rookcook1's Profile

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"kappabashi" knife shop

Upon my visit to the district of Kappabashi in Tokyo, I visited Union Commerce as well. I purchased an amazing Japanese knife that had been folded too many times to count and was as thin and light as paper. The owner personally inscribed my name into the knife in Katakana. I would most def. go back there again to purchase a knife.

May 30, 2008
rookcook1 in Japan

Pre Show Dinner

I have only had the opportunity to go to Southpark one time, and my experience was amazing. Great oysters, food, and service. I haven't heard a single bad thing about the place!

Mar 31, 2008
rookcook1 in Pacific Northwest

What Is More Important to Being a Great Chef? Technique or Recipes

First I would like to open by saying that personally I have found that it is important to take every piece of information from anyone in the industry regardless if it is Tom C. or the Pope's chef, with a grain of salt. Everyone has their own way of preparing something. You could be in a room full of cooks, and each one could show you how to "properly" prepare rissotto.
I DO believe it is important for a successful chef to know classic dishes, and their components. I would assume that Mr. C was saying a chef should know each classic in a broad and contextual sense, not literal.
Obviously the contestant was trying to make a certain dish (piccata) and by not appropriately preparing his goal, his technique was not there.
To conclude, I believe in this situation and when attempting to prepare CLASSIC DISHES in general, it is vital to maintain the integrity of the recipe AND doing so by using proper technique. That is the point of classics.
To be a truly great chef, technique and recipes play hand in hand.

Mar 16, 2008
rookcook1 in Not About Food

Best of Portland

Just going on a limb here, but one option would be to possibly set up a tour of a winery in/around the PDX area. I know some do tastings, and pairings. Just an idea that would tie in many aspects of the Northwest's bounty, with a hands on interactive experience. All of which would be dependent upon ones budget.

Mar 16, 2008
rookcook1 in Pacific Northwest

Tipping the Kitchen Staff

AndyP,

As your concern is well taken, and understandable, if there is a kitchen employee who is underage he/she should be able to enjoy such a gesture! I don't think the liquor license control is playing "big brother" with a secret camera within the kitchen! I'll make a toast to all those under agers!

RC

Mar 15, 2008
rookcook1 in Not About Food

Portland vs. Seattle

It's amazing that the only name dropping you do to support that you think Seattle has better restaurants than Portland is that you guys can get product not even made there!!! come on "dude"

Nov 18, 2007
rookcook1 in Pacific Northwest

Guest insists on bringing a dish... rude??

For him to offer once, is polite, a second after being told no thanks....RUDE. When the host is making the same dish, and it isn't going to be a Hometown buffet set-up, that is ridiculous for the guest to tell the host he is bringing the same thing, even if he doesnt like your husbands ribs or anything of that nature. It is def. unpolite and breaks the guest code!

Jun 14, 2007
rookcook1 in Not About Food

Food Smuggling

I can def. understand bringing in something as small as a special hot sauce, or specific pepper, but a small cooler, to transport soda? I would ask the person to leave if they strolled in with a small cooler. Thats just if I owned the restaurant.

Jun 14, 2007
rookcook1 in Not About Food

Food Smuggling

That's ridiculous to say that because of someone bringing in cheerios the restaurant had to close for a week. Cheerios are made of Whole Grain Oats, Modified Corn Starch, Corn Starch, Sugar, Salt and a few more additives. Pretty sure no where in the list of ingrediants does it say anthrax. What would you be charged with as you say below that it is illegal, Cheerio smuggling in the first degree?

Jun 14, 2007
rookcook1 in Not About Food

Japan, here I come

I will be in Japan for about ten days at the end of the month. I was wondering if anyone has ever heard of anyone hanging out in one of the kitchens and working for free just for the experience. AND, also what are some good restaurants in the Tokyo area? Thanks.
Therook

Jun 14, 2007
rookcook1 in Japan

Hand made burger in portland?

nob hill on NW 23rd has great burgers..wont hurt the wallet either. Check it out

Jun 12, 2007
rookcook1 in Pacific Northwest

Portland-One Nice Dinner

I would def. suggest Southpark. Great atmosphere and awesome seafood/beef selection. And for your benefit they have an extensive wine bar, one of the largest in Portland. The food is great and service is exceptional. Maybe not as sophisticated and pretentious as some other places listed below but it is fine dining with great atmosphere. Check it out even for lunch.

Jun 12, 2007
rookcook1 in Pacific Northwest

pdx dinner with 85 year old and 1 year old

I would check out OBA, with a Nuevo Latino cuisine. Good place to go for a group dinner and it is good for all ages.

Jun 12, 2007
rookcook1 in Pacific Northwest

Seafood in Vancouver, Washington?

Hudson's Bar & Grill @ the Heathman Lodge. It's by the Vancouver mall, and is very good dining. Good for any group of family, whether it be a family or just a few friends. They have some great seafood dinners including a cedar plank salmon stuffed with seafood mousse that is amazing. Def. reccomended.

Jun 12, 2007
rookcook1 in Pacific Northwest

UPCOMING FOOODIE EVENTS IN NW? [moved from Not About Food]

Are there any events where I could volunteer at?

Apr 25, 2007
rookcook1 in Pacific Northwest

UPCOMING FOOODIE EVENTS IN NW? [moved from Not About Food]

I'm looking for some foodie festivals/good outdoor markets/foodie events in the Northwest. Can anyone help me locate a few within the next couple months? Thanks ahead of time!
TheRook

Apr 20, 2007
rookcook1 in Pacific Northwest

OCI Restaurant

Thanks guys, I ate at the OCI restaurant for dinner last night. Let me tell you what, the food was amazing, and surprisingly great. The service was great too. A four course meal for $14. I def. recommend it to anyone.

Apr 03, 2007
rookcook1 in Pacific Northwest

OCI Restaurant

Has anyone been there? Reviews...? and how do you contact them to make reservations?

Apr 01, 2007
rookcook1 in Pacific Northwest

Salt, salt, salt

SO many kinds of salt. When do you know when to use a specific kind of salt over another. i.e. When do you use sea salt, over kosher salt?

Mar 31, 2007
rookcook1 in General Topics

THE BEST WINE COOLER?

Wow, that's great. I would love to take some of those off your hands, for I am starting my collection!

Mar 27, 2007
rookcook1 in Wine

THE BEST WINE COOLER?

4000+ bottles?? Quite the collection. Where do you acquire them all from, and when did you start collecting?

Mar 26, 2007
rookcook1 in Wine

When you leave a small tip...

I agree greatly with your theories, all except the "profiling". Whenever a certain "type" of person the waitstaff makes a judgement makes a guess as to whether or not the person will be a good tipper or not. It could be a regional thing. But I def. think the server puts thought into the customers appearence, and sometimes race. Sounds bad, but it happens.

Mar 23, 2007
rookcook1 in Not About Food

When you leave a small tip...

I don't think that a tip should have anything to do with the food. It is about how the server handled the situation at hand. Whether it be and over cookd steak, or needing your water to be filled. Its how they handle your disatisfaction, and how they make you feel like a valued customer again.

Mar 23, 2007
rookcook1 in Not About Food

When you leave a small tip...

Exactly. You aren't tipping the cooks. you are tipping the waitstaff. You can tell that S9 is a waitor/waitress. As the client you shouldnt be expected to have to do anything, esp. get up and get your own water. That spells out poor service. And I would assume the person who waited on you will remember you next time, but hopefully took her 10% tip as a lesson. That is def. an experience ruiner, poor service.

Mar 23, 2007
rookcook1 in Not About Food

Portland - Birthday

You wouldn't look out of place at all @ OBA, I def. suggest! If not for this occasion but maybe another time.

Mar 23, 2007
rookcook1 in Pacific Northwest

HENKELS VS. SHUN VS. WHUSTOFF

I guess my posting is kind of misleading in the sense that I'm not replacing my 10", but was looking for more of a maneuverable chef's knife, and had to decide between many brands. The Shun 6" that I got has a great feel, and I am a guy w/ large hands. It will be used in place of my utility knife. It was between the Wustoff classic chef knife, and the Shun. Shun prevailed!

Mar 23, 2007
rookcook1 in Cookware

HENKELS VS. SHUN VS. WHUSTOFF

I went to Sur La Table today and purchased a 6" Shun chef's knife. With the industry discount it came pretty close to the internet prices I looked at. I'm very happy with the knife, and thank you for all the suggestions.

Mar 23, 2007
rookcook1 in Cookware

Need Dessert that doubleserves as Breakfast

BREAD PUDDING. This is a great Dessert, and can very easily be used the next morning. Make your bread pudding, serve with caramel to top for dessert. For breakfast.. slice your bread pudding into one inch slices. Crush up some Corn Flake cereal, dip your bread pudding slices into a simple egg wash, then to your crushed corn flake cereal. Either deep-fry, or bake in oven...but you have Bread pudding French toast for breakfast. It is awesome with candied pear slices, powdered sugar, and syrup! Trust me, It's a crowd pleaser.

Mar 23, 2007
rookcook1 in Home Cooking

My Chicken Stock: Spectacularly right or horrifically wrong?

You wouldn't lose flavor, but I'm sure it wouldn't hurt to have them in there the full time... Esp. if you can use a method such as Alton's, because you can add everything at once, and when it is time to skim, you can do so w/ out grabbing any of the flavor (veggies, herbs, etc.)

Mar 23, 2007
rookcook1 in Home Cooking

Is it possible to taint your taste buds?

For a short period of time, but what dulls them or alters taste permanently?

Mar 23, 2007
rookcook1 in Not About Food