How is the weather in November/December?
--- In [email protected], "llundrub" <[EMAIL PROTECTED]> wrote: > > 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" <llundrub@> 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/
