Posts by chefmikesworld

We won't even get into the cookbook thing...jeez...all I need is one more...LOL Since my article bashing the Carb Craze, I have been reading anything I find that has anything to do with any diet known to man, yesterday I found a book...

Went out rummaging with my housemate today and she thought I was a bit odd... All cooks collect stuff...some collect gadgets, old and new, some collect cookbooks, some collect everything culinary (that would be me...) I found some...

How about Duck Breast Proscuitto...toss it with the oil from the confit you make out of the left over duck...seasoned with roasted garlic...mmmm.... Chungachungabam... Woohoo...life Cheffy style.... I have a pic that I did a...

Aside of what has been mentioned... The advice that I give anyone is that there are certain things that one must do to succeed in this business ( and I still do, even after being in the business for twenty something years) Watch,...

Flat top grill... Hotel Pans set up as double boilers Double Boilers Induction or Gas burners in front of line On sidewalks if you live near Pheonix... Cheffy

Chef Gerardo... Recieved your email, checked out the websites, sounds like a fun time...will be in touch... Cheffy

They are still preparing the switchover to the new boards and the .org, I think that some people are going to have some probs for the next couple weeks until the transition is through, although I have not had a prob... Cheffy

I am a thin guy... In order for me to have the mobility that I need I have to wear a larger chef coat...is not so bad when I am donning an apron, but if I don't have an apron on I feel like I am wearing a flipping tent... I like...

ahhhhhhh...how about the cure with furikake and then covered in kaffir lime leaves...the kaffir will aid in the curing process...hmmmm....I wonder if the kaffir would help or hinder the curing process, once they become wet I wonder if...

I guess Cape answered your question for you... The pandun leaves was Scott's idea...was a good one, but nothing I would have done...until now that is... I tried grav with nori before and did not care for the crusting flavor, the...