Posts by chefedb

Reminds me of the use of the word Angus beef or Authentic Black .Angus.  MERELY A SELLING PLOY. . WE RAN TEST ON SOME OF IT AS OPPOSED TO CHOICE MEAT, COULD NOT DETECT ANY DIFFERENCES  EXCEPT PRICE.. It is a term used under...

The best are the ones you like and feel most comfortable to you and your hand. They need not cost an arm and a leg to be good for you. I know guys that have $1500.00 worth of knives in their kitchens ,never use them and can't boil...

Heavy restaurant type pans ,not those aluminum household things, Parchment paper  on bottom and sides of loaf type pans as well as vege spray.

They are valuable in dessert dept for painting plates. Some need be refrigeraqted some not depending on what is in them. The ones that stay out if you want to cover tips, get some corks from bar and just make a slight hole in them and...

LOVE IT. I sur miss the snow and sometime cold weather . Living here in South Florida, I laugh when I see people wearing hats,coats and gloves when it hits 50. Up North I used to shovel snow in a tee-shirt.

Anyone in the caatering or banquet business will tell you when you are plating up for 350 the last thing you want to do is noodle strand or spaghetti type pasta.. Most of us would prefer Penne. Rigatonni, Moscatelli, Raddittore or some...

I have also seen in dollar stores, Therefore they must be made in China..

They are almost like Chaine'' Rottisseur dinners really nice , even cigars after dinner with brandy and cordials. They are in NY contact  The philentrphic Les Amis dEsscoffier. They are a charitable org so maybe look under...

?????????  What is your question??  You go from foods, to spices to, types of pans, and types of ovens, and back to flavor profiles and Bases???

Is she straight  or does she believe she is of the male gender???   She is putting all of you in jeopardy (sexual harassment laws could apply)