cookthis

I thought the mini smoker was awesome, I must get one! (Actually, if I remember correctly, back in "the day" I think I remember a buddy having something like that to assist in the inhalation of certain herbs, but I may be mistaken. Didn't they call it an electric bong? (scratches chin). Any who, I thought his use of smoke as a flavor enhancer was genius. Being as our noses and tongues are connected when eating, the smell of smoke would set you up for something yummy. The plastic wrap thing, yeah, a bit tacky, but very functional and the judges didn't seem to mind. ← are you thinking of a vaporizer? i know that they use vaporizers at Alinea and Schwa. they both use a volcano. i have seen it used for other purposes, but this thing is one burly machine. and i know that Chef Achatz uses the mini smoker scene on TC for some of his wizardry. they are availabile online. they are called 'smoking guns' http://www.cuisinetechnology.com/thesmokinggun.html

for this sort of application, i don't think you need to go through with the freeze filtering. actually, i am positive you don't, since i have applied a similiar technique and done this without the use of gelatin or freeze filtering. For clear carrot juice, all you would need to do would be strain through a chinois. then strain through a filter lined chinois, once the carrot particles are trapped in the filter (the first baine will be cloudy), put the filter over a second baine and it will clarify the juice for you. - just let it do its thing - drip by drip yielding a 'consomme' - this tech is similiar to Keller's tomato juice in his FL cookbook... i think the interesting point of this discussion is utlizing cohesive ideas and ingreidents, buttermilk, peanut butter, etc, im gonna have to try this. pb and j consomme sounds pretty sexy to me... n8

Yes, that is their telephone number. They rarely answer the phone after four pm since they all start cooking. A colleague told me (can anyone confirm?) that they might be close all July. ← yeah i am pretty sure that they are going to be closed all of july. i am going out there next week to do a stage and possbily extern there for part of the summer. Blake told me that they have been extermely busy lately. he also said, that they were going to be closed for the first two weeks of april. this is why their voice mail would be full and no one is answering calls. try back sometime this week, if not, the week after. word out

one thing i am thinking that makes some of these MG places is the size of the place...they are small 40-60 seat rest...if this were to happen in Vegas, i feel that the new spots would have to be larger then that, thus taking away something from the actual experience (which is was MG is all about IMO). also, there is no way i could see Adria coming to America, let alone to Vegas, IMO...i doubt that Grant Achatz wants to brand himself so soon with a Vegas outpost. i think this is something will happen in a handful of years down the road, once new playhers arise in this field out of Spain, or from under Cantu, Achatz, Dufrense, Andres, etc. it will happen one day, but not for awhile. even though Vegas is a hotspot, someone else said it earlier, Casinos came to these chefs, not vice versea. it will take time

for future knowledge, missoula isn't a foodie heaven. i use to live there, and while there are a handful of good places, top nothc there are less...but here is my breakdown, incase anyone in the future is headed there.... the red bird - pretty darn good. solid, no doubt a step above the best in town. local, seasonal fare, romantic, excellently executed... the pearl - relatively new, old school french style food. rustic provence stlye cooking top notch goods. scotty's table - nice neighborhood bistro, quaint, creative flavor profiles, as far as coming from a bigger food city, standard bistro fare, but well executed in a town not known for its food. 5:15 (the old bridge spot)- actually i am pretty sure the name is 5:15 but not positive, i haven't been there. it opened since i left, but ive heard they asre doing a great job and they have foie gras on the menu taboot...which kinda suprises me - missoula is an activist haven... the Lolo Steakhouse - down home montana feel. Awesome meat and potatoes kind of place, which is perferct for outta towners. kinda pricey, but you get some of the best meat you'll ever eat, and everything else is down home...can't say enough delicious things about this place... those are the top notch places...other places to keep in mind shadow's keep - country club style finn and porter - hotel style 9 mile steakhouse (outside of town) and a few others i can't remember right now...

i like the idea of having an awesome rehersal dinner and a mellow wedding dinner. of course i think that this depends on how many folks are gonna be at the actual wedding. if it is a lot, than, this i how i would go. ive catered for a lot of weddings, and i like the idea fo having a really nice 6-7 course rehersal dinner for the folks in the wedding and the family of both parties. then for the wedding dinner, i like to emphasize the idea of having app stations set up throughout the wedding. this way lots of people can mingle and eat. they don't have to be basic app stations, you can make it so, there are substantial food proportions at some stations. this way you can focus on having a really nice rehersal dinner and just have a fun time at the wedding. IMO, the idea of the plated dinner for 200 never works out as good as it did in the planning, the salmon gets overdone, the rissotto gets cold and gluey, etc, etc. however different people like different things, the last few weddings, ive been to, there has just been a mellow rehersal dinner at a bar or soemthing. both ways work...my $.02

the pig tail is on there is it is delicious. it comes with a tangy greens, cornichon (?) mustard Vinn. it really sets the palate back into place after the fat from the oinkers tail. you gotta eat it like corn on the cob! ps - it must have been quite an experience to sit next to mr henderson at le pigeon. he is the master of noise to tail eating, and if he was into the pork belly, well, props to Gabe for that! his opinion is the opinion in my opinion. I noticed on the Portlandfoodandwine.org site, some people were 'dissing' the pork belly, their opinions are their own and imo, they are out the window.

defy check out Le Pigeon. i can't say enough good things about the operation they have going on over there. i went on thrsday and was blwon away. the restaurant is based around the kitchen, its small, about thirty seats, they only take resies for 5 tops or more. if you are lucky enough you can get a seat at the bar and watch them cook - the kitchen is the bar - at this place. eric, sous, and gabe, head chef are two of the nicest guys ever. risk taking food - entrails, bacon ice cream, etc - a laid back atmosphere and two guys (and a gal) who know how to work thier craft. it was one of the freshest (in ideas) meals that i have had in portland in some time