I must say thanks for the help this site has given me. I now know much more about basic cooking than I every did. From knife skills to emulsions and understanding how to do things better. If I don't understand something, here, is where I find the answers. I have posed a few questions of my own and got excellent answers not only from Jacob but other members as well. A lot of the procedures outlining, blanching, making stocks, prepping salad greens and the mother sauces are a tremendous help and a daily guide for me to turn to.
I am almost a third of the way through Anthony Bourdain's infamous Kitchen Confidential: Adventures in the Culinary Underbelly and he is talking about why to not order fish on Monday as a general rule, and other horror stories about the restaurant world. Now, I know he is an author and is just trying to make a buck, so some of this stuff is most likely inflated a bit, but he mentioned how he has never seen a hollandaise sauce be made-to-order in a restaurant.
I want to thank everybody who participates in the forum and comment threads on this website. We're still working out the kinks and today I got an e-mail from a really good forum member that was fed up with posts continually being caught in the spam filter. Trust me, no one is more frustrated about this then me, and I sincerely apologize.
The Burning Question is: is Australia really downunder or are all you silly people in the north holding your maps upside down. If you aren't then what will happen if the poles switch from north to south. Through history (his story) they do this from memory every 5,000 years or so and we are overdue for another one.
p.s. I don't trust my memory
p.s. I don't trust my memory
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I absolutely LOVE this concept and look forward to more episodes. I'm a good home cook (my family thinks I'm "Very" good) but the TCD series gives me the hope of having them think I'm a real restaurant chef!
Thanks for all you do on this site, Jacob!
In the past I've loaded the FCS podcasts onto my Blackberry and then listen to them when time permits. Often this is when sitting on airplanes, etc. The SCS podcasts are R4A format rather than the MP3 format used in the past. Blackberry, to my dismay, does not support this new format.
Questions: does anyone know of a reliable and trustworthy R4A-MP3 converter or BB-compatible player for the new format podcasts?
So there's this maniac named Darcy. He's an FCS original, but likes to hide in the shadows. That is, except when he feels like harassing me by e-mail. Always eager to talk to fellow food lovers, as we continued to e-mail back and forth, I find out that he is an amazing photographer. Not to mention, this guys kitchen and serving utensils rival those of upscale professional restaurants.
He sent me some pictures today, and here's what he said:
What a wild couple of days. I want to officially welcome all new members of the Stella Culinary School Community (SCS baby!). This site has been a long time in the making, and it felt so great to push the launch button Sunday night, even though my excitement was quickly deflated by numerous bugs.
Well, thanks to my superstar programmer Dong, most of the major bugs are fixed, and now all that's left is some fine tuning and tweaking...and lots of new content!
Might be of interest to some people. This guy took notes while staging.