Posts by thetincook

We needed new side towels today. Non-cooking employee got sent out to get some. Came back with nylon wash clothes. We figured it out a few hot pans later. It was not fun being a chef or a dishwasher today.

I don't like doing fussy plating, and really don't go beyond the 'three plops' school of plating. I generally don't like towers of stuff for asthetic reasons, if the diner wants to muddle his filet with his mashed potatoes, that's his...

Proffessional Cooking and Baking both by Wayne Gisslen, Food for Fifty by Mary Molt, and the Book of Yields by Schimdt I think.

I make espangole (last Tuesday it was sauce robert to go with roasted pork), but it fits into my situation. Brown roux is a neat thing and I keep oven browned flour on my prep list.   I also make made a tomato sauce with roux...

I don't really like cooking the cabbage in with the corned beef. I usually braise it seperately, maybe with some of the corn beef broth.

For all the cornstarch guys out there, try swapping their cornstarch with powdered sugar. Good times to be had.   The funniest thing I've seen was probably one of my own brain farts, sadly. I sent out a bunch of chocolate...

Dainel Boulud, Judy Rodgers, and Jerimiah Tower.     Also, the old timers on this board. Capechef, kuan, and panini, to name a few.

I also think there is a fundamental difference in philosophy. I call it the 'is cooking a Craft or an Art?' question. It didn't start with modernism, but the molecular cuisine techniques have brought it to new excesses.

I've been raiding molecular gastronomy for techniques for use in my largely non-modernist cooking. I don't really like making gimmicky food, but there are some solid tools in that tool set. Your college probably has a set of Modernist...

I think I might have been doing Hoss a little disservice by describing him as 'cocky,' looking back it was more like extreme confidence that seemed misplaced from my pov. I'm not really sure what to make of the guy. He's really...