Posts by chefhow

I was taught that you should boil and then let dry in the oven on a sheet pan for 10ish minutes to dry out.  Into the mixer they go until beaten well, thru a Tammy and THEN add HOT Cream that has had the butter melted.  I...

Had dinner at WD-50 last year and it was outstanding, I'm not surprised he came up with the idea. 

Maryland is a "right to work" state and as such you can be terminated for ANYTHING at ANY TIME.

It was really good. Chicken was marinated in a mildly spicy seasoning and the sweetness of the strawberries, pecans and mint went well with it. I Used hearty lettuces to go with it so there was some heft to the whole dish. I'd have it...

IMHO you should NEVER associate with staff outside of the building, EVER.  Once you do that the line is crossed and biz gets mixed up with personal, lines are conveluted and what was a biz relationship gets confused for...

Picked fresh strawberries yesterday so it was a bizzare mix.  Grilled Chicken and candied Pecan salads with Strawberries and mint.  Home made Strawberry Ice Cream, Strawberry creamcheese pie and Mint tea.

I will tell you as somebody who was put thru the ringer as an apprentice to a man that was PURE EVIL at times I was MUCH better equipped and mentally prepared when I was done than 90% of my counterparts that were culinary school...

We did a Misoyaki Sable/Black Cod for years.  Miso was cooked with Sugar, Mirin and a little water until brown and cooled.  The fish was marinated in the Miso blend for 12 hours and then seared.  It was AMAZING

Pain.....

I used to do a Red Wine braised Cabrito served over Risotto pretty regularly on my menu and it sold well.   Goat is pretty gamey and grassy so maybe a Spit Roasted Leg that is de-boned and butterflied,  marinated in...