Posts by gobblygook

I'm excited about induction cooktops, especially in a restaurant where the energy savings would be more readily observed.  However, my concern is that they will be EXTREMELY slow to catch on in commercial kitchens because cooks...

Quote: Originally Posted by CookinMT  I don't mean any offense by this, but what about the swirling water or the vinegar intimidates you?  There are thousands of contraptions already on the market for doing...

I obviously failed to add the link or proofread my post.  The DVD I'm referring to is one from CIA. 

Brining is a technique or a tool for your arsenal.  By itself, it's not going to give you anything other than salty raw meat.  Brining does not make the cooking foolproof. While I appreciate a good potshot at a celebrity...

Alton Brown did a show about the different methods of defrosting.  It was quite enlightening.  He took a bunch of ice molds of ducks (if memory serves).  Put one in a hot oven, one in hot water, one in cold water, and...

  Quote: Originally Posted by boar_d_laze  Let me know what you're thinking. I'm thinking BDL should come cook it for you :).    Remember that (in theory), you only propose once and she only gets proposed...

Here's my opinion both from the customer, server, and owner's perspective.  SEND IT BACK!   If the food isn't cooked correctly, send it back.  This doesn't mean that you get a free meal just because you found something...

The issue comes down to general stupidity of the industry.  Servers can be paid lower than minimum wage BECAUSE tipping is "expected".  The issue started because people started tipping.  The businesses decided that tips...

Note:  I don't recommend these, as I've not taken any of them.  However, I got a copy of the culinary boot camp DVD that they sell (and I found a site via Google that you can rent it for about $25), and I enjoyed it.  I...

Yes, I should just go try it, but right now, stuck in front of a computer, so I thought I'd lean on the vast experience here.   I've watched videos of how to properly poach an egg, but I keep wondering if my "lightbulb" thought...