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They are unflavored

Hello everyone, I just got some pastry rocks from chefrubber.com and I was thinking about making a creme brulee and adding some of these to it. First question is kinda stupid but when would be a good time to add the "PR" to the creme brulee? before I put in the oven or after? Also what else can I do with them?

Does any body know if they already picked the cast for the new season

Hey thanks for this link, I made this kulfi, but because pistachios are recalled out here, I candied almonds and peanuts crushed them a little bit and put those in the ice cream. I'm serving it with bananas that are rolled in a spring roll wrapper that is dusted with cinnamon & sugar, then a drizzle of curry oil on the plate. It taste delicious!

These are really cool places, have you been to any of these restaurants?

When you say red bean in some of these desserts, you're talking about red bean paste right?

Thank you everyone for your responses, these are all really great ideas and I can't wait to start trying some of these in the kitchen. Thanks again everyone!

That sounds awesome! yum

Thanks for the responses. I do have an ice cream\sorbet maker, so there for I can make ice creams and sorbets from scratch(which I prefer to do) I know this might not make a difference, or maybe it will. Thanks again!

Hey everyone I need some help I'm trying to do a little revamp do my dessert menu and I'm having some trouble comming up with some ideas for Asian\Latino inspired desserts. The restaurant I work at has 375 seats and we are are a very hopping restaurant, so I need to come up with some dessrts that can be easily executed. Any help that you might have would be greatly appreciated. Thanks in advance

What about a nice ceviche of seabass with fresh citrus, chiles, cilantro and shaved radish or even a beef tartare. I think refreshing items like that in the summer would be great and comforting. Braised brisket with a nice slaw would be great. When good heirloom tomatoes come into season a gazpacho with some pickled watermelon rind and fresh herbs. I hope some of these ideas help. Good Luck!

I deffintly will have to check this place out with I get a chance to get down to KC. I used to work with Dave for a little while he was in Minneapolis, MN. I would like to run into him again. From the sounds of everything and I'm not suprised, the food sounds amazing and looks great.

I'm a sous chef and I put in roughly 48-50 hrs a week, it all depends on what needs to be done. Especially if it's going to be a busy holiday weekend, for example during Valintines day week I created a tasting menu and I worked 9 days in a row averaging 10-12 hours a day. I hope this will help you saladfingers and give you some insight on what to expect.

I feel kinda like a loser I've only been to one out of the 10 but it was worth it and that was #4 (techniqly I ate at Frontera but it's pretty much the same menu)

I agree I'm suprised as well that yhey didn't mentioned Alinea. As well as the French laundry.

Thanks for all the great Info

Hey all I'm going to NYC in May and I want to eat at Momofuku, but I'm not sure which one I should eat at? KO, Noodle bar or ssam bar? I've heard getting reservations is stupid. Thanks in advance.

Hey everyone, I just recived my sample of ultra tex-3(ut3) I was wondering if any of you have ever used this product? and if so what else can you do with it besides use it for thicking sauces and such? Any Ideas would help greatly Thanks

I have saw the menu before I want to know if there is any additional charges besides if you want a wine pairing with the meal.

So I'm going to NYC this May and I really want to eat at Per se. I know it's expesive, but I want to know what a adverage dinner there cost? They say that sevice is included wich means (tip\gradtudity) So if any of you have had the pleasure of dinning there, could you let me know what dinner cost per person? (roughly) Thanks

I live in Minneapolis and I'll have to get in and check it soon. It sounds like a great concept

Barrio is totally awesome place to go the food, the tequilla, the atmosphere and the bartenders are all awesome

That is great list. La belle vie is a must as well as 112 eatery(one of my favs) restaurant Alma is also great. Hells Kitchen is a completely different experience than Al's breakfast not saying that Al's isn't great but if I want a great eggs benedict I would rather go to Hells Kitchen over Al's any day. Saffron is another one of my favorites, Town talk diner is a must, Pho Tau bay is deffently a must try for cheap eats(forget all the negetive things you might have heard) I would avoid solera if I were you it's way over priced and the food isn't that good. Another great place that you might want to check out is Chino Latino in uptown it has a fun atmos phere and great food and cocktails. If you eat sushi Fujia is awesome, for other great Mexican eats I would check out El mason. The mercado central is ok if your want a quick snack, but it's nothing special. Another Mexican place that's off the beaten path is El Gordos on Lake street awesome authentic food and super cheap. I hope some of these recamendations help.

That made me laugh out loud. ← Ditto!! and sooooo true! For me, the orchestra of a professional kitchen. No talking, pans hitting the flat-top, spoons clinking on plates, the "poof" when a gas flame starts. I LOVE it all. Makes my life in a kitchen so great even on the worst days. ← I agree that is one of the best sounds. Where do you work if you don't mind me asking?

Thank you Kathryn and BryanZ for the great info, I know it's 4 months away but it's my first time visiting and I'm super excited!