You can be makin some money on Royal Street.
----- Original Message ----- From: "curtisdeltablues" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Wednesday, October 25, 2006 1:48 PM Subject: [FairfieldLife] Re: I'm a chef finally > "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 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/
