Posts by Rob Ring

For what it's worth, my wife has been an RN for 15 years and she could write a "day-in-the-life" post that would make theunknowncook's post sound like a day at the park .  Yes, the pay is definitely good relative to a chef. ...

Thanks, all.  I should have mentioned that I do score the skin, but maybe I'm scoring too deeply.  I don't cut into the meat, but I do cut pretty much all the way through the fat layer down to the surface of the...

I have not been able to master a simple seared duck breast.  I always end up with more of an uncooked fat layer than I find palatable, or I overcook the breast.  What I'm trying to do is slowly render out as much of the fat...

Jock,Try these 2 links to find grass-fed meat farmers and local vegetable farmers / CSAs in your area.  http://www.localharvest.org/  http://www.eatwild.com/And as far as corn-fed fish, I thought the concern was that fish...

I visited Camden, Maine in September and was eating at the Waterfront restaurant the first night I was there. I ordered halibut which was served with mixed greens. I thought it could have been cooked a bit more but not so much that I...

If you're looking for tri-ply try the Cuisinart version which is currently price for $77 at amazon. Amazon.com: Cuisinart Multiclad Pro Stainless 5-1/2-Quart Saute with Helper and Cover: Kitchen & Dining For all intents and purposes...

take 2. Perhaps this should be posted in a different forum because it's not career program related?

Can anyone share their thoughts on the Institute of Culinary Education in NY? I'm looking into a 1-week "Fine Cooking 1" class from ICE. This is part of their Recreational division, not their career training program. Which...

Thanks for the responses. If I'm inferring correctly that there aren't any significant performance differences between the 2 (at least not for this application), I'm inclined to go with aluminum in the 14" size. The weight of the...

Lately I’ve been doing a lot of pan-searing / sautéing and pan reductions. I really like the versatility of the technique and the ability to free-lance / experiment with ingredients. I’ve done some chicken breasts, pork loin, sea...