RAHiggins1

I was never good at science but isn't boiling water at a constant temperature of 212 F/100 C? It can't go higher. I think. ← Blatantly stolen frm http://www.miniscience.com/projects/Saltwater/index.html Problem: How does table salt affect the boiling temperature of water? Research: Many cooking recipes give you the instruction of adding salt to the water when boiling something. This can do many things to the water and there must be a special reason why they tell you to add salt to the water. This experiment will show us how salt affects the temperature of boiling water. Hypothesis: Adding table salt to boiling water will cause the water to boil at a higher temperature. Material: · Table Salt · Distilled Water · 2 Quart Cooking Pot · Pint measuring cup · Teaspoon and tablespoon measuring spoons · Thermometer · Stirring spoon Procedure: 1. Boil one quart of distilled water on a stove. 2. Measure the temperature of the boiling water. Record the highest temperature reading. 3. Measure out table salt using a kitchen measuring spoon. Level the spoonful. 4. Add the measured salt to the boiling water and stir. 5. Measure the temperature of the boiling water with the salt in it. Record the highest temperature reading. 6. Repeat it now with two spoons of salt. Record And Analyze Data: Temperature of Boiling Water 212.9° F Amount of salt added the first time 1 spoon full Temperature of boiling water after salt was added 215.6°F Amount of salt added the second time 2 spoon fulls Temperature of boiling water after salt was added the second time 218.3° F

Top chef also did "American Classics" only they added a "make it healthy" requirement and fed it to a bunch of old people. That out of the way, this show was cut better. I'd still like to see interaction between judges and chefs. I did however enjoy this show. I saw a lot more of their processes in the kitchen. I found it interesting that Symon could not get his water to boil, the stove looked fairly antiquated, did they have to build a fire in it, or is Paris's altitude that high? As for the food they prepared, I'm not sure if I saw $3k euros (4,345.98 US Dollar at today's rate) worth of food on any of their 3 courses. The chairman's tastes in suppliers must really run to the extreme. Also, Symon could not find fresh truffles in France! I think this show could have the added benefit of bringing France back into a positive light with mainstream America (no more freedom fries!) and re-awaken our love for their food and more importantly, their drink! Just as a side note, the one thing about Iron Chef America that I'm really not into is the chairman character. I find it too hokey, it worked there, but doesn't here. Maybe if they had found someone more flambouyant like Ruhlman and not tried to create a direct link to the Japanese version.

At any Chinese take-out place I'm trying for the first time I go with hot and sour soup and some steamed dumplings. Unfortunately - what i receive is nearly always the same stuff - soup that isn't spicy enough and generic frozen dumplings with a thick pasty skin - obviously pre-made industrial glop. Last year we were fortunate enough to get a new Chinese restaurant that was not only on my way home from work but made their own dumplings, sauces and soup from scratch with high quality ingredients. If they had opened in a cheap rent take-out only space they might have prospered but they had a high rent space with a huge dining room that stayed empty nearly all the time - and were gone in six months. ← I am fortunate to have a chinese restaurant close by that makes theor own noodles and dumplings. But I feel your pain, and what you are getting when the dumplings are thick like that are steamed potstickers (LAZY!). Another pet peeve is frozen "peas and carrots" in the Sizzling rice soup or the fried rice.

Unfortunately I live in an area where good lemon tarts are rare in bakeries and nearly non-existent in restaurants. But many places do have creme brulee. And I've given up trying on baguettes. But you're on to something there - if I think about my one trip to Paris (which I pray to repeat sooner than later) - we had both baguettes and lemon tarts on multiple days at a number of bakeries and patisseries - and the quality differences were revelatory. ← I agree, I am inclined to order the most expensive item on the menu and go from there. If their best dish is crap, well then there you have it.

In my lowly 6 years experience of "Casa De Waffle" (Waffle House) as a unit manager in a high volume semi-fast food restaurant. Our overlords broke out the whips whenever we exceeded 30% food cost with the ideal percentage being at 28.5%. Labor was kept to 18% (which explains the dregs of society you find serving you behind their counters.) There were other operating expenses in the P&L but the bottom line profit was/is usually between 8% and 12%. As the manager it was my responsibility to find ways to engourage the servers to push low cost items such as Orange Juice to offset the higher costs of the proteins. I usually took a $10 bill out of the cash drawer and taped it to the front of one of the iceboxes. Whomever sold the most OJ got the $$. Customers would see it and ask what it was about and end up getting involved on helping their server win the $$. All very low brow in consideration of my esteemed colleagues here at eGullet, but an experience in making profit in this industry never the less. * Deleted a comment not relative to this topic.

At this point I think TVFN is doing us and these really talented chefs a serious disservice. Last nights episode was definately a Top Chef Ripoff, unless someone actually called "Bravo" to find out what they had in the can before taping their own version. It is possible, though not verified, that this episode was produced prior to Top chef's version's showing. Whomever said that we are seeing more product placement is correct too. We had to sit through 5 minutes of commercials to see who was leaving at the end. Did we really need the show's format to be an informercial as well? I'm curious though. How is TVFN going to follow up after this one's moderate success? Certainly we cannot continue to add to the field of chefs currently known as "Iron de cuisine"? How will they handle a season 2?

I have to agree, I'd like to see more of the cooking and judging processes. Also I think I find all of the judges slightly annoying. On TC at least the judges "grilled" (ar ar) the contestants to find out what they were thinking or we at least saw more interaction. I missed the 1st episode but tivo'd the last 2, I can't believe they cut the hoods off. We had the ventilation go down in the galley for a week when I was in the Marines. It was F130º+ in there and man was that a miserable week. I'm rooting for Besh. It turns out his wife is a good friend of my best friend's sister. The world is such a small place.

Lime sherbert, just like you get at the japanese steakhouse Actually considering what all was served, chocolate would finish nicely. Plus Hung "BAKED" chocolate cake in high altitude and pulled it off.

← Thank god for Tivo! I zoomed right past all that live studio crap as I watched the show in leisure the next day.... I think I started pulling for Hung in NYC. I've thought he was talented from day one, but I never really liked him or his demeanor towards others. But, you don't have to like someone one to enjoy their food. I just wish we had been able to see more prep detail and less reality show bravado. I wanted to see hung making the Mushroom Ragout, we were told he cooked the duck sous vide but never saw the duck cooking Did the potatos on the Hamachi starter get sliced on a mandolin? we don't know! I think I felt humbled by the myriad steps taken to get the dishes to the table. Flavor was compounded upon flavor.

You've keyed on something completely overlooked! Hung is Vietnamese. The french ruled vietnam for a very long time, their culture and cuisine would be imprinted on Vietnamese dishes, they would be an eastern variety of Haute' Cuisine. Hung's soul may very well dwell within his native dishes.

I agree with your assessment. Hung from what I heard is an executive souse chef at Guy Savoy's. Guy Savoy being a very french chef, Gordon Ramsey started at Guy Savoy's restaurant when he went to Paris. I'm sure he is as skilled and as classicly trained as they come. I think however it's his attitude and carelessness towards others in the competition that will cost him in the end. Unless of course he is as good as he thinks he is.

Actual horse fat as in fat from a horse? I'm having difficulty with that one. I think it exceeds my limitations of thing I actually desire to ever taste. I'm no Anthony Bourdain. As a side note, it reminds me of a line from Bob Hope's "They call me bwana" involving zebra fried in monkey's fat.

Fresh River Trout- to find out where to get it read my wikihow article! How to fish for river trout. I would probably pan fry a seasoned filet section in clarified butter, then deglaze with a non oaky white wine and thicken with a pecan butter. Served on top of a fresh spring mix of various local weeds (dandelion, etc..) I've a friend that delivers to me fresh Venison tenderloin. I like coating game meat like this in a course or a creole mustard and wrap in bacon. I would imagine coating in crushed in pepercorn and serving it au poirve would be good to. Mushrooms would accompany it nicely, maybe a parsnip puree too. Really the more earthy the better. Dry red wine and truffles would sauce it good too.

Yea, I thought Rocco's appearance on Top Chef showcasing Bertolli's frozen dishes was a new low for that show in product placement.

I believe they went shopping with $200 each. When I was watching Iron chef (japanese version) religously, it seemed to me that the chefs would pull out Fois gras, Truffles or Caviar to add to dishes when they were at a loss of what to do with the main theme ingredient. I personally see these ingredients as embellishments that can add another $20-$50 to the menu price. But you are right, they are considered classic french, so is Coq au Vin. In the other Top Chef post I had said that I would probably do a chicken stuffed potato dumpling (kartofelklosse) with an onion puree.

I also found the US version lacking so far. KN on BBCAmerica enlightened me to Ramsey's better nature. We could have been watching "Extreme Kitchen Makeovers" for all I saw. I'm hoping this week's is like what the series should be and not last week's load of crap.

I haven't seen that thread, I'll have to go look for it.

Whole Chicken Idaho Russet Potatos Spanish (Yellow) Onion What dish would you have prepared if you were on Top Chef? I'm thinking chicken stuffed potato dumplings with an onion (shallot) puree. I know Dale made potato dumplings earlier, but this is combingin all three elements in one dish with an equal use of each.

Clarify it maybe. Nothing like experimenting I'm not sure what the outcome would be but you could try adding xanthum gum to it and go "Elian" on us.

I've been meaning to ask - what is the eyeball on the lower left corner of the plate? And here's my question. I recently made this dish: I made a beautiful saffron oil to decorate the plate, but once I dripped it on, it simply ran and looked nasty. How do you thicken your oil to make it hold its shape and location? ← It's a marinated baby mozzerella. As for the Saffron Oil, bigger plate and stick to flat surfaces? Was the oil already at room temperature or was it still hot? Hot oil would be much thinner on the plate. Adding some butter might help it thicken without losing its oily texture.

A friend and I catered a wedding party that his wife held for a co-worker. These are the dishs we prepared. This was our first tme serving plated presentations. I was somewhat inspired by what I read here. I hope it shows in the pictures. I prepared the Remoulade, Risotto, Shrimp Creole, Turkey and Beef. My friend prepared the other five dishes. We used plastic plates for convenience and could only find them in clear, hence the placemat and white charger plate for background. Photography was done by a friend who is into photography She was thriled to take the pictures for us as it happened as the food was coming out. We served in 2 courses and placed layed the plates out buffet style. Starters --------- Celery Fennel Remoulade with Watercress Crawfish Pie with Mardi Gras Cole Slaw Porcini Risotto Ala Milanese Chayote Stuffed Mushroom with Tomato Basil Bruschetta Mini-Muffaletta Sandwich with Zapp's Creole Tomato Chips, the Olives were stuffed with Sundried Tomato and Goat Cheese. Entree's -------- Pasta Primavera Jambalaya Shrimp Creole Turkey Wellington served with Pomme Puree, Roasted Asparagus and a Taragon Veloute Sauce Filet of Beef Au Poivre We prepared the Celery Fennel Remoulade, Chayote Stuffed Mushrooms and Pasta Primavera to accomodate a Vegetarian menu that was required by some guests. Dairy, eggs and butter were used as the vegetarian guests were primarily not meat eaters so to speak and "ok" with animal by products.

Maybe it's Passe but a light dusting of powdered sugar on the souffle with possibly shaved dark chocolate. Also dipping the fruit's tips in chocolate before placing on top of the suggested ice cream square (or is it sorbet?). A matching piece of the fruit on top of the souffle might help the pairing as well. Although that might cause a problem symmetrically. Criss-crossing lines of chocolate sauce on the plate before laying down the ice cream/sorbet and fruit, maybe interspersing the fruit amongst open spaces in the sauce pattern and a twig of mint leaves nestled on the side of the ramekin betwixt the pairings. ← Oh and lose the bananas, replace it with oranges, peaches or something that does not oxidize so quickly and adds a nicer contrast in color to the plate. (Am I opinionated or what?) I hope my suggestions help you out.

Maybe it's Passe but a light dusting of powdered sugar on the souffle with possibly shaved dark chocolate. Also dipping the fruit's tips in chocolate before placing on top of the suggested ice cream square (or is it sorbet?). A matching piece of the fruit on top of the souffle might help the pairing as well. Although that might cause a problem symmetrically. Criss-crossing lines of chocolate sauce on the plate before laying down the ice cream/sorbet and fruit, maybe interspersing the fruit amongst open spaces in the sauce pattern and a twig of mint leaves nestled on the side of the ramekin betwixt the pairings.

Cooks working in restaurants that used to serve Mexican-style meals to American servicemen experimented with taco ingredients in an attempt to create a dish more appealing to local tastes and came up with an idea of spreading minced meat over rice. It is said that the first taco rice meals were served in the Kin Town area outside Camp Hansen. from this site they also have a lot of information omn other Okinawan dishes ← I was at Camp Hansen outside of Kin Cho Kin. Taco rice was high on all of the local bars. If you ever go there, go to the bar called "Snack Bogey" and ask for "Mako" then tell her she is divorced. ← On the flip side her family (farmers of that little purple potato and sugar cane) forced me to make southern fried chicken fingers everytime I showed up at their house.

Cooks working in restaurants that used to serve Mexican-style meals to American servicemen experimented with taco ingredients in an attempt to create a dish more appealing to local tastes and came up with an idea of spreading minced meat over rice. It is said that the first taco rice meals were served in the Kin Town area outside Camp Hansen. from this site they also have a lot of information omn other Okinawan dishes ← I was at Camp Hansen outside of Kin Cho Kin. Taco rice was high on all of the local bars. If you ever go there, go to the bar called "Snack Bogey" and ask for "Mako" then tell her she is divorced.