Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by TimmDavis

  1. For me it was Wild Boar Mole and Lamb Neck stew.
  2. I'm with you on this, I just can't get my brain around it and most likely wont either. Tomatoes not until summer, same with Corn etc. and buying imported produce from places like Mexico and Holland - just baffles me.
  3. As far as I knew, Pots de Creme were chocolate based, at least in the places I've worked they've all been chocolate.
  4. I cook from my heart and soul, do you really need much else?
  5. Not sure if anyone has seen this yet, but Eli has put in his notice at Eno and is headed to NYC for a guest chef gig at "Solo". ‘Top Chef’ contenstant Eli Kirshtein leaving Eno
  6. Not true. In his show "In Search of Perfection" he shows how you can do the aerated chocolate at home. With minimal expense really.
  7. I personally would love it, and spend the money on it.
  8. I'd have to agree, being a culinary school grad a lot of job openings right now are looking for experience and/or some sort of culinary schooling. While a few of the jobs I didn't get selected for, I got called in to stage because of my schooling.
  9. I like what Heston Blumenthal had to say "Some people called it molecular gastronomy, I call it good old fashion cookery with science thrown in for good measure."
  10. I usually go with World Spice based out of Seattle for dried chilies, they even carry the ghost Chile. Though I will admit that I haven't had the nerve to order the hottest chile in the planet. And since I live in Oregon, it doesn't take long to get to me.
  11. I just got 4 of the them, two small two large. I'm doing a stage today, to possibly be the garde manger cook at a restaurant here in Portland. Because I am the ultimate nerd, I had them engraved with "Cook free or die". I can't wait to give them a test run today. They're well balanced, and just feel 'right' in my hand. Better than the spoons I was using which were flimsy, I bent one working on beef tartare.
  12. Are you serious? I don't know where to begin.... I've been involved in competition (ACF), I've worked in kitchens, there is a certain honor code. That's stuff you just don't do. And to think that Kevin of all people, is even more absurd.
  13. I'd have to agree, and what miff's me people get PO'd because of the whole home cooking issue, while yet he states from the get go that it's not a normal cookbook and repeats it throughout.
  14. Lets see, Wild Blackberry Jam from the blackberry bush in the back yard. And I'll be sending out my rub mixes.
  15. Yep, it was Tyler Florence. I shouldn't post my thoughts a day or two after the fact, my memory isn't always reliable when it comes to unimportant stuff. Eh, it's understandable. Bobby Flay, Tyler Florence...same difference. I was more surprised that FN would let him show up on another show - that isn't on the Food Network.
  16. Actually it was Tyler Florence, not Bobby Flay.
  17. Eh, I was in radio for 13 years - so it didn't really surprise me that they brought him back. I've known guys who have done worse things than lie on a resume, and get hired just days after getting fired at another station. Or they wait to the whole thing blows over and hire them back at the same place. Nothing in the radio or TV world comes as a surprise to me anymore.
  18. Is that just speculation, or do you have some inside information? I don't have a link, but there was an interview with him - not sure where it's been a while. But he states in the interview that he knew that it wasn't going to be his show. And was pretty much told from the beginning that he was just keeping the seat warm.
  19. I'd guess someone may be about to quit, or they're having problems scheduling the current chefs due to their outside commitments. Rumor was that Batali got a pass on appearing this season due to other things he was involved in. ← Perhaps Michale Symon didn't work out so well for the network. They pulled him from Dinner Impossible and brought back the guy with the questionable resume. I don't watch much Food Network. Does Symon have another show? Symon's laugh is enough for me to mute the TV, and his cooking is so predictable IMO. I think it's Batali that is going though-his pic is no longer shown on the new episodes. Symon wasn't "pulled" from Dinner: Impossible. He knew going into filming he was only keeping Roberts seat warm until they figured out how to get around the whole resume thing and what not.
  20. In intro to baking, we had to make fruit pies. I'm not very adept at pastry stuff, but I make a Strawberry/Rubarb pie. My Dad A. ate the whole thing (I'm not one for strawberry/rubarb, or pies really - well except Huckleberry). He exclaimed (in front of the baker in the family, my Mother) that my pie was waay better than anything my Mother had ever made. I think he's still paying for that comment.
  21. She'll be gone for a couple episodes. If I recall correctly, with her obligations to Food and Wine - she had to miss a couple episodes because the Aspen Food and Wine event was going on. That's her baby, she's in charge of the whole thing. So get used to Toby, she's off doing her real job.
  22. I caught the episode while I was at the coast, and holy crap. It was tough to watch...
  23. Yup I can confirm that Portland has one of the best, if not the best street cuisine. Living here I've have sampled a lot of the street food, and it's great. When people come to visit they always ask where to go, while I give them some restaurants that they need to go to I always tell them that some of the best in food in Portland isn't in the restaurants, it's on the streets. And lately PDX has been getting a lot of play in national publications for the street cuisine.
  • Create New...