Chefb28

Also what are restaurants lacking in comfort food?

Hey everyone! I want to kinow what is your favorite comfort food? What kind of foods are comforting to you?

Ira I remember you from the violet hour, thanks again for the cherry wheat beer, I'm sorry to hear about what happened with that investor, but I'm glad to hear that Nick and you are still mixing together. I'll have to make it out there one of these days and visit you guys. I hope all is well. Take care Brian

That Gregory's looks pretty decent for french food in Texas, I might have to check it out when I go in April. I'm excited to try out Tei-Tei robata grill, that looks amazing and right up my ally. Thanks for all the replies, keep them comming.

I made the butter braised Brussels with radishes and the chocolate brownies and both turned out amazing, sorry I forgot to take a pic, I was too hungry. It's a great book though.

Thanks for all the great info everyone, we do plan on going to Austin for 2-3 days, but just not a 100% sure, we'll have to see when we get there. But I definitely would like to check out Tei-an or Tei Tei and mia's the menu looks good, jsmeeker I'll have to check out that mag about the bbq. Once again Thanks everyone for your input.

Also in regards to my last reply for geographical area, we'll mostly be in Mckinney, TX which is 45min north of Dallas, but we plan on going to Dallas and possibly Austin.

Richard thank you for the recommendations, we're honestly only planning on 2-3 meals the entire week we're there, because we'll be staying with family and my girlfriends mom is an awesome cook. Far as type of cuisine goes, I'd like to eat some good mexican food, definitely some great bbq and a good japanese restaurant. Price range roughly no more than $40-$60 per person. Thanks again

Thanks bmdaniel for the recommendations, these sound good

I'll be there for a week. I'll be staying in a town called Mckinney which is 45 min north of Dallas. We do plan on trying to make it out to Austin if we have time, but Dallas for sure.

Also some great BBQ restaurants in the same area would also be helpful!

I'm going to Texas in April and I'm wondering where to eat? I want to know what is your favorite Mexican/tex-mex, Japanese/Asian restaurants that you would recomend for a foodie? Thanks in advance! Chefb

Definitely that's the way I want it to be great ingredients, but cheap! I do definitely wan a taco of some sort, maybe I change the taco every week, I like the idea of fried chicken and soul food. I don't know when this truck thing is going to happen. I'm just getting ideas of what kind of food I'll sell and just starting up. Thanks

Yeah I could totally see that, being in the south and all, hopefully one day I'll be able to change that. But what are some things that you like to eat? also what would you like to see different in the cuisine?

I'm not exactly sure what kind of food I'm going to serve, I'll probably serve simular foods that are hugr in TN, lot of fresh seafood so I'm thinking catfish po-boys, crab cake sliders with panchetta and home made creole remoulade and house pickles, maybe sous vide beef cheek tacos, bacon-beer brats with traditional accompanyments. I basically want to keep it simple and utilizing local farmers. I'm planning on a trip out to TN, so I can see what the locals are eating.

Timh, Thanks for the info that really helps, fourtunatlly I know a great mechanic, so that's relly going to help. Also do you know if you have to be inspected by the health department to make sure that you're up to code before you can get a licencse? Good luck to you as well! Thanks

Hello all, I'm wondering if there is anybody on here that has helped open or owns there own food truck? I'm trying to get some pointers on where to start( operating costs, good deals on trucks etc) I think I have a good idea of what I want to serve for food. I just would like some pointers on how to start something like this? also I like to add, I think the location is going to be in Nashville,TN but dojn't know where exactly in TN. Any help would be awesome! Thanks!

LOL! yeah I knew I didn't want to be like that

I used to work with a chef once, that would throw dirty plates across the expo line to the dish room.

Hey has anybody heard of the new bar called Distilled that is supposed to open in Millwakee?

Thanks for all the input. I've been keeping the discussions short and simple, he is just a tool and there is nothing I can do to fix his damage, That's the way he is!

Right on, Thats what I've been doing just keeping my distence and doing my job. I was just seeing if anybody has had to work with the likes of such people and get there input.

So where I work they just hired a hourly FOH supervisor, he is in basics at culinary school and he has the tipical "I know it all attitude" and he is super cocky and thinks that he is this great chef and what really gets me fired up is that he has never worked in a kitchen and I can't stand it, I've had enough! I've talked with my GM about him and he knows where I'm coming from, but we can't just fire him when he did nothing wrong. What should I do?

They're sugar, they'll melt along with the rest of the sugar under the torch. I seriously doubt the coated ones would survive being baked in a custard, the cocoa butter would melt as soon as they were warm and... that's all folks. I think your best bet for using them with creme brulee is to sprinkle them on top of the sugar post-torch after it cools for a few seconds and don't worry about hiding them. If the sugar has cooled a little but is still sticky they might stick to it and become part of it the sugar crust as it hardens which would disguise them a little. You could go with a non-traditional creme brulee cooked on the stove then mix in coated pop rocks after it cools and before chilling but even that wouldn't work with the uncoated rocks. Edit: Something that I just thought of. What if you were to mix pop rocks with white chocolate, spread it thin, let it crystallize and break it up into small pieces then mix them in to a cooled, stovetop custard. Then you could spoon it into whatever you serve your brulees in, chill them, sugar and torch them. ← That's a really good idea I'll have to try it out. I'll probably sprinkle them on right after I blast the suger with a tourch, just to see what happens. Thanks

What if I put the "pop rocks" on the creme brulee after it was cooked and cooled down, right when I put the sugar on it to caramelize with a torch?