Once I was cooking a romantic type meal for my girlfriend. After spending a couple hours making, among other things, a scratch tomato sauce, I pulled some homemade gnocchi I had in the freezer. Unfortunately, I grabbed the wrong bag. ...
Five days a week I go to work and dice a pint of shallots, a gallons worth of tomatoes, a cups worth of basil, etc etc... Then I go and cook the same 10 dishes I cook every day in varying quantities, with the occasional special order. ...
BDL and Siduri,
The weather worked out such that I cancelled my outdoor plans for the day and did a lot of cooking for a few friends. I plan on making this dish tomorrow for my girlfriend though, and will let you know the...
The beginning of course.
"Where is the beginning?" is a much more complicated question. Start with what you like, what you want to know more about, what you have no idea about, what are you weaknesses as a chef. If you're...
If you're the sous and you screw up, the (good) exec already has a backup plan. If you're the exec and you screw up, there is no backup plan. If you're the sous and can't come up with an idea, you can talk to the exec. If you're the...
Ask Martha if she has any "insider" tips on how to make money investing in the bad economy, then casually mention to Emeril that you think Bourdain is the best chef ever. :p
BDL,
Do you have any suggestions for flavoring on the pure de papa that you mentioned? I have little experience with mexican cooking, but I always like trying new things, and there's a 50/50 chance I try this recipe tomorrow night...
I've never used stones to sharpen my knives but I'm going to start. Obviously I want to practice first before I take my Global chef's to the stone. I've read an exhaustive amount on this forum and many other places. They all suggest...
I didn't go to culinary school, I went to school for physics and decided afterwards I wanted to cook for a living. I've been working in the food service industry since I was 14 with various breaks, but only over the past two years have...
