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Posts by ChefRob

Nico. Great call! Site template looks great, easy to disseminate information and navigate around. I am sure all your readers, as am I are looking forward to your migration to to the new site and platform. Best of luck with it all n c...
boychef, Sounds like you have a bit of a problem... "I thought of steaming it for a short period of time with the plastic wrap on so that the protein outside can coagulate and hold it's shape. Then i seal it and finish in the...
How's this one, Red Oaxacan Chicken Mole Ingredients: 1 4-5# fryer chicken, fricassee 3 – Dried pasilla chilies, stemmed and seeded 3 Dried ancho chilies, stemmed and seeded 2 New Mexico chilies, stemmed and seeded 1 – Chile de...
Jook, yes that is the best way (IMO) to eat them. They are cured with lime, black tea and charcoal ash and take 100 days to cure, not 1000 years.
New wife, Marsala wines, in general are much like a good sherry. Loaded with alcohol (they are fortified wines) they ofter add a bit of sweetness to dishes that use them in the recipe, once you have burned off all that alcohol....
You might want to try this, Mango and sweet rice sushi (its a take on the classic Thai dessert). 3 cups - sweet (sticky) rice 1.5 cups - coconut milk 1 cup - sugar 2 teaspoons - salt 2 each - mangos, peeled and sliced Rinse the rice...
If you are into Fois Gras or are able to find it your syrup would pair well with it. Toasted brioche, micro greens and perhaps some fresh currants and the syrup.
Mezzaluna, Thanks for the greeting. I will enjoying this site to its fullest. Best regards,
boychef, I think that organizing this event is a great lesson for you in menu planning. Most hotels/resorts/restaurants work on tight budgets and you have to be able to get the most for your money. With that said, along with your...
boychef, Yes where are you? By using the "100 pax" I am gonna say somewhere in Asia (along with your menu choices). I worked in Vietnam for a year, if you are near please respond and I'll offer up some buffet items that we...
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