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Posts by Jim Berman

Water that is too hot will render Quat Amonium, iodine and chlorine sanitizers less effective. The recommended range is 55-120F. Hope this helps!
I had the opportunity to freelance a piece for The Braiser about chefs that are star-worthy but not quite celebrities (including a Chef Talk icon! Can you spot him?) Any you would add to the list?   http://www.thebraiser.com/the-best-chefs-in-america-youve-never-heard-of/#1  
@foodpump beat me to it!  Here's what you are looking for:
Had the absolute pleasure to review the "Rocco" knife roll from Savage Supply Co. I think the review fits nicely into this thread:    
Food Republic Lucky Peach, either online or in print. The print edition is amazingly well produced! The Braiser First We Feast
Back in July, I posted a little piece  about a guy that joined my crew. Since then, I have received several emails and private messages about the article and my buddy Jim. As an update, and to keep the good mojo flowing that surrounds this great guy, I wanted to add an update. Late Tuesday evening, Jim suffered a debilitating stroke. Without getting into many details, he survived the assault on his brain but remains hospitalized. While in pleasant spirits and joking with...
I have used oatmeal (as noted above) and a combination of black beans (with cooking liquid) and brown rice.
Haven't seen it mentioned above, so here goes... a lot of pizza places will not cook their sauces. Rather, the sauce is assembled 'raw' and the pizza oven cooks the sauce. Why? The aromatics are released under the high temp of the pizza oven, captured in the crust and cheese. Good, quality canned tomatoes (Alta Cucina, 7/11, Stanislaus) are often blended (a la immersion blender) with herbs, oil, sugar, etc. and then stored for usage. Seen it several times across multiple...
It's ServSafe, a program of universal, practical food safety for members of industry. It is, basically, a common core of principles of safe food handling that operators and their employees are held to ensure minimal risk for food-borne illness for customers. The National Restaurant Association developed ServSafe back in 1993-ish to get operators on the same page and to get some food safety basics out there. The program has evolved into the benchmark for safe food handling...
I am all for a rugged, easily-cleaned, hard to steal tool box. It takes a beating, is stashed easily, passed through the dish machine and identifiable if it goes walking. Although, I am most envious of that roll @chef bruce pictured above. Nice! Classic and looks great!
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