Posts by Dirk Skene

This will be my 1st hot season working on a line with fire. Our dress code is all black. I have ordered myself a dozen “cooldannas” and will try them out tonight. We do not have to wear our chef's jackets unless we go out to the dining...

1) Sashimi 2) Spaghetti with All American stick-to-your-ribs "sketti sauce" (A bolognese on steroids) 3)Fire grilled hamburger 4) Blackened King Mackeral 5) Meat loaf

4 people had booked a chef’s tasting dinner for last night. They had requested 5 courses. Since these do not concern me I just paid attention to the regular orders coming in. When it came time for course #3 the chef said “Could you give...

Our executive chef 86'ed the 1 box we had in our big cooler. I think he wants to wait till the scare is over to order more. I personally think it's all overrated. A good washing is always a proper pratice. I'll bet the kids at some of...

I rarely cook rice without a pinch of saffron added to the start of the cooking & mixed in well. I also will add a pinch to any beef stew I make. My brother-in-law always brings me a 1/4 gram or sometimes a 1/2 gram when he makes...

Howdy from Memphis, Tennessee. Welcome to the kitchen :chef:

DMT :smoking: I do not use the bench mount for my kitchen knives. I lay the "stone" on the mat & use the angle guide. Since I sharpen them regularly now, I use only the fine/extra fine.

We do a smoked duck pizza. Caramilized onions, a little brie, some diced & roasted red bell peppers. We top it with a sprinkle of rosemary.

Hot bath, hookah with rose & mint tobacco sitting in the floor beside me, a wee dram of Laphroaig on the side.

Howdy from Memphis. It's good to have you.