Posts by Chefross

Jews or Muslims restrict the use of chicken in that it must be Koshered. (edit note........that Is if they keep the faith...)

Quote: Originally Posted by arinjunk  What is your favorite 2 sauces for steak, and why? I can understand something like au Poivre or Diane, or London Broil, or even a Teriyaki as proper preparations of the...

Some other ideas might include:   Adding a red wine to a reduction of the beef stock Making a Veloute' from roux thickened stock The addition of finely shredded Prosciutto or finely brunoise Pancetta Or the addition of a...

Have you considered using cornflour instead of cornmeal? The consistency of the former would be more to your liking.

A couple of weeks won't hurt the starter for for longer trips, why not just take it with you?

While I do understand the competitive spirit issue as well as the tickle down effect, I still don't understand the reasons why creating a food display or plate within a given time period as being a contributing factor to ones...

Unlike The Bocus in ACF competiton, you are competing against yourself and some pre-ordained set of rules.

Quote: Originally Posted by chefbuba  Be careful with the kitchen aid, I burned one up fresh out of the box making brioche at home. Don't tell me let me guess......you kneaded the dough higher than setting...

Competitions are a bone of contention with me. I see them as a waste of energies and time in the big scheme of things. They do not contribute to the day to day work that line cooks or executive Chefs do. They are purely for the...

I highly recommend Ivar's for seafood.