Posts by Gunnar

Quote: Originally Posted by cheflayne  I get over to Grass Valley and Nevada City occasionally for "get out of Dodge" trips. what? you coming out of the ridge near North San Juan or something?  Or you...

Quote: Originally Posted by Guts  Couple of ideas...1: Make the pasta, then par-blanch it and cool it off (not by running water on it, you'll wash off some the of the starches that help sauces stick to it). Then...

$350.00,give or take a bit without including tip,  8 years ago, 5 course meal with a matched 3oz. pour of wine with each course (we skipped the Napoleon brandy and truffle for dessert and saved $65 per person) it was our ...

I was always leery of Corporate or industrial cooking...now I wouldn't go back to a regular restaurant for twice the money (well...maybe but they would have to match my benefits and hours too and that isn't going to happen). I work...

well it is a bit of a pain but have you considered whole roasted chicken or turkey? much nicer presentation..at least for the start. There are really only so many things you carve though. I do pork loin, pot roast , tri-tip, prime rib,...

This is not the Professional Chef section so I would say students are allowed to ask any question here they want. You are equally allowed to not answer. I am a big softy and usually like most people. I agree with Chef KD, being clean...

Quote:Originally Posted by foodnfoto  Get a chicken. Let her roam around your garden. She'll eat every one. Get two chickens and watch them fight over who gets the hornworm-funny.   Then you get the extra benefit of a nice...

with repeated heavy use ( a.k.a. fish and chips booth at a fair) things can slide out of the basket and past the bottom grate. Then, during a slow down the fryer has time to get back to full heat which sometimes affects things that have...

Take it easy guys. However, I will say to the original poster that this is a conversation for him and the other culinary students to discuss in their section of the forums. Thanks.

I simply spoke to my manager about it and he basically did as Foodpump described and told me to keep my nose clean too as he expects some retaliation as well. Seems this isn't his first rodeo. I have a grill cook out on medical leave...