Posts by ChefRon

Waves out of sugar are easy and really cool looking too! And ocean rocks... OMG! You're gonna love this stuff, I promise. Really.   Get yourself some Aluminum foil and crumple it up into a ball, then un-crumple it and set it...

Friends,   Can someone please tell me, do you airbrush pastiallge when it is fresh and pliable, or do you wait for it to dry and harden, airbrushing afterwards? I do know that my pieces sometimes develop a kind of "elephant...

Kitagrl,   LOL! I began this thread 11 years ago! Today I have mostly mastered the craft!   The gloves protect the sugar from your hands and NOT the other way around! Endure the pain. You will survive. I go through...

I was hired about 2-years ago to serve as the working chef of a catering hall in Troy, MI. My primary duties have been in savories and garde manger. I have done an excellent job in these matters and enjoy an excellent relationship...

I have heard it said that county health inspectors tend to freak out over those facilities which dry age their own beef; that many health inspectors know nothing about the proceedure and are notoriously distrustful and critical of those...

I always salt my salads... always. I think it was in the French Laundry cookbook where Thomas Keller said that it takes ten-years for a cook to learn how to properly season food. I am sure he is right about that. It may be that the...

I've seen Panko used as a binder, saltines used as a binder, finely diced white sandwich bread (soaked in milk) and even Rice Crispie Cereal (soaked in milk first and then fist-wrung) used as a binder. IMO, the cereal had the best...

Shoe, What part of TN are you now in? I hate MI winters with a passion and we were thinking of moving to TN after a wonderful vacation we experienced in the Smoky Mountains. The problem is, I'm Jewish and in the area of TN we visited...

Your post is brilliant! Thank you so much for sharing!

If you're "oldschool" at 1982, what am I at 1976? Wait! Don't answer that! Thanks for the heads up guys! -Ron