hey chef what ya got cooking

chefjamesscott said:
so tell me stez what do you know about dessert balsamic please educate me

for the sake of brevity here is a link of many i could show

http://www.epicurious.com/tools/searchresults?search=peach+++dessert+balsamic

take note of one thing in chefing the residue left over from making balsamic vinegar is very widely used in dessert application hence the name dessert balsamic must NOT balsamic vinegar

http://www.academiabarilla.com/prodotti/iprodotti/balsamici/condimentobalsamico.htm
Click to expand...

We used balsamic vinegar many times at the restaurant for specialty dishes. We would have monthly suppers where a renowned chef from different regions of italy would be invited to cook their specialties. Many times they would use balsamic vinegars as dessert syrup.


There are many types of balsamic vinegars.. Aged ones that can cost hundreds of dollars for a few ounce bottle. Since it's aged, by that time, it looks like syrup, and it's very sweet. you can use it on strawberries, other fruit, in vanilla ice cream, etc etc ./..


What most people do though, is buy a cheapo balsamic vinegar, add sugar, and let it cook over low heat for a while, until it turns into syrup.. It'lll turn nice n sweet, and again, you can use it on anything.
 
cheech said:
We used balsamic vinegar many times at the restaurant for specialty dishes. We would have monthly suppers where a renowned chef from different regions of italy would be invited to cook their specialties. Many times they would use balsamic vinegars as dessert syrup.


There are many types of balsamic vinegars.. Aged ones that can cost hundreds of dollars for a few ounce bottle. Since it's aged, by that time, it looks like syrup, and it's very sweet. you can use it on strawberries, other fruit, in vanilla ice cream, etc etc ./..


What most people do though, is buy a cheapo balsamic vinegar, add sugar, and let it cook over low heat for a while, until it turns into syrup.. It'lll turn nice n sweet, and again, you can use it on anything.
Click to expand...



Hmmmmm....could i use this on my Guppies???????? sounds like it could turn them into quite a dish....interesting...

**Reefscape goes off to experiment** :headbang2:
 
mmmmmmm guppies a la balsamic reduction i think you would have to crisp them and toss then in a fine grind of vanilla bean with rock sugar to give a good crunch

ok tuesday oct 28 we have a smoked albacore tuna and chicken salad with a rosefish vinegrette made from the sauce reduction of the friday panseared pesto perch, the soups are pecan wild rice , and i had a request to do a thing called tortilla soup by someone so my interpretation of what they told me came out to be a lime avocado tortilla which is the vegan option today
 
Subject: lunch catering
Date: Tue, 28 Oct 2008 08:57:23 -0600
From: a.genereux@icas.sk.ca
To: soup_r_man@live.com

Hey there, James.

Thanks again for coming out this weekend!

As I had mentioned, we often require lunch catered for the courses/meetings being held here at the office. Would you have some info you could send me (i.e. menu/prices, etc.)

I’m going to be requiring some lunches next week, and would like to see what you have to offer and if it would work for us!

You can either email me (a.genereux@icas.sk.ca) or fax 569-8288.

Thanks, James!

Angel Genereux
Administrative Assistant
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The Institute of Chartered Accountants of Saskatchewan
3621 Pasqua Street
Regina, Saskatchewan S4S 6W8
Office: 306 359-1010
Direct : 306 359-1010
Fax: 306 569-8288
e-mail:a.genereux@icas.sk.ca
www.icas.sk.ca


as an aside note i just wanted to post an email i got today from someone who was at the weekend theatre production

so if my posts on this food thread come as a once a week update it would be due to the time constraints of the fastly developing line of catering contracts that are coming my way though i will try to perhaps post the next day the night before
 
thanks for you warning drvader ill not be such a web criminal in days to come
especially since the above information is common domain freely available to anyone who wishes to do business with them :silly:

:nono: and thanks for being the post cop for my threads :rofl:

ok soup today oct 29 vegan herbed tomato corn chowder, and rosefish smoked tuna creme , lunch special spinach and feta stuff chicken with grecian glaze served with mix greens
 
unvmyplecos said:
hey chef, i understand you but on another note, i have a question to ask. Do sales reps ever come to your restuaraunt and try to sell you products? my mom was wondering this because she was thinking of opening a restuaraunt
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yes most any company i deal with will send their sales reps out to drum up business but as well to take orders if they are a good company for those that wont take the time to send a sales rep i really have no desire to do business with since they dont care to do business the right way

tell your mom im at her disposal if she needs any thougts or advice on how to go about opening a restaurant i know my first time around at it i made more than my share of mistakes from which i learned and as it is with all things in life to be able to do it over what a wonder that would be but i have found to learn from others in the trade is the best way

also dependant on what kind of restaurant she is thinking of doing i would even go so far as to give her some killer recipes i have come up with that are cost effective and time effective and most certainly revenue generators
 
So predictable to see that your promise to, "IGNORE DRVADER AND EVERYTHING HE SAYS" didn't last a lick....

You're missing the point (again)... it may be 'freely domained', but they that still doesn't mean an adminsitrative office wants their internal communications posted on a social board. But hey, whatever, its your client. Not sure why you would want any of us to see your emails anyhow.

You don't need policing... I'd never miss any of your threads. They are far too entertaining to miss.
 
ok have a chef competition on saturday at the art gallery of regina so im gonna post the soups an specials for oct 30 and 31 today

thurs oct 30 vegetarian soup will be asparagus artichoke with feta accent and old fashioned chicken noodle with a bell pepper saute accent , the lunch special will be a mexicali shrimp skewer mini kabob thing

fri oct 31 a request for borscht came in but will make the borscht with a pumpkin twist, and a request for broccolli so cream soup it is and i have no idea what im gonna do for a special

for the art gallery chef contest the theme is the 60's so i have a back to nature buffalo paella and then im doing a port mushroom thing called magic mushroom where im gonna hull out the mushrooms an make a hemp greens tofu filling then take the hulled out mushroom pieces and give them a fast saute with some form of organic greens

last year i was able to take 2 outta four titles in this best flavour and audience favourite so this year i have a title to defend though the competition is getting really stiff cause when i asked scott the gallery director what others were doing he said no one would tell him so should be fun ill post pics of the function for yall its usually blast

here is a web link to the function
http://www.artgalleryofregina.ca/Events.html

the person in the picture is Rob Fuller a chef i greatly respect and man is he a killer person to compete against he owns the restaurant called Zest here in regina
 
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