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Posts by Apprentichef

...I died laughing. Thought I'd share.
Dash of Montreal Steak Spice on home fries as amazing.
1. You can absolutely get crispy chicken shallow frying. Your mother was more than likely putting in too much chicken and lowering the temp to below 300 when you should be frying it at 350-375 2. Don't ever leave hot oil unattended, even if the phone rings. If it's important they'll call back 3. There are no good home deep frying units. They just don't exist as far as I've seen. I have heard good things about pressure fryers but never seen one in operation. 4. The best...
Makking a basic internal website with pictures and links should be fairly easy. Touch picture, takes you to recipe. Another button and goes back to main menu. Sort of like a wordpress site.
If you ever do plan on going to Trinidad, let me know and I'll see if I can hook a brother up. My cousin should be able to point you in the right direction.
Dresses are not at all suitable for a busy kitchen environment. If you want to wear a dress then change when in the FoH.
Don't see much of a problem. Run it like a bbq place in Texas. When you're out, you're out.
Uh it's mashed potatoes, they're not exactly high on the food cost. Hold what you'll use in a steam tray with butter wrapper covers on top. Remake every 2 hrs or so when they're starting to go off perfect. Reheating mash will never taste right.
Really? Because the way I've always seen it made was pretty much the exact same way mayonnaise is, except the garlic is the emulsifier.
Look up arabic "toum" to die for
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