Posts by Coup-de-Feu

That is really neat looking work, Kristopher.  I just purchased the same sabatier knife and now I want mine to look like that.  How did you do that?  Is it just as easy as putting the mustard on?  How long do you...

Iceman, you are right.  Everyone knows you are right.  It is both really unhealthy and a sin to eat whale.  Its also every bit as bad to eat scallops but no one seems to know or care about that.  Why is it so...

Yup... You are right Meez en Plaz.  I have no excuse.  I said that.  I guess I imagend that if Viva's kitchen dose not have an oven than it must not have a lot of things.  I still think you could hold them on the...

  Looks really good huh,  It was not good.  Tasted like gamey liver.  I even soaked in in milk for 12 hours.        I'm wondering if anyone likes cooking whale and how they do it,...

I am going to Chicago for a few days..  I'm looking for a uniquely Chicago dining experience (maybe two).    Can someone recommend a fine dining type place?  Where would you go if you had never been to Chicago for...

That is some great info FoodPump.  Lots of stuff there that I did not know.   However, if you make a ganache with butter it will be sort of hard when it cools, you can coat with it anyway.  And you are right - tempering...

Well then how do you hold them for service?  Seems to me as long as they don't get cold then the starch does not convert and the do not get gluey.  You can't cover them because then they get humid.  At the pub mentioned...

http://www.youtube.com/watch?v=dDXuou-6dvg

This sounds like a really great opportunity for a young chef to get experience.  Free rent would give a buffer zone till he/she figured out what works and what doesn't.  Get to learn the ins and outs of menu design, buying...