Twyst

Davinf Kinch has a Manresa book coming in October. Definitely going on the must buy list for me. http://www.amazon.com/Manresa-Edible-Reflection-David-Kinch/dp/1607743973/ref=reg_hu-rd_add_1_dp

Wow, I'm now super excited for both of these! Not sure I can wait that long for the Pok Pok book.

I use them at work but honestly can't imagine the need to have one in a home kitchen. I mean, if I had truly unlimited funds and space and was building a dream kitchen I would have a Rational or two, but for real world situations it would be REALLY far down on my list of things to buy for my kitchen.

Can't say I know anyone who takes anywhere near that long to cook a roux, and Ive been in plenty of kitchens in new orleans, both pro and home kitchens.Hungry C has pretty much nailed it as far as what people in south louisiana REALLY do when it comes to making a roux. For those experienced in making dark roux, the high heat method paul prudhomme/john besh champion really does work, but its kind of scary and you really need to have some experience making a roux before you go that route

Beautiful as usual. Is that a cabbage roll with a gaufrette on top?

Absolutely. You definitely dont want to be the guy who doesnt say "behind" anywhere that I have worked. Its actually one of the first things I notice about people who come to stage where I work. If they dont say behind, hot corner/ etc I assume they are brand new to kitchens.

1 pound of roux to one gallon of liquid is what I was always taught.

lately Ive been going to the market, picking out an awesome central ingredient for a dish, and then using the flavor bible to put together a dish. Cant speak highly enough about that book, it suggests flavor profiles Id have never thought of etc.

I did the momofuku Bo Saam last year and it was a huge success. Everyone really seemed to enjoy it. http://www.nytimes.com/2012/01/15/magazine/recipe-momofuku-bo-ssam.html Going to the game this year so no cooking for me Go everyone but the falcons!

I have it and think its great. It's not flashy in the least bit, but its a huge book with an incredible amount of information inside. If someone is looking for a book to look through and see pictures to get inspiration for dishes to cook, this is not the right book, but if someone wants a reference book that thoroughly explores latin american food, this is the clear winner. Think of it as the latin american version of David Thompson's "thai food".

most often I use it to add smoke to salad greens or raw protein preparations. I also like to add rosemary smoke to hot savory dishes from time to time, but rarely use the traditional woods for hot preparations.

Yes, I own and use a smoking gun regularly. My kitchen often times gets a lot more smokey from sauteing than it does from me using the smoke gun, but if your smoke alarms are "very sensitive" and are monitored I think its unfortunately a no-go IMO. It will get a little smokey, its not thick smoke, but the "very sensitive" smoke alarm would scare me and Id be nervous every time I used it.

I have heard that boiling them skin on and whole leads to better texture and flavor, as much of the potato flavor escapes into the water when peeled and chopped beofre boiling. I have also heard it makes it easier to waterlog your potatoes when they are cut up. I have never done a side by side comparison, these are just things I have overheard in the kitchen etc.

I think it depends on your smoke alarms. I had to remove the one in the living room of my apartment because I couldnt even sear a steak without setting it off It SHOULD be ok to use in your house unless your smoke detectors are as crazy as mine were. The amount of smoke produced realy shouldnt make your kitchen any more smoky than someone smoking a cigarette would in terms of thickness of the smoke.

A year ago it was me posting the "how to get your first job in fine dining" thread. Honestly cant believe its only been a year and Ive come this far! My advice is to get yourself out there and apply at every restaurant you would possibly want to work at. Do your homework and know a little about the menu and chef at every place you want to work, and then just try to convey how badly you want to work in that place to learn how they do things. I was told on this very forum that my chances of starting in fine dining were almost nil, yet I tried anyway and was soon working in a james beard winning kitchen for a pretty well known chef. Just get out there and start applying for jobs! As for what you need to know when you start, the answer is honestly not much. You will learn more in the first week on the job in a good restaurant than you can learn in a year of culinary school/reading books. Just listen to instruction and be willing to work and that will get you pretty far in this business.

Im a little embarrassed to admit it, but Im really looking forward to Richard Blaise's (top chef) book "try this at home" that will be coming out next month. Astrance finally arrived on my doorstep yesterday after being ordered 8 months ago, havent had a chance to look at it yet though.

Lemongrass sliders from "burma:rivers of flavor" along with some brussels sprouts. Khao Soi Im on a southeast asian kick right now. Got some books for christmas and am steadily working my way through them

That settles it, ordering the book.I dont even like dessert but I dream about this plate! Its so good!

What can you tell me about that brussel sprout saurkraut that you serve with it? (totally checked out your site )

Ive been using pecan. Ive tried white oak and mesquite since I live in texas, but Im just a pecan guy, I use it for almost everything.

Baselerd, I really liked the dessert from Uchi you posted about in the pastry forum. So I came over to ask some questions about the cookbook. I don't regularly eat Japanese style food, and my only interest in this cookbook would be the dessert section. Could you please elaborate what this section contains? How many dessert recipes are there? And are these doable without modernist cuisine equipment? I checked amazon and expected to see the Look Inside feature to check the contents page, but this book does not have it, and the sample is all too short. I will appreciate any comments and impressions on the book. I dont have the book, but being an austinite I have to say if the book includes the recipe for their "fried milk" dessert its a must own. Seriously the best dessert Ive ever had.Actually, a lot of things Ive had from uchi are the "best ________ Ive ever had". Uchi would hold its own in any city, its as good as anything in NYC, Chicago, or SF. We cant really say that about any other place locally.

We hold blanched baby yukons in our walk in from time to time. We just pull them when they are cooked, let them cool on a sheet tray, then throw them into a lexan for storage. They hold fine for 48 hours.You really have to be sure not to overcook and waterlog the potatoes or the holding process will amplify the problem.

This could be just an old belief. Salted water takes more time to boil. But in the consumer kitchen, the difference in boiling times between salted water versus unsalted water is almost negligible so why bother? Not sure whether its accurate or not, but over the course of my career Ive been told by several chefs that putting the salt in at the beginning is bad for the interior of the pot and leads to pitting. I think thats where the rationale for this step is coming in whether its an actual phenomenon or not.

Old wives tail. Its fine. Im guessing it's a remnant of a time before refrigeration. Germs really love cooked rice and potatoes left in the "danger zone" for too long. Lots of people also think its the mayo in potato salad that makes it such a risk if not cared for properly, but the cooked potato is again the bigger risk!

So....... Im about 15 years late to this party but I got HSSS as a stocking stuffer this year. Have some khao soi going now as its one of my favorite asian dishes. Any standout must try recipes I should attempt first in this book? My experience with asian cuisine is rather limited, but I have a huge asian supermarket a few blocks away!