ScottyBoy

Sounds to me like some liquids that you could make gelee out of and add to a cold preparation.

How do you triple cook fries? I just know the low temp fry then hot fry after they're frozen.

Sunflower seed risotto is now a staple on my menus, so good!

Turkey sandwich time

Yea that's the kind of hardy meal I could dive into!

Haha pretty much every American chain restaurant commercial. "Try our new 4 cheese stuffed manicotti, try our new garlic bread 4 cheese pizza".....ugh

Hehe yes! I grew up on microwaved bagels with cheddar.

It's almost like somehow chefs just discovered farm eggs and how many ways you can use them. Back on topic though. I've always had a weird thing about not pluralizing ingredients. Menus that say "carrot, beet, herb" for an example. Does anyone else have a problem that there's more than one of each vegetable in said dishes? "Carrots, beets and herbs".

Yeah just naming the ingredients not describing the tastes or how "succulent" the meat is. I'm a fan of naming the dishes "a fall garden" "tour of spanish flavors" and then naming the ingredients in the sub text.

Haha, I've never seen a description like that written on a menu! I opened this thread thinking there are too many eggs now in dishes.

Everything has an application my friend!

Yes. Totally filling my days with Chicago everyday faire. Going for 5 meals a day like I did 4 days in New York last year. Need the best example of a Chicago Dog though.

Wow just looked that up, thanks for the lead!

I can agree with so many of these. Growing up a little poor made for some pretty cheap comfort food. My first dog was actually named Skippy. I've gotten a lot of flak on here for liking American cheese on my burgers/sandwiches but I'll go to the grave with a slice in my mouth! Wonderkids bread, plenty of mayo, cheap turkey and american cheese is a staple in my diet.

You don't think there's a chewier texture when it's rehydrated by the custard base?

Oh there's an ikea down the street, I'll check it out.

Well the bottom crust looks sectional. Maybe cooking sections separately and shaping to a prefabbed mold? Looks like a traditional cake with this crust applied afterwards.

Sure thing. Go to a local baker and ask. They don't think it's rude, they know that some things require day old bread and they see it as a way to make a couple bucks from something they would throw out. Unless you want to become a freevegan and dumpster dive

Does anyone have a favorite spot online for bulk kitchen towels? I run through these things pretty quick. And like to show up to client's houses with nice clean ones.

You should add a stabilizer so it doesn't break.

Beautiful stuff everyone! Last night was scallops and pumpkin puree with favas and snap peas.

Talk about exactly what I was looking for. But I need to start working on my list.

I'll be staying at a place in Englewood.

I even go 3 hours at 140. My favorite and always opens my client's eyes to what a chicken breast cook be if done right. On my menus when I do chicken I refer to it as poached when I CSV. Adding a fat to the bag and cooking is just like butter/oil poaching fish, lobster or even meats like duck. As mentioned above, you're not going to get anything but a soft poached texture and appearance. And with breast I really love to crisp the skin sperate or when out of the bag bread and shallow fry. Good luck!

Oh man so much help! I'm looking at Alinea just because it's food I'll probably never do, use of mostly moderist techniques. L20 would have been great since I worked under laurent but it's too bad he moved on... Great suggestions for places to hit up, thanks!