sculptor

Actually I think I know how to pull it off... any gullible Billionaires out there??? 😄

Freezing ginger works great but it's a dangerous as all get out and I have a scar to prove it. -- Gary

Sitram, a French company, had a line called Cybernox. I don't know why it went out of production but it was good to 1800 degrees. It was also nearly indestructable (except in the hands of my wife ;-( ;-( ;-( .)

Celiac Disease is a big deal but the typical restaurant shouldn't have to be expected to cope with it or allergies so severe that the food in question can't even have ever been in the same kitchen were the patorns food was prepared... Now, that said, there are reasonable accomidations that restaurants should make. Note, most vast majority of those with gluten or MSG "issues" have simply simply bought into a silly fad so not accomidating them might make some sense however there are people with legimate gluten issues or wheat allergies...

I stuff a roasted acorn squash half with a mixure of roasted eggplant, roasted red peppers and roasted garlic and return it to the oven again for a second roasting. Note, I add fresh thyme, diced sundried tomatoes and goat cheese to the stuffing.

I've pureed roasted red peppers and added cream to make a sauce. It's nothing fancy but it works well on pasta with seafood.

I like Vivace in Belmont. It might be a bit too far from SFO for your liking but still, I can't think of anything else I like that far up on the penisula.

Hmm... it all looks tasty but sous vide halibut simply seems like a bad idea... at 142 degrees there is no question it is overdone. Maybe they should have cooked that steak sous vide instead. Note, it looked more like a slab out of a roast than a steak anyway with that grey ring of overcooked meat on the the outer edge.

Some restaurants have noisy sections so that part of the restaurant can be avoided. Some otherwise noisy restaurants have off hours when they are fine to dine at. I don't like having to dine were the noise level makes me feel ill and I generally won't return to such restaurants. Noise levels that high are simply an example of bad management at work.

I use an Iwatani butane torch. A couple of things I like to use it for are: o Creme brulle o Browning the skin on a duck before I put it in the oven (not a perfect solution but it seems to help.) o Browning meat cooked sous vide. Note, I don't get a flame taste but I'm careful to adjust and use it so that won't happen.

Looks like you need a plan B option... Shrimp, asparagus, dill and mayo are a killer combo. I do a cold pasta salad with them but a creative guy like you shouldn't have any trouble turning them into an D'Oeuvre.

If all you're going to do is offer cheap and fast eats with a low startup cost then I'm not sure anybody here can be that much helpful because you'll just be buying stuff from others and slapping it on bread. If you have your own oven you can roast your own meat so it would increase your equiptment and labor costs but it might save you a lot in the long run, bump your quality up a notch and let you feature things other sub shops can't do.

I have no experience with a Theromix but I'd say it's in general it's a good idea to stick with quality single function devices. Idea of diverse devices seems like a noble ideal but in practice, like many such ideals, is is not as viable as one would hope for, One huge advanage to multiple devices is they may be used simlutaniously. If you want to cook fast go for a quality pressure cooker. If you want to cook slow go for a Sous Vide setup (which is resaonable pricewise with the new inexpensive cirulators.) Note, there is the added advantage of being able to vaccum seal food prepared in bulk for later reheating. I'd recommend a good highend blender. Good knifes and a good board can do more than a food processor so you don't need one of those. Get a stand miixer only if you get serious about baking otherrwise buy an electric handmixer. Some other needs are a roasting pan and rack, a half sheet pan, baking dishes, vaious sizes of sauce pans, a stock pot, a saute pan, a frying pan, a steamer insert, a thermopen thermometer (only time I'll recomend a specif brand,) a collander, a "potato" peeler, nixing bowls and cooling rack. Buy all metal pots so they can go into the oven and stick with all stainless steel (with the exception of any builtin bottom diffusor which contain other metals.) Note, rivets through to interior are a pain to clean so avoid them too. Some disrecomendations are cast iron or mild steel and dutch ovens (I own one and it's the least practical and used thing I own.) Note, your microwave is a very practical device so keep it. If you want to go totally off the deep end both price and space wise a combi oven would satisfy your need for a diverse device and it also does things much better than a conventional oven which is why I "theoretically" recommend it.

I'm pretty sure it takes something like 10 minutes at 100C to degrade botulism toxin... ;-) Maybe he should make lamb stew???

Sorry, this is a bit late for a "July" visit, but eating at The Restaurant at Meadowood in Saint Helena should be on your bucket list. This restaurant is considered by many as the best in the country.

Oddly enough, modern pressure cookers require so little heat and vent so litte that they don't heat up the kitchen that much.

I've been doiing a bunch of different things since I started using a pressure cooker at the beginning of the year. I posted a recipe for lamb shanks the other day because I thought the sauce was unique enough deserve passing on. I love how you can blast out veggies in 5 to 10 minutes. This means I use it for mashpotatoes every time I cook them. In 7 minutes brocolli is perfect for brocolli pesto where before it took almost an hour in a sauce pan and the results where not as good. Of the three major cookware purchases I made at about the same time (a Vitamix blender, a Dutch Oven and the Kuhn Rikon) the pressure cooker is by far the one that gets the most use.

Maybe you need to just start a no tipping above %2 policy and just pay the servers fairly. After all, someboy that serves the most expensive thing on the menu doesn't really deserve more than someone that servers the cheapest thing if they take the same amount of effort on his/her part...

The well know Michelin two star restaurant Manresa in Los Gatos suffered a two alarm fire early on the morning of July 7th. Though the roof of the building was damaged to the point where that part of the structure will need to be replaced, the interior and kitchen remain intact and only suffred smoke and water damage. Chef Kinch is hopeful for a speedy reopening and said "We will be back, hopefully better and stronger."

A) 4 lbs lamb shanks (2 1arge) (trimmed) B) 2 cups zinfandel C) 5.4 oz onion coarsely cut D) 3 g grapefruit peel zest E) 4 tbs dried blueberries F) high temperature oil 1) cut D from fruit with potato peeler & poach twice for two minutes 2) brown A in F (discard F) 3) cook A...E 45 minutes in pressure cooker at two rings & use natural release 4) remove & cover A. 5) skim fat from B...E, blend & reduce by half.

Good Balsamiic vinegar and EVOO never hurts anything

It's in the Sharp archive and if you try to click on find a retailer, you get nothing... I'm just going by the reviews I read. The Sharp seemed to reviewers to be better that conventional convection ovens whereas the Cuisinart seems only to match them. This doesn't mean that there is anything wrong with the Cuisineart Steamboy. I for one think it's pretty amazing that something that small can match a full sized oven and I suspect it's actually superior for reheating things.

I've used an Iwatani tourch now for a couple of years and have not had any problems....

Food mills are a classic kitchen device and I think every halfway decent kitchen should have one. They are very useful for purées and invaluable if you wish to separate out things like the skins and seeds from the product.