Posts by thegardenguru

I'm just starting to put together some thoughts on this subject and, at this point, it's quite broad.  I'm not sure where it will go or where it needs to go.   What do you think of as the most important elements and...

There was a great thread on the subject of "What it takes to be a great chef".   I've searched and can't find it now.   Help?   Joe

At first, I was sure this was simply a misspelling. But the name was just too curious to pass on so I had to Google it.  Sho 'nuf, "Skeeter Pee" is a real thing.  It's fermented lemonade, basically.  A lemon...

Amy:   You sound like the perfect "business" partner to a baker.   In most successful businesses that I know, there is a technical mind (in this case, a baker) and a business mind.  Two different people.  It's...

Fast and furious is what I would have done. Thin slices quickly sauteed or thicker pieces breaded/battered and deep fried. Joe

$97.00!!!!  Sounds way over the top expensive for a "Guide".   kuan is right -- the best "guide" is experience.  Combine that with a good book on the business of catering and you have a great...

beeswax:   At home, I have, as I said, a "great mix and match" set.   I have some stainless, some cast iron, some aluminum (which has never warped nor oxidized for me at home; it's pretty thick stuff), a...

You said it Ed: "future STARS".   They're not looking for "chefs" nor are they looking for someone to teach cooking.   They're looking for entertainment (a future FoodTV host/ess) while...

The really rich red "tomato sauces" spooned up in every Italian restaurant I've been in involve using canned tomatoes and tomato paste.  My grandmother did the same.   There are, of course, the...

Virtually every professional kitchen I've worked in used no major brand of cookware.  Nor was there anything that was ceramicized or teflon-ized or such.   Cooking shows (FoodTV) use beautiful home-grade cookware...