KateW

I like that!

At jwu the jigger is 1 1/2 oz. and the other side is 3/4 oz. Is the smaller side still called a pony even though Vanessa said a pony is an oz.?

I was at a Japanese restaurant that had a salad with a dressing that tasted like a mixture of guacamole and miso...anyone ever had anything like that? It was really good.

Gotta love the one who didn't want anything but ended up having a hamburger at his mother's request.

I don't know if I have an allergy or if i'm just sensitive to acidic things because i get little welts on my tongue from certain fruits, nuts, and tomato products, but I also get them from sour candies such as sour patch kids. It didn't use to be this bad, though. I never really thought about it--usually I eat the offending products anyway and just deal with it!

OOO that sounds good! Gonna have to get some peeps soon...and m&m's...

ROFL

Wow, this has really blown up. I had a great time reading your in-depth answers. I don't have any food allergies, so it did not occur to me that it might be perfectly normal for a consumer to make sure there was no beef products in their seafood, for instance. I suppose if you did have such an aversion to beef that you would make sure it wasn't in anything, right down to the salad. In the end I suppose it is ultimately up to the consumer. But I still think an unsuspecting consumer who is perhaps new to not eating meat might go order a seafood dish thinking it would be safe. But it is still best to ask. I just found the menu online and looked it over, they call it scottish salmon but I bet that is more an indication of where it is from, rather than how it was prepared, not that I would know either way LOL

Must have been caul fat. The waitress said caul, but I think that was a mistake. I think it must be somewhat of an issue, whether or not to announce meat in a dish that you wouldnt think would have meat. i've seen threads on it here before.

Recently I ate at a (in my opinion) relatively high end restaurant within a hotel. I ordered salmon and, being the kind of person who tends to delve into food without contemplating it much, I dove in. I enjoyed it thoroughly. After I had finished, the waitress came over and said with a twinkle in her eye, "Do you know what that was wrapped in?" (I had told her I am a culinary student and I think she was quizzing me.) I shook my head no, and she said "Caul". I learned that this is cow intestine. After trying a bit of what I had left on the plate I could detect it but wouldn't have thought of it otherwise. My question is, shouldn't this be brought to one's attention on the menu or by the server? Or is it up to the consumer to make sure there is nothing in it that they wouldn't eat?

The chefs at my school always say taste what you are cooking, or how will you know how to cook it? Yes it is salty enough without adding any salt. Have you ever had corned beef? Like that, but more salty because it is dry. Whenever I get cravings (yes I get cravings for this), i like to cook it in a frying pan with a fried egg in the middle. Can't let it cook too long because it will get dry and hard.

I don't think the best isclarified. perhaps a more exact word would be 'confirmed', lol

i've never gotten this clarified, but i think it means extra virgin olive oil.

This happened to me too. I had a crepes dish layered with cheeses and vegetables and it was very good but very rich. I had a rather large portion left over and I asked for it to be wrapped. Well we waited a while and it never came, so we flagged down the waiter. He told us it had been thrown away and they were making me a new one. It was irritating that we had to wait that long to find out what was going on, but I had a lovely pre-cooked mini crepes meal that I just had to throw in the oven for a few minutes.

I'm surprised nobody said "Isn't that kind of like asking what our favorite kind of poison is?"

In all seriousness, I like to microwave them. I think it's just about a minute, and then you take them out, and let them deflate and harden. Then eat them. Much tastier than the original form.

Didnt have time to read all the posts but saw one that said they hate it when bread isnt served immediately. At cooking school we are learning not to serve bread before people order, as it hinders the appetite. Really has nothing to do with warm or cold bread but addresses the other issue of it not always being served right as you sit down.

You ready for this? I like to eat dinner as early as 4:30. Any later than 6:30-7 and I get cranky, probably because I eat lunch around 11. I don't usually do breakfast. Since I am in school now and in class in the evening, I get dinner around 6:30 and sometime as late as 7:30. I eat lunch at 10:30. My preferred routine really gets messed up when i go home to see my parents. They do breakfast whenever I get up, which is around 10 usually, despite my protests that I will want to eat lunch in an hour. Then lunch is around 2, and dinner is 7:30ish. GAHH

But why would you want to, right?

I am almost jealous to hear you say you have no more breaks until graduation. I am currently on thanksgiving break, and I am going back to school on Monday. Then we only have a short couple of weeks until winter break Dec. 19. We return from that on Jan. 2 I think, and have spring break March 2-9 or so. Then I think we are back on until the end of May which is the end of the traditional year. It is kind of a pain having so many breaks. They planned well this time around, with this break beginning at the end of our last class of the trimester, but when winter break starts, we are cut off in the middle of a class and have to finish it upon the return. I believe a lot of the other breaks are like that too. It may be a little hard to understand my explanation, but trust me, I would much rather just have a break at the end of each tri. Congrats on tying up the ends of your externship plan. Good luck!

I have forgotten essentials too =( I live in a dorm, but it is about 15 minutes walking distance from campus. If I am lucky enough to catch the bus to and from the dorm, I can make the round trip in about 15 minutes to get whatever I've forgotten. I've forgotten hats, side towels, aprons, and sadly, once, even my knife kit. I'm the first to admit I'm a spaceshot. That's why my avatar fits so nicely--it looks like someone who is out of it, to me.

There is a way of thickening that our stocks and sauces chef at JWU RI told us about, but never got to show us, that I haven't tried yet and is a bit time consuming but may be worth mentioning. If you boil some garlic (not peeled I believe) in some water like 4 or 5 times, changing the water each time, it will cook out all the flavor so you aren't altering the flavor of your sauce, and supposedly the garlic can now be used as a thickening agent. If you do try this, I'd be interested to know if it works.

excellent information everyone! thanks!

I have to create a menu and a wine list to go with it. This is for school so please don't do my homework for me; I could just use some pointers in the right direction. Where can I find out what wines go well with what foods, and a brief description of each wine? It seems like all the websites I am running into assume I know what I'm talking about, and I really don't...

How do you plan on contacting Jacques Pepin for an interview? Just curious, in case I ever have a similar project.