Posts by ChefRay

Quote:Originally Posted by ED BUCHANAN Try going to one in Texas. The cattle goes thru on the chain assembly line and these Mexican guys each make only 1 cut then another guy then another till the darn thing is done. If it...

Quote:Originally Posted by Gummy-Bear ChefRay that sounds amazing.Thank you.  It would have been Coq au Vin, my favorite of the cuisine de la bonne femme, but rooster is so hard to find around here and I'm fresh out of...

 I've got thyme, rosemary, sage, and mirepoix braised chicken thighs going right now.  It smells so good in my house right now.

Quote:Originally Posted by Theages Pouring vinegar into someone's drink left sitting around. A paste of cayenne pepper spread over cookies which have been pilfered. Chocolate dipped garlic or crisco left sitting on a plate for...

Quote:Originally Posted by Nick.Shu Well, i worked in a place and one of the FOH dudes did a good job of doing a number of me.  So I flattened out a piece of scone dough into a heart shape and crumbed it up.  Served it up...

Quote:Originally Posted by kokopuffs Overworked - but how? Too much kneading the entire dough?When the bits are in the fresh dough, the remaining proteins from the cooked bread can turn to gluten and then you've got chewy bread....

I've done this before with honey oat bread and the oat and honey flavors really come out. Careful though, if you overwork it, the dough gets beyond chewy. My first attempt at this came out like a dish sponge.

All good books.

I should have stated that my in country Italian work experience is limited to Torino, with many of the customers being from France and Monaco. The French patrons may have had something to do with the coffee. As for the soup, I forgot...

Ed, you are wrong on one count. There are some of us for whom a visit to a slaughter house is no dissuasion. I used to buy whole sides at one and have them broken down by a butcher into primals.