To fully appreciate this show you really need to have gone from the guy kicking the oven door shut to neing the one who owns the oven door being kicked shut by a young line cook. Eric is a cool cucumber.
What are GPOD 70 potatoes?
Ok…the process they are using I am familiar with. I had pomme frites in Paris many, many years ago and again in Camden, Maine two summers ago and in both places those potatoes tasted a lot different than regular French fries.
At our restaurant we did the exact same thing that recipe called. We also put some vinegar in the water to keep the potatoes from turning color. We stored them overnight in the walk-in cooler in tubs with water, drained them the next day (we did not wash them again) and blanched them for 2 minutes. We also used peanut oil. Then we’d fry them to order. But, they were french fries. We used Idaho or Washington State russet potatoes…
Does anyone know more about this owner? It looks like they have several locations from their website. This seems like quite a successful operation. Takes a special person to own and operate something like this. Just wondered who he is….
I think they said in the show that it was either a tuesday or thursday, Tony mentioned the day after he got back from BEER:30.
They use peanut oil at Les Halles, and GPOD 70 Idaho potatos. The potatos are put in cold water immediately after peeling, and are left in the water for a while, followed by a rinse to remove surface starch. They are then blanched in 280� oil, and then allowed to cool. The final fry is at 375�.
– from the Les Halles Cookbook
I think at the begining Tony was the best but somwhere along the way he changed from a hard *** to just another boring TV travel host that sayes everything he eats is soooo good
Pat T Hat..So you think it was maybe a week night? Makes sense. But, it was still rocking wasn’t it. I looked for the next time it is going to be repeated (travelchannel.com – Tony Bordain – "into the Fire") and sadly, it is not going to be shown again for a few weeks. Maybe next month? They list his show schedule and it’s not on.
Pat T Hat
I don’t think it was a Friday night or Sunday brunch.[;)]
The Travelin Man
It’s the Travel Channel…I suspect that it will be on again.
And nobody threw anything at the runners! I was impressed.
I loved his line about line cooking being a young man’s game. It was sort of fun seeing him get his arse kicked.
There are days I miss the adrenaline high from times like that, but as Tony was saying about the bending and lifting and heat…..
Now I’m kicking myself for falling asleep and missing it.
How many people out there really know the skills involved in being a line cook or a short order cook. They are both such special skilled jobs. You must have the right disposition ..Far more important than anything else IMHO. Prep cook? Chef? Many of us can do prep and cook. But, in our restaurant it was the short order guys, who I prayed would come to work every morning when I opened the door.
I thought it was absolutely wonderful to watch those young guys perform. They have skills! They can go any place now and make a living; support their families. Only in America…good for us!
I don’t know how you all saw it, but I saw the guy who took over for Tony, at probably far less pay, bringing all those young men into "his" kitchen and teaching them how he wants things done. One gets hired and brings another friend, who wants a job and so it goes. A staff is formed. A team…
They’ve become a team and the owner has entrusted his business and his reputation to a group of Hispanic men from who knows where? It is wonderful. It really is. It brings joy to my heart. All in the greatest restaurant city in the world and these kids are on the firing line and doing the job.
The food looked absolutely wonderful didn’t it? And all those covers! All those menu offerings?
Did anyone think about the stress on that equipment? A particular interest of mine because I use to be in that part of the business. That type of volume, including breakfast, is so taxing on that equipment. How many times a day do you think those oven doors are opened and closed! Got to be Garlands or Vulcans! G-D bless natural gas ranges, ovens and fryers!
Oil looked nice and clean! Great looking pomme frites. I have to believe they were cut on a mandoline and then pre-blanched or perhaps twice fried at the time of service in two different fryers set at different temperatures or else they’d just be fries. Right? In France, I believe they still pan fry their pomme frites so I was a little surprised to see them usng a conventional fryer. Anyone know what you think was going on at Le Halles with their steak frite?
They have a window of maybe 5 hours to clean that kitchen and that equipment before the next day’s breakfast. That is one hell of an operation. Talk about making use of your space 19/6 or 19/7 So many opportunities for things to go wrong and yet that owner was so very cool and collected. Good stuff. Just think with all that pressure, he let’s a film crew and Tony make this wonderful show for us.
Pat, I will leave the "be fun to work with" speculation to you. I am just a fan. And, he sent me his book for free.
Pat T Hat
I caught this show and enjoyed it a lot…I loved the end as he tells how cooking on a line is for the young, especially if you’ve not done it for a time[V].
There’s not enough mony in the world to put me back on one…and I was pretty good if I do say so myself[8D]…and I do…[:I].
I just started watching for this guy after finally reading posts about him on here, I’m glad I did.
He’s quite the self-deprecating goofball…I like that in a cook…he probably would have been fun to work with…maybe[:D].
Niagara, yes I read that when he Tony was in Lebanon. Oh, I may be a fan?
Lexi, I like the Google also. Smart helps when trying to find out stuff though. Try a google for "bay corn" and you will know what I meen! [;)]
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