Posts by chefhow

Well to update some of you who were interested in what was happening, I have confirmed my first dinner to be on Dec 13. for 8 ppl. It will be 4 courses and it is going to be me and the misses doing the work. I do have a question...

Why do that when you can get about 65% of your salary, state funded benefits and stay at home. :rolleyes:

Try doing a test on the Maillard Reaction and the effects of heat to protiens. Break it down to what happens to different protiens when cooked over direct and indirect heat, thru poaching and microwaving and the differences in flavors...

I used to do family meal every day and it was a way to feed the staff both FOH and BOH, it was usually leftovers thrown together(yesterdays mash, some leftover veggies and a protien) about 45 minutes before service started and since it...

If you love something why would you hate to admit it? Thats a very elitist view on food dont you think?

Call me crazy but how about when its smells bad and has stuff floating in it....:eek:

3/4 cup warm water (105°F to 115°F) 1 envelope active dry yeast 2 cups (or more) all purpose flour 1 teaspoon sugar 3/4 teaspoon salt 3 tablespoons olive oil Pour warm water into small bowl and stir in yeast. Let stand until yeast...

Tonight is Pizza Night, I made a fresh dough yesterday and I am going to make a deepdish Chicago Style Pie with shrooms, sausage, roasted onions and garlic, fresh smoked mozz and gouda and marinara with lots of fresh herbs.

Coming from someone who was/is in a postition to hire, a degree will do nothing more than get you an interview with me. OJT and what you show me in your cooking test will get you a job. What ppl fail to remember/recognize is Culinary...

I have a friend who is from Sri Lanka and brought some back a couple of years ago and I actually, for the first and only time, had a food that made me puke. Even he couldnt eat it. :cry: