Posts by Coup-de-Feu

I worked in a pub that did almost what you are talking about.   Bake as many potatoes as you think you will need for the day.  Leave them on the counter - don't refrigerate them because that's what makes the texture gummy...

BTW it's not really that hard to temper chocolate in small batches.  The CIA book has a great and simple way to do it explained in their book.  You can also do a search on "annealing" to learn more about the process.

This is my favorite Caribbean cookbook:   http://www.diversdirect.com/scuba-diving/caribbean-cuisine-cookbook/   History, variations through the different islands, explanation of local ingredients and how to select...

I don't know what "candy coating" is.  However there is this stuff called bakers chocolate where the fat in has been replaced with coconut fat or some other fat that is hard at room temp so it does not need to be tempered.  ...

Hello,   Wow, I am pretty much speechless. I can just barely imagine 700 people hiking... looks like an army.     What about water?  What about washing up?  Will you assign plates and forks or use...

I second the board or plexi glass.  You can get a nice pice of wood at a hardware store for not to much and it can also be put across the sink and get that much more counter space.

Hello,   The longest lasting lettuce seems to be romaine, especially if you get only the hearts.     Some more long lasting veggies are: Beets, turnips, parsnips, cabbage, celery root, and jicama, which can all...

Oh!  Miss-read that.  Congratulations then!  

Ooo!  Chef Fashion!    

Quote: Originally Posted by PeteMcCracken  Tasting is a wasted effort, I mean, come on, we all know that all the ingredients we use are always the same, right?   A tomato is a tomato, a steak is a...