Posts by eastshores

I have seen similar questions posed, and even discussed on the "pro" forum. Basically my understanding, is a Chef, is the manager of the operation. Yes they cook, and are considered to be the best cook, but the title is for...

So that would be a fire roasted corn chowder. I am thinking charred red bell peppers to go along in that mix, kind of a southwest corn chowder?

Thanks that sounds great.

Agree with Mike, that whole wheat is good. If you make your own fresh pasta, you can really vary the dynamics by including purees of spinach, beets, carrots, etc. It might take a little experimentation due to the moisture content of...

Quote: Originally Posted by KYHeirloomer  Work for hire refers to the contractual relationship, Eastshores. The amount of compensation is irrelevent. If I bring you in to do some photography on a work-for-hire...

Quote: Originally Posted by KYHeirloomer  although technically the photographer owns the image anyway.   Not necessarily, Eastshores. In these circumstances----a specific "fee" to produce...

I think that's a great idea KYH and to further this, you should offer to write them a "letter of recommendation" or something similar, even maybe a short snippet that they can use in their portfolio along with obviously...

Awesome.. that was my exact thought, "this is good but to make it smoother I should add a little greek yogurt"

Turkey day is coming, and I usually celebrate along with family friends. I've been charged with deep frying the turkey the past couple years, but in addition I like to prep some appetizers to bring along while everyone waits. Last year...

Thanks for the suggestion KY, I guess I didn't figure the chicken meat would have that much discernible flavor from the thickened stock. A good point though, more so I think for something like chicken noodle soup, so thanks for that. I...