nwyles

I think it is the sugars that develop in the bin potatos. It usually happens in about July, just before the new harvest comes in. You would be getting last years potatos that have been store all year.

The restaurant I managed cooked in beef tallow but we did not tell anyone. I dare not do that in my own place, I have seen the chubby long term results of eating all the tallow fried foods.

It has been struggling for a while now. $6.00 pasta - hey, you do what you have to do.

I just find them a little soggy. If I cook them more, they go too dark. I managed a place that did 500,000 pounds of fries a year but had a bank of fryers at different temps to help out. I know that at certain times of the year, with potatos being stored, sugar content rises and makes them dark but it is too early for that. I have a OK french fry and we do great Yam fries. I just want the french fry to be very memorable. I know what you are saying about new oil - although nice to look at, it does not add any flavour until some food has passed through the fryer.

In oil.

I feel so weak asking this. I am looking to make the perfect french fry. I am looking for what the right potato is and the right cooking temperature. I have Yukon Golds and Russets in house. I am using Russets right now but am just not satisfied with the final product. I have 100 % Canola oil in the fryer. We cut the fry in a 3/8ths cutter and soak in water. We change the water a couple of times to rinse off excess starch. I blanch the fries in the fryer and let them rest and finish for a few more minutes. I only have the one fryer so I can't have two different temperatures going. Suggestions ? Questions ? Solutions ?

Did you use the "egullet backdoor reservation system " ?? Both those restaurants have multiple members on the board. Drop them a PM and see if there is a cancelation.

All hail Sarah, new queen of the Link ! Way to trim down the threads. Your typing speed must be way better than my "advanced two finger hunt and peck method".

Actually, I don't care so much how he feels being eaten - I'm much more interested to know how he would be served. Perhaps with Pemberton potatoes, a little truffle oil and some double-smoked bacon! Hopefully not with triple-O sauce and "endless" fries... ← Hey, I thought I said I think that this thread has run it's run. I will let you get away with it this thime as we were both posting at the same time. Do you know who I am ? I am "nwyles" of egullet ! Although I do not have the weight of the Lunch Mafia behind me, I could reach out and give you a serious mocking, followed by some taunting and finsih you off with a flurry of teasing. Tread lightly Jeffyboy ! I'm watching you. edited to add smiley faces

This thread has generated lots of hits and interest. Great, it is what we want. Has Rob been treated fairly? Perhaps not. We certainly do not know why he did the White Spot commercials and quite frankly, it is none of our business. Perhaps they simply asked. White Spot has been his neighbour for as long as Rob has had Lumiere. That is what neighbours do. Did they pay him – who knows and who cares – again his business. Perhaps he made an anonymous donation to Children’s Hospital with the money – whatever. Is he making hay when the sun is shining? Why not. We only have so many days on this green Earth and perhaps he does not want have to be working until they plant him in the ground. Is he any different than anyone else? He eats there. He enjoys it. Every meal can’t be a foie gras and white truffle sandwich. What do Chefs eat at home is in General Food Topics – and you will quite often find that it is often very simple or very fast food. Why should Rob be held to a different standard than anyone else? Is it that people now feel a strange connection to “their” Iron Chef? Sure, he is a local boy who has stepped out on the world stage and done very well. Good for him. Is it that we want him to be different? Do you picture him cutting tops off of Champagne bottle over the breakfast table? His celebrity has allowed him to enjoy a few perks – great; I know that I would do the same. A little side work for commercials is fine. I don’t recall any major flap when we saw our own Jamie Maw in a BMW ad. I have a feeling that if someone were to make a negative comment about Rob in “General Food Topics” or “Food Media and News”, we would be all over them, kicking ass. It happens here as many of you feel a connection to Rob or know him – we are just teasing one of our own. Rob is reading the board. Great. Probably many sleepless nights with a new kid, cruising the threads – just like everyone else has or will have happen soon enough. Do you know how hard it is to type with two kids sitting on your lap? It is hard! Did someone submit his response or assist in writing it? Who gives a rat’s ass – I wish I had a personal assistant to proof read my stuff, and then I would not get so many PM’s about spelling mistakes. What about the ads on the back of the buses – People who go to Lumiere don’t drive behind buses? You have to get the message out. Is he the only restaurant to try that? No. Perhaps it works. We can certainly see that his “Iron Chef” celebrity has not made the Patio Cop at City Hall roll over. Would I like to see Rob Feenie on this board? Sure. He would be in good company – Batali, Bourdain etc. Perhaps if the local forum tightened up a bit and stopped being so chatty and fluffy, we would see a few more professionals jump in. They certainly know about it. It is the interaction between professionals and non professionals that make this such an interesting place. I think this thread has had its run.

Sorry next time ? Next time I will be 40 ! That calls for two beers !

I knew my reign as the King of Hangar steak could only last so long. What should I do now ? Invade Robson Street and beat down the upstarts ? Who's with me ? Anyone ?..........................

Only the first batch, eight years ago.

From a restaurant side. CC scams are out there and I have had to take it on the chin a few times. The CC companies don't care about the hows or whys, they just know that they are not going to pay and have reached into my bank account and removed money on a number of occasions. My wife and I are now signing our personal cards - "show picture I.D. "

We pay a flat fee of $.10 per debit transaction.

It is all about tax avoidance and the fees that go with credit cards and credit card fraud. Probably running two cash registers and two sets of books. It is not about what you make, it is about what you take. The potential profit you could make on credit card guests gets eaten up fairly quickly by the fees. I pay about $3000 a month in credit card fees and I have a great rate with credit card companies except AMEX - 3%

Too bad, I heard the secret ingredient was turkey. At least this time he would have had some time to think about it. I'm going straight to hell for that one A. ← Hey, chef koo has been really quiet - stop picking on him you big Bully - that's my job !!

I met the owners of Wingnuts on Main St. the other night. I had not even heard of it. HAs anyone been ? I drove by and it looked like they did takeout ad dine in.

I have heard of other boards but I thought they were a myth like UFO's and the Loch Ness Monster. Do they really exist ? Say it is not so. N

Wow ! I went to the trade tasting but as always, five wineies into it , it is all about hanging with the friends that you run into. At our tasting there was no food athough I would have enjoyed the cavallo. A few notables. Nichol Vineyards Capricchio ( ? sp ) Kettle Valley King Merlot Laughing Stock Vineyards Jamie Maw's new haircut - he looked like my slightly older brother - I will be 39 on Saturday so Maw was looking 42 ish !

Hey Shelley ! What up ? All parties come to Neil's place ! Why are you pushing the Sandbar ? Any egulleters there ? I don't think so ! Out of towners love the Yaletown loading dock looking to another brick building view ! The ocean is sooooo over-rated. All that seafood ! Yuk !

I knew I was in for a bumpy ride when he called looking for payment for my Winter Patio session, although not due until Sept. 1st, he wanted to be ahead of the game.

There is a new "patio" cop at Cityhall. I don't know what all of his issues are but he certainly is not making any friends fast. We are set to have a meeting with a whole group of Cityhall people in the very near future to deal with some our patio issues. Some consistantancy in policies like umbrellas, patio awnings, garbage cans, flower pots, sandwich baord signs, heat lamps and wind blockers. It is not easy to deal with but I hope we can make some headway. Let me know when the sit in is happening !

Cate has not been doing Rob's PR for about a year or so. He is doing it in house as far as I know.

I'm going for dinner there on Monday night and was wondering where to go for drinks afterwards in the neighbourhood? ← I only know where a few people are going for drinks beforehand. HSG