Comments on: Food Notes 9/30 http://ruhlman.com/2008/09/food-notes-930.html Translating the Chef's Craft for Every Kitchen Fri, 30 Jul 2010 18:15:28 +0000 hourly 1 By: Tyroniusoftopeka http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36348 Tyroniusoftopeka Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36348 not to mention that my dishwasher just lost a couple of his family members in juarez and tijuana, we all have much to be thankful for this fall in the estado unidos, so lets all focus on what we cook, how we cook and the smiles it brings. I've catered three weddings off of recipes and ideas I have found off of links or this website. We are COOKS first, We love our family, We love our Food, and We love our patrons. It can be so damn tough working these long days, hardly seeing light and just hoping that the guy on saute will pick up his slack here, not to mention the other positions,(my bussboy just got my expo pregnant!) In the next year I hope to focus on three things... 1-consistency 2-labor, which means better managing and owning on my part! Because I am now paying for three babies, two fingers, a dui rehab, a fall by a drunk and a partridge who fell out of our pear tree!(I do love my damn irresponsible yet hardworking employees) 3- Love....because when I started washing dishes in the seventh grade and glanced at the fryer man who burned his fingers and said "Wow, Fuckers! This is one hot bitch!" I somehow grasped the meaning! not to mention that my dishwasher just lost a couple of his family members in juarez and tijuana, we all have much to be thankful for this fall in the estado unidos, so lets all focus on what we cook, how we cook and the smiles it brings. I’ve catered three weddings off of recipes and ideas I have found off of links or this website. We are COOKS first, We love our family, We love our Food, and We love our patrons. It can be so damn tough working these long days, hardly seeing light and just hoping that the guy on saute will pick up his slack here, not to mention the other positions,(my bussboy just got my expo pregnant!) In the next year I hope to focus on three things…
1-consistency
2-labor, which means better managing and owning on my part! Because I am now paying for three babies, two fingers, a dui rehab, a fall by a drunk and a partridge who fell out of our pear tree!(I do love my damn irresponsible yet hardworking employees)
3- Love….because when I started washing dishes in the seventh grade and glanced at the fryer man who burned his fingers and said “Wow, Fuckers! This is one hot bitch!” I somehow grasped the meaning!

]]> By: luis http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36349 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36349 I think a "Pot Luck" event should reflect you the cook. It should say who you are and how you cook and eat to the world. It must never be so pretentious that you eclipse your fellow cooks. After working so hard on chicken and turkey brines and producing really super stuff..... I see most folks are already bringing poultry dishis.... So not a big meat eater here..... I am pushed into this world of Q. Not owning a Q is a challenge but I have worked it out to a grill pan a stove top and a broiler. Piece of skirt, piece of round...and I will probably get some flank will make up my dish. 4 or 5 lbs should be plenty. I do have a marinade that by all accounts will kick ass... Maybe as much as 24 hrs... but probably less time. Presented and served with a deconstructed fajita ensemble... should do the trick. YOu know, poblanos, red peppers and green peppers and sweet onions... with a tortilla wrap if they wish to go there....along with guacamole bbq sauce, salsa and sour cream. What the hell is not to like.....??? Any suggestions ? .... oh sure..... you top cats with big chops...are not impressed enough to jump in... It's the Bourdain effect!!!!!!!!!. Whatever... life is short and it's all good. Sure hope Michael is getting it together... Whatever........ I think a “Pot Luck” event should reflect you the cook. It should say who you are and how you cook and eat to the world. It must never be so pretentious that you eclipse your fellow cooks.
After working so hard on chicken and turkey brines and producing really super stuff….. I see most folks are already bringing poultry dishis….
So not a big meat eater here….. I am pushed into this world of Q. Not owning a Q is a challenge but I have worked it out to a grill pan a stove top and a broiler.
Piece of skirt, piece of round…and I will probably get some flank will make up my dish.
4 or 5 lbs should be plenty.
I do have a marinade that by all accounts will kick ass… Maybe as much as 24 hrs… but probably less time.
Presented and served with a deconstructed fajita ensemble… should do the trick. YOu know, poblanos, red peppers and green peppers and sweet onions… with a tortilla wrap if they wish to go there….along with guacamole bbq sauce, salsa and sour cream. What the hell is not to like…..???
Any suggestions ? …. oh sure….. you top cats with big chops…are not impressed enough to jump in… It’s the Bourdain effect!!!!!!!!!. Whatever… life is short and it’s all good.
Sure hope Michael is getting it together…
Whatever……..

]]> By: Tyroniusoftopeka http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36347 Tyroniusoftopeka Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36347 Buck it up Ruhlman. I love your books but damn man, I am a Kansas boy cooking Kansas Bison, and they aren't as stessed as you! We are all in tough times and here in the capital city we have a saying, "Don't sugar coat a turd, because it'll never be a snickers!" What I would really love to know from you is where you think the election is going,(not your vote) and how it will affect our* lives as cooks, chefs, waitrons, and dishwashers? *all nationalities and legalities included! Buck it up Ruhlman. I love your books but damn man, I am a Kansas boy cooking Kansas Bison, and they aren’t as stessed as you! We are all in tough times and here in the capital city we have a saying, “Don’t sugar coat a turd, because it’ll never be a snickers!”
What I would really love to know from you is where you think the election is going,(not your vote) and how it will affect our* lives as cooks, chefs, waitrons, and dishwashers?
*all nationalities and legalities included!

]]> By: Kate in the NW http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36345 Kate in the NW Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36345 OKay, this is totally off-topic except I thought that it might make our host Mr. Ruhlman (and other foodie/urban horticulture people) happy. Nancie Kosnoff is a local hero nominated for an award doing some pretty cool stuff: http://www.coxconserves.com/heroes/FinalistVote.aspx OKay, this is totally off-topic except I thought that it might make our host Mr. Ruhlman (and other foodie/urban horticulture people) happy.

Nancie Kosnoff is a local hero nominated for an award doing some pretty cool stuff:
http://www.coxconserves.com/heroes/FinalistVote.aspx

]]> By: mike pardus http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36346 mike pardus Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36346 I think I'm turning Japanese, I really think so... I think I’m turning Japanese, I really think so…

]]> By: French Laundry at Home http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36344 French Laundry at Home Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36344 Oh Pardus, you do know how to give a girl the vapors.... Oh Pardus, you do know how to give a girl the vapors….

]]> By: luis http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36343 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36343 Shit, now I am thinking red peppers, green peppers, onions and fajitas with.....bbq sauce? guacamole sauce?.. inside a puff pastry. Who needs bacon? and who needs puff pastry???? I am thinking Calzoni type thing. Bread is healthier than puff...anything. It cuts well...hmmm.....This one I need to test really really well. I know flank steak, skirt steak....make fajitas... Top round is just for testing purposes... unless it really works out well. The key is the meat. Nothing should distract from the meat and the meat needs to be superb. I can make burritos with flour tortillas....Burritos are great because I can add cheese...everyone loves cheese. They are neat. Puff pastry gets all over everything when you byte into it... Hate puff pastry. Hate bacon...too greasy. I am seriously considering authentic fajita burritos in guacamole sauce. Better guacamole than bbq sauce... A crisp oven roasted burrito with steak fajitas and veggies....That is money bro!!!!!!! Shit, now I am thinking red peppers, green peppers, onions and fajitas with…..bbq sauce? guacamole sauce?.. inside a puff pastry. Who needs bacon? and who needs puff pastry???? I am thinking Calzoni type thing. Bread is healthier than puff…anything. It cuts well…hmmm…..This one I need to test really really well. I know flank steak, skirt steak….make fajitas… Top round is just for testing purposes… unless it really works out well. The key is the meat. Nothing should distract from the meat and the meat needs to be superb. I can make burritos with flour tortillas….Burritos are great because I can add cheese…everyone loves cheese. They are neat. Puff pastry gets all over everything when you byte into it… Hate puff pastry. Hate bacon…too greasy. I am seriously considering authentic fajita burritos in guacamole sauce. Better guacamole than bbq sauce… A crisp oven roasted burrito with steak fajitas and veggies….That is money bro!!!!!!!

]]> By: luis http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36342 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36342 Got a brown lager brine working on some top round. I want to see if the lager brine is effective and what the top round will look like after its grilled and cut into fajita strips.... Pot Luck thing....going on. I am aiming at a meat roll sushi style in bacon NOT NORI..which tastes like...nori. Thinking top round fajita, Poblano strip, Sweet Onion and a sliver of Zuchinni seeded or guerkin???... still trying to tie this all up. BBQ sauce o'course inside/outside roll. I am combining my flavors right? If you top guns have a suggestion for the stuffing... please let me in on it. I plan to grill the top round medium rare...~130 in a hot grill pan then let it rest and chop it and create the roll with it. I expect if I get that far that an oven of 4-450 and a hot grill pan will do the trick in 10-12 min... to a crispy bacon and a fajita temp of ~ 140 to 145 ..no more by the time I bring it out. I am testing today to make sure this is doable and comes together for next Sunday. Suggestions... folks jump in and thanks in advance. Got a brown lager brine working on some top round. I want to see if the lager brine is effective and what the top round will look like after its grilled and cut into fajita strips…. Pot Luck thing….going on.
I am aiming at a meat roll sushi style in bacon NOT NORI..which tastes like…nori.
Thinking top round fajita, Poblano strip, Sweet Onion and a sliver of Zuchinni seeded or guerkin???… still trying to tie this all up. BBQ sauce o’course inside/outside roll.
I am combining my flavors right? If you top guns have a suggestion for the stuffing… please let me in on it. I plan to grill the top round medium rare…~130 in a hot grill pan then let it rest and chop it and create the roll with it. I expect if I get that far that an oven of 4-450 and a hot grill pan will do the trick in 10-12 min… to a crispy bacon and a fajita temp of ~ 140 to 145 ..no more by the time I bring it out. I am testing today to make sure this is doable and comes together for next Sunday.
Suggestions… folks jump in and thanks in advance.

]]> By: Tags http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36337 Tags Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36337 You'll feel better after the Brownies start winning again. I figure 12-4 should get them into the playoffs. You’ll feel better after the Brownies start winning again. I figure 12-4 should get them into the playoffs.

]]> By: mike pardus http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36338 mike pardus Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36338 Carol, I'm blushing, I can be in DC in about 5 hours...hold that thought. Carol, I’m blushing, I can be in DC in about 5 hours…hold that thought.

]]> By: Natalie Sztern http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36339 Natalie Sztern Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36339 Michelle you remind me of a couple I met once on vacation..their kids could do no wrong; they even placed phone calls to their parents every nite they checked into their cabin...we only found out days later their curfew was midnight and we used to see them in the casino at 2 a.m......my kids, however, had no curfew and still I saw them at 2 a.m. the only difference is that I did not make demands of them to eat breakfast with us It is the kids that say 'yes daddy, yes mommy' that u have to worry about...LOL Oh and daughter is 26 and lives a city away and there is not one night I go to sleep without worrying if she got home okay...but I also know she has 'big city smarts' Michael Ruhlman had a bad week cause this is an industry where if you sleep an hour too long you are yesterday's news....Truly not kmowing how he managed his father's passing - I know full well the toll that kind of cancer takes on a person; let alone a son. If I cross a line I apologize in advance....and Mr Pardus how far are you from Montreal?????? with that kind of talk u are goin' to get the ladies awful jealous..(wink wink) Michelle you remind me of a couple I met once on vacation..their kids could do no wrong; they even placed phone calls to their parents every nite they checked into their cabin…we only found out days later their curfew was midnight and we used to see them in the casino at 2 a.m……my kids, however, had no curfew and still I saw them at 2 a.m. the only difference is that I did not make demands of them to eat breakfast with us

It is the kids that say ‘yes daddy, yes mommy’ that u have to worry about…LOL

Oh and daughter is 26 and lives a city away and there is not one night I go to sleep without worrying if she got home okay…but I also know she has ‘big city smarts’

Michael Ruhlman had a bad week cause this is an industry where if you sleep an hour too long you are yesterday’s news….Truly not kmowing how he managed his father’s passing – I know full well the toll that kind of cancer takes on a person; let alone a son.

If I cross a line I apologize in advance….and Mr Pardus how far are you from Montreal?????? with that kind of talk u are goin’ to get the ladies awful jealous..(wink wink)

]]> By: luis http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36340 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36340 Progress Report Michael.... yeah... The topic was brinning. I thought lower salt.. then I worked and worked on various hits and misses on poultry. Since I kept some notes I can now brine poultry in much lower salt than most would prescribe but with other ingredients in the mix. My poultry remains very moist due to one thing. I sear it before roasting it or steaming it or whatever technique comes after. Sear poultry after brinning.. then usually roast it works for me. Progress Report Michael…. yeah… The topic was brinning. I thought lower salt.. then I worked and worked on various hits and misses on poultry. Since I kept some notes I can now brine poultry in much lower salt than most would prescribe but with other ingredients in the mix. My poultry remains very moist due to one thing. I sear it before roasting it or steaming it or whatever technique comes after. Sear poultry after brinning.. then usually roast it works for me.

]]> By: luis http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36341 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36341 From another blog, littl bro dropped by today with an actual basil plant. Said it was "Sweet Basil" or something like that. Tomorrow I will examine it and make sure its potted right and with the right light. Dying to have a huge plant I won't feel bad snipping a little pesto off of it once in a while......Damm I have high hopes for that plant. From another blog, littl bro dropped by today with an actual basil plant. Said it was “Sweet Basil” or something like that. Tomorrow I will examine it and make sure its potted right and with the right light.
Dying to have a huge plant I won’t feel bad snipping a little pesto off of it once in a while……Damm I have high hopes for that plant.

]]> By: Rhonda http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36335 Rhonda Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36335 To Michael Franco: This is a "salon" after all and I just wanted to thank you for the Negroni recipe! I am on my way out for supplies. Speaking of Negronis, where the hell is Tony? To Michael Franco:

This is a “salon” after all and I just wanted to thank you for the Negroni recipe! I am on my way out for supplies. Speaking of Negronis, where the hell is Tony?

]]> By: Michael Franco http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36336 Michael Franco Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36336 Rhonda, Cheers! Rhonda,

Cheers!

]]> By: Michael Franco http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36334 Michael Franco Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36334 Michael, Wishing you peace. Michael,

Wishing you peace.

]]> By: Teri http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36330 Teri Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36330 way off topic: ARE YOU A planned shopper/dinner or craving shopper/dinner does the weather of the day and your mood dictate what will be for dinner tonight or do you plan well in advance that monday is baked chicken tuesday is... way off topic: ARE YOU A

planned shopper/dinner or craving shopper/dinner

does the weather of the day and your mood dictate what will be for dinner tonight or do you plan well in advance that monday is baked chicken tuesday is…

]]> By: Rashena http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36331 Rashena Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36331 Kanani - beautifully said and I couldn't agree more! Kanani – beautifully said and I couldn’t agree more!

]]> By: GastroGirls http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36332 GastroGirls Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36332 I was once I whiney 13 year old - that will pass and she will be your little girl again. Trust me. Now, I am curious to know what cookbook you are talking about? Could it be The Flavor Bible? gimmie deets sistah! www.gastrogirls.com I was once I whiney 13 year old – that will pass and she will be your little girl again. Trust me.

Now, I am curious to know what cookbook you are talking about? Could it be The Flavor Bible? gimmie deets sistah!

http://www.gastrogirls.com

]]> By: Bobby Dean http://ruhlman.com/2008/09/food-notes-930.html/comment-page-1#comment-36333 Bobby Dean Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/09/food-notes-930.html#comment-36333 hey Brother, I think you need to fetch yourself a big block O Velveeta, crack open a big OLE bottle of Colt 45, forget about the blog for a month and comeback when you feel a bit better. You got plenty of hambones to write copy for ya including Big Stretch Bourdain and this Del Grosso feller. Burnout ain't cool. Chill a bit and write when you feel like it. Peace. hey Brother,

I think you need to fetch yourself a big block O Velveeta, crack open a big OLE bottle of Colt 45, forget about the blog for a month and comeback when you feel a bit better.

You got plenty of hambones to write copy for ya including Big Stretch Bourdain and this Del Grosso feller.

Burnout ain’t cool. Chill a bit and write when you feel like it.

Peace.

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