Posts by ChefAllen

I'm Looking for externship sites, anybody got any suggestions?

i posted pics of the sushi

Ok, Ok everyone; I pretty much agree with everyone. First I want tell everyone that I dislike sushi and I did not want to do sushi. The class is culinary techniques and we are at the end of our second term. We were broke down to 2...

thanks for posting this in the right forum

yeah it goes flat, but when i am making beer batter i am looking for the taste of the beer not the carbonation

Thanks for all the help everyone. I agree with alot of stuff posted here and have some issues with some of it.

This whole wine thing works very, very well. I do the same. I have even gone as far as freeze beer for use in beer batter. I also freeze left over sauces and gravy and use them the same way. At time depending on what I am cooking I will...

I understand what you mean, however how am I supposed to do molecular gastromony all the time if I don't start somewhere. Everybody started somewhere.

Made it out of the cheese grits

right now it starts off with a sesame soy wrap laid flat, then naki sauce in the shape of chopsticks then on top of that mango jelly, pickled ginger rice, sesame seared tuna, wasabi foam