Chef Bradley

HAHA, yes, I agree 100%. I dvr'd it, so maybe it will be better the next couple episodes.

Watching the first episode right now, how much are they trying to rip off Top Chef!? Im losing patience! lol You'd think as cutting edge food network can be, they'd not mirror another networks show. (grr) Eh, cool to see Rhulman, one of my favorite writers and all the chefs competing are bad asses.

Eh, a blessing in disguise? Maybe next year, lol.

Its been my understanding that TNFNS 4 is supposed to do call backs on the tryout applicants this month. Since I applied for it, I'm curious to know if anyone has gotten a call back yet? Does anyone know when they will do so? Curious...

Yes, I tried out for hells kitchen. Stood in line for a long time waiting to talk to a producer. Felt like I was SURE to get a call back, but nothing. Has anyone here gotten a call back? Curious

Curious, I sent in a packet for the Top Chef 4 a couple months back. From what I understand they are doing call backs this month for it. Has anyone gotten any? Does anyone know when they will begin filming? This would be the place to find out, I guess

yeah, same here, but thats one of my favorite shows.

I agree with what was said about Hung's arrogance. Yes, he is technically a great chef but belittling everyone along the way is a bad habit. Yes, I'm glad he won, he deserved to win because he did what the contest was looking for, granted, but he needs to be careful who he steps on on the way up because no one is certain who they will meet on the way down.

Being a chef that is very much into slow cuisine, scratch made cooking and teaching children about such things, I had the great opportunity to meet a wonderful woman who has been a huge inspiration to myself and others with my passions. She spoke about the movement and kicking off the beginning of a local culinary arts festival called "Charlotte Shout". It was great stuff. Was also lucky enough to get a couple of her cookbooks signed, but thats another story

putting together the recipes in rg now

For food competitions, they want us to cover everything in a layer of Aspic. The best thing to use is a really strong ratio of 16 oz. of gelatin dissolved in 1 gallon of water and held at a temp of about 85F. I then put 3 - 5 coats on everything to make it pop out like that. It takes a long time but it's worth it. Abra, as far as the recipes for the items, I can type them up and PM them to you if you want.

Rabbit Pie has rabbit (of course, lol) fat back, herbs and spices, simple recipe. I use a Minolta Dimage Z6 for all my food pics. Great camera.

So, took a leap of faith towards the growth of my experience and future certification and entered my first cold food salon on Sept. 11th in Greensboro North Carolina. The show was hosted by Sysco Food Service and run by the ACF. Thought I'd share my bronze medal winning menu with everyone with a few pics I took. Thanks for those of you that suggested the great reference books. Seafood Sausage w/ Roasted Fingerling Potato Terrine and Sauce Andalouse. Canapés Assortment: Sun-Dried Tomato and Goat Cheese Tartlet, Prosciutto and Melon Canapé and Roasted Yellow Pepper Mousse Profiterole. Pate de Campagne w/ Tart Apple Compote and Bosc Pear Crisp. Duck Galantine w/ Pistachios and Dried Cherries, Wood Fired Ginger Fig Tart and Balsamic Reduction. Rabbit Pie in Parmesan Prosciutto Crust, Tri-Colored Baby Beets and Beet Foam Essance. Trilogy of Salmon: Salmon Mousse w/ Sauce Gribiche, Gravlax w/ Dill Caper Aioli and Cedar Roasted Salmon w/ Red Onion Marmalade

I bought the CIA Garde Manger book and it was very useful! I won a bronze medal as a result of inspiration from that book, Thanks for the info!

I find it odd that I see some of these endorsed products at a few of those bargain stores weeks after they hit the shelvs. I was at one the other day (they have some great stuff for good prices most of the time). I have used a couple of the napa style/ Michael Ciralli(sp) enameled pans (his grill pan is the bomb!) and his stuff is generally pretty rugged and takes a beating. As far as knives go, those Shun knives look very intriguing. I held a couple of them and they feel great. Right now I'm wearing out a set of Forschners which I'd hate to part with.

Thanks for the info everyone! I think I may check out that CIA book.

Yeah, for 150USD, it MUST be a great book!

I signed up for category B1, which is 5 cold app plates. That book seems it would be helpful, but its not in English. Is there a translated version? Thanks for the help so far!

I'm about to embark on my first cold foods competition. I am in need of some inspirational literature, or perhaps websites, or heck, any of the experts that live here! I know the basics, I would just like to make sure I do this first one right. I appreciate anyones help, thanks!

Went to a private catering the other night, they had an awesome cheese board there...

On this recipe, I bought a 2 pound bag of green unroasted peanuts and rinsed them very well, then let them soak in cold water for about 30 minutes, then boil in fresh water for about 6 hours adding 1 pound of salt per gallon of water. I prefer kosher salt and I had to add a couple gallons of water throughout the boiling process because of evaporation. After that, you can eat them hot (which is the best way IMO) or put them in airtight containers and refrigerate or freeze them for future noshing

Cooked a huge batch of boiled peanuts Im HOOKED on those little things! And, while I was at the stove, made a couple jars of Sambal cuz I ran out. I love to use that stuff in marinades and stir fry. And, made the wife and I a couple pizzas that came out AWESOME! I find that if I let the dough proof slowly over night in the fridge, I get a chewier crust.

Perhaps this has been covered before, but why are they just showing re-runs of this show lately? Isnt this supposed to be season three? If I recall, they only played less than a half dozen new shows and then strted playing re-runs again. Curious, because I love this show.

Wow, I've been curious to figure out a way to slow down the roasting of my Freshroast (I have an older "5" minute version I got on ebay) because I just cannot get those deep rich tones I get from my favortie coffee chain. When the beans get to the darkness I like (Im in the upper third crack stage) it becomes almost bitter, in a bad sense, with no flavor hanging around on my tounge, like I prefer. Also, if you hadn't already, could you post plans for that grill rotisserie basket? I have a feeling I may grow out this air-roaster fast because of the tiny batch size. Thanks everyone!

I definately agree with you when it comes to grinding in a burr grinder. Not only is it consistant, but for my french press, it makes it the perfect size grind.