Posts by MisterShow

I agree with all.  Cut, soak overnight, blanch at 300, cook at 375. Makes some pretty tasty fries.

To the above poster:  I'm not lacking in self-confidence, I'm just very aware that I got into the game late, and I am by no means a prodigy.  Honestly, I don't think I want to be.  I do this job because I like the work,...

Hey all, just looking for you all to share your thoughts on something.   I've been working in kitchens for almost five years now.  I landed myself a nice sous position a year ago at a brewpub in PA, that does some pretty...

Thank you very much for the vote of confidence, it's good to hear from someone other than my mom ;) just got done with a 13 hour day, complete s*it show, I'm really at my wit's end at this place. I seem to care more about the food than...

This may be a long first post, but I'll try to use decent grammar and plenty of line breaks.I am going on 27 years old.  I started cooking about 21 months ago at a giant corporate chain restaurant (whose name I'll keep out to...