Ross.ucf

I am not positive, but I believe the cooking wear is a way different grade than the can aluminum that would react so such acid from fruit. From About.com: • Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum. Using aluminum makes the cooked tomatoes more bitter and fades the color. The dish will also absorb some of the aluminum and the acid in the tomatoes can pit and discolor the aluminum cookware. So not sure...try a small batch in a aluminum pot and one in a non-aluminum and do a blind test. I would simmer them both for a while first though, since a big batch will take a long cook time and have more chance for it to soak up the flavor of the aluminum. If it does.

Gin Fizz! Gotta love New Orleans!

Agreed! In fact I don't think I've ever seen any eG'er defend the restaurant scene in our fair town. It's pretty dismal! ← As an outsider and someone who visits your fair city often, I beg to ask why. It doesn't make sense to me. Shouldn't there at least be a handful of good quality restaurants for the "discriminating" eater? While the amount of chain restaurants in Orlando is crazy (I'm sure more per square mile than any city in the world) I understand that it fits the typical tourist demographic. I truly hope that before I return someone has the guts to open a decent restaurant. ← Orlando is built around Disney and colleges. It really has no culture of it's own. Good farmers markets, veggie stands, butchers, or even very good fish mongers (mind the spelling) don't really exist. It really is sad, but Orlando is built around chain restaurants. There are a few good restaurants I've heard, a few downtown Orlando and in the Winter Park area. Both areas are at least 30 min. from Disney. If anyone does want a list of what I've heard I can compile it and make it avalible with mapquest links and all. I haven't actully eaten at any of these places however....so you are still on your own trying em!

I really like some of the older, 87-89, Revel cookbooks as well. Allthough The Cotton Country Collection is great, I still use River Road a lot more. Also, another great book that I love to use for reference is OnCooking. It's more instructional that most cook books and is actully used as a text book in a lot of classes. I reccomend this if you want to learn a lot of technique as well as recipes.

"Blanch in the fryolator." Now that's a phrase to conjure with. Nice one. ← Thats not even uncommon to me. We use to pull this trick several times a night at my first line job. ← "Where the hell is my well done steak!" " "One minute chef "

I order out and have them bring me decent cooked crap. Or just take a pack or Ramen and add whatever is in the fridge into the cooked noodles. The possibilities: Endless. The worst however was the night we decided to slice up and fry jalopeno peppers. After eating lord knows how many, we passed out. The next day was not a fun day for anyone.

I was wondering, I know I can google and such not and find what I am looking for, but how much does it cost and is it worth the cost? I drink at least once a year doing "around the world" but that is to get drunk, not to taste what everyone has to offer. Insight on if it is worth the money for the experience would be nice. Hope to hear some responses soon.

In a college town on Friday/Sat. night between 2-4am you are on a hour - two hour wait for pizza. Only two places deliver that late though, so you take what you can get.

That probably is his personality. Hell, try to take something off my station or try to grab something from somewhere near me while I am doing prep and don't ask or mention anything, you bet your *** I will say something about it. Also, what if he had a knife in his hand and was cutting? A lot of times in tight kitchens space is very heavily faught over and gaurded. Although I don't think the spitting on the grill was very professional. Not that I dissagree from a sanitation standpoint, I know it wont cause any harm...it's just... Wrong Onto the book, I also liked it a lot and could not put it down. I have to go back through and highlight a lot of areas on how certaint dishes were made and different tips, ect. I love books like this because you get a story but they put stuff in it that can teach you in ways cook books can not, with stories. I recommend this book to anyone that cooks as a hobbie and even those who do it for a living.

Yeah I get it. But I am the same type of person that would not call a bernaise sauce anything but a bernaise sauce, despite it is a sauce made from the base of hollandise. Matter of opinion

Am I the onlu one that thinks a meringue with chocolate folded into it is not a mousse but a chocolate meringue? And barvarian cream with chocoloate is just chocolate barvarian cream and not a mousse?

Help! Hope that link helps. I am not a baker but it seems to have some good points and probably is right in most aspects. Try looking there and good luck on your next loaf(s)!

Welcome to the forums! Margaritaville has great burgers, but everything else is so so. I also am a huge Buffett fan myself. If your other half is picky, try Epcot. They have the around the world thing with a lot of stuff to eat there, if your doing all the parks. Also, I-drive isn't too far and has every type of restaurant you could think of. Joe's Crab Shack is not bad either. Good luck and have fun! Weather is PERFECT right now.

Barvarians are not a mousse, but a barvarian. Also, I pulled this from my Professional Baking book: I also looked through several different books and saw no set "mother mousses" anywhere. So just have fun and make whatever you want. Also note that you can use fruit and not just chocolate. Hell you can even use salmon Anyway, good luck in whatever you make. I like to make a chocolate, white chocolate, and raspberry mousses and put them together to make a nice little parfait.

I beg to differ. Good food is good food. More people scew up gras, caviar, and truffles than pizza in my experience. I think the whole Disney dinning experience is just a food mill. They try to get as many people in and out. Sure they have great menu's but when I have been there it wasn't mind blowing. Unfortunatly, Orlando does suck all around for food. We have no culture in this town. Kinda sucks, especially when you come from Louisiana

It seems in most kitchens I have worked there seems to be a fight between heavy metal and rap. Now however, reggaeton seems to have popped up and is very popular with a lot of the hispanics. I don't mind the beat, but it gets very repetitive. We have seem to come to a general agreement that everyone likes Zepplin and Floyd, through in some Doors and a little more old classic rock that everyone knows and we can seem to get through the night. As soon as the best cook/dishwasher leaves though, the control of the raido seems to switch at an almost godlike speed to whoever gets to it next. Also, it is understood that once someone has claimed a station, it can not be changed till that person leaves or gives permission (or the big guy shows up again).

Disposable pie tins will make an excellent frisbee. Fun on a busy Fri/Sat night rush

Is it just roux, chopped vegetables, stock, seasoning and crawfish? ← This is from joiei, who sent me a message about the La version. I hope this helps you as well: The link he mentioned is here: Chef Folse's Version of Crawfish Bisque Good luck!

Yes I also noticed this. Corporations do well for restaurants but they are still corporations. They fail to hold up the quality that a great restuarant needs. I wonder if one day we will have a corporation that can hold its own in the fine dinning sector. So far Darden's Season 52 and the Cheescake Factor seem to do pretty well, but they are far away from four star status.

First I will start off by I have no clue where to eat in your area. However, I am also a broke ass college student and it doesn't help trying to take a girl (or guy) out. Some sugestions though, try the hole in the wall places. I have been to many in my area and I am suprised at how good (or if bad, you usually get a good laugh) some of them are. The most impressive was a really tacky Thai restaurant called, Thai (Creative huh?). It is not really the destination or the food but how you get there. Good luck!

I have worked for several restaurants, some large corporate driven and others small family run operations. All restaurants fail for one reason: not holding on to enough profit. This can come from many different areas, but in my experience it usually is bad managment. With bad management comes cheap cooks that can't cook, handle the food properly, work efficently, ect. Each one of these small (or large) errors leads to the failure of a restaurant. For example, a good restaurant accounds for EVERY single source of food. Almost every cook will at some point in the day, eat something. If you are smart, you allow for this in a family meal. If not, management should have some system for tracking this. Five cooks eating $2 worth of at cost food (if you factor what you could sell that food for, its even worse) 365 days a year = $3650. Every penny counts, and that is just pure food cost loss. Secondly, the ability to motivate your crew to work 24/7. If you have time to lean, you have time to clean. A lot of restaurants allow workers to sit around waiting for a ticket, or talking so much they can't get work down. This also cost money. Also, I have noticed that some people are just naturally lazy. Instead of looking for new cooks who are not lazy, they keep these other cooks on. This also makes your good cooks leave in search of something better. You work to the level around you, nothing more. Another example, would be waste. In corporations I have seen a lot of food waste. Using prep sheets with par, they do not adjust the pars. They do not seem to understand that just because you sold 34 of a dish last year, you will sell 34 of a dish this year. Some systems I have seen are better than others, but a must in a restaurant is a Product Mix sheet. This can easily be handled with or without a PoS system, but it needs to be in every restaurant. Record every dish you sold and the amount every day for as long as you have a restaurant. Excel can then break this down and help with predictions. But weather, economy, new business, ect. can all fix this, so a good manager is also needed. There are many more areas that a restaurant can fail at. In my experience it is more management and staffing than the food itself that seems to fail. For God's sake, McDonalds is still the #1 food concept in the world and it sure is not for the quality of the food. It is for the great training and management systems they have in place as well as consistency. Hope this opens up this forum a little

There are so many different ways you can make a bisque or soup with crawfish so I will leave that up to your own inspiration for the day. Here however, are some helpfull hints I have noticed along the way. First, make sure you use all the crawfish. You MUST use the fat. There is so much flavor it would be a waste not to. Then, use the shells and boil and crush them to make a nice stock if you want to make a very rich and flavorfull soup. Also, On Cooking has a basic procedure: Caramelize the mirepoix and main flavoring ingredient in fat. Add a tomato product and deglaze with wine. (I also like non-tomato cream bisque so I skip the tomato part). Add the cooking liquid. Incorporate roux if needed. Simmer and skim. Stain, seperating the solids and liquids. Puree the solids and return to the liquid. Strain the liquid. Return the liquid and finish with hot cream. Hope this helps!

If anyone is in the Orlando area they might want to head over to Winter Park and try out 310 Park South. Very nice little bistro. Also in the area are many more good restaurants. Winter Park seems to have the majority or Orlando's best along with a few Downtown. Everything at Disney isn't the most amazing but since a lot of people that visit Orlando go just for Disney they never leave and go see Orando (which is about 20 minutes from downtown Orlando). 310 Park South can be found in Winter Park at, 310 South Park Avenue. OpenTable.com: 310 Park South MapQuest: 310 Park South Just a suggestion for those not looking to just be in Disney.