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Posts by Pete

@ordo  I LOVE that Scotch Egg Wellington idea!!!  Can't wait to try it out.   @butzy  I have never smoked eggs, but now I'm thinking of maybe smoking them then making spicy pickled eggs from the smoked ones.   This has been my favorite challenge so far.  Lots of great ideas!!!!
A number of years ago we "discovered" Ceylon and fell in love with it's more complex flavor and citrusy undertones.  My wife and I now use it much of our baking, although not all of it.  I find I still prefer cinnamon rolls with the stronger cassia cinnamon and most often prefer that also when using cinnamon in savory dishes.  The Ceylon cinnamon also wins, hands down, when making cinnamon sugar toast!!!
  Crabcake Benedicts with Bacon Hollandaise (because Hollandaise doesn't have enough saturated fat to begin with!!)   Use your favorite crabcake recipe for a base, top with poached eggs.  To make the Hollandaise, dice up a couple slices of bacon and fry until crisp.  Add some of the rendered fat to your clarified butter.  Make your Hollandaise as you normally would, stirring in the crispy bacon just before serving.  This is one to definitely clog your arteries, but...
First off, demand "dry pack" scallops from your vendor.  Dry packed scallops haven't been treated with chemicals to make them creamy white, but who cares if they aren't perfectly white, the flavor is 100 times better and you get a better sear from dry packed scallops.   One of my favorite ways of serving them came during my time at NAVA, in Atlanta where we served them on a bed of smoked tomato grits, with a ginger butter sauce and sautéed spinach.
One of my biggest pet peeves is when I'm still eating my salad and the server comes and serves my entree.  I know that casual restaurants like to burn through tables, but it annoys the hell out of me, and you know, if you send it back, all they are going to do is put under the heat lamp until you are ready for it.  Worse yet, I've had servers try to rush me through my meal by dumping both salads and apps at the same time, and following it up with entrees mere minutes...
Grande, I agree with quite a bit about what you said.  I don't think any of us hear disagree that there are a lot of crappy restaurants and crappy chefs out there.  It's the OP's gross generalization that this is a problem with all American chefs that have got people "itchin' for a fight."  We've had many threads, on here about the crappy places people have worked and we've all lamented the state of our industry, at times.  But this is by no means a problem relegated to...
Never considered Limoncello but it would be interesting.  I've also used whiskey as the cranberries can stand up to it's stronger flavor.
I lived in Atlanta, GA back in the mid 1990's.  They had a great food scene and was a blast for a young, unattached person in their 20's.  Not sure how the food scene is nowadays but I imagine that there is still some serious dining going on, and after NYC, Atlanta will seem cheap.   Also, I know you are talking warm, but you should consider Chicago.  They have an awesome food scene and a lot of great neighborhoods to explore and again, coming from NYC, will see rather...
I am an American chef and I am proud of that fact, so yes, I take offense at your gross over generalization.  I have been involved in the foodservice world since I was 8 years old, when my parents opened up their restaurant.  I am 44 years old now so let's say that I've been in this business, on and off for the better part of 30+.  In that time I have worked in great places and lousy places.  I have met motivated, hard-working talented chefs, and I've met lazy, shoemaker...
I love them in my homemade granola, as well as various baked products, from muffins to cookies.  And of course, as many have stated, they make a great addition to salads.
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