TimsDD and dkessaris - I haven't visited here in awhile - dkessaris, if I have it right, I love Greek food - it's what I started with, in many ways...My wife and I used to live on it in Chicago. Your cabbage rolls sound great. Let me tell you sometime about a kid, 11 years old, burgeoning chef-to-become, who didn't know dolmathes were made with marinated, not fresh grape leaves....and whose mom, cultivating two lonely, wine-fruit vines, could have killed said kid.... TimsDD - thank you, great tip - I wish I had your gift of photography. Some more, A starter, a finisher: Onion tart, petit mache salad; chocolate rum torte, caramel sauce: :
Ahi tuna with roast garlic jus, shoestring potatoes: Lamb shank - as I served it in the restaurant, braised with confits of garlic and tomato, thyme oil, an integral sauce made from lamb, and bean-gratin: A trio of quails: stuffed, with dried fall fruits, armagnac-quail jus, braised kale:
Finally, an interior of our place: And part of the team of professionals we valued highest of all: -Paul
Ditto, Tim. That looks fantastic! I love your work - anything you want to post here, I'd love to see.
Thanks! Sounds really good. My family has been nailed with a seasonal cold - and with the first serious snow coming down, I may have to pull together some avgolemono tonight..
Oh by the way, you look great at what you do. And while I"m not too artsy with the food, I'm sure I would love all of it.
You're right. It is actually really sad. Also sad is that "fast food" worldwide means literally that - fast food at market stalls, for instance, as Anthony Bourdain gamely discusses in A Cook's Tour, and The Nasty Bits - made from scratch, from local ingredients, with zero fillers, preservatives, enhancers - fast, healthy food, with character. Though I admit to my occasional binge, the mega-outfits are the bane of existence, IMHO.
Thanks, Rick. This is what I have done since I was a kid - I butchered my first lamb saddle when I was 11 or 12, following from Jacques Pepin's first-of-its-kind tome, La Technique. Why I continue to post my hot air blather on this august forum is beyond me. I'm a better cook.
I don't think anyone could avoid any bad food, but I make it a rule to eat as good as I can, as much as I can. I was a little fat when I was younger , and now it's just a healthy lifestyle for me.
Jeez, I wish I found what I loved as early as you. That sounds grand. If I had a digital camera I would be pasting up pictures of Heli's all the time. I'm going to have to eventually invest into that; although I would say my love is rather selfish ie I do it to get away from the world and be free.
Rick, by the way - I think what you do is awesome. I have a friend that recently completed his hours. I asked him if he ever thought of going commercial, and he thought the process way too prohibitive. May I ask - are you a pro?
I felt quite good about myself until I read the comment you posted. Right, I'm off to go eat some more. Ehh fatty bum bum
No, I just found it two years ago. My buddy and I were discussing about it, and I took a trial flight, and I fell in love. There's one hitch for me, I'm on the verge of huge dissapointment or I'm through the clear. I have some medical standards to go through. Nothing too huge, but I may not be able to be a professional. Either way, I really enjoy the time I have up there. Commerically it cost about 64K now-a-days. I'm sure your friend had to pay atleast 20k to get his private, so it's not that bad to go all the way through. I'm going to eventually invest some money into a single pilot helicopter. Ironically they're not that expensive, and while the maintainence and fuel aren't cheap, I'll think of it as my own piece of heaven. I love heights...