Posts by marinboy

Hey everybody! I'm really excited because we recently got some beautiful organic pork belly from North Carolina. Most of our chefs either want to make bacon or pancetta, but I want to do something more fun that we could use as an...

Wow, I haven't worked in too many hack restaurants but only one didn't serve french fries and it was a raw restaurant so couldn't. However, I have worked somewhere that served what I consider to be the best fries in the world. I know...

The food network showed what I thought was the whole "mini series" as they dubbed it a couple weeks ago. I thought it was cool too and watched all 5 episodes but I don't recall the first one you described. And the cursing was...

Glad to hear that Bertolli's book is getting read... I think it's a pretty important work. You know that he also wrote Chez Panisse Cooking which is well over a decade old but still great. In the same vain, I did myself a great...

I think presentation should reflect the style of cooking. It goes without saying, in my opinion, that the food must be cooked/seasoned properly and served at the appropriate temperature, but after that the food should tell you how to...

Not sure what to say here... so many good prospects. Having worked for Roxanne for a year I might say that when Raw W/ Charlie Trotter finally comes out it's probably gonna be a huge story. I'm currently reading Paul Bertolli and...

I don't know a lot about the pa culinary school but if you must attend culinary school I would only recommend the CIA. I haven't seen a bad cook come out of that school whereas I've seen lots of bad ones come out of all others. That...

Hi everybody! I am sort of new to the site but haven't posted or responded to threads till now, so I thought I should finally introduce myself. My name is Eric and I'm a line cook at a fine dining restaurant in Marin County CA (between...

Regarding the tomatoes, we're still getting great heirloom organic tomatoes this late in the season in CA but if you can't then organic italian san marzano tomatoes are your best bet. For tomato sauce for pizza I also like to use a...