From: llundrub <[EMAIL PROTECTED]>
To: [email protected]
Sent: Wednesday, October 25, 2006 7:23:22 PM
Subject: Re: [FairfieldLife] Re: I'm a chef finally
----- Original Message -----From: Louis McKenzieSent: Wednesday, October 25, 2006 3:14 PMSubject: Re: [FairfieldLife] Re: I'm a chef finallyCongratulations on the job is it in Fairfield?
----- Original Message ----
From: llundrub <[EMAIL PROTECTED] net>
To: FairfieldLife@ yahoogroups. com
Sent: Wednesday, October 25, 2006 5:47:45 PM
Subject: Re: [FairfieldLife] Re: I'm a chef finally
You can be makin some money on Royal Street.
----- Original Message -----
From: "curtisdeltablues" <curtisdeltablues@ yahoo.com>
To: <FairfieldLife@ yahoogroups. com>
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 FairfieldLife@ yahoogroups. com, "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?
>>
>
>
>
>
>
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>
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