"If only I hadn't been sick of the menu by the time I finished creating it. Now the test of patience is doing it the same now forever."
Thats what makes you a pro instead of a hobby cook like myself man! Cranking it out day after day to high standards. I am really impressed that you created the menu for such a high end restaurant. Anthony Bourdain has given me a great appreciation for people who can crank out the dinner services day after day. It is a real act of will and personal power. "Favors are different in different bites". That sums up everything I love about good cooking. I couldn't make it in your kitchen, but I would love to come down and play Delta blues in New Orleans. It is on my list of future places to play. www.curtisblues.com for a video of me cook'n my stuff! --- In [email protected], "llundrub" <[EMAIL PROTECTED]> wrote: > > > > > > Great menu! Using Peychaud's bitters as a cooking ingredient, > > brilliant, why didn't I think of that? I thought I was the cat's butt > > for using Pernod. Thickening mussel curry with egg yolk and cream, > > nice! Makes me want to dunk in a baguette to get every drop. I am > > taking notes man. > > Thanks. Yep, I use a liason to thicken a few items like the poulette which > is a thick lemony mushroom cream, the drunken escargot sauce which has > yellow chartreuse and lemon peel, and right, the Charentaise which is > elegantly light yellow with just a hint of curry. So it is velvety and > pleasant. Peychauds goes on the plate with some Pernod and then the BBQ is > placed on top so the flavors are different in different bites. Just like the > drink where one coats the glass. If only I hadn't been sick of the menu by > the time I finished creating it. Now the test of patience is doing it the > same now forever. > > I did make the menu enjoyaboe to cook for myself though with some fun and > fresh items like papaya, plantains and pineapples, plums, and some berries, > and so I get to make specials with them, like my fish dailies and so on. > Anyone need a job cooking in New Orleans? > To subscribe, send a message to: [EMAIL PROTECTED] Or go to: http://groups.yahoo.com/group/FairfieldLife/ and click 'Join This Group!' Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/FairfieldLife/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/FairfieldLife/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
