Plan ahead, look at last block's post for Thailand, compose good questions. I'll be out until later this evening, but even if I don't get to answer them tonight, they'll be on your mind and on my radar as soon as you come in tomorrow.
On the agenda for tomorrow after service:
Quiz on Japan and Korea that we did not take on Day 8 (for you, Andrew and Brian)
Vietnamese Tasting tomorrow if possible - team 6 set it up.
If you all can work fast and clean, it's posible we could do the quiz between 10:30 and 11:00 - before Family meal and service. That way, after service we're right on track, it's up to you. Can you make it Happen?
Sous Chefs? Team 6? if you organize it and hustle everyone along, it could be done.
Questions answered between 8+9, but probably not before.
Chef,
ReplyDeleteSous chefs
For the lotus salad will we get fresh or jar lotus in?
For the soup the name says "yam" and in the directions it says "yam" but in the ingredient list it says yucca I just want to make sure what you want to use. Yams or Yucca?
Thanks,
Tory
Chef,
ReplyDeleteDid I read correctly for the curried duck when it said the duck is to be cut into ten pieces including the neck before marinading overnight?
Thank you,
Ben
chef,
ReplyDeleteFor station 5 marc and fernanda.
1)for the crepes filling, the recipie calls for bean sprouts, do you want us to use the mung bean sprouts or the soy bean sprouts?
2) for the curry paste, te recipie calls for cilantro roots, how are we going to get the roots to class just the cilantro root or how is it ordered, and as for cleaning it is that the same as any other regular veg?
3)for the soy- lime vegan dipping sauce, it says to use soy sauce, which soy sauce light, dark or thick?also, the thai bird chillies we need to thin slice do you want the with the seeds?
4)for the curry paste, is kafir lime leaves and wild lime leaves the same?
Tory - Jarred lotus Rootlets, yucca
ReplyDeleteBen - at least 12 small piece per duck, i will demo. If you're up late go to my you tube site and watch the duck demos - they are not on the course web site. I think you'll like them.
Fernanda - Use the fresh mung bean sprouts, no need to remove tails. Use the roots from the cilantro we get in, if no roots are attached you can use the stems. For the dip, use thin soy sauce and cut the chilies very thin wheels, seeds left in. Yes - Kaffir lime/wild lime - same.