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I have modernist, and while being an absolutely gorgeous book, without any equipment or experience with the technique, it will be a waste. If you want a food book with a lot of scientific approach, Harold Mcgee's 'on food and cooking' is indispensable. It's not a cookbook, but more a book on...

If this is still in the works, I would love to be a part of this as well.

Hahaha. That has to be the single worst review I have ever read in my entire life. I can only imagine what that critic must have went through with that meal. The review seemed almost angry. Like if Guy Fieri walked into his office, this guy would have punched him... or dumped donkey sauce down...

+1 to purging. Actually, I purge 3 times. Once with plain tap water to rinse them off let them sit in the water for about 20 mins, then drain the water, add fresh and also add some semolina (corn meal) to the water. Not a lot, like maybe a tablespoon. The mussles (live ones) mistake the...

+1 on 4rivers. They produce some quality meat there and the portion and pricing is actually pretty reasonable. Bubba is decent and not too far from I-drive but for a -great- meal, definitely 4rivers.

orlando also

cross contamination. Sanitary purposes. Although techinically, he could have used the same knife since the lemons were going inside of the fish, but hey, gotta live by the code. :P

Tilefish is really a mild fish. We get it from time to time at our restaurant and it always is a great seller. The quality on that fish is stellar. Nice clear eyes looks like it was just caught.

Some mid-service photos. Apologize for less than stellar quality. Was trying to take a picture before putting the plates out. First Dish - Antipasti Misti consisting of House Marinated Olives, Gorgonzola Dolce, Grape-leaf wrapped goat feta cheese, Eggplant caponata, Marinated Calabresea...

+1 I totally agree. Simply because once that out of the box edge wears off (and it will fairly quickly) without proper sharpening you'll have a very expensive butter knife.

+1 on the dislike for the pajama pants. I feel they are the most unprofessional attire when it comes to chef wear. Wear checks, khakis, blue, brown, gray, or black. **** a pair of dickies works too. But the pants with peppers or flames and what not are just plain unattractive. I always keep...

Depends on the station I'm working. If I'm working the line, I have some slate gray chef works pants. If I'm working expo since our kitchen is an open one, I'm right in front of the guests so I put on my chef tux. Bragard Egyptian Cotton chef coat, bragard pants. But I will swear by birkies...

I agree. If I was going to be eating it, I would've preferred more on the mid-rare side. But that was for a party at the restaurant. Guest wanted it medium-midwell. Gah.

First dish is a veal sweetbread with a red pea and pork belly cake, julienned watermelon radish and celery root topped with a congac demi-glace Second dish is a Kona Coffe sponge cake with currants, Johnny Walker Blue Creme Anglaise and a Rose Regale Sorbet. Third Dish is a Pan seared Florida...

Fine. *throws knives away* Seriously that knife is so sick. I'm so jealous.

Oooh thanks! I have been debating on if I was gonna pick that one up. :D

Cookbooks aside, I still pick up Culinary Artistry. It's got a lot of information on technique and flavor profiles which can come in handy when preparing meals. :)

Is that a reprofiled takeda?

I know. I'm holding onto it for a bit and I'm gonna send it out to get reprofiled and sharpened. I went on a 1 month vacation and my sous chef asked if he could borrow it. He told me he would sharpen it every day and keep it as sharp as I gave it to him. When I get back he gives me the knife and...

Culinary school knives. Basically stamped out german knives. Then I got a global that no matter what I did to it, it wouldn't stay sharp. Then I moved onto a Hattori HD 210 gyuto and it was all downhill from there. Picked up a forum petty, HD nakiri, and a Misono UX10 gyuto ( which I am totally...