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Posts by DuckFat

They are all mighty sweet but the 16" thick blocks are the ones MMB has been making since like 1880. I'd really love to have room for one at home.
Sounds like a nice menu ChefRoss. My Camp is on the South side of the Straights from you about 25 Miles SE. With this cold snap there will be a lot of happy hunters. It's been a loooong time since I've hunted the Island. How late in the year are you there?   Dave
Welcome to CT Amber. It's hard to give advice about efficiency as every kitchen is different. The best advice I can offer is to always be thinking and planning ahead. Be organized, be clean and keep the menu in perspective. Beyond that I think you are right on track as you are clearly thinking about time and motion.     Dave
If you just started your first position as a working Chef or Chef de Cuisine then I'd understand the questions and say congrats. We all start some place. I guess every ones getting so used to fluffed up titles like Executive Chef that no one even stops to think about exactly what that title means any more.  If you are going to tell people you work in a five star hotel then you should know exactly who rated the property five stars. It's a simple question no matter...
Beef ribs are a bit much for most knives. There are cleavers and then there are cleavers! LOL Most cleavers or even western Debas are not up to the task for beef ribs. Buy a bone saw if you need to get through beef ribs. They available at many butcher supply stores.  If you are inclined towards power tools use the right tool for the job and that's a band saw. They now make smaller portable units but a good ole bone saw still works just ducky. For cleavers Dexter still...
Sounds like you used a photo in your auction with out authorization. eBay often checks images to see if they are yours. No company can stop you from re-selling an item you bought. Any one can report your auction and have it shut down if they suspect the photos are not yours. If you use photos make sure they are either eBay stock photos or images that belong to you. ;)
I worked for the Mouse for many years but please take what I am going to say with a grain of salt as it has been 20 years since I left. Since you are asking this I'm assuming you are not applying to the Professional staff which is handled differently. The way Disney hiring process works; A) You Apply B) You get called into a primary interview. Here you watch a movie or get a lecture with a group of other applicants about what it means to be a Cast Member. From...
I always start with boiling water. Remove your eggs from the fridge about 5 minutes in advance so they are not cold when setting them in the water. I use a slotted spoon and lower them slowly in the water so the shells don't crack from temperature shock or hitting the bottom of the pan. Turn the water down to a simmer. Cook six minutes. If you want runny yolks go 3 minutes but when I do soft boiled eggs I hit the water with a teaspoon of baking soda right before I pull...
I never look back. Move on, move up.
Have you considered a small Immersion blender with attachment?
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