chefadamg

FOR GODS sake avoid "Lunch" ...I have hated this place since I bought my first celery roll a few years ago..although they call it a lobster roll. Della Famina is tops...I forgot the name of the place..but right across the street from Dela Famina is a great restaurant. Best advice....buy some great local produce...local seafood and invest in a few bottles of quality wine.....enjoy

Agreed. I had 3 memorable dinners in its hayday. Norman making the rounds after the dinner hour. Hope Allen Susser keeps the fire burning down there in Florida.

Was sad to get an email today from Normans in Coral Gables. June 1st it will officially close it doors for good. Had some GREAT meals there in the years past. Although the last 2 were a little suspect...I expect Norman was spending much of his efforts to increase his so called "Brand" throughout a few other high end hotel restaurants. A sad comment on popular American chefs in my opinion. Perhaps we might benefit on losing The French Laundry and gaining 30-40 Bouchons? I think not...whoops..Im getting started on another topic altogether. Wish Norman all the best building his "empire".

You can fry Amaebi..(spot prawns) heads and eat those. They have a decidedly thinner skin then most other shrimp making them very crispy when cooked properly. You wouldnt want to try this with a standard N. American shrimp with a much thicker skin. The heads are liquid gold to us chefs...perhaps making the best stock..in my opinion much better than lobster shells.

Aussie style: Beets and fried egg..pretty darn good.

Hmmmm.... green cured meats = trouble. I've done lardo a few times and its been nice and white.

Ive been trying to figure a "shrimp" pasta to wrap the filling. I understand he uses transglutaminaise and shrimp for the pasta..but would like to figure the ratios and how he made the pasta sheets.

Hey..thanks alot. Thats just what I was looking for. I was curious to know if he used a "sweet" base for his savory croquants...ie isomalt and glucose. So I assume he uses the same base and flavors them accordingly. I do have a question..do you have an exact recipe for the bacon or the corn croquant? That would be great.

Fat is about 80% on this. I ccok it like a piece of foie gras. HIGH heat and very rare. If you dont get it seared properly on the outside you'll lose most of the fat content inside..and that's where all the flavor is. Salt is important as well..I season before cooking with a semi-coarse pink salt . Whatever ou do..DONT slice it thin and then cook it/or sear it..you'll lost the fat and all the money you paid will be worthless. This beef is where you want to keep it simple..NO heavy sauces..just with a little salt..and even the traditional way with a light soy is great.

Got some more great product from Anshu. A nice Rib eye. Great marbleing. I liked that the cap was included..I seared that with a salt crust and ate it with a bit of soy and wasabi,had great flavor. Ended up making a truffled Kobe tartare with the rest... quail egg, anchovy aioli, herb salad and toast.

I have looked through all the pics..Are there any recipes in the books for savory croquants of any fasion? Im not sure if the index would list them? And I dont know which dishes include them. I saw an artichoke croquant and a corn croquant in the pics..so maybe you could find his recipe for them??

If you want a real Demi Glace please try culinarte bonewerkes. Website is culinarte.org Outstanding products shipped frozen to your doorstep. I've been using all their products for quite a long time and have been very happy. These are hand made all natural products.

DAMN..I'm VERY jelous. If only I could get fresh tumeric here in Florida.

Dont turn the heat down. Keep it on high till you get your desired color then add flavoring ingiedients. I've made caramels a million times..sometimes it will crystalize on you...just throw it out and start again. And yes..cornsyrup will help. What are you adding to the caramel for flavorings?

Ive found that recipe on the Internet somewhere. That was a "true" croquant. He does a few others; artichoke, corn. I was curious to know a little more on the savory versions...but he may use a Isomalt glucose base for those as well...not sure.

Ive found that recipe on the Internet somewhere. That was a "true" croquant. He does a few others; artichoke, corn. I was curious to know a little more on the savory versions...but he may use a Isomalt glucose base for those as well...not sure.

Havnt had a chance to purchase any of the coobooks. Can anyone inform as to whether he includes recipes for any of his savory croquants in the books? If so I'd be delighted to learn the recipe.

Well...I'm sitting here searching through the pictures on El Bulli's web site....and my brain gets full of all kinds of ridiculous ideas. What the hell happens when you freeze a chicken or quail egg w/ its shell on?? Can the shell be easily taken off.... revealing frozen egg? I'm sure theres some culinary value..or have I been looking at the El Bulli web site to long??? No egg in the house right now ...

[Let us know how your preperations turn out. -Dick ←

Here are a few pics of the incredible Kobe Beef I received from Anshu at 1-800-Kobebeef.com. As you can see the quality speaks for itself. I did a Shabu Shabu with it tonight and will do a seared version tomorrow.

Every time I work down here I'm stunned at the lack of quality products and stores ability to procure specialty items. Anywhoooo....(rant over) seeing as I'd like to cook some veal cheeks. I'm looking for an internet supplier.

Good. Glad to hear they have a quality product. I've talked w/ them on the phone and they sound like they know what their talking about...I've forgotten the gentlemans name but he was a nice Japanese guy. Like I said..I've got a few grade 12 striploins coming my way..I'll post some pics and tasting notes.

Hello all: I found A new REAL Kobe beef internet site this morning. I believe it's new as I've been looking for the real deal for a few months now. Kobe Beef Its a LosAngeles based operation selling Kobe grades 1-12. Prices seem VERY reasonable for Kobe. Example: 1 lb grade 12 striploin is 149.99 this week but usually 199.00 lb. I've placed my order for 3 lbs grade 12 striploin and will post pics and tasting results soon.

Hello all. Looking for a few ideas and flavor combinations for a menu item. I'd like to combine sea urchin and a wonderful product I get down here in Florida, pork jowl bacon. Basically a "bacon and eggs" type dish. I'll braise the piece of bacon for 3-4 hours creating a silky texture, yet still retaining the fat. break it down to 2x2" slices (ot maybe smaller) the dish so far is a piece of the bacon...seared crispy on 1 side..topped with a generous "pile" of sea urchin. I need a few counterpoints to the dish. Any ideas?

I dont recommend this to everyone...but some waiters can drive me so GOD damn crazy. Well...I call it the hot spoon trick. Put a nice soup spoon in a 600 degree oven for an hour or so....carefully remove and place in a conveinient spot where your waiter enemy frequents...BAM...seared thumb and index finger !!! Keep your head down behind the line and look stupid !! hahaha Dont forget...this can backfire on you...keep your eye out for the hottie waitress, you'll never get laid that way.