Posts by Coulis-o

ok, maybe I should include pictures to what this thread is about...   The exec cdp said my Brioche potatoes looked more like snowmen than they did 'brioche'. I disagreed with him and he still insisted to prove me wrong. Little did...

I made Brioche Potatoes at work as a potato dish, a recipe I got from one of my practical cookery books i've had since catering college. Getting tired of making the same potato dishes over and over again such as parmentier, saute,...

Quote: Originally Posted by Titomike  Good skills...now you want to try Cosomme Madrilene en Gelee!   The clarifique is about boosting/reinforcing the flavour as well as clarifying so you can use...

I made Tomato Consomme at work last month and it turned out really good.   The sous chef at work underestimated my cooking ability to be able to clarify consomme, gave me negative comments when I said I was making it, and even...

I wear all 'Le Chef' uniform, or I have a pair or Vegas Chefswear black trousers I usually keep in the boot of the car for spare, and some old college uniform with the double breast buttons.

Anyone here ever tried Vinegar Salt?   Vinegar Salt is something I tasted at work a while back, one of the chefs made it by mixing equal quantities of Vinegar and Salt together, then drying the salt out until it was a hard...

Quesadillas is a Mexican dish of sandwich Tortillas, often vegetarian and cheese used as one of the filling ingredients.   One restaurant I worked at had Quesadillas filled with Red Onion Jam, Sliced Brie, and Spinach on the...

I made a meal out of Watercress soup with Penne Pasta, small diced Saute potato and smoked bacon, it was beaut.   my favourite food is pasta, rice, complex carbohydrates. .. adding pasta to the watercress soup made for a very...

knife skills are college basics really ...  the greatest skill you can attain with using knives is being able to use them without cutting yourself, that means putting your own safety before the job at hand... and if you are...

it doesn't add much to precision or being pedantic in following a recipe that requires 8 yolks if coming across a double yolk egg.