Fine ----- Original Message ----- From: "curtisdeltablues" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Wednesday, October 25, 2006 3:20 PM Subject: [FairfieldLife] Re: I'm a chef finally
> 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 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/
