Posts by inkedchef

Best thing to do is 1c cream and 1/4c buttermilk in a glass bowl, cover it with saran wrap, and poke some holes in the top, and let it sit at about 75-85 degrees no hotter. Let it sit overnight and whisk together in the morning. I've...

You can use any onion. All you have to do is use a 50/50 mix of butter and olive oil and throw in onions that have been sliced very thin into strips (jullienne). Get a little color on them then turn the heat down to med and let them...

This is what my menu is going to be i think AmusePan Seared East Coast Scallop, Green Apple Jelly, Cracked Tellicherry Peppercorns1st FlightValdeon, Montgomery, Wabash Cannonball2nd FlightSeared Mahogany Duck Breast, Michigan Cherry...

Id like to cheese but wouldent that be at the end of the meal? I wanted to end sweet and move into the cigars so I'm kinda stumped

Dont try to change the composition of the rice let it be itself. Its a beautiful grain. Its best with a french touch....BUTTER!!!!! I did it with a pan seared seabass, crispy skin, haricot vert puree.

bourbon would be to easy

I started my first Sous job at a 3 star place at 21 with EVERYONE even the line cooks not giving the title or me any respect even though I gave everyone all the respect they wanted. So I said screw it did my job and did it well. Showed...

Let me say that I hate Scotch. I'm a gin & tonic guy but I have to do a scotch taisting. I know some of the flavors of the drink but I'm kinda stuck. Any ideas? I plan on doing 7 courses with an amuse, intermetzo, and a dessert. ...

What is the best way to move to a new city to start a new job? I'm young at this and it is my first move. Both me and my Exec. have done all in Nashville and it bores me. I want to do some head on fish without the "rednecks"...

Has anyone watching Iron Chef seen this knife? It looks like a 12" sabatier with a 4" blade. Its HUGE and I want one. Does anyone know where to find it?