Posts by Paul Palumbo

We were doing a banquet for some company whose name escapes me.  There were 300 or so of the top people from this company and they had been promised a pig roast by the catering department.  No problem.  I ordered and...

Good Thread.   Congrats on the new knives.  When I was cooking full time I found it difficult to keep an edge on my knives.  One reason is that it is hard, even if  you are practiced and know what you are doing...

  Ellington Ridge Country Club One fateful day when I was 14 or 15 years old I was looking for something to do.  I had been working at various jobs from the time I was about 7 years old.  Before that it was filling...

Rice vinegar works really well as it has virtually no aftertaste.  I love poached eggs, as they are easy and sooo good.  Sunday brunch at the LDR had us doing hundreds of poached eggs for the buffet.  Once you get it...

Quote: Originally Posted by Bishop  Bellies are the bacon of the salmon world. Quit tossing them out. Brined and smoked hard we call it squaw candy. What about salmon croquettes from them. Or a rillette. Thomas...

The handle on this knife actually works for me.  I like it, and it fits in my hand rather comfortably.  I have large hands and the way we chefs hold knives makes it fit quite nicely.  And as I am slightly above average...

I hope I don't step on any toes here, but I just want to put my two cents in on this discussion.  As far as the Katana knife goes from Caphalon I think they are really great.  I purchased the 8" chef knife that you are...

On the subject of words and phrases that rub me the wrong way, and someone said it before, anything that comes out of the mouth of Rachel Ray.  And please with all this celebrity chef garbage.  I mean I don't fault them for...

I've considered toying around with a "chef's special" which would be a dish not normally served, with ingredients purchased for that specific purpose.  An example would be a lamb dish, in a restaurant that doesn't...

Well said, well written and right on.     Let me put it this way. A little over a week ago I ate in a college dormitory cafeteria. Classic style: hot stuff in steamer trays, open salad bar with sneeze guard, drink...