Posts by Chefross

Quote: Originally Posted by ShiChangChu  Unfortunately for me, I dislike most all fish except for some sushi (tuna, hamachi, etc). Funny part is I'm half Chinese and my Chinese side of the family loves fish. The two...

From the threads posted so far on this topic, it would seem that chain restaurants are the skull and crossbones of the industry. Since working in chain places offers none of the challenges, or creativity, or educational opportunities...

Delicious.....but be warned.........only a small amount is needed to get the desired effect. I used a small pea sized dollop. The mixture of sweet, salty, and hot should compliment each other. You don't want the Wasabi to take away...

I've made something similar with Wasabi filled dates wrapped in bacon and grilled.   Since you are dipping them in chocolate, and they are in and of themselves sweet, I don't think your filling needs be as well. The first...

In many places I have worked the health department forbids the pooling of cracked eggs for things like egg wash, French Toast batter, and so on. Many corporation food services use them as a matter of safety on a daily...

Quote: Originally Posted by SaltAndFat  In kitchens I've worked in, no matter how crappy of a position it put me in, I made it my job to make sure that my station (and the Chet's, if I was beside him) was spotless. Maybe...

A large Colander works well too.  Good advice all. Doing the spaetzle in batches also helps. You can use a spider strainer to remove what was cooked to an ice bath and then resume when the water returns to a simmer again.

What I've seen recently is an attempt to raise the quality of the almighty doughnut; in an attempt to give it more flavor, less grease and fat, and  increase its' shelf life.   We're talking yeast raised here. The results...

Home sick with the flu these past few days and going crazy. Sleep, watch tv, and ache......that's what's happening here.   Watched a British film called "Toast." Supposedly a made for television biography about Nigel Slater...

As far as tasting is concerned, I would think that before service begins Chef goes through the line and tastes all sauces, tests vegetables, and check the proteins. In restaurants where sauces are made "a la minute," the Chef can...