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Posts by Chefross

Been there and done that. I used to wrap the whole rare ribeyes in an oiled wrapping paper then into a slow oven to bring up to a warm temperature. Removed from the bag, turn up the heat and allow the roast to crisp again. Sounds weird but it worked out well.   OTOH.....whenever I have been in a situation where I was served a reheated prime rib......it had a distinct flavor that I will remember forever.   Once it's cooked, it will never reheat the same again. My...
Funny......I have been cooking for 45 years and still call myself a cook. I've always entertained the notion that one is a Chef when one has kitchen with a staff. The word Chef means the one in charge anyway
As a veteran baker and one who makes baguette at work daily, I applaud the job you've done. Great work. If all the methods you use to make that perfect baguette work for you, then that's great....  Kudos to you...
Absolutely. I love this I use them at  work to release fish eggs from their sacs for making caviar.
QUOTE...."~~@Chefross - exactly my point! Can you fault this particular chef for what he serves? There may be a million reasons why he is serving it this way (budget issues, skill of kitchen, etc) but if the place is busy and is profitable, does that make him less of a cook? Would I be happy with that type of preparation? No. But, if the public is buying it (hence, Olive Garden on a 2-hour wait!) does that make it ok?"       AAAHHHHHH The Olive Garden........   Used...
  I've got YOU beat on this..Nearest fast food, chain, or other is 70 miles away.The local places here are lovingly called "scarf and barf." That tells you a lot.To these people...opening a box of dehydrated potatoes and adding water is the closest thing they have to cooking.We do have what is called a fine dining place, but the menu is caught in a time warp, and the one in charge is not a Chef.
SIGH!!!!!   My garden is still under 2 feet of snow.   Seriously? 1-3 inches of snow tonight and it's April 15th?????
Are these tests for people with OCD?   All these plates need is to simply push the food towards the center of the plate and they would be perfect.
 Looks like the ridge on my property. Unfortunately there's still 3 feet of now covering it all. 
This is a great thread but it brings up a slew of other things to think about. Since food is subjective, how can a Chef be sure and know that the customer will like their food? Here's an example..........   Recently I dined in what was supposed to be a German restaurant. It looked like a Bavarian Inn. Lots of beautiful cabinets filled with glass and china figurines. Wait staff wore period costumes, and German music played in the background.   The menu had both...
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