tan319

How is Keller compromising his integrity by opening a bistro in Vegas? IMO, the days of any chef centering around only one operation is drawing to a close. It has bugged me in the past, thinking someone may lose their grip, their quality, by doing this, but the more I work as a chef myself, the more I see the reasoning behind it. Look at someone like Jose Andreas in D.C., or Batali in NYC. Charlie Palmer, Todd English, 'Nobu' and others have preceded Keller, Flay and Ducasse in opening places in Vegas, and friends and chefs whose taste I trust have said they've had some of their best meals at these chefs Vegas outposts. As for this playing card issue, silly as it might seem, I'm not sure that a number of eGulleteers may not like the idea of collecting chef cards. The PR machine has to be driven carefully, but I'm not bugged anymore by Keller"selling Vegas" then I am by seeing ads featuring him selling "pork. the other white meat" in mags like Food Arts. When he starts shilling for Burger King, I'll be worried. I think that maybe there has been a reverse PR machine effect going on that could be just as harmful to someone like Keller, making him out to be some deity on the mount. He's human, I think he knows what he's capable of pulling off w/o compromising his quality or integrity, and he get's to put some money in the bank to boot.

You know, this kind of snobbery drives me nuts. As M.R. writes, restaurants there are the pick of the crop, and these chefs, who have sweated blood to get to where they are today, can open a place,built to their specs, w/o any of the usual bullshit that they have to put up with. And make a helluva lot of money w/o (any of?) the risks they usually would have to face. Ducasse won't have a Chodorow to screw with his chefs and food sources, etc. People like Keller, et al, deserve to make as much as they can, as long as they put their best efforts to the task. Which I'm sure they won't hesitate to do. Re: Dispirito... While watching him on QVC tonight, I thought that even though his NBC show was a true trainwreck ( that we couldn't turn off), he's probably making more money then he's ever made too. It's unfortunate IF that got in the way of his doing a great job at U.P. The NYT article has a weird slant to it, considering the seemingly sneery tone to the ""selling sausages on QVC"". He is a great chef, my meal at U.P. was one of the best I've ever had, and I hope he get's to do it again sometime soon, if that's what he want's to do.

Thanks for the info & the links, you guys!!! Once again, I don't seem to be getting updated to some of my subs. here. Bummer! Thanks so much again, awesome

Thank you folks for the info! Much appreciated

I would like to find them or a similiar like pepper here in the US. It sounds like they dry on ropes like New Mexico red peppers. From the Basque Country, Espelette particularly. Any help is greatly appreciated. Thanks to all!

They're very nice looking. If you didn't have a fresh one, it might have been the syrup (if they were packed in syrup) I live close to a really great international grocer and they had Lychees by the pound, fresh ones. Not too expensive either.

Opps, sorry about the misspelling... Annie, you don't like Lychees? I had them for the 1st time a couple of months ago, have to say I really liked them. like a very perfumey grape. hassle to seed but...

Thanks for posting, people! With the site upgrade, I haven't been getting some notifications. Sorry for the delay in my gratitude. Thanks again, T

I must have missed something... The Fine Dining Channel??? Tell me more, PPPLLEEEAASSSSSEEEEEEEEEEEEEEEEEEEE!!!!!!!!!!!!!!!!!!!!!!!!

nicole... Thanks so much for the inside look! Some more questions, if it's ok. When you speak of leftovers, are you talking about what goes into the maccaroon flavors? I still admire the French way, for utilizing all they can to reduce food costs, make money, etc. Did you get to make other things. like some of those wild a__ed cakes, etc.? The Istaphan? Great stuff, thanks for posting about it

Love the sig, Stagiaire!

General remark. Sorry, thought about making that a bit clearer, and thanks for posting that. He wasn't being disparaging. I was asking him what he thought about the Grand Livres Dessert book, which I knew he had, and he said he liked it, thought the photography was great, etc., but thought, as a pro, that some of the recipes were incomplete. That could be an editing error, who knows? I know Steve Klc has spoken highly of the book (GLD), maybe he'll weigh in?

Would one fold the almond flour, etc, into the Italian meringue? I've never made macarons and am working up to trying them. LOVE these square guys! Oh, and is the tip on the Italian meringue differnt from what Herme' does in his book recipes? I've eyeballed the greenspan/herme books but don't own them. Next big buy will be the pro Hermes book. I've been wanting it for awhile now. Thanks for any info you guys can pass on!

One of the owners of this French bakery I work at asked me today about this bird, which I think is a cross between a turkey and a chicken, for lack of a better explanation. I have a French cooking mag in which she had seen a recipe featuring it. Any info will be greatly appreciated! Thanks to all.

jbprince.com is probably your best (and cheapest) bet. chipsbooks.com also. It's a heavy hit $$$ wise but very much worth it.

This is great news, as some of my fave desserts are from this era as seen in Albert Adrias 'Los Postres de El Bulli'. Only a few of those made it into '98/02'. Can't wait for the English edition. I pray the MAC version of the 'rom won't get screwed up this time.

I would second the French Pastry School if you aren't stuck on the idea of just being in France. Just look at Neils (nightscotsman) page. The caliber of work is awesome, you have a MOF on staff (Sebastian Cannone), looks like a winner to me. Otherwise, Bellouet would be my choice, if that's the path you would like to take.

I used it once for tempering, under humid conditions. It worked ok but I didn't like the look of it. I found that same look in the mousse I made with it. if you know what I mean. I may try it again for tempering once humidity goes away.

So Wendy, you were using flexipan type silicon molds? The Granizado is just spanish for granite, an old habit from when i was in NYC in nuevo latino food. An ice, fluff with a fork, know what I mean? I don't really want to do a compote, too easy to waste. Although I think if I end up doing this, it will be all I sell. Oh, I'm going to use fromage blanc. Thanks for the tip!

I think the French were there first with the exotics. They were doing stuff with tea, herbs, etc., probably in the late 80's, 90's for sure. Steve Klc could probably verify. If fact, they were probably using Asian infusions also, seeing that the French have had a presence in the Far East for quite awhile. I know Robert Linxe at Maison du Chocolat has had exotic flavorings for a fair time. Spain has taken it a bit farthur with the savory end. Anchovy, blue cheese, etc. here's a link to a shop in Barcalona. http://www.cacaosampaka.com/ More fun stuff when you click on the "innovations " box. http://www.cacaosampaka.com/castellano/bombons.htm#Null Black olive, olive oil, truffle, modena vinegar, etc.

Pretty cool. I remember reading some tips in PA&D with a french chef in NYC, one of those 10 best guys, and he said after he had an accident with his proof box during the blackout, he never turns his on anymore. Just sticks them in it.

Glad I decided to take a look in here. Neil (et al), I have a question for you. I'm on the verge of caving in and putting a cheesecake on my fall menu. What I'm thinking of doing is using flexipan demispheres, lining the molds either half way or all the way up with crumbs, pouring my mix in and baking on a sheetpan with that bit of water. Let them cool, refrigerate (maybe freeze?) then unmold. I want to serve them upside down, so they're resting on what would typically be the top. Sour cream ice cream, maybe strawberry granizado Think the baking procedure will be ok? Thanks, all!