Posts by ChefRay

I was thinking more along the lines of something like... beets for example. I am bored to tears with pickled beets, beet salads, toasted beets, and candied beets. I'm all out of beet recipes but they are oh so good as the focal point...

Instead of asking for a recipe, could we toss an ingredient at you?(not literally, of course.)

Does it mention a mixing speed(eg. mixer on high or by hand)? If the intention is for high speed and that is not mentioned in the recipe, that could be causing the collapse. Force, from mixer speed, can aid in gluten production, if I...

Try some broccoli stalks, shallots, garlic, and hominy caramelized in a pan with light corn syrup and plated with the sharpest cheddar you can find. It's outstanding.

Does anyone know if there is any soy based alternative to heavy cream? If so, you may be able to go that route. You may also be able to make a hard carmel, like a brittle or a toffee, inside of a round cookie cutter and place it on top...

Fixed the link for you. I have no idea though.

Smothered, covered, chopped, chunked, diced, and capped. If I can talk the cook into it, a fried egg on top makes it all really come together. Also, the term "Awful Waffle" is just to deter people who aren't in the know so...

I'm a huge fan of Waffle House. It's by far my favorite diner and the only chain that I'm really fond of.

I've looked for it and have to order it every time I want it. One of the great things about restaurant suppliers is the ability to order anything you need in massive quantities.

That is the true mark of an unprofessional individual and it makes them look very lazy. Most people don't realize this. I had a vegetarian waiter in a country club restaurant I ran. I told him not to use this cop-out and just ask...