Posts by Dirk Skene

I saw your reply to Breton Beats and I want to ask what may be a suupid question, but are chocolate tempering machine worth it (in your personal opinion) or should I just keep working on my tempering techniques? I have been thinking...

I have only seen orange too. I'll have to check this out thanks.

[quote=aguynamedrobert;156173]Um...are you making that for Valentines day? Is that pretty much like a poached pear? It sounds delicious! /quote] That is exactly what it is :) When we teach it at Viking we reduce the mulled wine to a...

I know this may be kinda late, but I like to peel & core pears, cook them in a mulled wine till tender, drain well, make a Chocolate Grenache & fill the core allowing the chocolate to spill over the sides. An idea I got from work.

Howdy :smiles: I'm a newby myself. Hope to see you around the forum :chef:

This is a pet peve of mine as well. Along with the theam ofthis thread I have a question. Why do we in the US call it "shrimp scampi.":( I always ask is it shrimp or is it scampi?;) I get blank staires.

I am married, 1 adult son. I live in Memphis, Tennessee. And love to cook! My part-time job is “utility” at Viking Cooking School. “Utility” is just a P.C. way of saying dishwasher. I’ve done everything from dishwashing to assistant to...