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Everything posted by SeanDirty

  1. As I mentioned before the tables would be split into 2-3 tables. So tables of anywhere from 13 to 20 people, peferably round.. Would that not offer a close enough setting to converse?
  2. I am aware of Dinner lab and what they do. As they are clients of mine. I am friends with more chefs than I can count. 90% of my numbers out of the 3000+ numbers in my phone are all chefs or work in the industry respectively. I wouldn't expect any of then to do this for free, but for promise of payment on the back end would not be difficult for me to ask of my friends. Yes this would be held on a day off, or held far enough in advance that they would be able to organize. Perhaps this event structure isn't the right way to go. Maybe it's better to ask what would you the public want to attend as an event? If say you had access to the city's chefs.
  3. Once costs are covered, then contributors. But i really need help promoting this otherwise we aint gonna have nothing...
  4. My background is fine dining and as many culinary graduates go, there seldom is such as thing as churning out fast meals... Usually because of all he components... But over the years I have found ways to cut corners, sometimes completely circumventing the corners alltogether... But in terms of uses for stock... I too use it for sauce... However this is a quick sauce... If you have your stock nicely packeted like our thread starter just empty out about 1/2 a cup of stock to make enough sauce for one steak, into a searing hot pan. Have any other liquids you would like to add thrown into the pan with the stock as it should quickly boil/reduce (eg, fish sauce, soy sauce, mirin, whatever. But save your vinegars for last) As the liquid reduces to almost a glace shut the flame off, and grab a knob of cold butter... about a Tablespoon, tip the pan to one side so all the liquid pools together, and start mounting/stiring the butter with the liquid at a brisk pace. The sauce should emulsify into a buttery, meaty, silken, sauce that you probably have to be careful not to finish right then and there... now add any chopped herbs, acids, lastly salt and pepper to taste.
  5. Sorry kept telling myself to list a round about price as no menu is set yet its only an estimated price per person... I was estimating between $85-$125 Possibility of adding a Sommilier wine pairing option... depends on if we get the bodies...
  6. I think its great that there are so many food events these days, what I dislike is how impersonal most of the events are. The interaction you are alotted is akin to a book signing. If your Lucky you get a word in, if not you grab a tiny bamboo plate and get a half mumbled description of their dish... Do you think it would be cool to have dinner with a couple chefs. Here is my idea, i'd like to throw a dinner "event" something small so we can keep it intimate, maybe 40 diners at most (Spread between maybe 2-3 tables) and two chefs would be invited, each chef would come up with 3 dishes, I am thinking family style so we can keep it slightly less formal. Chef # 1 Amuse Appertizer Fish Intermission - SMOKE BREAK! Chef # 2 Mid-course Meat Dessert While one chef is cooking and plating the other chef is spending time at each table eating with the guests. Intermission chefs switch, when the meal ends mingling will occur, and the honoree chefs will stay for as long as time permits... The "event/dinner" will most likely be hosted in a restaurant. or a place that makes sense, working on a Manhattan location, but maybe Brooklyn. Trying for maybe Sunday, Monday, Tuesday... SO the question would be, What Restaurants Chef would you like to see be apart of this event. (This is not Hypothethical, and please if you pick Daniel, or Per Se, it wont be Daniel, or Chef Keller, it would be most likely their Chef De Cuisine) I am pretty confident I can make this happen if I can see that ill be able to sell out the event... So please post what restaurants chef, or if you know a chef in paticular you would like be apart of this... Also post your willingness to attend this event, only if your chosen chef is goin to be apart of it, or you would like to attend reguardless. Lastly, how many would be in your party. Any Ideas or critiques to better this idea would be appriciated.
  7. SeanDirty

    Pickled red onions

    ya know... we used to have this sauce we made in school that went with a ternderloin dish... it was a normal salt and peppered beef tenderloin with a pickled red onion puree... All we did was put the onions with alittle white pepper in a jar or bowl or can or whatever holding device, pour key lime juice on it... maybe about 1/4th of the way up the onions (if it were in a jar) the onions would turn a nice pink color, then we would puree it... you dont have to puree it... but either way its good, and i think it lasts a while... You could always pickle it as you are doing it and put it through the canning process... it should last almost forever... as long as its sealed...
  8. Well it sounds like you want the fish to be cooked through whilst having the skin stay relatively the same color as when it started. Here is how to do so... relatively. Steaming, as in the chinese style... you can use hotel pans, one being preferated of course, or if you have a bamboo steamer all the better. Steam the fish at a low simmer and the color will stay relatively the same. Searing meat side down would cause the skin to turn white i believe...
  9. Thats rather interesting, i'd never think of desert ice cream and truffles... was it tasty??
  10. Now olive oil is totally up to a persons preference, I mean olive oil is just like wine, each different location/producer creates a different oil, each mix creates a different flavor, wether it be spicy, tart, tangy, grassy, ect... it really depends on what you the user wants. I just dont find a point to use olive oil thats mixed with veg oil... what a waste, but if i had a choose an olive oil for taste and cost it would definitely be Colavita olive oil http://www.colavita.com/oliveoil.htm WEb page
  11. You should... Take a clay pot, place miracle grow potting soil, and dig a hole about 2 inches. Place your truffle into the hole, and water daily.... Soon enough you will have many many baby black truffles!! Ok now seriously, if your slicing it... well you take a small container of rice, and put the truffle in there.. usually the procedure is done for whole truffles, not sure about sliced.... Otherwise, if your not looking to use it soon, i have mine in oil, in the fridge... the rice you can leave in a cool dark place. be careful about moisture, it will grow mold fast.
  12. Well is it ground already?? if it is... well i'd say freeze it either way if its just for maybe 3 days max. Cooking it... well you only get one chance at cooking it and imparting X flavor... So once you cook it and add it to a dish... well flavor changes...
  13. Its close enough Abra, but seriously..... i just nut myself... hahah Well i know i could never get sick of foie... but im defiantly on a haitias, i got one of my chef buddies to buy me a lobe of foie from Hudson valley foie the other week... the lobe was about 1.75#.... i ate the whole thing.... IN 2 DAYS!!! almost entirely by myself... id have to say i ate at least 1.5# of it by myself... now youd think that maybe just maybe some of that rendered fat escaped and was washed down a drain and maybe i didnt eat the whole lobe per se... but your wrong... i toasted some white bread and sopped up EVERY LAST BIT of it... Oh and i had bought a bottle of balsamic vin... just some cheap stuff, reduced it and used that as the sauce... no imagination... just strait up foie and balsamic.
  14. No No No, you got it all wrong. I don't want to hear about dishes i can put truffles in. The point of this thread is the, out of the ordinary. What do you put truffles in that don't usually have truffles go in, on, around, beside, them.
  15. So ive put truffles on many a thing... but i finially got myself a nice camera... and this is the first thing ive put truffles on since the camera.... TRUFFLE Grilled Cheese... on white bread...
  16. Ok, from a purveyors point of view. The way that works best is to take a damp CLOTH and cover your shellfish, if you have some seaweed great, put that under your critters. DO NOT place ice or ice packs directly onto or above newspaper, as it can put unnecessary stress on your lobsters and some shellfish... So Damp cloth in a proliferated pan. If you have a market as you say, alot of times they will have boxes that the prefillet fish comes in, eg tilapia boxes, catfish boxes. Ask for the Styrofoam boxes, poke a few holes up top, It should go Seaweed, critters, damp cloth (remoisten) and lid with holes.
  17. ha, considering this thread is 4 years old... almost 5... i dunno why people are still trying to answer this question... but i am from singapore... and the most authenthic food i have had in chinatown thus far, on my many excursions. New Malaysian is great, its almost like being home which is off of Elizabeth, down that hallway/walkway its hard to miss.=. My second choice would be Sansur, its on pell street, its just as you turn right on the first side street, its right on your left. Theres a small storefront in which they sell food(scoop and serve) left of their storefront is a stairwell that looks very shady, but opens into a small hole in the wall restaurant. Both restaurants are very good, the first being more expensive, but cheap none the less.
  18. well hey... if you think about it, Taco Bell has turned about 5 ingredients into hundreds of dishes
  19. um... since im asian ill take this one... The dish is actually called Chi Chung Fun not the right spelling but its easier this way... The sauce is actually a sweet soy... Usually made with caramelized sugar and soy. Depending on what protein is in it the name changes slightly.... like Char Sui chung fun.
  20. Ya know, usually when i cook i try to utalize everything... which tends to help out in the end good food wise... Low money doesnt mean cheap food.. For Example ROASTED CHICKEN, Gnocchi with Chicken essence (two meals in 1) Buy 1 whole small chicken. 2-3 Potatoes 2 onions 1-2 springs of green onions (dried thyme, rosemary) should be in your pantry.. mines probably years old... but who cares. Flour.. you should have... but its cheap. Salt pepper carrots... 1-2pc. 1 egg... SO Roast your chicken, stuff it with an onion, put thyme and rose mary, oil that sucker up, bake it at 500 for 10-15 mins till golden brown, lower to 350 and bake it another 35-50 mins to finish. So after its roasted, take the meat off the bones, while doing this, deposit bones into a pot, keeping the meat to eat now... (meal #1) If you have meat left great, but not necessary, whatever is left over shred it up. So now you have a pot o bones, cut up your carrot, used whatever you didn't eat of the stuffed cooked onion and put it in the pot, or if you ate it, use the other raw one... now pour water into the pot... you probably want 3/4 more water then chicken... so if the chicken bones take up half the pot fill it 3/4 way up with water. Low boil for about an hour, skim the skum off occasionally, strain and save the liquid. You can toss the veg and the bones, or i suppose you could reuse the veg... Take strained liquid and clean out pot you used, and start reducing that stock until its Nappe (as in it coats the back of a spoon) you can prepare the rest while this is going. Potatoes, if you have a toaster oven use that, as it saves more energy, which means more money u dont spend in the end. If you have to use an oven then so be it... Poke holes in potato with a fork, bake at 350 till fork tender. Which means you can stab it with a fork and the fork slides out easily. remove from oven and peel immideatly, If you have a ricer, rice the potatoes, if not use a wire strainer, and push the potatoes through. add 1/2 the amount of flour as potatoes, and add egg, salt pepper, and maybe alittle olive oil, or any cheap oil (just a table spoon or less) Work the dough until it all comes together, you just want it out of the sticky dough phase... so just as it stops sticking stop working dough Add flour as needed. Form long logs, about 1/2 inch wide, as long as you want. Cut into small rectangles, about 1 inch long, 1/2 inch wide. Store on a lightly floured surface. Prepare a pot of boiling water, and cook Gnocchi. If you have made alot, cook the pasta and freeze the cooked portions you are not going to eat. The pasta is done when it floats. Remove it and let dry on towel or whatever. Your stock should be reduced by now, depending on how much stock reduction you have... you can add a chunk of butter, and or cream. Taste the sauce to see if it needs salt or pepper. When the sauce is the perfect taste, toss in cooked pasta, toss around, put in a bowl, and add your (biased sliced) green onions. (oh add chicken if you had saved any) VOLIA! A beautiful restaurant quality style meal, well 2 meals, for less then 10 bucks, and feeds well over 10 people total.
  21. SeanDirty


    Seems to me yall get all these canned and oiled anchovies... but wheres the fresh.... Who's got the fresh? Ive got the fresh Muahhahhah!! but seriously the best are the boquerones the anchovies, marinated in vinegar then packed in olive oil. They keep so juicy, you can just eat them strait out of the tub. They are also not to salty, and are delicious! Now these fresh ones... they are good deep fried... but then again if you are going to cure / salt them, cleaning is such a pain, not because its hard, just because its so time consuming. Cut the head, spilt the body in two by using your finger running it along the belly to the tail will spilt it. Pull the bone out, and volia you got two perfect fillets, boneless... now only 100000 more to go... oh forgot to say.... we flew it in from Greece....
  22. So, my family is finally going to come visit me... tryin to figure out where to eat mainly for Christmas... i was thinking momofuku for xmas eve... But i hear they want to go somewhere that they can dress up... I can get reservations just about anywhere on almost no notice... so name away
  23. An Adaptation of Robuchon's langostine in filo... (langostin cigar) So take one sheet of Filo, One Basil Leaf Salt and Pepper 1 shrimp tail. Wrap the basil leaf vein side up around the shrimp. Take the filo and cut into rectangles about 3 inches by 3 inches. you can leave the tail on, in which case wrap all but the tail in the filo, crimp the ends. or if you take the tail off, well im sure you can figure it out. eggwash the filo before frying. Fry at 375 to 400 until brown.
  24. Ok, the mangosteens you buy in Chinatown NYC are FROZEN refreshed. Meaning they buy a ton of frozen ones, and let it sit out all day till they thaw and you buy them. These people are buying them in bulk and letting them sit... So by this time, they have been sitting a while, so often when you buy them now they will be browned on the inside. BUYER BEWARE!! Also they have lifted the importation ban on Fresh Mangosteens in the United States... However with that lift, certain countries are still unable to bring it into the US. only the new producers, i think its south America or purto rico or something... The fresh Mangosteens are VERY VERY expensive, and they are sold in i think 4 locations in NYC. (when in season) As for TB86, i'd like to know how you can ship "fresh" mangosteens from Thailand w/o customs kicking them out....
  25. Liz, why would you salt along the way?? Its actually not to good to do that... Salting at the middle or beginning will make very little difference except open your dish up to over seasoning... I understand if lets say your making eggplant and you want to remove some moisture and you salt it then... But you should really salt and pepper at the end so you can tweak flavors... Like heres an example... Every time i buy stocks in the super market i find that once you reduce it there is a ton of salt in it... so you could imagine if i were making a soup and i salted all the veg as i was sweating it... and then i go and add the stock... everything would be oversalted... Now mainly i say that because your making a risotto. Because the flavors will be all together in the end due to its consistency... If your making a steak with separate components of course your going to salt each of them... But for liquidy food... you should season at the end. Dont forget to Add Acid!! im sure the dish will be a TRip!
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