Posts by chefhow

Quote: Originally Posted by dledmo  Hobo packs.  Meat cut into chunks along with whatever veggies you like.  I prefer potatoes, onions, celery, and carrots wrapped in foil, then left to cook gently along...

My list was not meant to be an end all list of fish that should be avoided, it was meant to say get off your high horse.  MOST fish that are eaten and overlooked EVERY DAY in establishments are over fished and as a "GOOD STEWARD"...

Pan fried Flounder with brown rice Pilaf and tartar sauce.

Most butters sold in the US are over 20% water and some as high as 30% which is what the govt allows.  European butters on the other hand are only allowed to be 12% water and have a higher fat content and more flavor.  I used...

I hope as good stewards, responsible chef's and owners you all have stopped serving the following fish in your establishments.    Tuna Mahi Wild King and Columbia River Salmon Any and all Bill fish Cod Grouper,...

I had a Ducane for years and it finally bit the dust last winter when a sheet of snow/ice fell 25ft onto it and crushed it.  I purchased a Weber Genesis after a long search and found for the money there isnt much better out...

Quote: Originally Posted by snealy  The undercooked or raw fish warning does not really relate to the "problem" with Escolar.  When you are only serving at 2.5-3.0 oz portion then it's not a problem.  I...

That is nothing more than seasoned bread crumbs, I was under the impression you were asking about the breakfast hash brown as other people were referencing.

Quote: Originally Posted by zoebisch  I guess I am having a hard time visualizing that "crumb" that I see on the patty and equating that to a slurry was my point.  I assume they have a machine that works much...

Quote: Originally Posted by zoebisch  So the binding agent, but do you know what the coating is? Processed food interests me, mostly from a cultural aspect. The starch slurry is the coating.  It is a...