AAQuesada

JHeald's advice is really good. Also a cleaner/degreaser spray like Mr.Muscle works miracles, apply after service, then wash. Hydrogen peroxide is great for blood stains.

Didn't he work for Jose Andres? what was the deal there.. you can b.s. to get in a good place but it's hard to stay there with no chops.. PS I don't really watch TC or the other show. Just curious as to if he's really that clueless

He has earned his station, lord knows a the road to become a chef is a hard one, I certainly don't be-grudge him some luxuries. Especially as he does travel quite a bit and chefs and cooks can be crazy about their tools. Some might even say knife nuts, lol.

At least at home, I rub all my skillets with a tsp of oil before putting them away. That way they are ready to go. Temper the pan on med for 3 minutes or so depending on the mass of the pan. It does seem to make any pan stick less and clean easier.

I wouldn't use PX Sherry for Gazpacho. Too sweet IMO, PX is great as a sub for Balsamic. It's much more complex than any but the DOC Balsamics I use this one: http://www.laespanolameats.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=LEM&Product_Code=6060

You don't need to dilute citric acid or make a slurry. Just add it in. My read is he wants you to use citric acid (prob for consistency) and is listing lemon juice as an optional substitution. Anytime I read ingredient(XXX) the (XXX) is usually a modifier/substitution. Since its not a modifier ie. Onion (small dice) then it most likely an offered substitution. That's how I read it anyway.

Throwing everything in the pot and reducing is the cheater method. Proportions are a matter of personal taste. I would use verjus and tomato water doing it the traditional way so as not to cook all the aroma out of the tomato water. Make sure to use flavorful overripe tomatoes for the best flavor. I do think that a tomato gastrique might get lost paired with a big steak unless you are going to slice it and do a more modern presentation with multiple sauces ect

I have a book I picked up during my time in the area. I believe you can find it online: Creative Basque Cuisine - Traditional and Modern It is part of a series based on the 'Premios Pil Pil' a kindof Basque food Oscars.. the Editor is J.L. Barrena

It's hard to know with out seeing it. My guess is that as long as the chef getting the dough is experienced and show through is not too much you'll be okay. Be confident, chefs can smell fear I might go up the the person who worked the dough and ask them so how was it .. followed up with I was worried because.. and .. do you have any advice for the future. Show you are interested in their opinion with out being too scared.. And take the following advice with a big pinch of salt. But I have found sometimes, when a chef say's to hurry up! (in the nicest possible way of course) you need to say 'Yes Chef!' and completely ignore them and do the job right. Of course you need to read the situation but in the long run if you are doing something the way he/she taught you.. it's better to put your name on a quality product. (after you clock out first of course). You'll end up with more respect than being the person who hurried and did a half ass job. As always YMMV

Truly a man ahead of your time Now that's a pizza you need an Amarone for

This is my glaze for Island flavored wings Island Marinade Kecap Manis 100% Catsup 100% Shao xing 50 % Garlic 5 % Ginger 5 % For use as a glaze: combine ingredients For sauce: in a pot over med heat w\ 1T oil add aromatics. Add wet. Simmer 5 min. NOTE: SUBS.. Sherry wine for Shao xing. Equal parts, Soy and Brown sugar for Kecap Manis. It's worth trying to find the original ingredients though. Just prepare wings your favorite way, fry crispy or grill/broil. Then brush or toss in a bowl with the sauce. Finish with something crunchy..sesame seeds, bubu arare, toasted rice powder ad infinitum..

mmmm reminds me of my mom's enchiladas suisas. which she used to bake after rolling with the sauce on top. Rice, beans and a salad (lol we are in L.A.) not fancy but a great dinner

@ Dave -Prolly Santa Monica or BH FM.. I'd hazard a guess of Wong farms. Not great but pretty good grown hydroponic in the desert Arturo

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.