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Posts by Chefross

I agree with Pete.   I think the author did not look very hard to find that in America we continue to produce the very same cheeses, sausages, and chocolate that he describes. We have many artisanal brewers, chocolatiers, creameries, and bakeries that would compete just as good with anything made in Britain or France.   There was a thread a while ago that referred to a blind wine tasting with some of the best wine judges in Europe and France pitting American wines...
Things to look for in a good pastry bag include the material it is made from. Some bags are plastic while others fiber or cloth. Look for a re-enforced tip that doesn't rip under pressure.  Can it be washed and dried easy for re-use?   You may want to look in to disposable bags. They come in different sizes. Use once and throw away. 
It shouldn't be.
Dya think? French Laundry is # 44?Per Se is # 30?Eric Ripert's Le Bernardin #21?
The fact that we use French terms in American kitchens to delineate job titles, and French terms in American kitchen to tag kitchen preparation and culture, says a lot about us.
Is the camp kitchen Kosher? Do you have experience with preparing and serving Kosher food? Will the donated food be Kosher? Will there be a certified Kosher Rabbi or other supervisor there to make sure the Kashrut laws are followed? Sounds like a lot of logistics to work out first.
Oh Gene.....you hit the nail on the head. French cuisine, simply put is food prepared as simply and honestly as possible. Nothing more then that. I believe this may be the problem in a nutshell.   Americans don't understand food from other countries. They only know what restaurants cook and call international cuisine. Most countries food that we see in restaurants is peasant food that has been elevated to a higher status.   The comment about Italian, and Mexican...
Welcome to ChefTalk.   Does your reference to "Shabbat Style" mean the food is prepared and served Kosher? How many people will be attending? Do you have a menu in place?.   A little more information would be helpful.
Confused.   First you say Hors d oeuvres instead of sit down dinner. Then you say Poutine Bar, then BBQ and sandwiches.   I am getting that there is to be a drawn out celebration . After the wedding reception with the hors d oeuvres, 2 hours later then comes dinner? Yes?   Even if your caterer is a novice, they should have some kind of idea what they can do for you.   For instance... For Hors d oeuvres for 2 hours you should figure by the piece. How many...
I freeze basil, tarragon, marjoram, summer savory, chives, and sage. I use mini muffin tins with a tablespoon of each topped off with either water or stock. Dill bunches goes into small baggies, and frozen as is.
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