Posts by IronChefATL

If I ever need a lawyer to argue either side of a "cooked/not cooked" issue I am calling Boar_d_Laze!:roll:

Could somebody help to fill me in on the steps to being qualified for a chef instructors position. We have a good (so I hear) community college program here, plus LCB (wouldnt work there), and an Art Institute. The idea of teaching in...

if you have the book of yields what more are looking to find,as far as yields and conversions, that it doesnt cover?

I cannot recall making a roux/slurry thickened sauce in the past decade in a professional kitchen. One of my most forgetable restaurant sauce making experiences was the reduced cream sauces. (veal stock) Reductions,...

cold pan add olive oil add sliced garlic heat on medium until garlic browns (toasty brown) remove garlic turn heat to high when really hot and smoky add mushrooms (crimini or whatever you like, oysters would have a fun texture and shape...

So you have experienced that one too...sometimes you gotta wonder what is going is some peoples mind :crazy:

I would also recommend this site, to ask for answers on this subject. Some definite pros of home meat grinding around there......Smoking Meat Forums - Welcome to Smoking Meat Forums!

Likewise, having an inventory of some whole dreid chiles is better. As needed, you can make your own toasty fresh powders for dry seasoning, and superior chile sauce ,using whole vs. powder. For example when making Texas...

So whats this old deal with whistling in the kitchen "its bad luck" or "it means you want to kill the chef"? I hate it because if a cook is whistling then they aren't working fast enough. If a server is...

I think that would be a stretch:beer: