Posts by inservice

Happy New Year, fellow cooks! Here's a question...say the morning cook comes in and preps the mise for a dish. S/he really loves to cook, and therefore infuses the food with soul and love. Then, say the night cook comes in to finish...

Good reading. I highly recommend this book. I love hearing about anyone's, whether cook, painter, web designer, etc, creative process. He talks about the difference between a chef and a cook. (Which is why, personally, I've always had a...

Cool! Thanks you guys. Yeah, makes sense to use the condensed milk and the evaporated milk. And this recipe doesn't have the dreaded corn syrup that I usually encounter when I did a search on this recipe. Thanks again!

Hello, I know there are a bunch of good bakers out there, does anyone have a recipe for the tres leche cake? I've been searching for one, but they all seem to have condensed milk. Does it have to have condensed milk? I'd appreciate...

So, what do you do? What kind of liquid, aromatics, etc do you use? Have you done monkfish? I am very curious...Thanks.:confused:

My brother, who lives in NY, told me he went to Craft and had braised monkfish. In all my 12 years of cooking , I have never heard of braising fish , but now he wants to know how to make it. Is there anyone out there who works at Craft...

Hello, I went to the Cheeseboard, a well known cheese shop and bakery in Berkeley CA, to buy Valdeon, a Spanish blue, and the guy there told me that valdeon and cabrales cheese were the same cheeses! Is this so? Is Valdeon just a...