Posts by friedparsley

I work in South Beach, I was wondering if anyone out there knew anything about "halal" food. We have a guest coming in with a group and this person needs his food to be Halal approved. I want to know if anyone knows of a...

Does any one know what was up with bobby flay's split lip? Also, I watched his battle with Sakai. Bobby just looked miserable out there. I don't know if he is always that messy but it was bad. His side of the kitchen was a disaster...

I just feel compelled to mention this. I have had to make many a hollondaise and its derivatives in my time. Most of the time I was able to make one by sheer luck. but every once in a while it would look like water but it wouldn't...

My friend told me that every Chef has at least one truly humbling experience at some stage in their career. I think I just had mine. I moved back to Chicago from the suburbs to take a position as a Sous Chef for a three star...

I think I should clarify myself before things get out of hand. What I'm talking about is when you've got a bunch of people who don't happen to be busy standing around talking and you and your cooks are trying to think about 100...

I used to think that yelling in the kitchen was a sign that you are in the weeds. Sometimes it is. But now I realize that sometimes you have to do it to prevent yourself from getting in the weeds. I'm not talking about yelling at...

I could really use some help on this one. I did this last New Year's Eve and It worked out okay. But I don't think anybody understood the personal **** I put myself through to make this happpen. I made ladyfingers on sheet pans. ...

I am sure it's already been covered, but I saw Iron Chef America for the first time last night. Granted it was very dissapointing, but imagine the potential. Get rid of the shiny chef clothes, the terrible judges, and the cheesy...

If you haven't read this book then you've got a treat coming to you. The author, Michael Ruhlman, is the same guy who wrote Becoming a Chef. I never read that one, but The Soul of a Chef was great. I think I read it in 2 days. It is...

Thanks for all of the responses to my stock questions. In my original post I said I was making my veal stock as it says in Escoffier(no tomato or wine) Usually I add tomato product and then use red wine to deglaze. I think that my...