chefadamg

Hello: Looking for a web source for dried abalone in the USA. (yes, I did Google it) Thanks, Adam

Thanks for the tip. I found Robuchon's comments on his new London concept very interesting. The guest as the "center" of the restaurant, not the kitchen. I was a bit confused by his comments that he did't want "smells" and "noises" coming from the kitchen. (L'atelier brings smell and noise to the forefront)..I think he would believe the opposite. Seeing that those two senses can bring alot to the meal.

I've always used pure olive oil. Just "airate" the oil in a blender or robotcoupe and put in ice cream machine.

Jeff Harter was the guy I was thinking about. I don't think he's there anymore. Although he is mentioned on their web site They really need to update their web site(Alison Rstaurant) because chef they have listed there quit last year. Also, Almond as well as Almondito are good.

How did you do the tomato powder?

Looking for fresh whole fish to cook. Looking to find high end fresh fish/seafood around Palm Beach County. Any place to get day boat snappers?? I've tried Carmines and Whole Foods as well as Cods and Capers in PB Gardens...anywhere else??

I have been a private chef in Southampton for the past few years. For me, a Dosa @ The Hampton Chutney Company was a weekly ritual in Amagansett. (it was worth the 45 minute drive) They are expanding their restaurant base and have a couple in NYC now. Montauk is tough for high end dining. I'd recommend Della Femina in East Hampton above the rest. Alison Restaurant in Bridgehampton is great as well. Alisons has an El Buli trained Chef de Cuisine(at least he was there last I checked)...he echos a few of Ferran Adrias ideas...if you like that sort of thing.

Just a side note in case it is callaloo. Callaloo needs to be cooked for a LONG time. The plant has a fiberous density to it, that when undecooked, feels like pink insulation in the throat while eating...Just about inedible. My first cooking experience w/ a callaloo soup was a disaster.

Corks RestaurantI lived in Baltimore for 6 years. Corks Restaurant was always a favorite. I'm surprised no one has mentioned them. Great wine list and somewhat reasonable as well. Jerry Peligrinno was the owner/Chef then and always had a solid lineup. Give it a try, it's in Federal Hill....they also have a website that's pretty good.. Corks Restaurant

Jason: Sounds like a good recipe..your pictures are great. I've always thought the method used in Colonnato(besides the marble of course) is a "dry" rub to start...using salt and various spices. The salt pulls water from the fat and makes a "natural" brine solution so you don't need to add a liquid...have you tried that method?? It does seem to make sense to add the brine "just in case"...and I'm sure it speeds the process as well. I was also thinking of "layering" 1 inch strips(on top of each other) w/ the salt and herb rub. I believe they do that in Italy?? But I'm not sure.

Lardo making to commence next week. I'll post some pictures when I start. First and MOST IMPORTANT step is to find pure heirloom pigs to give me that high quality tasty fat. I've oredered my fat back from CawCaw Creek farms in South Carolina. cawcawcree farmsShould arrive next week. I'm still settling on an herb/salt mixture for the cure, so any recomendations would be great. I could use some help on the technique though. My initial plan is to cure the fat in a plastic container in the fridge(seeing I have no basement or other cool area) Any other thoughts??

Lardo di Colannata(o), to me....6-12 month Cured pork fat back w/ herbs. Apparently a profound, ethereal culinary experience. After reading Bill Bufords book "Heat" ( a great book about many things...Mario Batali included) I am facinated to know more about this product. Experiences, recipes and musings wanted. I MUST learn how to make this incredible, venticle stiffining fat of the Gods. I'm also in search of the "perfect" pig...if there is one, to provide his backside, so I might persue my curing delights. (i.e. a mail order heritage or heirloom pig site who can provide me the fat back needed in the USA)

That makes sense, but how was the center "hole" created?? I don't know much about the dish, i.e. if it's a torchon, mousse, or pate. I'm just a bit confussed on creating that hole for the liquid while maintaing a "clean" looking finished product.

Hello all...first post for me. Truely a geat site !! WD-50 has a great appetizer, it's their foie gras w/ liquid nori caramel center. When you cut into the foie gras the nori caramel oozes from the center of the foie. How does he get the liquid center?? Any ideas?