Posts by ChefRay

Quote:Originally Posted by web monkey   I knew that someday, all those years of driving around in a service truck would pay off! 8-) Thanks!  It's a real complement coming from a pro!Luckily, it takes a couple of days to...

 My two favorites are a Vietnamese fish soup(can't even begin to spell the name) and the simple Tomato Basil.The first gets your favorite firm, white fish, ginger, rice, thai chiles, scallions, and coconut milk.The second gets...

Quote:Originally Posted by chefbuba There should not be any temps on these items. Chuck or brisket will be cooked well in advance befor serving. These are both long cook time cuts, and as far as chicken....There is only...

 Raw and fresh is the way to go with any dish.  People will wait a few extra minutes if the wings are good enough.  Also, they may buy a few more brews while waiting.

Quote:Originally Posted by foodpump This has been debated in countless forums. Here's my ake: A Chef is the Boss, the manager of the kitchen. Period. Forget about Chefs and cooks for a minute, lets talk about hockey. Wayne...

 If I were anywhere near Ontario, I gladly help by replacing the guy.  You really have had a run of horrible luck with employees.  The best thing to do really is to sit him down and have a talk.  Be clear and concise....

Quote:Originally Posted by OregonYeti Learning to taste questions ... okay, being silly here ...What does this question taste like? Maybe Durian?

Quote:Originally Posted by Coulis-o ouch, mandolin cuts are nasty ... i guess you won't be playing the mandolin for a while  But how will I ever cut my own potato chips?

Quote:Originally Posted by foodpump All good advice.  Don't forget, if he's that good, he can also attract "side business":  Catering items, restaurant desserts, wholesales etc.  Lot of good money...

Quote:Originally Posted by Kristopher Take a picture. Right now all I can visualize is your fingernail julienned but still attached.Nobody wants to see that.  I promise.  You're close but it's more of a...