Polar Bear

Many servers don't care about their service at the end of a night they get tired and believe they don't have to put on "the show" that they put on all night. You should have asked for the manager and complained about the professionalism. If they consider them selfs a top tier restaurant they will take great pride in their professionalism.

What would the protein be if I used a infused cream? I'm wondering if cooked bacon will set up? I guess I might have to run a couple of tests and variables.

I am trying to make a bacon mousse and am a little concerned with how the texture is going to work out. Is there anyone out there who can help me with this problem? and also I am a rabid garde manger enthusiast and would love to hear any stories or recipes involving garde manger food.

As far as plate presentation I think the hot and angry scallop would be the best choice and since I can't taste it I would have to refrain from influencing your decision. The bottom line is you have to decide which scallop dish you think is the best tasting. Because It doesn't matter what it looks like if it doesn't taste good. However if you wanted to tighten the plating you cook make that basil better by simmering the oil longer with the shredded basil and then straining it the best of your capabilities. I like the angry I can really see it on the plate and that is awesome.

Large melon balls wrapped in a little thicker than paper thin and breaded and fried... Fired leftover Mac & Cheese.... and of course there is nothing better then breaded wings.

Most of the things I always wonder why people buy are things that deal with people being able to be lazier and lazier. For Example pre-sliced mushrooms. You could use a butter knife if needed. Who knows how well they were washed.

Okay I am making a peach basil sorbet, a savory apple fritter, and a pineapple basil chilled soup. I thought of it while flipping through a book (during lecture this morn) I'll make a basil creme anglaise for the fritter, and a tuile cookie for crunch... I am pretty happy with the mix and I am totally in favor of doing tastings inside of different courses. I agree witht the thought about the mint leaf it is boring and old.

First let me say Thank you very much to every who posted suggested things to help. I am thinking of doing a trio of basil sorbets with a basil creme anglaise. I am not nearly as familiar with layering sweet flavor profiles as savory but I have been pretty successful in most things I create weather at school, work or home so hopefully I will be ok. If there are any more ideas I would love to hear them. I will be continuing this thread at least until I finish this class. I will post pictures when I make my product next week.

I am a culinary student at Johnson & Wales University and am in a advanced pastry class. I have to create a dessert with a main ingredient of basil. I don't know what to do... I was thinking about making a basil mousse with a tomato lace (instead of almond lace) cookie. Are there any ideas as to what else goes with basil that would be appropriate application for a dessert? I would certainly appreciate any ideas.

Thanks Chris for organizing the awesome trip to all the ethnic stores and that great Vietnamese restaurant. We had a blast and would defiantly be willing to participate in more outings with egullet members. Jessica and I are defiantly going back to all of the places we went to, especially the restaurant. I look forward to being able to be more active in the egullet community.

While I do enjoy a great array of different vegetables like spinach, collard greens, corn, onions, broccoli, and others, I think the best breakfast vegetable is sautéed asparagus (in butter) with fresh hollandaise over the top and broiled just long enough to brown the hollandaise.

Most steakhouses don't charge $30 + for a steak use a grill because they are using USDA Choice or worse quality steaks. It is also cheaper and more efficient to use a grill because a broiler has less room. If using a steak of higher quality the prime meat or dry aged meat it would be better to use a broiler because of the previously stated reasons. Many people love the carbonized flavor a grill gives a peat of meat. (Including myself) But when using a high quality of meat I believe it is better to just taste the meat using a little salt and pepper and broiling it.