thomasdavis81

Try Pataks they make sausages, cured meats, etc... My Restaruant 5seasons Brewing Company uses them to buy sausages and curing salts, casings, etc. from them. They also sell to regular customers, they are located in Austelle, GA and have a website.

i work at a brewpub that serves a beer cheese soup we heat it up slowly and when it does break you can pour in some cold heavy cream and re-emulsify it. Sometimes it breaks during service in the steam table slowly pouring in some cream while stirring it brings it back together.

i just finish the bottle when i open it

truffle oil sucks we have a very good truffle oil at work that is drizzled over our wild mushrooms before they go out... smells like cat piss and taste like crap... use the real stuff!!!!

probably just grab all the books i can my knives are metal... not gonna melt except the handles, my knives have life time warranties i will just take them back or have new handles put on them just like i did when someone at work dropped my 8" wusthof and broke the handle

first off cheap wine does not taste bad because it has not been aged it taste bad because it was produced to be a cheap wine. I don't care how long u age a bottle of 2 Buck Chuck its not gonna be good. For 350 pounds you can buy a pretty good bit of decent wine or one really good bottle. I think I would go that route.

My questions are does anybody: - Have any recipes themselves? - Know of other sources (books, magazines, web sites)? Under Pressure: Cooking Sous Vide. Its not been released yet but it is by Keller and will probably be pretty good. Amazon has it for less than 50. It will be available Oct 15.

and one more correction, damn i really need to not rely on my memory so much. The place with the great hot brown was Lynn's Paradise Cafe. Alright i am sure all the other information is correct though

Sorry I need to make a correction it was not Blueridge Brewery it was Bluegrass Brewery. Blueridge Brewery is in Greenville SC. A side note to this post is that if you are ever in Greenville and are a beer lover swing by Blueridge Brewery they gave us a tour and let us hang out with them for a while great beers also.

during my trip i had dinner at Lilly's and must say it was very good. Their Hot Brown was excellent and the service was good. the atmosphere was very eclectic which was pretty cool. I also ate at Blueridge Brewery, their beer was very good and the service was fine but the food was pretty bad. I also ate at Cumberland brewery the beer was mediocre and the food was terrible. We stopped in for a quick snack and some beer and ordered their porter cheese dip it was cheeze wiz with port beer mixed into it served with Ritz crackers... this is not an exaggeration. That would have been fine except it was $6.00. We also went by Browning's Brewery to try out their beers I didn't get a chance to eat there though. The beers were great especially the IPA and we got a Growler there full of their ESB it lasted almost a week unopened without going stale!!! And the server behind the bar was great she even put our growler on ice for us! Anyway thanks for the tips.

I am a cook and culinary student who will be traveling to Louisville, KY this weekend for the Lebowski Festival and will be in KY friday through sunday and i am looking for some information on good places to eat, i need restaurants of all types and price ranges, also any bars with large beer selections would be much appreciated. And of course a greasy spoon where that the locals only know about would be great for some good hang over food. Anyway thanks in advance for any possible leads.

i don't think it is a guessing game at all of fish temps it is very easy to cook a fish to a certain temperature. I like to serve salmon medium, tuna rare, and pretty much everything else medium well except skate which i serve well, however due to the quality of fish we buy for service i have no problem serving any piece of fish at any temp. And to the guy who started this post if you are unsure about the temp that your fish will be best enjoyed just ask your server or have the chef pick the temp, trust me chefs appericate this its nice being able to serve a piece of fish the proper way as apposed to having a correctly cooked fish sent back b/c the diner wants the hell cooked out of it.

8. yes it is all about the after party i always go to the bar reeking of food and fryer oil. 7. i know what i can eat and get away with, some filet tips or chicken breast are always easily accessible. 6. Yea the majority of my time is spent toiling away in the kitchen but i do get to get out on slower nights to say hey to friends that come into dine in the restaurant. 5. I don't mess with reicpes that are in place however i have always been allowed to play with presentation and of course features. 4. defently don't make any money 3. i don't have a problem with the prep or cooking i just hate having to clean the kitchen at the end of the night. 2. screaming chefs or not screaming chefs who cares it comes with the job in the end what is important is weather or not your chef has your back when the shit really hits the fan. 1. i do have to say cooking is glamorous, thats not why i do it but it is nice to see someone out side of work and have them tell you that they ate at the restaurant you work at and loved the food.

i worked with a couple of guy from trinidad unfortunately they couldn't cook for shit so i never got to eat any good caribbean food, however they did bring in some really good hot sauces, they were alwalys extremely hot but full of flavor, they were amazing to cook with, they also frequently brought in rums and drinks from trinidad.

the kitchen i worked in up until a couple of months was very cramped and very hot. All the line cooks would get pitchers of ice water to keep with us on the line so we didn't get dehydrated, when we were not busy we would drink cokes and fruit punch and shit like that so we mainly put hot sauce in each others drinks, with the water u could not do that though so one day some one stepped of the line to use the bathroom i poured about two cups of salt into his pitcher of water and stired it with my tongs until he returned from the bathroom. About the time he got back we had another big push to get out about twenty tickets or so after we did that he stepped back and took a huge swallow of his water the face he made was hilarious he spit it out everywhere, oh yea the best part was that the guy i did this to weighs about 340lbs. I also took a server's cell phone because she would not stay off of it and wrapped it in plastic wrap and duck tape, took her about twenty minutes to get it all off. The next night she left it at the same place so i stuck it in my pocket and wrapped up some flour in plastic wrap and duck tape took her about twenty minutes to undo it again except this time all she got was flour all over her black pants.

yea after going to kitchen aids website and looking at the mixers on there i see the paddles are the same i guess i am just used to the commercial versions that have metal blades on them. I have never had a problem with standard blades in mixers incorporating all the ingredients in the bowl together. I spoke to a certified master pastry chef about the products just out of curiosity the other day and he said he only uses the standard blades found on the mixers. He also suggested that the reason ingredients are not being incorporated completely may have do do with how they are added into the bowl and maybe more time and care should be taken while mixing together ingredients. Just a suggestion.

one thing i can say is that in the video on beater blades website the paddle attachment in the mixer on the mixer on the left is not the paddle attachment that comes with that kitchen-aid, and the results of the mixer on the left are not typical of a paddle attachment that comes with a kitchen-aid, same with the sideswipe. I don't know anyone that owns any paddles except the ones that came on their mixer, if you buy a good mixer then you should not need to buy something like this, I would call my mixer's manufacturer and just have them send me a replacement paddle instead of buying one of these. Think about it if these paddle attachments were so good don't you think that kitchen-aid would already have them on their mixers.

yea i know what sauteed means i am asking about a sauce, i understand that making a pan sauce out of basic ingredients is easy but i was just hoping that someone out there had some ideas i havn't thought about, like using pureed vegetables, or something like that.

The thing is that a pan sauce would be fine however they are looking for us to step up and do something better. The problem is that with the limited ingredients we are allowed to use there is not alot of different things i can do, from what i know anyway. Besides just making a completly seperate sauce like a bureblanc, but that seems like a waste of all those great little carmalized bits that will be in the bottom of the pan to me. So yea I guess what I saying is I am looking for a pan sauce that is somewhat more complicated. And to the other post the chicken breast has to be sauteed.

I am currently a culinary student and am going through cooking practicals, next week I have to do a sauteed chicken breast with a sauce, simple right? The problem is that the chefs really want us to step up and do some really good and different stuff as this is my next to last quarter. No more cooking out of ProChef, however we are very limited in our ingredients; basically we get the standards: potatoes, onions, garlic, celery carrots, parsnips, leeks, butter, salt, pepper, chicken stock, oils, cream, milk, and etc; we get no demi, or herbs. I have done a small amount of research my self and really have not seen anything that jumps out at me with these limited ingredients if anyone has any ideas i don't need recipes just some ideas that i can run with and expand upon.

the main thing is that if you are using wonton wrappers then you are not make ravioli, that is the bottom line. That being said if it works and you like the end result who cares what you are making that is the great thing about cooking you can do whatever you want, sometimes it works and sometimes it fails.

I just looked up rice in my Larousse Gastronomique what is said about rice is very unflattering, He basically blames the overcooking of rice, "reducing the rice to mash contributed to the disfavour in which this foodstuff was held in France. At the time of the siege of Paris in 1870 to 1871 when there was a shortage of bread, enormous quantities of rice remained unused."