aliaseater

Mitsuwa says they don't have any, so I guess I'm going to have to wait for a shipment from Japan. Thanks to all for trying. And thanks to Cats2 for the link to TV. Happy horridaze ; )

Thank you jasie! That's exactly the kind of stuff I'm looking for. I hope to find a US source. The link you sent is from Hong Kong. I'm still working on it... But, thanks again! Others????

That's actually not quite what I'm looking for. I'm trying to find a mold that I can put a warm, peeled hard boiled egg into and make it into a different shape. I've done hearts. Apparently you can get stars, bears, other things. Thanks anyway, I'll keep looking and hope somebody comes back w/ useful info.

Here's a link to what I'm talking about: http://www.cookingcute.com/using_egg_molds.htm I checked the Bento Store and could not find any molds. Can anyone point me in the right direction for an on-line source (in the US) for bento egg molds? I think these could make killer deviled eggs on my catering trays. (Please don't buy them all before I get there !) I've done this in a heart shaped flan mold and it worked pretty well, except for the fact that the egg was not large enough to fill the mold correctly. The first time we used two molds, one on top of each other. When pressed and cooled the egg split. The second time, I poached it. It came out fine, but the yolk was off center. I think I need a real mold. Thanks for any help.

I generally use the Food Network. Mostly it gives me ideas of what I could do. You can search by chef, if that's your thing...

I agree completely: I'm more comfortable seeing someone in the kitchen wearing a racoon cap than I am seeing them use their bear hands!

I would suggest substituting a bit of sour cream or yogurt for your part of your heavy/double cream. Adjust the flavors as appropriate and watch them as they bake. This is obviously experimental...

Do you have a slicer? Slice the pancetta thinly (like bacon), sandwich it between two half sheet pans (lined w/ parchment) and bake until crispy. You get these wonderful flat discs that pair very nicely with a roasted fish and give great presentation!

We once caught a guy who was hiding veal scallopine in his socks...

If your restaurant has an open kitchen, a bit of what's it's about is presentation. Your choice of headgear (which >is< required by law) allows you to set up a certain sense of style for the restaurant. I've worked in several such kitchens, most with individual rules as to the type of recommended headgear: Baseball caps (no class) Do-rags (fine) Skull caps (hipper) Beret (I liked the best) Toques (very formal) And we would always keep a case of those silly paper caps around for when the health department shows up. To expect 100% compliance is unrealistic. As chef/owner you have an opportunity to tweak the way your customers view your opperation and your food. It seems to be a good idea to take advantage of it.

We once had several cases of those creamers left from a catering event. Chef asked me how to best make use of the product. I suggested "Puree and strain" as opposed to using the labor to open the several thousand...

I thought it was fun to get a live lobster to go to sleep by standing it on its' head. Has anyone else heard of/seen this? It certainly impressed my youngest sister...

I just found a link to a raisin seeder!! ???

There's a set of excellent illustrations from rare cook books (and links for more!) newly posted @ http://bibliodyssey.blogspot.com/

There is a very good, not very greasy spoon, Costa Rican joint called Irazu @ 1865 N. Milwaukee Ave. (almost @ Western) that does an absolutely killer vegetarian burrito...

I would expect Neil's Yard in London...

I would take those spirals of pancetta and, rather than crisp them in a pan, bake them in the oven between two sheets. The result is a wonderfull crisp flat disk. Excellent as a garnish for a salad or, perhaps, a nice pice of roasted black cod...

I generally camp an hour or so north of the farm and stumbled across it a year or so ago. It is an absolutely gorgeous piece of work and the raclette is almost as scrumptious as the view. A visit is highly recommended to anyone with the inclination.

I hit this spot for the encased rib-eye w/ jimi hendrix, err 'chimichurri' sce. The dog did hit the spot and made me feel rich! The line on Monday @ noon was out the door, the wait was not bad. I, too, look forward to Doug's next dog of inspiration.

At work, I recently fielded an odd request for two items, supposedly of Icelandic origin. The customer was looking for: Soured Lamb Testicles Rotten Shark I was able to track down a Norwegian deli owner who did not laugh when I told him what I wanted, but has yet to be able to come up with the goods. Can anyone fill me in with more information about these items and if they are possibly available in the USA? Thanks!

Does anyone have an update on the status of this much missed joint?

Or how about Chef Tony directing his staff: "Is the food hot? Stick your fingers in it! Is it hot?" Makes me cringe...

Nothing peeves me more than buying a nice breakfast muffin and finding it chock full of choco-chips! I was raised to believe that chocolate chips belong in cookies or brownies and these are eaten for desert. One does not eat desert at breakfast, this is simply an unhealthy an decadent way to start your day! Toasted raisin bread, on the other hand, is a fine and healthy start, providing a mini serving of dried fried, thus helping you to avoid the neccessity of partaking of those dreadful prunes!

Could you give me details on this smoker? I'vee been looking for something like this for quite some time. Thanks

These change, sometimes weekly, but, FWIW: Nancy's Old Chatham Camembert Sotocenere al Tartufo Aged Gouda King's Island Roaring Forties Blue