TimmDavis

Full article here Are there any other common menu phrases you find particularly irksome? ← Bisque when it has absolutely nothing to do with shell fish "Tomato Bisque" being the big offender in this one...

Maybe..really all Chopped is a Black Box. I had t do one to pass my final practical at school. They just over do it a bit.. Never saw Chopping Block.. Some of the best competitions are the ones that aren't on TV. ACF does it all the time. I was a member of our ACF Jr hot food team at school. Won state, and got blown out at the Western Regional's.

Same here, and half the time I get the look like I'm half crazy. But man I just don't know how I could do without my mise before cooking dinner.

Great pics! I just finished reading "A day at elBulli".

I thought about that, I have a whole bunch I haven't found much use for. Or even maybe some liquid smoke?

That would be interesting. But yeah it obviously needs to be a cold smoke...

When I did my externship Chef had smoked butter for his 'smoked' jus, and while he explained how to do it in a commercial kitchen I"m having a hard time figuring out how to do this at home. The butter is fantastic and a little goes along ways. I do have a charcoal grill, but he did via an oven and flat top. Any suggestions?

Or "Sammy" - For crying out loud, it's Sandwich and really isn't that hard to pronounce. As far as I know, Sammy is a friend of mine I've known since highschool. Great kid.

That's great to hear! I love Molto Mario.

Yeah but this is Portland, and they seem to need to protest about something - because you know this is such a important issue.

Yikes, was that really necessary?

..and Nom.

Reading "A Day At elBulli" at the moment, though almost finished and I'll go back to switching between Kitchen Confidential and The French Laundry Cookbook. Then it's on to Bouchon.

The one meal that is always planned out is what my family calls "Hobo Dinners", this is a family tradition that goes back to when my mother was a little girl going camping with her parents. Ground beef formed into a patty put in a foil pouch surrounded and stacked with potatoes, tomatoes, onions and what ever strikes your fancy as far as seasonings go and cooked over the camp fire. There is actually a science to this as you try to get the right amount of tomatoes so that it cooks correctly and adds the moisture your looking for. If we didn't have these while camping there would be a major revolt from family members. And is one of my first memories of going camping as a child.

Sure is, for a while on his tasting menu Jake was paring foie with Mt. Hood Strawberry's. ← Carlyle was protested last year on valentines day... a night when they had no foie on the menu! ← Now that's pretty darn funny! Yeah Foie is on the menu, not to mention when you order the Tartar you get "Foie" Toast. Toast that's been brushed with Foie fat. Really good stuff.

Sure is, for a while on his tasting menu Jake was paring foie with Mt. Hood Strawberry's.

Heh, I wonder if they're going to hit Carlyle..I just got done doing my externship - and as a "going away" meal, one of the courses was scallop, tourchon of foie with sweet peas, carrots and fava.

At a place I used to work at years and years ago we'd send the newbies to the basement to retrieve cans of steam for the steamer. Or if you were caught leaving your apron lying around instead of on you (where it should be) we'd hose it down and then stick it to the freezer wall.

Here it Portland we've got a great hotdog place - "Good Dog, Bad Dog". I usually stop there every time in teh airport, usually when putting my kid back on a plane to go home. It's almost tradition with use to hit up Good Dog, Bad Dog.

The best line was where he said, "I usually have 5 people to help me do this." ← Yeah I got a chuckle out of that, not to mention I lost count how many times he referred to the beatings he took in French Kitchens. It's like, man we get it! But you don't need to remind us a billion times.

Ludo Lefebvre came off as a arrogant crybaby (if there is such a thing), it seems like he tried to blame everything that went wrong on someone else and didn't own up to his own short comings.

And Lefebrve was just on a episode of ICA (though not sure if it was a re-run or not).

Dinner: Carlyle, Beast, Le Pigeon, Noble Rot, Clyde Common, Pok Pok Breakfast: ByWays Cafe

It's not really a cookbook, you could pull some of the recipes off. But I just don't look at it as a 'cookbook' per se.

I disagree on this point: I have never been fond of the Pro Chef stocks. I think they include far to much "other stuff" as compared to the amount of meat. I don't want a stock that tastes like mirepoix, I want one that tastes like chicken! I generally use half that amount of mirepoix, and go light on the carrots, which seem to have the most assertive flavor of the bunch in terms of "contaminating" the chicken flavor. Then again, maybe I just enjoy being contrary... ← Having used the Pro-Chef book, and Glissan's book, your stock will not taste like mire poix, at least not in the cases that I've used it.