inventolux

thats funny

Im with doc here.

Tried some 63 sandemans not too long ago. Made a tiny batch of ice cream out of some of it. Probably not too smart but I have always wanted to try it. Interesting sweet/savory balance it lends to being frozen without being cooked. It was a very good bargain from the 63 vintage. I highly recommend the pairing.

season, sear and sous vide with veal stock & rioja for four hours. Finish with black truffles and/or black truffle oil.

Check this out for some fresh wasabi products. I have recieved fresh plants from these guys before but the cost is high and the quality is as good if not better than Japanese imported.

We did a dinner with him about a year ago and he made the best ice cream sandwhiches I have ever had. His desserts are imeccable and his "macaroons" are some of the best sweet pastries out there. If his ice creams are like the real thing then they will be a real treat. Any chance of an American intoduction of his Ice Creams?

I heard it was supposed to open last march. Anyway I cant wait to see how Burke has evolved over the years.

Respect employees as you would respect your guests.

Moly knives are too hard. Its basic physics, if the knife is harder than the sharpening stone then it will take forever to sharpen. Carbon knives nowadays are fairly resistant to rusting as long as you wipe your knife clean and take care of it. The best custom knife forgers always stay away from stainless alloys (like moly) because the knives arent great for retaining a true razor edge. I can literally shave myself with my knives which are all carbon based damascus style knives. They require careful attention but are well worth it in the end. Some of these damascus knife makers actually use a touch of nickel in their mixtures to resist the rusting and it still enables you to have the advantages of carbon steel.

I have used a "chocolate fork" in the past. It looks like a fork on steroids and you just poke it into the chocolate to break it up. Perhaps JB Prince sells them.

There is a uniques way of twisting and turning metal called "damascus steel making". Its the most expensive and highest quality of knifemaking I have seen. The knives are extremely dense and razor sharp. There are a wide range of custom damascus steel producers that make just about any shape of knife. The knives sometimes develop almost a rainbow like effest from the repetetive heating ang cooling of the metal. Check this out and this too.

Braising pig feet. Searing foie gras. Warming black truffles. Slicing white truffles. Frying bread in butter. Wood grilling veal tongue. Carmelizing ginger sugar.

While working at CT's we filmed The Kitchen Sessions while the Restaurant was still open. Very difficult to do. Im with Uzay on this one. Its much harder than it looks. Imagine working on a hot line with a cameraman rolling up and down while you try to perfect every plate that comes out and is served to real diners. Saucy Girl has got to chill out with the negativity. The restaurant reality show is a major leap for restaurants. I think it took a lot of guts for Rocco to agree to go through with it and in the end he has to deal with the criticism the food reviewers (and disgruntled employees) push upon him. What he and his staff have learned from this experience will only make them more professional in their future ventures. It will also encourage more diners to understand the daily aspects of what restaurant professionals have to deal with. Hopefully the viewing public will be encouraged to go out more thanks to Rocco.

I would have to go with Alice Waters.

In my world we just call it Bottarga.

Ferrets and gastronomy dont mix.

Just go to the Basque of Spain and bring a note pad.

Cast iron in gastronomy is a lot like wooden brakes on cars. Just buy the kevlar composites and move on!

Go to Lemongrass. Ask for the fish eye soup.

I think that eating during a creative dry spell is a form of eating disorder. Its a dirty habit.

I love a good quality potato chip puree with sour cream - onion tuiles.

I think this guy is onto something.

Durian and foie gras, need I say more?

Pierre Gagniare, went there on my honeymoon. One of my top 5 experiences of all time. Order the tasting menu. Its very expensive (220 us dollars) but well worth it.

My advice here. Purchase as many kitchen gadgets as you can and forget about paying your bills.