Posts by CStanford

Quote: Originally Posted by rat  There is a fine line between love of cooking and love of having a place to live and your bills paid. Maybe.  Or a fine line between making sandwiches all day and sticking...

Gotta tell 'ya that at the end of the day, and over a drink, a guy that gets sick of making paninis and ends up just not giving a $hit is most likely my kind of guy.  I'd probably pull him aside and acknowledge that it...

If you understand flavor profiles, have a sensitive palate, etc. then the recipes and ideas you have will probably most likely "work" in that you won't make yourself or others totally wretch when they eat the dish. ...

Mark Bittman's book should be re-titled "How to Cook Everything and Make It Bland"    Elitist?  You're my kind of guy, therefore try these:   Get LaVarenne Pratique by Anne Willan and the...

A sixteen table restaurant does not need an exec, a sous, and an owner.  What it needs is an owner/exec.  Offer to buy the place or leave.

You've got freak magnet-itis or you're doing a lousy job (or somebody is) when making hiring decisions.

I hear what you're saying.  I'm not entirely convinced that 85* to a 100* is the difference between make or break.  If it has indeed come to that, I'm glad I'm more or less retired.  I've apparently...

I guess I'm just imagining all the great food cooked in all the great restaurants (French, mostly I'll grant) in tin-lined copper.  Maybe I'm just too old.   My 1970s Larousse entry under "kitchen...

Tin lined cookware won't work that great for outfits serving a businessman's lunch in/out in 45 minutes.  Vollrath aluminum probably better for that kind of environment - sold by the dozen - basically...

  Quote: Originally Posted by foodpump  Ummmmmm.........   Tin has a VERY low melting point, somewhere around 350 F.  It's common knowledge that you SHOULD NOT use tin lined cookware...