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I've read his book and found it to be quite inspirational. He was hard on his cooks for sure, however, that is what made him the best.

Anybody here read marco pierre whites book "devil in the kitchen"?

shortening is for the most part interchangeable with butter. One if just a fat from an animal and the other is just fats from plants.

The pesto scallops sound really good!

Ice french vanilla, light with cream, 3 splenda, and a shot of espresso. That is the only way I roll.

I agree with everyone above, nothing beats a good pan seared scallop. But with the red pepper coulis its just amazing.

What is everyones favorite way to have a scallop? Id say mine has to be the ever so classic red pepper coulis with maybe a little chive oil.

Hahaha thanks everyone, I'm glad to be back. Hopefully ill be able to stay in the loop this time.

Sure here is the recipe Bolognese - 1/4 lb pancetta small diced - 1/2 lb each ground pork,beef,and veal - 1 qt veal stock - 1 pt chicken stock -1 pt red wine ( i use merlot) - 1 1/2 qts whole milk - 1 cup each bruniosed carrots and onion - 3 bay leaves Polenta 5 cups polenta 6 cups water 3...

we leave the skin on.

At my job we serve chips with out daily ceviche and I can honestly say that I have perfected the potato chip. I have found that cooking them in 275 degree oil makes the best potato chip. You have to constantly stir the chips too, otherwise they cook unevenly. However, this is being done in a...

hey everyone, I haven't been on here for a long time and I''m hoping to get back into it. But I have started working at a new restaurant called Eastern Standard and I have been learning a lot. Here is a sample menu that I wrote for a project in school which I think is a million times better then...

I recently did a whipped cream with that standard recipe but then grinded in a little fresh nutmeg and cinnamon. It was pretty good if you ask me.

If you check my post it says to sear the fish in a pan and then bake. If you give the salmon a good sear on both sides it should come up to a medium rare and hold in juices. So 7 or 8 minutes at 350 degrees will give you well cooked fish. All i know for sure is i would not cook a filet at 400 i...

As i was sitting here watching top chef i relized you are probably cooking a whole half salmon huh? If so then you would probably want to cook at 350 for maybe 15 to 20 mins im not quite sure because i've never worked with a whole loin we usually cut into filets at my work.

well I know that with small poultrys you cook at high temperatures for less time usually but i dont believe its the same with fish. At my work we always sear the fish and usually serve it at med-rare. However when we do get an order for a cooked through fish we cook it in the same temperature...

Well if you would like it cooked all the way through I would put it in a 325 degree oven for around 6 or 7 minutes. Just check it for how well u want.BTW how long did you have it in the oven for when you were cooking at 400?

You say that it is cooked "all the way through" which leads me to believe you would like it at a med rare to medium tempertaure. 400 degrees is a very high temperature for salmon, especially if you are doing filets. What you could is sear it skin side down in a saute pan until it releases. Then...

The funny thing is after I cooked and the part was all over 12 oclock rolled around and I went and got Chinese Food. :lol:

wow that is a very nice looking menu with a ton of very exotic dishes. Where is your family from because the dishes seemed to be very eastern european. Are you from the Ukraine? (sp?)

First course- blanched asparagus wrapped in prosciutto and philo dough and baked Second course- Greens salad with feta cheese, macerated strawberry slices and mint vinagrette Third course- Chicken Picatta with angel hair pasta paired with a 2002 chardoney white wine with grilled peaches...

I push the the blade away from because thats just the way that I feel more comfortable.

The best burger I ever had, I got at a modern bistro over in france. It was perfectly medium rare and it was served on a very soft, fluffy, almost pancake like roll. It had traditional pesto, onion, and tomato confit! It was definatly the best I've ever had.

omg i missed your birthday! jeez I'm just way to busy lately. Anyway happy belated birthday hope you had a great one!:smile: