Posts by chefmikesworld

I would roast the beets then puree them with a neutral colored veg stock the food mill the beets, check viscosity and keep them in squirt bottles in hot water on the line for garnishing...yellow beets were my fave, the color is so...

I guess this is a re-intro... Years ago, I used to be in here all the time and tonight I was looking for something specific and googled me and the keyword and then wound up here... So needless to say I have been reading all of my...

Erasing the Carbon Footprint is extremely challenging and what I have done and what I am currently constructing is a focal distribution point, perhaps at my hotel. Although it is impossible to erase the carbon footprint, we can restrict...

Sustainable Dining Versus the Working Chef Chef Michael Hayes The sustainable food movement is expanding rapidly both nationally and globally. Restaurants, hotels, schools and colleges are increasingly embracing sustainable food...

BBQ Sauces--- Well, I made a few different sauces this week... The tropical one that I gave the recipe for the jam in one of the posts above, that was pretty awesome... Also did a roasted banana Roasted Pineapple with honey...

Brush you burn with ice and then coat it with Kosher salt...wrap in wet rag/bar mop/whatever... 15 mins later it's gone, you are gonna feel it tomorrow but that is my trick and it works temporarily... Cheffy

I was hanging out with my sous tonight that had never had a really good Carolina Mustard BBQ and with that thought I was telling him that we had a bunch of bananas and pineapples that we need to use up soon...so give me a day or so and...

I just invented a Tropical Spicy Ginger jam that would be great with BBQ-will have to try it when I get back to work- The jam consisted of Roasted Banana's and Pineapple, Pickled and Candied Ginger and house made chipotle...

Anyone have any idea what Sedron is????? I had a sedron infused beverage today and have no idea what it is but a leaf that was infused in hot water....any ideas? Chef Mike How about a decent online food dictionary aside of...

I used to do a Fundador Brandy flan with a choc coffee bean caramel that was pretty awesome...used an expresso/fundador reduction in the flan with a mix of chiles de arbol and chiles japonese in the cocunut cream (robocouped into a...