WiscoNole

I'm currently a student at the CIA. It's very expensive, but you get what you pay for. This has certainly been the most amazing 3 months of my life. The facilities are amazing and the chef instructors are encyclopedic in their knowledge, not to mention their experience. My Meat Fabrication chef started his butchering apprenticeship in 1957! If you can afford it, come here. You will not regret it.

I'm very comfortable with my decision to attend school. Then again, my school is a little different than something like a for-profit California Culinary whatever.

Boston Market is great...there just aren't enough of them around. At least where I am.

I've got some homework on consomme and one of my key terms is "reclarify". I'm having some trouble finding a decent definition. Any help would be appreciated.

After reading this thread I'm definitely getting the Apex model.

Put them in the oven around 500 instead of deep frying.

Why are you rolling your eyes?

Subject pretty much says it all. Thanks in advance.

Get them. They're very cheap and worth the $10-15 you'll spend on a set if you save yourself a nasty, nasty cut (I've heard plenty of stories here at school, sliced tendons and such).

Probably get the #5000 fine out of those then?

Will those work on a Global? I just got my first one and am being pretty careful before I sharpen it.

The Sprite worked pretty well for what it was intended to do, which was tenderize and add a little citrus flavor. However, I think it may have somehow washed away the flavor of the spices I added (I used ancho chile powder, paprika, regular chile powder, and s&p). I think next time I'm going to marinate in the Sprite for a day, take it out, pat it dry, and do a dry rub.

I was recently served a bowl of guacamole with 3 avocado pits.

Ok so I know there are plenty of recipes for ribs soaked in Coke. I was putting together a marinade for a flank steak and wanted to use something unique for the acid (besides some lime juice I used). So I popped open a can of Sprite and poured it in. The steak is for a Latino application, so I figure the citrus flavors might be nice. Any insight as to whether or not this will be successful? Stories of your own carbonated adventures?

Holy cow! That Cumberland sauce will be made again very, very soon.

Ok I decided to go with the Cumberland sauce. I headed to the store and picked up everything neccessary. I'll let you guys know how everything turned out...maybe even with pics.

Will the short amount of time that the racks are in the oven produce enough drippings for gravy? I suppose I could use the little bit that will be produced by the searing of the fat side before they go in the oven...thoughts?

So I'm making 2 Frenched racks of lamb tonight for the family and a couple guests. I need a recipe for a sauce that is somewhat conservative, as in one that everyone will be 100% sure to like. We plan on eating at around 7 central, or 9 hours from now. What sauce can I make in that time?

I agree with everything. Especially the high end pre-made over Subway. Subway, to be frank, uses garbage ingredients.

I don't care who wins as long as it isn't Rory. I don't know how much more of that "look at how big my gums are" smile I can take.

Do you have any info on the past 5-10 years total revenue?

A really nice mandolin, even though I live in a dorm and have absolutely no use for it. Oh, and a food mill, which I also have no use for 48 weeks of the year.

I would prefer to not even marinate it. If you don't overcook it and you cut perpindicular to the grain in somewhat thin (I like going on a diagonal about 1" cm thick) it will not be too tough. Top with a pat of herb butter and it will melt into an absolutely delicious post-cooking baste.

7 minutes a side sounds a little long to me...it's a relatively thin piece of meat. I guess you must do it on a considerably lower heat than me. I wish I could give you a number, but I do it by feel.

I'm slightly embarrassed to ask this question, but what is the general procedure when someone orders fish, such as salmon, undercooked? Are terms like rare and medium used? Do most restaurants follow these requests or do they generally cook the fish all the way through? I rarely eat fish at restaurants, so I really have no idea.