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Posts by MichaelGA

... cool your jets... wtf is NECI     .. never heard of it....   and you sure as shit don't sound like a vet with a post like that.   ... sound like a sissy school boy- off to his first adventure...         ps -  how did the kitchen pan out?   To your liking?
Actually that was faked.     I'll try to find the article that de-bunked it.    Basically using old video tapes would not give  half the information that is being stated.   Even modern surveillance doesn't come close.   It's a rant -  some truth to it... but still made up.
I decided to go completely crazy used a great big o'l 8 foot chest freezer.   Added a humidifier, dehumidifier, temp control and now use it for aging sausages as well as dry aging meats.   Here is a good primer from Kenji - at first he declared it wasn't a good idea / worth it but we set him straight with the errors in his ways.    Then he jumped in whole-hog as they say.   As long as it's done right it is spectacular.   If you do make a multi-use cabinet, make sure...
Not to mention that in true blind (or coloured) taste testing ... people also couldn't tell the difference between farm fresh and mass produced.   It's all in the colour.   http://www.seriouseats.com/2010/08/what-are-the-best-eggs-cage-free-organic-omega-3s-grocery-store-brand-the-food-lab.html
Looks great and the holder will be the perfect finishing touch.
For some more in depth reading Khymos is a great start http://blog.khymos.org/molecular-gastronomy/flavor-pairing/   The whole blog is a treasure trove of great information...    a few others (might have to pay...) http://www.scientificamerican.com/article/flavor-connection-taste-map-interactive/   http://www.molecularrecipes.com/category/flavor-pairing/   ... and the book here is a great reference saved me a few times when stumped... ...
Pimps of JoyTime - Keep that music playing
I just ordered a case of Pineapple - and a few bottle of dry red wine... definitely going for that - seems like a strong beef cut would go well with it.   Might try ox-tail, pineapple, red wine and peppers ..... call it fusion.   Serve with lots of sauce over rice.   ... what do ya think>?
take pineapple spears - dust with ground hot pepper and then wrap with bacon and grill over indirect heat till the bacon is semi-crisp.... oh my yummy!   Jamaica's national dish - Ackee and Saltfish  (blighia sapida & salt cod)   ----   I have an idea... it may or may not work.  I'll get back to you all - unless you try it first.   Mushroom Caps roasted with Garlic butter,  (prep) Minced pineapple, mango, citrus, grapes and other fruits, made into a well salted...
One other strategy that I've often found useful (working overseas, where very few places wanted to "take-a-chance" on a foreign worker) is to find a mundane crap-job that pays the bills and really hound the places that you want to work at.      Do dishes there, as many stage as you can, ask to simply observe how the kitchen works, what ever it takes.      If you have the chops and drive before long you will be working at any place you so ever choose.  (no matter how...
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