chef.vaizard

Tobacco onions?! Sounds pretty amazing. Do tell.

Like many who've posted here, I too use red onions in raw preparations, especially with fish. They add a harmonious bite and crunch to ceviche. I've also used them in a basic chili recipe when its all I had on hand. My wife is Dominican and she almost exclusively uses reds: there's a particular sweetness that it imparts to Dominican cuisine. I happen to think that the color bleed is beautiful. I've also used reds for an onion jam with honey and sherry vinegar.

I'm ONLY on the vinegar section, and I think this is the best $13 I've spent all year! (It's also ONLY the 6th day into 2011, but that's irrelevant). If I could, I'd read through this book in one sitting, and continually refer to it throughout the year. I'm interested to hear from anyone that has also read Harold McGee's new tome, and also Cooking for Geeks to get a comparison. Obviously content and perspective would be different, since Alex and Aki are professional chefs and Harold and Jeff (since we're all on a first name basis- I'm Jonathan by the way) aren't. I'm interested to hear someones perspective on how these three books, which share subject matter, compare and contrast.

Private chef of a tremendously wealthy yet humble family with a taste for seasonal and local fine dining. Living arrangements would be offered, but I'd rather live at home with my family. The owner would trust me with his unlimited credit card to go to JB Prince, and each week in the Union square farmers market to do the shopping. He would also be open to me cooking for my loved ones and hosting them in his place. Full medical, dental, retirement, life insurance, and transportation and cell phone provided. I dream big OR A job at the French Laundry in '96 before when TK was in the kitchen every day.