Posts by PrairieChef

In answer to an earlier question, yes I make remi evertime I make stock. I use the remi for braising my brisket,as a nice base made so much better through the process. I don't like using it on it's own, even as a  base for soups....

"I also really hate when a server only tips out a tiny bit of their huge wad of cash. To any servers out there - you wouldn't have food to serve, or dishes to serve food on if you didn't have kitchen staff - show some...

Best coat I've ever worn, and the only ones I will wear come from Chef's Hat Inc. http://www.chefs-hat.com/    Their Egyptian Cotton jackets are amazing.

Ummm.. well..   The handles are wood. Like... from a tree. I am 38 years old... I know what wood is. These are not polyoxymethylene. I waited for them to be made, because they did not have any in stock with wood handles. I...

It's been almost 6 months now and these are, hands down, the best knives I have ever used. Carbon steel, wooden handles. Priced well below a "good" knife, purchased on this side of the pond, for three times the tool. I...

Put bones in roasting pan. Roast until nicely caramelized. remove. leaving fat in pan add mirepoix, roast until starting to caramelize add tomato product. roast til caramelized dump all into stock pot,leaving spigot open...

Funk = bacteria. Simple.  

I need me a change of scenery. My best friend lives in the Seattle area and it seems as good a place to try and be as any. Far enough away to be far enough away, and still near people I want to be near.   Wondering if there's...

"I just think they should stick to plating dishes with their sprig of parsley  and leave the volume feeding to the Pros. "   Nice. Way to completely slam 75% of the entire industry. Do Hotels fall into your...

Umm... did I just see someone compare "Bitchin' Kitchen" with the Nazis?   or... umm... the... uhhh... "Japs" (really? Japs?)   Settle down. Yeah, she's a Quebecois fool with a really, really bad...