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RAHiggins1

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Everything posted by RAHiggins1

  1. Wow you have lots of opportunity in front of you. You are young and really, its ok to work up through the kitchen without formal training. Your skill, ability, reputation and passion will get you there. I would go for the new opening and better position. If you do well, you will be groomed for bigger and better.
  2. I feel lucky, I am going to visit a friend's family in Slidell and they have 6 Satsuma bushes and lemon and limes too. Last year we came back with a boxful, we will this year too!
  3. AB Blog said - "No. It's not a new series. And no. I'm not suffering from some kind of weird, late-in-life, delusional Arsenio-esque urges . Monday night's AT THE TABLE thing is a one-off (or maybe a two or three-off) idea where I get to sit down, talk about a lot of pretty obscure, insider food and travel-related issues with some opinionated friends--and at the same time--eat for free at a restaurant I respect and find intensely interesting. We may repeat may do a couple more down the road--locally based and with local chefs and guests in other cities, but this does not signify some strange new direction." Which is really a shame, cause I enjoy his critiques immensly. It turns out Tony's a damn fine food critic who unlike some has earned respect and notoriety in his industry as such. I would completely freak if he had a plate I did in front of him.
  4. Is it too early to pick which one is first on the chopping block? After reading the bios, I'm going with either Patrick or Carla.
  5. "HELL'S KITCHEN" IS NOW CASTING THE BEST CHEFS IN AMERICA! FOX's SIZZLING unscripted series "HELL'S KITCHEN" is back for MORE as Chef Gordon Ramsay looks for the BEST of the BEST to work beside him in the HOTTEST kitchen on Earth! The nation wide casting call starts October 1st, and we're in search of America's culinary elite who not only have the SKILLS, but the STAMINA to cook alongside the infamous, CHEF GORDON RAMSAY. "HELL'S KITCHEN" will follow the chefs 24/7 through the perils of working in Chef Ramsay's PRESSURE COOKING restaurant, capturing the wrath, HEATED emotion and adrenaline RUSH that comes with cooking in a top-notch restaurant. Contestants will have to prove they have the endurance and know-how to work with Chef Ramsay, as they are pushed to their limits. CASTING is searching for Chefs, 21 and over, who are outspoken, competitive and can stand the HEAT in one of the most EXCLUSIVE and TOUGH kitchens in the world. Applicants must be passionate, skilled at their craft and aim to become the next winner of "HELL'S KITCHEN." If you are HUNGRY to prove you can SMOKE the competition then visit www.fox.com/hellskitchen for open call locations and general casting information. Below are the dates and cities where we will be having our Open Calls: MONDAY OCTOBER 6th, 2008 1:00pm- 5:00 pm The Conlin Company 11835 Major St. Suite 106 Culver City, CA 90230 Contact: Karen 310.482.0564 Email: Kitchencasting@gmail.com MONDAY OCTOBER 6th, 2008 2pm- 5pm Scottsdale Culinary Institute 4301 N Scottsdale Rd, Suite 260 Scottsdale, AZ Contact: Chase 310.482.0696 Email: chasecastingshows@yahoo.com TUESDAY OCTOBER 7th, 2008 5pm- 10pm Barcelona 15440 N Greenway Hayden Loop Scottsdale, AZ 85260 Contact: Chase 310.482.0696 Email: chasecastingshows@yahoo.com FRIDAY OCTOBER 10th, 2008 10am- 3pm The Artistry 942 Peachtree St. NE Atlanta, GA 30309 Contact: Louis at 424.216.2880 Email: LCastmaster@gmail.com SUNDAY OCTOBER 12th, 2008 10am- 6pm Boston Hyatt Boston Park Plaza 50 Park Plaza at Arlington St. Boston, MA 02116 Contact: twinsworld1@aol.com SUNDAY OCTOBER 12th, 2008 11am- 3pm Hard Rock Café 801 4th Ave. San Diego, CA 92101 Contact: Karen 310.482.0564 Email: Kitchencasting@gmail.com MONDAY OCTOBER 13th, 2008 Washington D.C. Location TBD Contact: Vanessa Email: realityshowcasting@gmail.com SUNDAY OCTOBER 19th, 2008 Dallas, TX Location TBD Contact: Chase 310.482.0696 Email: chasecastingshows@yahoo.com SUNDAY OCTOBER 19th, 2008 Chicago, IL Location TBD Contact: Vanessa Email: realityshowcasting@gmail.com MONDAY OCTOBER 20th, 2008 11:00am- 5:00pm Sutton Place 1015 Second Avenue (Between 53rd & 54th St) New York, New York 10022 Contact: twinsworld1@aol.com WEDNESDAY OCTOBER 22nd, 2008 Las Vegas, NV Location TBD Contact: Karen 310.482.0564 Email: Kitchencasting@gmail.com FRIDAY OCTOBER 24th, 2008 Miami, FL Location TBD Contact: Louis at 424.216.2880 Email: LCastmaster@gmail.com Please check back for updates or call 866.226.2226 for more info!
  6. Steven, you mentioned the "white people" menu in the video. I'm curious how extensively you cover the differences that I know I see when I go to my favorite place. I first got the laminated one sided menu with the standard dishes on it, but the table of asians next to me got a leather bound menu with a tassle on it. I got orange pekoe in the metal teapot, but the table next to me go jasmine tea in a glass teapot, I got a fortune cookie with my check, they got a platter of orange wedges. I've been going to the same place for awhile now and am on a first name basis with the owner/servers. They bring me Kimche and various pickled condiments when I sit down and they tell me whats off the menu to order now. They of course expect to see me now at a prequisite time on a prequisite day.
  7. I don't think I saw anyone mention "Lucky Dog", how can you go to the quarter and not hit up the local dog vendor?
  8. Rob, I think all you have to do is stay true to what it is that has gotten you this far. You have a natural ability, I am continually impressed by what I see on here and on your blog. Just keep doing what you like the most, you've got the passion to see it through.
  9. You put dry aged filet in the fryer? You could have put the oven on 225 and let them wait 20 mins to get it back.
  10. Left overs are great when re-invented into a new dish. We are empty nesters now but I have been very good at making new dishes from the previous nights meal for years. ← Basically, for my husband, making it look different is key. ← She does eat leftovers but I have to do one or all of the above listed. This is going to be an epic thread if we continue the posts with what we did with leftovers.
  11. A good example of that would be Michael Symon. I've never been to Cincinatti, I only read about it in Ruhlman's book. But Basically Symon has been paying his dues for a long time. Was it a sellout when he entered and won "Next Iron Chef" on FN? Or was it a sellout when he took over "Dinner Impossible? Who is running his place now that he's off the line? I want to try Symon's food, but I'm just not sure how much of it is his anymore. Besh, however, is doing great things in New Orleans, he obviously benefitted from his stint with FN, but since they don't own his soul, did he dodge selling out?
  12. My wife hates leftovers, I have gotten her to take them as lunch the next day, but that's all I can do. So with that in mind, prepare twice the protein and save half for a different application. Like Suzi said, roast a bird and then make stock, chicken salad, soup, pot pie, or jambalaya with the remainder. I grill extra breasts and then julienne some to make quesadillas with the next day. I love thin sliced rare medium rare steak that is chilled and on a salad, so I put an extra on the grill. In some restaurants last night's baked potatoes become today's potato soup. Last night I blanched 2 pounds of green beans for us to snack on during the week.
  13. "I'll have what she's having" - When Harry Met Sally
  14. Yes buffet style is what I am looking for in a brunch. I was going to check Harrah's online already, now i will definately give it a look. The added bonus is my wife has never been to a casino. The last time I went, I plugged in $50 in the slots and when I hit a $150 jackpot I quit.
  15. An old standby for me has been Siamese Basil on South Norcross-Tucker.
  16. I can't attest to the quality as I haven't been in years but there is a Dim Sum place on Buford on the left just after Chamblee tucker as you are headed intown. I keep thinking it's called Hunan something. They use the cart system and sunday afternoons (lunch) is all you can eat. I went to Chef liu's recently (also on Buford Hwy.), I went to try their Xiao long bao, I'm a dumpling freak you see. We tried several things and were happy with all of them, including pig tongue. The menu as a whole is not large and has some pretty challenging stuff on it. I give it a big "Authentic" tag. As a side bonus, I love the stare you get from the all asian clientele when you walk in the door. That is usually a good indicator, that and when we went it was 3pm and the place was packed.
  17. I believe Commander's Palace is ala carte. I'm looking for fixed price.
  18. ~ FAMOUS BUFFETS ~ Sunday Champagne Brunch Now a New Orleans tradition, brunch was first introduced to the world by Madame Begue in 1853. Brunch is celebrated here every Sunday, beginning at 10:30 am. Make your reservations today! 10:30 am until 2:00 pm $34.99 for Adults; $21.99 for Children (tax & gratuity not included)
  19. Sunday Brunch in New orleans, where can I find it? I mean a real brunch, not another breakfast/lunch ala carte menu. I want one price gets it all. Popping the corks on the bubble-y would be a good thing too. My buddy from Metarie who lives in Atlanta now, likes "the court of two sisters", so I'm gonna throw that one out there. We are heading down first week of November for a 2 day party (Desparados 5) in Slidell at my friend's sister's house (last year was catered by Jaqueimo's) and will follow-up on sunday with an all day frolick in the French Quarter. I know we are going to want a sunday brunch to nurse the prior two days and if that don't work there is the hair of the dog.
  20. Top one looks like pork short rib. Bottom one looks like pork belly. ← ← I almost got them right
  21. Top one looks like pork short rib. Bottom one looks like pork belly.
  22. you also need to name your restaurant, silly...so we can like, try it, and like, see for ourselves...and.... how about a link to the article? ← There are lots of reasons for maintaining ones anonymity when posting on this site. Usually because some things are said here that would never be said in public.
  23. I'm glad I recorded it for later viewing. Two hours of Gordon Ramsey backwash all with happy endings. I think there might be 20 mins of actual new footage in that mess.
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