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Posts by IceMan

Panini my friend ... stock is flavored water. OK. What else is it supposed to be? It's an ingredient, like any other used in a recipe. Therein is why I don't really understand this thread. Some people ... like to take the simplest thing ... and try to complicate the bageebies out of it. I can't by any means believe that someone is gonna spend upwards of 48-hours to make this stuff. I've gotten hammered for this before, but I just buy the stuff in quart cartons. It's just...
LOL there Saigium. I didn't help you at all  with the cheesecake. You wanted nothing to do with my suggestions. I don't think you have much of a clue. I also think the egg-white explanation is kinda goofy.               "We work in kitchens ... It ain'te rocket surgery."
WOW. ... I don't get it. It's only stock for criminy sake. I'm not cooking anything for 18 or 48 freakin' hours ... particularly stock. My goodness. I make my stock buy roasting all the veggie scraps of the day and including bones or carcasses of the given meat. Then I throw in whatever herbs I got fresh at the time and boil it for a while and let it sit until cool. Then I strain it getting rid of any solids. Finally I reduce it until I think it's reduced enough. It goes...
2 1/2 lbs. of trimmed out seasoned hanger steak.    "Chef's Bite" ... whole and cut up.     Cooked steaks uncut.     Cut up steaks on their way to the table. 
I LOVE Americanized gyros. The last time I was in Greece I never saw a "pork" anything. 
From what I've read ... General Tso was very fond of a plate full of "Mongolian Beef". 
I pretty much don't like the "pumpkin-anything/everything" stuff. ... BUT ... many of my customers ... who pay me good $$$ do. I'm not in any hurry to change that. As for cheap Mexican food ... What the hey is wrong with you?!? ... I LIKE GOOD CHEAP MEXICAN FOOD. ... Shut up about making it more expensive. I've seen skirt and flank steak priced as if it were rib-eye. What the what is up with that?!? 
chefking … the post before yours was 2 1/2 years ago.     Welcome to ChefTalk.
I use my sleeve, on the inside of my arm at the elbow. 
For me, I'm going the three(3) step way. My flour will be seasoned with ground black pepper and my usual Weber's Veggie Grill.  The crumbs would be pretzel. Those big hard kind, lightly blitzed in the food-pro until the size of panko. 
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