Posts by cajunjoe

At work, we always sear to rare, when we open fresh cryovacs tenderloins for our scooby snacks. I do get many a request for mid-rare, though. Several restaurants are serving mid-rare, here in Chicago. Then again, we are a meat &...

Go ahead caller, I'm listening.

Please try "Monsoon" when in Chicago, it's a couple of guys I knew in culinary school. For a preview, try Metormix.com or Chicagotribune.com

Yes You're on to something, especially the cold and hot temperature contrast. I have a golden trout on my menu with a cantelope puree(cold) underneath a leek-rhubarb rillette, huckleberry sauce and a micro salad on top. I briefly...

:bounce: what ever happened to that hoochie coochie girl? You know the one that did the coochie coochie on the Tonight Show. I think i saw her on a cell phone commercial last year. I've made a huitlacoche sauce to accompany an...

Always, work clean, wipe your knife after each slice if working with proteins, keep solution on station. Smell your knife. Congrats

Other sources to consider, price-wise, e-bay. I, I should say, my wife orders from knifemerchant.com, for my gifts. They carry a wide range and usually a good price overall. I am fond of the Masahiro, although I see they carry...

oh well, I'll be honest I have not used a sabatier, I've seen them and have felt their edge(s). they certainly seem adequate and competent to work professionally. I'm not aware as to where their steel is originated or formed, so I...

listen to cape chef. they won't stay purple if a heat source is applied to them. use them raw if color is important. or replate if texture is involved. What are you trying to do?

one dish leads to another... verbatum... no. replicating, certainly may be construed as a compliment. stop.stop.stop. read into a recipe, what are they doing? How is something being cut? How is something being cooked? How...