ducphat30

Call me crazy, I think that the revolution has already begun. Alinea, chefg's work at Trio, MOTO, WD-50, etc... There is an amazing body of young talent that has really begun pushing the envelope. chefg, IMO, is at the forefront in his thinking and execution. I have yet to eat at MOTO, but of the other places the WOW factor was huge. Somewhere else someone mentioned the fun in dining, and I had an experience at Trio that makes me smile when I think about it. IMO, what might be the most frustrating thing for critics with this revolution is that the ones leading it have incredibly solid backgrounds and are using the best food stuffs from around the world. Last year eating at WD-50 and Trio, as a chef, I ate food that was as incredible in its composition as it was in its execution. That, to me, really gives this movement credibility. I don't know where I wanted to go with this, but I am looking forward to the whole Alinea project both in the e-world and when it finally comes to fruition. Godspeed to you chefg.

That's not a knife, it is an extension of you. You need to be the one to take care of it. Re-read the thread on knife sharpening and then look at the Korin Homepage you'll end up spending a $150 on various stones with different grits but it is a life long pursuit caring for good steel. I would definitely by a crap knife to practice with first. Knives like that are built to last a long time, WITH PROPER CARE. So do your homework first, practice with the other knives (especially with the different grits) and then slowly ease your way into sharpening that one.

They charge around $3.00 a knife, they will charge more if the knife is damaged and they really have to work on it. I think they take too much off when they are sharpening on the wheel for chef knives and the like. We did a test and I had four of my cooks take a brand new cheap 10" chef's knife there over the course of 4 months, 10 visits, by the 10th visit it looked like a slicer. Don't get me wrong it was razor sharp and we have had even worse results with a sharpening company. I know its not fair to do that especially with cheap metals needing additional grinding but I was trying to prove a point to my cooks about their expensive knives and why they need to care for them themselves. I will say that I do take serrated knives there, they charge by the inch (1.50/inch I'm guessing) and they do put an incredible edge on them and re-serrate them. The bread knife is usually sharper than when you bought it. I will give them props for the serrated blades. It is a candy store for professionals and passionate home cooks alike. I think their customer service has dropped off in the past 7 years, since they've gone on-line. Some of their staff is not as knowledgeable as they should be. The worst thing about NW Cutlery is that you can never leave without being at least a $100 lighter.

This thread has become a pseudo tutorial on sous vide, for me. At least until I increase my Spanish vocabulary to get through the book. I have had successes with sous vide and using the rational. Things like quick confit of lemons we do sous vide, vegetable extractions, for lack of a better word, (sous vide-ing whole vegetables with aromatics and seasoning and then slowing poaching them to get all of their juices out. The possibilities are extremely exciting once we begin to understand the principles and methods. I have had the opportunity to use both the commercial sous vide machines and models like the food saver, which I am using now in the kitchen until I can convince ownership to get a "bada$$" model and I know what Ruth is refering to: When you use the foodsaver, the liquids are extracted during the vacuuming process and if there is any oil in the liquid it ruins the seal. It is a major drawback, vs the commercial grade ones that (and I have know idea how) allow liquids to be sous vide so you can poach in olive oil, soy sauce, duck fat, bacon fat, etc.. Come on Nathan, you Doug and the FG need to get the tutorial up and running!!!!

Chef, Welcome to Chicago. Your website is quite engaging, and your presence in the Chicago food scene definitely adds to the forward thinking movement that has quite a presence here. Best of luck at the Peninsula, it is a gorgeous hotel. ducphat30

Looking for some input on the best way to marinade pork loin for a "fried rice" but I want it to have that nice red ring. The only other time I have seen it is when I have smoked meats. Any and all ideas are appreciated. Thanks

I have never used those apple pectins, the one we get is from Albert Uster. I don't have the exact information on it with me, but I do not think that it is any different from other apple pectins, in terms of gelling strength. Although, I could be wrong.

I looked through the Aquavit (restaurant) cookbook and the recipes are pretty basic. Pretty much using a neutral potato based liquor, (aquavit, vodka, etc) add fresh basil to it and let it steep for 6-8 weeks covered at room temperature. At that point decant and filter the liquid and store it in the freezer.

Just had another idea to get a really strong basil flavor, why not make your own aquavit, but infused with basil??? That way you have the alcohol to cut the sugar content and at the same time you are infusing additional basil flavor into the sorbet.

You might want to consider a natural stabilizer to help give the mouth feel that you are looking for and cut back on the sugar so it is not too sweet. If you take the total weight of the sorbet mix (in grams) mulitiply it by .004 that would be the weight (in grams) of the stabilizer you'd want to add. I am suggesting apple pectin. In terms of adding vodka, why not try something different like using an anise flavored liquor. There is a ratio of alcohol to sugar, given the proof. I got this from a pastry chef that I worked with a few years ago: For 100 proof alcohol 25 grams of raw alcohol =100g of sugar. I am hoping that the very talented pastry community here on egullet will be able to either verify and/or give additional help. I am working from old notebooks for these formulas, but I do remember them working pretty well. Please do report back with your experiments.

What is it about the summer time and ice cold macro brewed beers? They seem to go together extremely well. MGD is kind of a breakfast beer, very good with bloody marys Rolling Rock, painted labels relaxing in the yard, need I say more? Red Stripe with fragrant "smoking" tobacco and Bob Marley Pacifico with key lime and a touch of salt Harp and Heineken in the keg can, when you have to reach into the arctic waters of a cooler with a ton of ice and it sends a shock through your body. Not that I like beer or anything.

True, that not all diners would like this level attention, but at a restaurant like MOTO I would think that this is an extension of the restaurant and the type of clientele that they attract would actually relish such an opportunity to "talk food" with their service staff. I have not yet been to MOTO, but from similair experiences at Trio and WD-50 where the waitstaff was incredibly good, knowledgeable and helpful, they did not have the depth of knowledge regarding technique and method that say a culinarian/server would have that you could ask 'how the hell did they do that" and get an answer.

I know that eventually there is going to be a class on sous vide, but I have a couple of questions, maybe the group can help. Because the food is in a vacuum, does this change the pressure that it is under, there by altering the temperature and time that it takes food to cook? We were doing short ribs, and they were taking only 2 hours to be meltingly tender at 200 degrees F in a sealed container. I thought that it would have taken more time, given the temperature. I am making the assumption that some sort of pressure was created because of the sealed environment, got that from a Good Eats episode. Your input would be appreciated, I am looking forward to the tutorial.

It is a great idea, to have a "gastronomic professional" to be the contact point with the customers. We all know that service staff could use more knowledge, although I have heard nothing but good remarks about the server knowledgability at MOTO, when it comes to presenting what is on the menu and creating a "whole" in terms of the restaurant team. At the same time it would give renewed energies to the culinary staff, because now they have the interaction with the customer with the dishes that they created, they get the instant gratification of seeing a customer go, "wow!". Giving members of the culinary team an opportunity to get the kind of education that a dining room position allows, would/should be really exciting to any culinarian. The tip sharing is a great idea, I wish more restaurants would adopt it. Please keep us posted on how it is going.

Interesting article by Heston Blumenthal I thought that this was an interesting article pertaining to the topic. Does anyone know the actual biological make up of the stone fruits? I would guess, as much research as he does, that Heston Blumenthal would not put people at risk, maybe it is just overlooked.??

Mel, The article looks great, it seems to capture a lot of what you were talking about in the past few months. Hope all is going well. Continued well wishes for your endeavor. PS Would it be rude to ask for pictures???

Your book is a bible in the kitchen. We use it all the time to help educate the waiters on the cheese plate. My question is what is the best way to cut port salute. We like to use it as a cheese on sandwiches, because it melts so well and is mild enough for the mainstream to be able to enjoy it, but I am having a hard time getting it to cut so I can use it on a sandwich, grilled cheese, paninis, etc. Any suggestions would be appreciated. Thanks for all of your information.

I am guessing that you are refering to Little Quiapo, on Clark street just North of Montrose. The food is great and yes it is a dive. 15 years ago I had my first encounter with them at the Taste of Chicago, and it was a revelation. This was back when the Taste included the little guys and variety. I second the vote for Pasteur. Give MOD a try in Wicker Park. They have a new chef and he is definitely a top notch guy. Can you beat $3 MARTINI MONDAY???!!!!

Mel, Hope all is going well with the bakery, thought I'd bring the thread back to the first page. I am sure quite a few of us are going through withdrawal. At least let us know you're alive, some sort of signal, helloooooooo...........

Nichols farm does a nice job with all of the markets they hit. I am fortunate that I get to hit them 3 times a week, Tuesday at the Federal Plaza, Wednesday at the Green City Market, and Thursday at Daley Plaza. The onions from them have been outstanding. Same with their kohlrabi. I am also going to put my vote in for the amazing produce from Green Acres, they definitely have more of an Asian vegetable selection, but lately their baby carrots have been incredible. The cilantro this week, looked a lot like dill, but was so pungent it was incredible. It's great to see how big the green city market has grown in the past few years. Thank the great culinary God in the sky people appreciate produce the way it was meant be.

I know this kind of delves into other topics, but the Just Tomato company has a whole line of dried fruits and vegetables that work well when pulverized and incorporated with sugar. On another thread there was mention of a corn "crocquant". Their dried corn mixed with sugar and used to top a corn creme brulee is incredible. The other applications I have used are crushing the dried strawberries to flavor a shortcake for strawberry shortcake. The applications are endless once you get into totally dehydrated (crunchy) fruits and vegetables. The peas with sugar and wasabi then heated in the oven to melt the sugar and make a tuile works well with seared tuna. I appologize for going off into the savory side. It is a lot of fun to experiment with whats available.

When I was in culinary school we learned how to salt striped bass roe, so I am guessing the same application is applicable. You can use dry spices mixed into the salt, it has to be able to drain and be weighted down. If you are planning on putting them up, it takes a week. Pull them out repack them in clean salt and leave them in the fridge.

Chefg, What has your experience been with cooktek? Seeing as they are located extremely close to downtown (Chicago)would they be a company that you would consider using from a maintenance repair standpoint? I am assuming that you will not be using a classic line whether it be a French suite or the classsic American straight line, have you considered individual pieces that would you suit your needs, set on casters, with industrial "snaps" to hold into place. Essentially you could "rebuild" your line as you needed it. I ask out of my own curiosity in redefining menu engineering. I am looking forward to this thread as your new "train" keeps on chugging, best of luck with all that is involved. ducphat30

Wild Sweets is the name of the book by the Dubys, very interesting book, work paid for my copy so I have no idea what we paid for. It has a lot of great photos. I have not tried any of the recipes, yet, I;ll let you know when I do.

Who has been named the new chef at TFL since Ziebold left?