Posts by reparon73

pls reply to bela_vanyek@hotmail.com,- so we do not hassle the butter+salt guys, also I've got truckloads of questions, especially if you are good at pastry,- and I'm sure you are.:roll: i mean bela_vanyek@hotmail.com. But still the...

Than U mighven know some of the guys, who where in charge, like Stan Tawa, Hugh Wall, Neill Mcguiness, Bruce Guild, Marcus Brown. CPIT btw.:bounce:

In NZ, Christchurch, stuck here till early Nov, than want to move up somewhere to the North Island, or West Coast. I really had a good guees than, with the mussels, they HAD to be from here!!!!:bounce: me sorry too for bombing thread.

Sometimes even I don't know. Obviously Hungarian, but got my culinary degree downunder. Which is sometimes funny and confusing. For instance statements like first/second language sometimes make no sence at all. A lot of terms I can't...

BDL is right btw, but when I went to college, we had an awesome Enlish guy,- was head chef for London Hilton for several years. Anyways no matter how much seasoning u used, he always stated that yor thing is underseasoned. Groupwisely...

huhh, I always write silly things. Of course yolks, not eggwhite. On the other hand I would still consider Mayo as a dressing rather than a sauce,- but it's just a terminology question. What I was trying to say is, that the technique is...

don't panic. first off: be sure your veg is slightly underdone. When they hit the sautee pan w the warm butter, they will not fall to molecules. Chill out, when your veggies R in the sizzling (BUT NOT BURNT) butter pinch salt+ white...

maybe it's my old fashioned thinkin' but I would never alter the oil, canola+ eggwhite + good seasoning. Personally I make it up w some garlic, and wholegrain mustard, but a basic sauce, should remain basic. Okay-okay mayo is not a...

I found the "mini" version of stand up mixer real handy (mousses, coulis prep) retail aon e-bay less than 15 ,- also SILKPAT which is a King. Make sure you purchase the real item, not a fake BS. An elevated pallete knive is a...

I don't neccessarily agree that u should worki in a kitcnen B4 college. Mainly depends on the college, and also on the kitchen, but overall in a GOOD kitchen enviroment you learn ****loads, - on the other hand breaking down bad habits...