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Posts by Pete

Grande, I agree with quite a bit about what you said.  I don't think any of us hear disagree that there are a lot of crappy restaurants and crappy chefs out there.  It's the OP's gross generalization that this is a problem with all American chefs that have got people "itchin' for a fight."  We've had many threads, on here about the crappy places people have worked and we've all lamented the state of our industry, at times.  But this is by no means a problem relegated to...
Never considered Limoncello but it would be interesting.  I've also used whiskey as the cranberries can stand up to it's stronger flavor.
I lived in Atlanta, GA back in the mid 1990's.  They had a great food scene and was a blast for a young, unattached person in their 20's.  Not sure how the food scene is nowadays but I imagine that there is still some serious dining going on, and after NYC, Atlanta will seem cheap.   Also, I know you are talking warm, but you should consider Chicago.  They have an awesome food scene and a lot of great neighborhoods to explore and again, coming from NYC, will see rather...
I am an American chef and I am proud of that fact, so yes, I take offense at your gross over generalization.  I have been involved in the foodservice world since I was 8 years old, when my parents opened up their restaurant.  I am 44 years old now so let's say that I've been in this business, on and off for the better part of 30+.  In that time I have worked in great places and lousy places.  I have met motivated, hard-working talented chefs, and I've met lazy, shoemaker...
I love them in my homemade granola, as well as various baked products, from muffins to cookies.  And of course, as many have stated, they make a great addition to salads.
A friend sent the article to me and I thought it was very true.
I have been using "Cardio Trainer" a free app for Android (not sure if they have one for iphone or not) and I like for biking as it is also a GPS so I can map my rides and save them if I want to re-ride a route.
Glad to see that happening in some areas still.
Last year, while working our annual 3 day fish fry, for Kiwanis, at a local festival, I got bored at one point.  My wife had brought along a big bowl of mixed fruit and a Tupperware container full of pitted, fresh cherries.  With all the beer batter around, it got me to thinking so I created a cola batter, dipped the cherries in it and deep fried those bad boys!!!  They were tasty and I keep meaning to recreate those, with the addition of a rum spiked crème anglaise to dip...
I don't have any "secret" recipes.  I'll share every recipe I have, if I can.  By that I mean that many of my favorite dishes don't have an exact recipe that I follow and sometimes there are things I make, for dinner parties, etc. that are almost impossible to write a recipe for as I just wing it as I go along.   When I was in the restaurant business, I hated when people asked for recipes, not that I didn't want them to have the recipe, but those recipes were created for...
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