Recent content by ironchef

At least they cut it. That way no one would be wondering what was inside it :lol:

Mario Kart rocks. If you liked playing the one for SNES, the Wii version is like that one on steroids.

Jeeks, try this: Pan Roasted Salmon with Ponzu Butter Sauce and Pickled Sesame Cucumbers Yield: 4 servings Ingredients: For the salmon: 4 each, 8 oz. Fresh Salmon Filets 2 Tbps. Frying Oil Kosher Salt and Fresh Cracked Pepper to taste For the sauce: 1/2 c. Dry White...

You don't even have to add the cucumber to the sauce per se. You could make a quick pickling of the cucumbers (salt, sugar, rice vinegar) and top the salmon with that. The acidity will balance out the other flavors and will work nicely with the other components that you already are using.

Mario Batali, Tom Colicchio, and Gordon Ramsay. Any of the non-restaurant "chefs" can't even be compared and shouldn't even be even mentioned in the same sentence. If he was still continuing on the same path as he was while at Union Pacific, I would include Rocco DiSpirito on that list. He was...

My mission is to uphold the legacy of the foam. Actually, I'm thinking of cutting back. When people from other restaurants ask others who either work with me, or used to work with me, the response is, "Oh yeah, that's the guy that does all the foams." :huh:

No that was me. I was chewing tobacco at the time I took the pic. Thought I missed the plate.

Yes, you should've put the mixture in the fridge. They would firm up and be less likely to break apart when cooked. Portioning them out would do two things: 1. Chill them faster because they'll be in smaller portions 2. Keep them colder once you take it out of the fridge because you're...

Been super busy with work so I haven't posted a food pic in awhile. Finally got a new camera though. This dish was meant to capture the pure essence of lobster. The lobster was slow poached in butter, the sauce is a butter that was infused with lobster bodies and then clarified, and the foam was...

Did you chill them after you portioned them out? Similar to crab cakes, the fritters as you described need to be well chilled so that they firm up and don't fall apart when cooked.

LOL you'd be surprised...

Follow these steps to get a crispy, golden brown surface on the salmon: 1. Make sure that the surface of the salmon is dry. Season with salt and pepper only. 2. Heat oil in a pan on high until smoking hot. Do not use butter. It will burn before it can get to the temperature needed to sear...

Really? Wow. Is it Colorado lamb by chance? If it's Australian or New Zealand lamb then you're getting severely ripped off. Don't they sell the double rack packages at the nearest Costco or Sam's Club?

Jeeks, doesn't the lamb you buy come in two racks per package? That would equate to about $13-15 per rack.

Well, if I ever decide to date a female of the Cro-Magnon variety, this would be the scent to wear. Hmmm, maybe the Geico caveman has a sister....