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Posts by Pete

I feel your pain!!!!
I tend toward crisp white wines; Chabils, Pinot Grigio, Sauvignon Blanc (my first choice usually) or a Riesling that isn't too sweet.  I usually stay away from Chardonnay because of the oak in it and the conversion from malic acid to lactic acid which makes the wine rounder and more "buttery".  I like the sharp, crispness of wines that haven't been through that process, when it comes to cooking.  Of course there are always exceptions.  I also agree with KK.  I like to use...
As others have said, yes you can substitute but it won't taste quite the same.  I would start out with just a bit tasting and adding as you need to.
That sucks!!!  Sorry to hear about that.
As long as you par cook them to an internal temp of 165°F you should be fine, but I wouldn't keep par cooked chicken around longer than 3 days.
#1  The leaves look a little too rounded for it to be spearmint but it is definitely in the mint family.
 I have to replace the same thing also.  Not bad for 14 years of heavy usage though.  I am definitely getting my money's worth from my Weber kettle grill.
Brilliant!!!  That is probably how I'd handle her also, but then again, I've never been one to handle things the "proper HR" way!  How is the rest of the staff handling your approach to this place?  Are they happy that someone is tightening the reins and bringing the place up a level or do they resent the new, stricter rules and policies? I had this happen once, early in my career, and I'm not proud to say that I was the person in the wrong.  We had lost our Exec. Chef...
#1 looks like one of the mint family or lemon balm #2 I'm not positive about #3 some variety of thyme #4 some variety of sage #5 I'm not sure about
 Peeling and chopping garlic is a huge pain, but I much prefer the flavor of the fresh stuff over the peeled stuff.  The peeled stuff just seems to lose a lot of nuances of flavor and seems duller in flavor than whole heads.
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