Posts by warba

Quote: Originally Posted by Highlander01  ... had a salesman rename FUdge CaKe .... take the upper case letters and I think you will get the idea  We had a "clever" FOH supervisor change...

Baking skin off a parm wheel. Smells like baby barf-up to me.

Quote: Originally Posted by not yet a chef  so what do you think is the best method@ wARba Maybe this would be a good thread on its own as there are likely lots of opinions. Personally I think practice...

Drinks too strong?  ChefBuba.. where do you work ? I'll be right over

foodpump, I'm sure you know this, but will pass along just in case. I've been purchasing 5kg bags of Belcolade from Chocolate Works on United Blvd (in Coquitlam). They manufacture for other companies, but our office is down the...

Had a special order for a fillet (16oz); no problem, we cut our own meat, but he wants it WELL DONE. No problem I say, customer is always right.. but have waitress please ask if I can butterfly it - or it'll be 40+ minutes. No...

  Big pot boiling with no lid seem to reduce green veggies high in sulfur from getting "stinky" (to my taste buds anyway). Such as broccoli and brussel sprouts, and some heavy leafed chards. Though speed of...

I've gone a bit "high tech" with my "low tech" slow cooker, and use it with a programmable temperature controller (http://www.auberins.com) to sous vide chicken, lobster, and fish.   Otherwise it is...

Our garden has mostly moss and slugs right now :)   Pacific northwest has been a hard spring; cold and very wet: Gov. Gregoire requests farm disaster assistance for 29 Washington counties For Immediate Release: July 1,...

I use a reasonably good quality home-convection oven and find that I can successfully bake 2 trays of cookies, but still need to swap their location (top to bottom) 1/2 way through the baking process. Also, tried a difficult...