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Bueno

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Posts posted by Bueno

  1. She is the "Special Events Manager" at Food & Wine. She does have quite an impressive background in both food journalism as well as in professional kitchens (Le Cirque, Vong -- she has culinary training). She was also Steingarten's assistant for a number of years.

  2. I like to blanch them first, sautee some pancetta, then fry them in the rendered pork fat. Poached egg on top, parmesan... perfect.

    (I often treat them like asparagus).

    Great stir-fried with spicy beef, too. Nice with scallops (recently: a ragout of spring peas, morels, and fiddleheads to accompany carmelized scallops with a lemon beurre blanc).

  3. Frisee Salad:

    Frisee, lardons, poached egg, shallots, vinaigrette.

    Roasted Marrow on Toast:

    Marrow bones, parsley, shallot, lemon, olive oil.

    "Tuna Salad":

    Good quality fresh tuna, roasted watermelon, arugula, lime, olive oil.

  4. Regardless of whether you find the Google Ads amusing or not, what is your primary concern here? Amusing yourself, or creating a professional portal for your restaurants?

    The ads smack of a cheap free host or porn site. How many reputable culinary establishments do you see with banner ads dominating their design? Not many. There's a reason.

  5. Tupac: shamefully I'll admit, but I hadn't even heard of The Last Chinese Chef until your mention. But upon your recommendation, and a quick glance on Amazon.com, I will pick it up tomorrow. Is it truly as good as the briefs make it sound? I'm totally looking forward to snuggling up with that one. Thanks!

    I'd also like to recommend: The Perfectionist: Life and Death in Haute Cuisine, By Rudolph Chelminski. Great non-fiction.

  6. I'm a proud Vinegaholic and wear the badge for all to see (it's on my forehead, if you must know).

    I use vinegar on fruit, in soups, in braises, in pan sauces, in marinades, in raw dishes, to pickle with, and even on ice cream! The uses for vinegars go so far beyond salad dressing. You just need to eliminate that imaginary barrier and open yourself up to all the different applications.

    An aged balsamic on ice cream or fruit (sparingly, mind you) is glorious. Where would a bearnaise be without vinegar? Obviously pickling revolves around the stuff. Ceviches / sashimi / sushi are welcoming muses. Actually, Asian cuisines in general are big on using vinegar in their cuisines.

    My vinegar collection is at least 25 strong.

  7. I just read A Cook's Tour yesterday, only the 2nd book I've read about food. I review it on my blog which is at

    www.seemrealland.blogspot.com

    The first food book I read (last week) was called Last Chance to Eat and I enjoyed it much more than Bourdain. This list is giving me good ideas for other books to look for. Also a few minutes ago, ordered Turning the Tables by Egullet Member #1. Will it help me get a reservation at The French Laundry? Will find out. :smile:

    A couple great must-reads you may wish to consider as well: The Reach Of a Chef, and The Soul Of a Chef by Michael Ruhlman (read the Soul of a Chef first), and Heat by Bill Buford.

  8. Jamie Lee: that jar of chili garlic sauce looks well-utilized! Good girl. :) Do you use Sambal Olek and Sriracha in your cooking as well? I've got all 3 lined up for old Western-style quick draw gun-slingin' action in a holster I wear over my apron. :)

  9. Just an observation:

    On Kitchen Nightmares (The US version) Gordon Ramsey seems to always order calamari as a starter - don't know if it's a personal favorite or just his version of one form of vitmus test.

    (I don't think he has liked anyone's yet, and even if they say they're fresh, he can always tell if they're frozen or "too mature".)

    It sort of makes sense to me - I've had great plates of calamari and way more many plates of bad.  Seems to be no middle ground.

    J.

    Calamari would indeed be a good litmus test. It's either one minute cooking time or one hour. Anything in between is pure rubber. You don't want too much batter, what what of it you do have needs to be light. No grease. Clean oil. Well seasoned. And most importantly, fresh squid cut in managable pieces. Yes indeed, you may very well we right.

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