Twyst

Ive stopped even trying to argue with people now. Some people are just dead set against these books, but its their loss.I honestly think I learned more from modernist cuisine than I did in culinary school ><

Mugaritz has shipped, cant wait to get my mitts on it monday!

Hmmm. I already have modernist cuisine, I wonder if the @ home version will have enough new material to be worth it. Put in a preorder just in case

Gorgeous photos by all as usual, this is quite an intimidating thread! Summer is here and with it come my favorite seasonal ingredients! Tonight was soft shell crab, sweet corn salad, and chipotle aioli

Just got an email from Amazon, Mugaritz is delayed at least a week

One of the hottest young chefs in my region got his start by opening a farm to table food trailer. His food was good, he got a good following, opened a brick and mortar, and is now gracing the pages of magazines etc. So that route is definitely an option! http://www.foodandwine.com/best_new_chefs/bryce-gilmore http://barleyswine.com/about/

I'm really hoping that's sarcasm. Both his restaurants are listed in the top 15 restaraunts in the world. Id consider them sqaurely "in the game".

Really late to this thread, but add another vote for franklin's. Ive been living in Austin for about a year now and they are definitely the best game in town, although at times Im not sure they are worth the sometimes INSANE lines you are forced to wait in.

I picked some up on friday as well! I made duck egg pasta, then made raviolis stuffed with duck confit and mushrooms. I also added a whole duck egg yolk to the center of the raviolis. Drizzled a little port reduction underneath them when plating and that combined with the runny yolk made for a great sauce. Highly recommended!

It's definitely very hard, but its possible. Keller is still beasting it.

Definitely fedex or UPS. Depending on whats in your bag, it might be worth the extra couple of dollars to insure it just for your piece of mind even though Ive never had them lose any of my packages.

I cant speak for whats happening with his places now as I haven't eaten in one in a few years, but he is not a "created for TV" chef. He was/is very talented.

Bumping a really old thread, but has anything changed as to whats available to assist in learning basic knife techniques for J knives? After years of doing things the european way where the tip of the knife stays on teh board most of the time I dont really understand the differences between push cutting, a straight up and down "tap chop", etc and when each would be appropriate? Im making the switch from my german blade to a masamoto ks and a konosuke HD next week (couldnt decide so bought both ><) and want to learn how to use them effectively now!

Can you give us a little info on the application? I dont know of anything that works exactly like activa for fruit, but there may be a workaround for your needs

This is my view on the WG Puck situation as well. Sure, his flagship spots may be good, but his name is also on a couple of places I wish he hadnt lent it to. Just because I feel his brand has taken a hit doenst mean I think its awful, I just dont think some of it lives up to his reputation as the only 2 time winner of the James Beard Best Chef award.

Wolfgang Puck is an obvious choice. Surprised nobody has mentioned him yet, but maybe he's just so far passed his prime that people forget how much of a badass he was in the 80's

Blanch and peel them, then they can be vacuum packed and frozen for a long time with no issues. The fat also freezes well, so make sure you include some with the tails when you are packing it.

The tipsy texan sandwich is where it is at when it comes to franklins IMHO! I moved to austin a few months ago and have had some fantastic meals, Im loving it here! Also since the OP was not specific in what they wanted, I feel we should mention the obligatory uchi/uchiko and congress when it comes of places to eat in austin. Between franklins and those places I think that covers the most popular dining destinations Ive discovered here.

The finals have never been in the same state as the rest of the series. In other news, congrats to Paul on his nomination for Best Chef southwest by the james beard foundation. .

Don't really know where to put this so I'll do it here! Does anyone know the french term for putting butter under the skin of a chicken that is too be roasted? My current instructor has offered extra credit if anyone can come back to him with the answer, but a quick survey of Google did not return the answer as I had hoped it would!

Sage was the first thing that popped into my mind as well.

Ive been intending to make Bo Saam since the momofuku cookbook came out but never got around to it. The recipe was posted in the NY times a few weeks ago and I have been hearing rave reviews about it all over the place so I guess Ill finally get around to doing it this superbowl.

Currently reading "the sorcerer's apprentices". About halfway through, seems a little bit soap opera like in places, but the behind the scenes access to el bulli definitely makes it worth reading.

Im a little disappointed nobody had any answers for this, Ive been really curious about the uses for these things too!

Thanks for taking the time to reply! Im currently a 4.0 student in culinary school and graduated from regular university with a 3.7 average. Ive joined the ACF chapter at my school and am in the wine club. I have also volunteered both at the food bank and spent time working the field with a local CSA. The problem is Ive never set foot in a professional kitchen and dont know how to go about getting a foot in the door. Im getting a late start as I am 30 and decided I hated sitting at a desk all day doing a job I despised, so I think going overseas for an extended period of time is not something that would be possible for me at the current time.