Posts by Bazza

I'd agree with Chris and co, more tomatoes!  If you take the three onions and two cloves of garlic as a starting point you will need much more tomato to balance this. Also, I would lose the canned chillis and the vinegar.

  Quote: Originally Posted by boar_d_laze  There IS an objective and correct range of seasoning  levels (most definitely including salt) for restaurant cooking.  When someone like Tom Colicchio says...

Lol this thread is about Ego, or salt? We all have an Ego it just depends on how over inflated it is, mine happens to be HUGE    The salt thing is another subject but a very interesting one.

My favourite time for produce is right now. I am in the first week of my Autumn menu which includes mussels, wild mushrooms, butternut squash, figs, apples and pears. It is a wonderful season for produce and the wierdest thing is that...

Quote: Originally Posted by Ed Buchanan  Chef, Cook, Butcher, Chef Steward   Just get your money, buy whatever you want,retire early  and leave the Ego in your car. Ha ha I like this Ed.

  Quote: Originally Posted by chefladine  Hello I am a personal chef and I just recently joined this site to see if I could connect with other chefs to exchange ideas, recipes, knowledge and just to make some...

Quote: Originally Posted by PeteMcCracken  Hm, IMLE, a "knife" isn't worth much without being sharp AND working with a board or other surface!   Pete. You are correct, but we are being asked our thoughts on...

  Quote: Originally Posted by boar_d_laze  I think the subject of "Knife Skills" should be broken up into three general categories.  They are:     Knife handling -- including grip,...

As Ed B has already said, when you increase the batch size it alters the parameters. If you must cook it altogether have you thought about doing several smaller batches?

You are welcome   Looking at your method it seems that you are putting all of the ingredients in the pan together. To me, a cobbler has the fruit (or meat) at the bottom and the cooked dough on the top, similar to a crumble. If you...