chefadamg

YES..that sounds great. I think Fergus Henderson may have been the chef who cooked the pig ears for Gordon Ramsay. Not sure though. I'm going to prep the ears tonight. I think I'll take some pictures and post them tomorrow.

Hello: After seeing Gordon Ramsey snack on a wonderfull looking pigs ear on his show F Word. I figured I'd give it a try. Picked up 8 nice size ears today at our local hispanic market.However, can't really find a decent recipe. I figured I'd go w/ a traditional braise, press and chill overnight, slice and coat w/ mustard and panko...serve traditional style w/ sauce gribiche ... (I'm not doing an Asian insprired dish this time, although I'd love to hear some recipes) But I'm a little unsure of cooking time, anyone have a ballpark figure? I assume 2-4 hours?? Thanks, Adam

Hello All: Have had numerous disasters trying to recreate this masterpiece...Maybe you can help?? 3 parts of the recipe...1) shell 2) filling 3) cooking process Thanks

Yes..Thank you. I use Dartagnan quite a bit as well. However, they don't import REAL Kobe beef. I do like US or Austailian Wagyu, but am interested in Kobe in particular.

Hello: Looking fir the real deal Kobe beef..grades 10-12 if possible. Anyone help me w/ an internet source...or importer in the US???

Can somebody help w/ the duck confit raviolli recipe?? I remember chestnut puree and duck confit..WHAT ELSE did he use?? Sauce was jerusalam artichoke puree w/ chicken stock on spinich.

Hello all. Looking for some grass fed Argentine beef (the real deal). Internet source would be great..have Googled it but can't find a supplier. I'm on the East coast of the USA. Don't need much, as I'm a private chef. Thanks !!

OHHHH GOD....Please, please let molecular gastronomy be a thing of the past. I don't want to eat my menu...I don't want pizza paper..and I REALLY don't want any more pseudo caviar

Well...good luck w/ the venture. As with anything financial, you need to educate yourself. And that includes talking to every restauranteur you can. You say you've found the "perfect location"? Is this an actual restaurant site..or do you mean a specific town that will work? Remember that sometimes things don't work out. Some reasons might make your "dream site" unpractical. And that practicality will be determined monetarily (i.e. some areas..NO..many areas now, due to MONUMENTAL increases in propery values, cannot profitably sustain a restaurant...PERIOD. You might need to move on) I see you mention the word "profit" quite a lot. First, realize that that word is a rare one as a restaurant owner. It is NOT going to be a cash cow and its important that you and your investors understand thatl... It's barely a sustainable business, unless you're very fortunate, and I hope you are. If you need a complicated array of investors and lenders, perhaps you are not ready financially? Of course, that depends on your venture. If you're serious, your first step is to find a great accountant and lawyer who specialize in restaurants. The accountant will run you through most debt/equity formulas you might need depending on the lenders etc. He'll also provide input as to your finances as well. Does he think you have enough cash to go it alone? He will be able to make recomendations based upon your cash position as to investors and debtors. I would strongly recommend always buying an asset as opposed to leasing. The equity you build will be the life blood of the business..helping you to survive in times of troubles, and providing a blanket when/if the business folds or is sold.

Summerfield Farm The veal here is top of the line. Although I've never used their sweetbreads, I wouldn't hesitate to order them.

Great link..I wonder if those "tiles" are a pressed salt w/ additives? I sent them an e-mail asking so I'll post the answer. Heres a site I found today w/ some nice salt plates chef stefen salts of the world Click on the product tab

As mentioned earlier..Doubles are KILLER when done right. Another thing you see in the Caribbean are roasted corn vendors..a deep dark roasted corn cob on a stick. Just curous...are you looking to "play" on these street foods w/ a more upscale ingriedient and presentation? Or will you be serving as you get it from a vendor??

DUDE....I'm going to be a little rude here. If you tell your kitchen staff to wear hats and you DON'T. HOUSTON...we have a problem

I chewed on one of my toenails this morning..pretty good!!

Basically....if you rub that stuff on shoe leather, it tastes frickin FANTASTIC. i.e. evertything goes w/ this stuff. I love making a smoked paprika aioli, it's a nice taste w/ almost anything. Oh yeah.....also potatoes.

I would stay away from 3 meat confits..that can be a little "heavy". As suggested in earlier posts...throw in a seafood, vege, or fruit confit w/ your meat items. A nice whole fig confit or grape(peeled and confited in duck fat) would be great and make a nice addition to you meats. tuna,salmon,scallop,fennel,onion,tomato,fig,plum,grape would be nice accomaniements to 2 meat confits as well.

I'm in NYC, Southampton and Palm Beach. Anywhere in the city would be great.

I'm looking to buy ...what I would call, "slabs" of pure pink, volcanic salt. I've seen a few chefs presenting sashimi courses on these pink slabs of salt and would like to give it a try myself. Only question...where can I find these serving size pieces of slab pink salt??? Any online sources?

Hello everyone: Looking for opinions on a Pacojet. I work as a private chef (for a couple in NYC) I'm in the market for a high end counter top ice cream maker...then I thought "how about a pacojet"?? Does the Pacojet work for ice cream? (I'm assuming it doesn't) The other question I have w/ regards to the Pacojet, is it easy to use for large parties? i.e. if I have a dinner party of 20, can I easily turn out a sorbet course? I have a feeling the best choice would be, to have both a high end ice cream maker AND a Pacojet?

I've been using Catalina Offshore for a few years. GREAT product. And as far as I know, they harvest year round.

Well..I hate to reply to my own post. But I found a wonderful website called Motea I've never used them but thought It looks pretty good. Everything from Swallows nest, shark fin to dried abalone and oysters, and all kinds of funky dried herbs. Check it out!!

This looks like it's going to be great. I liked last years show but thought the quality of the contestants was a bit week. There are some "high flyers" in this group...some really top of the line chefs. Check out thier bios, pretty impressive.

I don't think those "chronicles" have anything to do w/ the cookbook..although they were great to see. I guess I should have bought those two volumes on Ebay last night..they sold for around 100 bucks each.

Hello: I am curious to get a little feedback on a series of cookbooks called the "Culinary Chronicals" I believe about 8 volumes were produced (500 page volumes). Each volume representing a geographical region of cooking. I saw some on Ebay and was wondering if they're any good?? Thanks, Adam

Yep....to much air. Air is the enemy of any good cheesecake. Remember this young grasshopper and thou shalt conquer