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Posts by Highlander01

Find a local restaurant, not a chain and apply for a dish washer position and if you can handle that go in early a few days a week or just come in on a day off and ask the chef if you can help out off the clock.
Do you rinse before basically to just make sure it's clean or does it also get rid of excess starch?
Millers Crossing   "Here read this" "No thanks I don't do horror comics" "You'll want to read this one.... think of it as a survival guide
Given how much starch this rice puts out do you rinse your rice after cooking or leave it as is?
CHILL   Chilli Has Individual Love Layers     CREAM
When your talking about a disk bottomed pan are you talking about something like the allclad pans that have the big thick plate or what ever the heck it is on the bottom? If so I have never really cared for the look of them, I have a 9.5" pan and a 2 qt. saute pan from Viking that I absolutely love ... they have the same thickness on the bottom and sides.
Get a serrated knife with an offset handle that feels good in your hand ... less banging of the knuckles with the offset handle. You can probably get one at a used restaurant supply store.
Man those things look awesome!!!!! But for me I just can't justify the price ... if I could make my own however .... well that's a different story all together 
"What Einstein told his cook" by Robert L. Wolke
  LoL Same here although now's not the right time of year to be killing rabbits as they just recently had their young plus it's to hot, you really only want to take wild rabbit during the winter months. Given that I grew up hunting and fishing I find threads like this one very interesting given that someone can eat beef, pork, chicken and fish and not think a thing about it but Bambi or Per Cottontail on a plate and that they have issues with. I have no problem at all...
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