Posts by porkchopboy

I've been cooking for 20 odd years. As a "Chef" I've cooked in my own restaurant, been a Sous Chef and Assistant Room Chef in Las Vegas, a Chef de Partie in Manila. Now I'm line cooking at a small restaurant in Wisconsin. I...

yeah, both of my hads ache and go numb while working, driving or playing the guitar. I often thought about having surgery but i'm too frightened by the fact that it may not work. As chefs we not only have to work in the kitchen with...

Thanks Kuan, yes I do have a culinary degree. It has served me well over the years. I just feel I should be cooking where the food is really good but really healthy for you. I've experimented with 80/20 semi-raw and vegitarian and I...

Hi everyone, I hope you can help. I've been kicking around the idea of getting into the Nutritional/Dietician field. After 20 years of slugging it out behind the lines I feel it's time for a change. Does anyone know of a good online...

hi Joane, my name is Dino and I used to live in the Philippines with my wife and kids. We just moved back to Wisconsin after 8 years in Quezon City and 2 years in Las Vegas. Glad to hear from you. Dino

thank you, i'll try those suggestions tonight. dino

Hi folks, I've been making loaf bread at home for about 6 months now and I need a little help on a problem that happens every so often. after I shape, pan and start to proof the loaf, the top seems to stretch and tear. no on all of...

thanks, any help is appriciated.

hi folks, i've been asked by my kids school to make a sculpture from bread. this is something that i never did before. what type of dough should i use, wet or dry, with little yeast and how should i create markings on the surface of...

hi there sancho, well here in the Philippines we have carts roaming the streets that sell just about anything you can imagine. the venders do the frying in a wok supported over a propane burner, i have often thought it looks dangerous...