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Posts by SeabeeCook

 There are two sets of minimum temperatures at work here. The FDA Food Code (and CalCode in California) requires 155-deg. internal for ground beef. However, because meatloaf is a mixture of ingredients, it should be taken to 165-deg. or higher. I've noticed that most temperature charts designed for the home market, including those printed by supermarkets, add 5 degrees to the FDA minimums.
Everything steak and potatoes. Whenever I look into the glowing coals of a campfire, I think steak, with a rib eye in the lead.
 I would use the two big-box stores if I could. Those of us in the camp world are often relegated to the Syscos of the world because of our distance from the rest of civilization.
Interesting...all I have to do for Sysco Sacramento to use eSysco is to sign a confidentiality agreement, no contract. The agreement says that I won't share proprietary information. The minimum for a drop is $500 per week already.
Do a couple tests to see how long it'll take. Do you have to wash you hands in between glove changes in your country? We do in California, where I live. Test the process with a spat (or tongs?) as well. That'll tell you if either process works in your setting.
All good ideas. One of my favorite ways to use butternut squash is in soup. Dice squash into 1" cubes and toss with chopped onion, minced garlic, sage, salt and pepper and olive oil. Lay on sheet pan and roast at 450 deg F until golden brown, stirring every 10 min. Puree squash in blender or food processor, adding chicken or vegetable stock until you get a nice, smooth consistency. The soup should have the consistency of heavy cream. Place in saucepan, bring to temp and...
Where are you? Do you have a cast iron (or other heavy) skillet? Or even a cast iron Dutch oven? With a skillet, you can sauté or pan-fry chicken pieces as you would in the home. See my article for one idea at http://roundthechuckbox.blogspot.com/2006/07/three-sided-chicken-use-your-next.html. I wouldn't bury a chicken wrapped in aluminum foil. The foil would be too thin to prevent charring the bird. The clay idea would work. Roasting the chicken in the enclosed...
 You are not mistaken ... I have the pdf version bookmarked in Explorer for viewing in the browser.
Looks like you've done your homework, JLomb. As others have said, complete your bachelors, then consider pastry school. There's certainly nothing wrong with a college grad working in a trade. I had a classmate in college that intended to go to culinary school after graduation. She would turn her second story apartment into a bakery for catering jobs.I earned by B.S. in dietetics in 1984, but never worked as a dietitian. I've spend most of the intervening years managing...
I'm bias toward military retirement as I completed 29 years combined active and reserve service in the US Navy as a commissaryman and mess management specialist. You say that you're served 9 years to this point. Another 11 years and you can retire with around half pay for life. How does the Air Force view changing your MOS? This may not be possible because you'd be going from a technical field to services (for nom-military folks, Air Force Services is the AF occupational...
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