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Posts by Chefross

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...
I have found that many people can not cook without a recipe in front of them. They can not conceive cooking without measuring ingredients just as written. 
Beastmasterflex I feel your pain.   After being in the industry for over 35 years and then making the change to the private sector I can tell you, without a doubt, that having someone tell you that they don't care for your food is exceptionally humbling, especially if said person knows something about how food should be cooked and or presented.   After going through this I have found that the relationship between your culinary prowess and personality are 2 totally...
Whenever I add an Espresso flavor to something, I use the ejected, used, pod of grounds that the machine puts out after making a cup. It is less harsh but still adds a nice flavor
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