gfweb

Hmmm. I'd say that the most important server trait would be caring about the diner's experience. So number one...be available. Look at each of your tables a lot to see if you are needed. When somebody asks for a check...get the check, don't do five other t hings first. Tipwise, its the last impression that they get. Don't be over-familiar. Even in a college bar you wouldn't go wrong keeping a respectful distance until you sense the guest's needs. When you are serving the table next to me, don't have your butt in my face. When I ask for the check , do not ask if I want dessert. Either I'm in a hurry to leave or on a diet or have kids I don't want to stuff with sugar. Do not ask. That is not the time to upsell. Write down the damn order. Nobody can keep it all in their head with out frequent screw ups. Five diff steaks at five temps and five sides? Come on, write it down. Your doc and your pharmacist write it down,so should you. Look at the plate before you bring it out. Most normal restaurants do not have a Thomas Keller looking at every plate. If the pasta is not drained enough get it drained and resauced etc etc.

K145 your observation is correct and I've wondered too. I suspect it it chilli pepper but don't know that for a fact. Lots of variation in chorizo since it is just sausage in Spanish. The euro forms are smoked and resemble kielbasa. Mexican is a loose sausage w lots of garlic and chilli pepper. Sent from my DROID RAZR using Tapatalk 2

MM,Holloway, Paul B....Holy crap you guys make great stuff.

Survival on the show requires making good enough dishes and no screw-ups. To avoid screw-ups a chef should only cook what he knows well; which in these young guys may be limited to a cuisine or two. But if they do that, the judges carp that its the same style of cooking and encourage them to branch-out. Then they screw-up. Producers need to find more experienced chefs. But older = less telegenic. And older = less willing to risk being on the show.

Down here, salmon isn't revered at all unless its a nice nova. A lot of chefs see it as banquet food and diners are used to overcooked broiled farm salmon. I can't eat that stuff. But gently poached in a mirepoix is a different story indeed.

Agreed. Chum salmon was either a brilliant chef move to use trash fish well..or it was a chum p move. I think the latter.

I'd like to see the loser dropped James Bond style into a shark tank. The harridan on ABs team can go first Sent from my DROID RAZR using Tapatalk 2

toasted kale!

http://assets.nydail...hef5q-2-web.jpg Malarky looks really douchy.

I have one of those and used it quite a bit but it does not seem made for the long haul - mine cracked - looking for another What is it called?

I have that problem with the blackberries. Damn birds get them too early and I miss the sweetest ones.

The SV approach is brainlessly easy. Never overcooked, always perfect, with a wide margin for error in cooking time.

Baldwin's tables and eG.

Much as I like Stefan his dish did seem to suck to judges other than little Tom. Sheldon had a better track record and this probably influenced the choice. His fried cordon bleu was lame. Just cheese and ham...nothing to elevate it...not even a little Dijon..a sprig of thyme? He seemed to be running on fumes

I honestly think the fix is in. How could Bourdain wait till the very end to pick unless he knew they wouldn't be losers? Good for the drama though.

limiting this to tools: 6" paring knife, 8" chef's knife, veg peeler, can opener, bread knife, tongs

I've noticed smoke odor leaking out of the ziplocs I use for SV. Allspice odor from corned beef leaks out too. Vacuum sealed plastic doesn't let the odor out. I do most of my smoking pre SV but at low temp so as to avoid bark in most dishes. There is the smoke ring of course.

Yentas swear? Who knew?

Fry some chicken in the pan...seasoned!

In the judges' defense, they were a bit drunk at the time.

I do that. It has a great advantage for sv in that only a small portion of the meat actually gets charred and conducts heat inward. I think it tastes as good as pan seared steak and looks better.

Think of it as a premade cocktail. Does sound vile though.

I have a little sympathy for Stefan. He's a grownup amongst kids. I can only imagine t he nonsense that goes on. Yes,he can be an ass in his own right too, but I think that the editors magnify it.

Yes, but she pisses me off. What are the principles of your fried chicken recipe? How's it differ from the standard?

Good idea, David. Lower temp would've been safer. I tried Tom's skinless method and compared to with skin. Perhaps a little less greasy without skin, but both ways were fine. Shown below with hushpuppies prior to maple syrup application.