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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....

I guess the only thing that would be hard is if you wanted to serve the tops, but you can use the same technique and make your cut further down the pepper.

This is a good technique to use, especially if you're going to stuff them as you get very little waste.

I think he means chained ethnic restaurants.

LOL agreed. I've spent a lot of time in LA and I got to say that Yoshinoya is one of the worst. Fortunately, there's usually an In-N-Out close by.

PF Changs is to Chinese food, as the Olive Garden is to Italian food :sick:

Food Network is all about the entertainment value. Not that Anne Burrell isn't a good chef, but she's on TV because of how she is in front of the camera. Same reason why a hack like Guy Fieri can have so many cooking shows.

It really depends on the dish. I don't use black pepper that much either. I prefer to layer my flavors using chili flakes, fresh peppers like thai chilis, jalapenos, or serranos, or powdered chili like cayenne. Plus, you don't have all the black specks in the food and you can get a cleaner...

Check with the local culinary schools. Some of them may offer one day classes on knife skills.

No, stainless won't discolor the mayo. We use stainless bowls and bain maries to make mayos and aiolis all the time in professional kitchens. You might have added too much liquid for the amount of egg and oil you used. If the water-to-oil ratio is too high, your mayo will get runny no matter if...

That's one of those "I'll bet you didn't know that" terms. It's something you learn in culinary school from your text but no one remembers it. 99% of the professional cooks I've worked with don't know or forgot the term. Only the French guys know it LOL.