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Posts by panini

@peisenberg, I installed a couple of kuisinarte wall ovens two years ago, I really like them with the enclosed elements. I put a small gas on the otherside. I have had no problem with recovery. I did install a Vent a hood brand which helps. made right here in Tx. for about a .25 of the price. Warming lights. I have to tell you my 6 burner Vulcan has given a lot of problems,
we just take the sheets out of the box and roll them into a 1/2 gal measure
can't tell you how important it is to get a DL on everything. Especially  checks. Run it over to the DA and it's taken care of
Don't get into gambling!!!!!!!!!!!!!
I would cut almost frozen, put back together of use dental floss
@VegasCulinarian, Just let them know, with all your experience, your having trouble with sexy and unique.Since you don't seem to understand the concept completely, I would request they make a few reservations at some sexy and unique place so you can get an understanding of what they want. They must have gotten this idea from somewhere.
Pushing the raviolis down hard along the edges makes the water absorb into the dough and not get sticky. Remove air and cut with a fluted roller.
Over 45 yrs. and still learning.    I'm tired of the look on a cooks face that I hurt their feelings because I say it is to salty, or its overcooked, etc. And I am the bad guy because I did not praise their effort. We are here for the client, for the passion of cooking and all the crap that comes within the kitchen. Quote   Chef, I'm not so sure you can atttribute that attitude to TV and such totally. I have branched out into some other businesses over the past ten...
Been gathering my fresh fish for tonight. Baccala is soaking and I'm doing a salad with that (in-laws). realized I have only six fish. I'm to tired to shop anymore. Have some canned Scungilli. Thinking of chopping that and adding it to the kale burgers. any suggestions? My pop (94 yrs old) said give me 3 kinds and tell me I had 7. I won't remember! what a hoot. Happy and Healthy Holidays to all here at ChefTalk. Panini
Thank you posters, I learned my new thing for today! I do have a question though. If I was to bone out a ham, use the glue and truss it and cook it. Will it slice without separation. Does it have to be clean protein to clean protein? no fat at all? TYIA Pan
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