syoung68

We taste all of these everywhere on our tongue. The tongue map has been <a href="http://www.livescience.com/health/060829_bad_tongue.html">proven to be false</a>. Additionally <i>umami</i> is now recognized as the fifth taste. Salt (sodium) adds to the umami effect or "mouthfeel". It is why a tomato tastes better with salt. So, to your original flavor vs. taste, in the states most recipes do indeed say "salt to taste" but salt is the one ingredient that actually affects the <i>flavor</i> of other ingredients. Therefore, "salt to flavor" while not said often could still be considered appropriate. Just my $.02

For that matter any mini mart in cajun country will produce some fine boudin. Check out <a href="http://www.boudinlink.com/"> the Boudin Link</a> for ratings.

Chef G, Though I do not know you and have not been to Alinea, I have read about your career for awhile now. You and others like you, have inspired me to be more creative in the kitchen. I know that as a home chef I will never cook to the extremes that you do, but if I can take just a hint here and there to bolster my creativity and maybe wow a dinner guest or two I am happy. My thoughts, are with you and your family. Keep cookin' my man. S

Not sure if this qualifies as artisinal any more, but the folks that make <a target="_new" href="http://www.cousinsproducts.com/articles/article/3591519/52100.htm">Cousin's Dressings</a> are really nice and I am sure if you called them they would give you a tour. Also if you are in the area I know <a target="_new" href="http://www.abita.com/visit/tours.html">Abita Brewery</a> gives tours on Saturdays.

you could sear a scallop and then top with a vanilla curry oil (curry powder V bean simmered in olive oil - let sit overnight - strain.) you could do it over a small micro green salad. needs some acid though, maybe a LIGHT lime dressing on the greens. just thinking out loud.

I have a friend who shakes everything, but he likes his martinis really bruised and really cold. He does omit the bitters, but the vermouth still makes it take a while to clarify. Personally, I shake depending on ingredients (juice, syrup, etc) and sometimes depending on WHO I am making it for like said friend.

There is an entire topic on this... <a href="http://forums.egullet.org/index.php?showtopic=86839&st=0">Adventures with sodium alginate</a>

Rowdy, holy shit, that F'n rocks. I have to say that, much like Fat Guy, I do not often cook from the many (too many according to my wife) cookbooks I have but instead use them for inspiration and entertainment. That being said, I have actually followed several of the recipes in the Les Halles book and they were delicious. What you have accomplished is remarkable for anyone, much less a guy that by his own admission is not a chef or cook - though now I would beg to differ. You have certainly earned respect in a culinary sense. Bourdain would be proud.

I transfer any unused peppers and sauce into a jar and keep them around for quite a while with no problem.

For me it is not really prepared foods per se, but saved byproducts, left over items from a dish that need to be used, or way too many items from my garden. <ul> <li>Bacon grease - in a mayo jar like any good southerner should have.</li> <li>I also keep rendered chicken fat (I do not cook duck often enough) for roasting potatoes.</li> <li>Pickled vegetables for use in salads, bloody mary's, etc. We grow zuchini, cukes, and several varieties of peppers.</li> <li>Oven roasted tomatoes: cut in half, seasoned, roasted at 200 degrees until they dry. Then pack them in oil. We grow our own tomatoes and frequently can not keep up.</li> <li>Pesto: several varieties. We make one with Pecans and Cinnamon Basil that is really good.</li> <li>Hot sauce from jalapeños and anahiems that we grow.</li> <li>If I have bought too many mushrooms (every trip to Whole Foods), I will make a quick mushroom tapenade. Sauteed mushrooms, shallots, S&P, and whatever herb I have on hand chopped finely then mixed with olive oil.</li> <li>My dad has a Meyer lemon tree that produces a ridiculous amount of fruit. In the past I have juiced them and frozen the juice in ice cube trays. This year I think I am going to try preserving them in salt and experimenting with preserved lemon in dishes.</li> </ul>

That sounds fantastic. I have always had great experiences at Adelaide, and , in fact, my favorite meal there was eaten at the bar with paired cocktails - though mine was more spur of the moment.