inventolux

If you want to see the future of stainless steel quality pans check here Search the site a bit. This stuff is awesome.

Youre right, GM is an angel, a true testament to public awareness on the negative effects of drugs in the workplace.

Yes, most drugs leave your system within 6 months. However hair samples can yield more history. Money talks for the weak willed.

The Parker style would be defined as a very dense, extracted wine with very dark color and significant new oak flavors. Usually the alcohol levels are quite high and the tannins very soft. Often wines made in this way lose the taste of the area when they are made. It is generally referred to as the 'international style' because it often difficult to tell where they were made by just tasting them. Bordeaux changed course with the 1982 vintage which naturally produced a super rich style of wine. It is also this vintage that made Robert Parker. He championed these wines as the best vintage of the century and they were a huge commercial success in the United States. The producers made so much money they could not resist. Not to stray too far off subject but has burgundy for the most part resented RP because he focuses on fat, meaty reds (drc style) and provides lower scores for those producers that go for a much more lighter, delicate and complex style?

Cant miss items: anything other than french.

The young grasshopper concurs.

I met my wife as a guest chef at CT's. She already knew what she was in for(i work for pleasure, and I work alot). It works out great for the both of us, but thats very rare. Be careful, start out with a easy job first, baking breads in the morning perhaps so you can see each other in the evening. (this isnt to say a bakers life is easy) Or working lunches somewhere. But dont go for a position at a high end restaurant working nights right away.......youll be sorry.

Too simple. No. More like Ockham's razor. Ockhams razor?

Nice job on the pics.

How much profit is there in car insurance hikes because of drunk drivers? (sorry, another thread)

The soul of a chef book.

An even more interesting question. Why is it that only 7 percent of certified master chefs are currently running sucessful operations?

Its all based on who is most corrupt, of course. Speaking from having applied for a liquor liscence, its a who you know or how much you have game where Im at. Very shady stuff.

Can we please be professional and stick to the persecution of all non-chef doers.

We should play with our history, our knowledge and our traditions,’ says Ginestet’s Delpeuch. - the last line of the article. I buy bordeaux and a majority of my french purchases because I am looking for some terroir, ageability, and delicacy. A bottle of 82 Brane Cantenac recently cost me 65 bucks. A screaming deal. You would be hard pressed to find anything like it from an american company with similar character for that price. Sure, the french charge more for their wines, but its a matter of preference. I dont care a lot of the fat over oaked trash that comes out of California. Im not saying its all bad, a lot of producers are changing their styles to involve more soiling character and rely less on profitable yeilds. But if I go for something high end, Im going french.

Answer my question. Im not sure I understand the question.

The non-chef doers must be cast into hades and watch cooking demos from Andre Soltner and The Trois Gros brothers for eternity......... Sorry about that, Im better now. Where were we?

Another giant leap for alcoholism.

Spence, are we talking Keller's quality, or Flay's quality?

Oh its real, just ask Bobby Flay if he really got a dose of 240 volts in the middle of his competition.

Whenever we try and lump a guy like Thomas Keller and Bobby Flay in the same category as "Chef", tensions will run high. Youre dealing with a profession that encompasses artistry, respect, dignity and passion. Most chefs will never fit that bill like TK. So in comparing you begin to water down the beauty of the meaning. Its like comparing Van Gogh to a company that produces thousands of Monet reprints.

Sage Brownie with Carmelized Sage Brownie Puree

I think we could have performed some really serious medical research: How soon does it take to notice obsurd behavior after being hit with a dose of 240 volts on live television?

Even Bobby Flay? Correct me if I'm wrong, but doesn't Bobby Flay have two restaurants in New York? Would that not make him a chef? If he's not a chef, why not? Two words, iron chef. Disgraceful. Two words: Allez cuisine! Which of course makes no sense, really. Now im going to make two more cents and donate both of them to fighting cutting board abuse.

Learn the philosophy, create your own reality.