Posts by chefjohnpaul

For substitutions I would look for a salt/sugar/acid balance and depth of flavor. Perhaps stock+wine vinegar+gastrique, a touch of Vegemite, a dash of Nuoc Mam? Something to give complexity of body with a slight acidity. Would there be...

Emily, oxygen will bond in these open areas molecularly and oxygen brings with it other elements that have unpleasant characteristics. That's why for longevity the guys in the lab coats will "saturate" a poly or mono...

You'll never look back.....

BDL, I am always pleased at the results. Jeffery Steingarten told me when he used this method with our Moulard legs it produced the finest confit he had had outside of Paris. Regardless, I think it is a great method and so easy!

If you have a Food Saver cure your legs and vacuum pack them with the fat, put bags into pot and cover with water, bring to a boil put on lid and then trasfer pot into a 180' oven for about 5 hours. Remove bags and ice them down. You...

[ As far as naming this restaurant, I see no point in flogging a dead horse. The restaurant has now been out of business for several years. Sadly - other restaurants which have tried to open at this location have also...

Tell me you did not pay. Please tell me you did not pay!!!!:mad:

Well, I go head to head with Boar de laze again! (How are you sir.) I will also give you another option that is a bit unconventional but I've had success time over, especially when there is not an even thickness of meat. This will also...

I enjoy the concept of Kitchen Nightmares quite a bit. I think ****'s Kitchen is terrible- the people being put through that rigor should not even be there and it's anything but reality in my mind. I dined at the French Laundry and the...

Boar_d_laze is right on. Stop stressing and back off taking the roux to that stage. You could be scorching the starch but why not just take it to the point where it does not taste burnt, stop there and prepare your gumbo. One of the best...