Comments for aGreatChef.com Blog - Food Blog of Chef Robert Conaway

Comment on Back in the Day – New York by chefRob

chefRob — Sat, 27 Feb 2010 06:19:10 +0000

Jonnie,

Yes we had a ton of fun, even with the ghosts around, Charlene getting fired while helping out while on vacation, the Vietnam-like heat, drinking afterwards only to regret it the next day, listening to Kevin’s neighbor scream at his child….those were the days! I have some great photo’s from the opening that I will post on facebook in the coming days…Hope all is well with you and looking forward to the Maxi’s reunion, whenever we can get everyone together…l.

chefRob

Comment on Black Garlic Recipe, Aged and Impressions by chefRob

chefRob — Sat, 27 Feb 2010 06:14:04 +0000

EdanaCooks,

Glad you enjoyed the mac n cheese and were able to figure out my recipe. It gets boring sometimes writing structured recipes so I’m starting to write some like I think, before the pen and paper get involved. Great for a chef, maybe confusing for others…so my apologies.

Quickly checked out your blog, nice work and good luck. I find it harder and harder to find time to write currently, but I am sure with some time and a change in scenery that will change. Looking forward to reading more about what your cooking and playing around with.

Cheers.

Comment on Menu highlight – Roasted Jidori Chicken by chefRob

chefRob — Sat, 27 Feb 2010 06:05:52 +0000

Hey Jay, Thanks for stopping by and adding your 2 cents. Always nice to hear from those who read my blog. Victim of good marketing, perhaps. In all actuality, when we opened the restaurant my (then) F&B director loved the Jidori chicken that was on a menu at a fav restaurant of his...so that is how and why we went with this type of chicken. Just a little FYI, there are 3 traditional breeds of chicken indigenous to Japan, Jidori, Shokoku, and Shamo. Jidori means indigenous chicken and retains primitive chicken characteristics from back in the day. I do not know if you like to read technical papers on genetics but here is one with a ton of information on the chickens from Japan. There is also a discussion on this topic from a few years back over at eGullet, it's a readers digest version and a bit easier to read, IMO. Additionally, here is a link to a more recent article about heirloom poultry from the Atlantic and how breed, food and environment effect the taste and flavor of chickens. So I would beg to differ that Jidori is " is no different form other properly and humanly raised chicken", but that's just me. Cheers.

Comment on Black Garlic Recipe, Aged and Impressions by Edana

Edana — Thu, 25 Feb 2010 18:41:31 +0000

Thanks so much for the recipe–this was amazing! I had no idea what to do with black garlic. I’ve featured this in my own food blog and directed people your way for more delicious recipes.

http://edanacooks.blogspot.com/2010/02/black-garlic-mac-cheese.html

Comment on Menu highlight – Roasted Jidori Chicken by jay

jay — Mon, 15 Feb 2010 16:02:23 +0000

Seriously???? You are just another victim of good marketing. This chicken is no different form other properly and humanly raised chicken. If you are willing to pay a premium for this then I have some ‘Organic’ air to sell you!!!

Comment on Lunch Menu Highlight – Salad Niçoise by Eric Forat

Eric Forat — Fri, 29 Jan 2010 22:04:43 +0000

Sorry Rob, I mispelled my name in the previous comment…

Comment on Lunch Menu Highlight – Salad Niçoise by Eric Foratf

Eric Foratf — Fri, 29 Jan 2010 22:00:54 +0000

chefRob, I am somewhat of a minimalist and lover of old French popular recipes, and the oldest one I have for une Niçoise is this: tomatoes, cébettes,(a type of spring onions), anchovies, fresh favas primeur,(later replaced by green beans), garlic’pilé’in a mortar and mixed generously with olive oil, and local olives. And that’s it! It was a poor laborer’s lunch. Any Niçoise recipe that uses cooked vegs or any type of lettuce (any lettuce, though if you must have it prefer romaine leaves, shredded by hand, or maybe roquette) may be delicious but it is a perversion of the original. The tomato was introduced in Provence by way of Naples, where it was introduced by the Spaniards who ruled the ‘Royaume de Naples’around the 1600’s. It grew like a weed, and was easy and cheap to produce just about everywhere in Provence. Rice was also cultivated in Provence, specially Camargue, from the time of King Henri IV, but not extensively until the mid-1800’s. But it was much cheaper there than the ‘froment’ (Flour) made from wheat which had to be brought from the Beauce and other places. It certainly served as a welcome alternative staple, as potatoes were not yet well known. The potatoes were cheaper and much less labor intensive to produce, and I surmise they took over from rice for this reason and the proximity of producers closer to Paris. I hope this helps, and feel free to follow up if you wish!
best regards,
eric

Comment on Afrodisiacs, Just in Time for St. Valentine’s Day by Chris

Chris — Wed, 20 Jan 2010 09:17:54 +0000

Red wine with a heavy dose of the Bee Gees works

Comment on Black Garlic Recipe, Aged and Impressions by Patrick

Patrick — Mon, 18 Jan 2010 01:53:13 +0000

I’m glad that I stumbled upon this page. I definetly plan on making this recipe. I just picked up some black garlic from the local market. I haven’t gotten the chance to try it yet though.

-P-

Comment on Thai Beef Salad with eggplants by gilbert thai food

gilbert thai food — Fri, 08 Jan 2010 03:23:35 +0000

I think I will try to recommend this post to my friends and family, cuz it’s really helpful,this is a great salad