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Posts by Pete

I second "Culinary Artistry."  It was a very important book, for me, when I first started in this business.
I can't comment on the site as I've never bought any of their stuff.  Many of us on here swear by Penzey's Spices.  They are a little on the more expensive side, but good, high-quality product.  You might want to check them out.
I think I just threw up in my mouth a little.
Iceman, I totally agree, burger making ain't rocket science, nor does it need to be.  I hate when chefs overly complicate things.  IMNSHO, there is a time and place for the gadgets and the molecular cooking methods, but making burgers isn't one of those times.  A burger is a simple, humble food, and I do agree with Paul about places that use Prime, dry aged beef, and top burgers with truffles and foie gras.  Sure, simple foods can sometimes benefit from ultra premium...
 I always use a neutral oil as the base of my mayo and add other oils, for flavoring, if necessary.  Even with EVOO, I find making mayo with it exclusiviely, not to my liking.  Of course that's just my personal opinion, but when using EVOO, in mayo I start with a neutral oil and finish with the olive oil and usually end up with a ratio of about 60-70% neutral oil with the remainder being olive oil.
Homemade mayo is a breeze to make and you can make pretty small batches that you can use up quickly.  I'm sure I have a number of recipes around, but I don't ever follow a recipe for making mayo.  At home, when I make it, I use 2 yolks, approximately 1-2 tablespoons Dijon mustard, a squeeze of lemon juice or splash of vinegar (usually cider vinegar, or white wine vinegar) and salt.  I whisk that together and then very slowly start adding vegetable oil.  Start really slow...
For our daughter it was/is 2 golden $1 coins.
I think you are asking the wrong question as the answer is so all-encompassing that it becomes useless.  The questions that you should be asking are what kind of cuisines do I want to learn more about and where would I like to live.  You can find great chefs (great does not necessarily mean famous) in almost every metropolitan area in the country.  Cities, both big and small, are teaming with great chefs, although there are definitely cities that have more of a reputation...
No offense Iceman, but 85/15 is way too lean for my tastes, especially if buying my meat ground instead of grinding myself.  If I buy pre-ground meat I usually cook them to just below well done and when cooked that far they can use the extra moisture.  But even in my house ground burgers, which I cook to MR I like the extra fat.  As Millionknives pointed out, it's probably because of the toppings I use which are pretty sharp and don't provide any added fattiness.  I'm a...
I prefer a 75/25 lean to fat ratio for my burgers.  Makes them juicier and more flavorful, IMHO.  I usually keep my seasoning simple, salt and pepper, or the Turkish Seasoning from Penzey's spices which has become my "go-to" grill seasoning.   There are numerous threads here, on Chef Talk, just over the last year, about making the best burgers.  Do a quick search and you will have more information than you know what to do with!!! 
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