Marky Marc

I currently work in a pseudo-polynesian restaurant that at one point was serving some seriously unique polynesian style food. Some food critic came in and gave the food a bad review. The restaurant in part of a larger umbrella corporation and home office got wind of this bad review. Home office decided that it would be in the restaurant's best interest to remove what was the current fare. In it's place came a load of bullshit mashed potato and butter sauce drenched food that really only succeeds in making people's asses fatter. Anyone on the staff that viewed food as artisanal was gutted.

Care to elaborate?

Calcium hydroxide will keep the pickles crunchy?

So I was making (trying, I should say) a hucklberry preserve. the recipe was simple: Boil water and lime juice add sugar, boil to soft ball stage add berries, boil for 30 minutes So I did this. All seemed well until I got to about 20 minutes into boiling when my gut told me something was screwy. I cut it and now I've got a few pounds of hucklberry candy What the hell do I do now?!?! I'd put the stuff into mold but the closest thing I've got is a cup cake pan. Into a mason jar it goes. Any suggestions? Fanx!

My personal recommendations would be between Harvest Vine or Lark. These two restaurants have made the biggest impressions on me, by far.

Strength training of your leg and core muscles. To be honest though, I can't imagine your going to be able to avoid to much pain if you're working in a kitchen for 80 hours a week. Seriously.

If it takes more than 30 words, how could it not be BS? Short and too the point is my vote.

Ay dios mio! La comida de Carte De Oaxaca is muy muy deliciouso!

BAHAHAHAHAHAHAAAA!!!

WTF? For a second there I though I posted this message and had forgotten about it. Then I realized that It's Markymark with a k not a c. Wierd. I'm about to move to poughkeepsie to go CIA. hahahaha

A bad garlic press works wonders for juicing ginger. It's about the only thing my OXO is good for.

Well......... I have no idea what that is for one. Two, it was my first time making a mousse so I followed the recipe I had. So what is a pâte à bombe?

Just like the first one on Capitol Hill. Great pizza, good people. What more do you need to know? ← If I'm going to get off work early enough to do laundry.

bring it on

Thanks for all the responses! I cooked the whites and sugar in a bowl over a pot of simmering water while whisking it by hand. Had I known it wasn't necessary to cook them in order to achieve the necessary consistency, I never would have done it. Whipping the yolks, whites, and cream seperately was one hell of a workout. I was dripping with sweat afterwards. If it's possible to over whip it by hand then I'm sure that has something to do with it. I felt like a freaking hummingbird. This was for a chocolate mousse BTW.

Anyone know what the deal is with Tribunali on the top of Queen Anne? It's always packed.

So I made a mousse. I beat the yolks and whites seperately in a double boiler to 145 degrees. The yolks turned out fine. The whies on the other hand are very grainy. Are they over or undercooked? Explaination? Fanx, Marc

WHERE WHHERE WHERE WHERE!!!!!?!?!?!?!?!? For the llife of me I can't seem to find lard anywhere in this city! *correction* I found Armour

Delicious. Utterly delicious. There used to be (it may still be there) and creamery that served whole raw milk soft serve at this fair I went to as a kid. That ice cream is still my most vivid merory of those fairs. The only ice cream I've had that overshadows that is the gelato I got in Florence, which is just rediculous.

You guys have got me confused with someone else. I don't know who this lardophobe is but it ain't me. I just have a particular brand of butter that I like to put in just about anything I can. I was wondering if there was some way to incorporate it into the recipe. It's for a tart BTW. Yeah... no health concerns here. "Healthy" and "dessert" are two words I don't usually associate with one another.

I have a recipe for a dough that calls for lard. Is it possible to subtitute butter for lard? Thanks, Marc

Fig, orange, anise, a little balsalmic vin, pork

I'd like to chime in and mention, DO NOT GRILL BREADED MEAT! Hahahaha! I only say this because I have seen it done before and it never turns out well. Baked or pan fried only. Also, crushed nuts work great as a breading when mixed with panko or bread crumbs. Oily marinades work as a bonding agent as well. I've never tried it with a watery marinade, but I get the sense that it wouldn't go so well.

I don't work in a joint that really has much of a changing menu. That being said, I made a lot more soup today than I usually do during the summer months.