Posts by CARNIVOROUS1

I've never been quite satisfied with the way my french fries turn out - when they're good, its usually a short-term love affair (about 4-5 minutes,after which they begin to lose their crisp exterior). I begin by punching skin-on Idaho...

The breakfast would be a la carte, not a buffet. Eggs Benedict are a must, and I like the idea of doing some whole grain pancakes (buckwheat, oats) with fresh fruit and seasonal fresh fruit juices (thanks chiffonade). As far as the...

I'm the chef/co-owner of a Prime steakhouse which is expanding into a new market. Our restaurant is an old-world, classic American "chop house" with Irish undertones. Our new store will be featuring a breakfast/brunch which I...

Thanks for answering all of my questions - the curing time, shelf life, and ratios of salt to sugar - it'll give me a lot to work off of. I was thinking of a citrus cure and possibly working in some cumin and heat. Previously I thought...

I've been thinking about putting a citrus cured salmon on my new spring menu - I think it will be cleaner and brighter than our current smoked salmon that works wonderfully throughout the fall and winter. I've never actually cured a...

I've got an employee who has shown a lot of interest learning to bake professionally (We're a New York City Prime steakhouse with basic but great desserts - cheesecake, chocolate mousse cake, orange/brioche bread pudding, strawberry...

Desserts have always been a dilema at my restaurant (we're a N.Y.C steakhouse seriously commited to a "high" prime beef program with dry aging on premises). Our kitchen consists of line cooks with limited knowledge of baking...

Cape Chef, I'm brand new to this site and I'll add that I've never used a bulletin or chatted via the internet. A (chef) friend of mine emailed me the adress to this site quite a while ago and I simply forgot about it. The problem...

I'm the chef/owner of a N.Y.C. Steakhouse. We've had the same recipe for cocktail sauce for many years, but it seems that, for no apparent reason, it congeals to the point of being almost gelatenous after being refrigerated. The recipe...