a restaurant, except clean up the veins a bit.

Don't dispare, Macaron's are like learning to ride a bike. Really hard and frustrating while you learn and experiment. Then you 'get it' and wonder how you ever flubbed it.

Biscuits and gravy I love my sawmill gravy with lots of fresh ground black peeper. mmmmmm and some soft scrambled eggs

Are you going to try the recipe Paul? I have to say I don't drink soda, but this sure looks interesting!

WOW RIP Santi For those of you that can read Spanish or just appreciate good food.. El Raco de Can Fabes is well worth a read. Arturo

WoW! Makes me hungry!

I've been told in Mexico, usually they Thin out a thick mayo with some crema for the white sauce. And Ketchup would get the fresca treatment, the flavor is up to you! They do taste best a at 230a though If I was to make them I'd add some poblano to the onion griddles in bacon fat and call it a day!!

I am curing some like I do with Lemons. Very curious how it will turn out?! Ideas how to use salt preserved tangerines?

I don't have the book in front of me, but the Lemon Buttermilk Panna Cotta is excellent light dessert. The chocolate tart is out control good, simple and delicious.

I like this one called 'Country Pizza Dough' from P.R. http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/71-country-pizza-dough.html I've used spelt in place of the whole while and liked it quite a bit.

The hardest part of making big batches of bechamel is making the roux properly. Are you using oil or butter for the roux? If you're using butter are you cooking off the water first.. there is a lot of water in 15 lbs of butter. what is the temp of your fat when you add your flour? If it's too high the flour wont properly absorb the fat and you won't get all the thickening you could out of your roux. 1lb per gallon for a med thick roux is how I learned it as well. 2 lbs of roux per gal is way too much, something is wrong if you have to use that much roux.

From: Chef2Chef BF15 yellow skin, dark yellow flesh available from July to March excellent for frying, mashing, sautéing I would say Yukon gold.

Are you doing this on top of the stove on the fire or in the oven? When I butter baste I either do all the way on top of the stove or before the protein goes in the oven. Once your in the oven I wouldn't touch it unless you didn't get a good sear going in.

You can add Michel Richard to the list of creative pastry chefs gone over to the savory side. Interesting article, thanks for posting about it or I may not have seen it. There is a lot of truth to it of course it doesn't tell the whole story. Escoffier did some famous deserts but came from the savory side. I would say he was fairly revolutionary.

Laiskonis has some really good cheat sheets posted on his site. Had to dig a bit but here they are http://mlaiskonis.typepad.com/files/metric-volume-conversions.pdf http://mlaiskonis.typepad.com/files/metric-weight-and-measure-conversions.pdf http://mlaiskonis.typepad.com/files/temperature-conversion.pdf http://mlaiskonis.typepad.com/files/standard-temperature-measurements-1.pdf

If you try it let me know what you think.

They aren't getting a lot of support. The GM worked for Michael Mina in the past, and MM was quoted as saying "what was he thinking?". All this apparently because SIV didn't like some of the chef's deserts at XIV Mina's trendy Hollywood place. Relationships are really important in this business you should think before you start burning bridges.

I usually do equal parts 3oz butter + 3oz flour by weight. If you use butter, if you don't clarify it at least try to cook out the water.

I finally developed a recipe I like. There's nothing wrong with the boxed stuff, but I like to do things the hard way. Japanese Curry Yield: 10 Ingredients: Amount: Notes: Beef Chuck 1 lb Cubed Onions 6 ea Julienned Garlic cloves 3 ea minced Ginger 1T Minced Chicken Stock 1 gal Hot Curry Pwdr 3 T Pref Japanese (S&B) Apple, red 2 ea Carrots 4 ea 1/2" Mire Poix Potato, AP 4 ea 1/2" Mire Poix Peas, frozen 6 oz sachet 1ea 1 star anise, 1 bay leaf Brown Roux 6 oz Add 2T curry pwdr to roux Methods: 1) Sear meat, remove and reserve Key Points: 1) Do not over crowd pan 2) Caramelize Onions 2) Slow, med heat 3) Add Ginger + Garlic 3) . 4) Add hot stock and Sachet; Add meat 4) . 5) Peel and grate Apples into pot 5) . 6) Simmer until soft 6) . 7) Add Carrots, Potatoes, curry powder 7) . 8) Simmer until just cooked 8) . 9) Add curry roux and simmer until thick 9) . 10) Add frozen peas & serve 10) .

Aleppo is a decent sub for Espelette, often easier to find and less expensive. Although I do love Pd'E, it's med spicy and pretty aromatic, it's usually ground just a little coarser than most chile powders as well.

LOL! So as I was saying.. great move Congratulations on landing a good gig.

No one in the industry respects Tsuji or graduates of Tsuji. Culinary schools in Japan are not like culinary schools elsewhere. caveat emptor. Interesting.. why is that? What is culinary school like in japan?

Should be fine, you did add the egg in the pan. So it should have been hot enough to cook through as long as you didn't let it sit out for more than an hour or two before refrigerating. If you did the Mario Batali recipe where you mix in the egg yolk later Id say chuck it.

Firefly really is pretty good! I love my classic cocktails but, flavoring neutral spirits isn't a travesty. Its Gin, aquavit, lemoncello....

LOL! I've seen it put through a food mill like mash potatoes!!