Posts by Pete

Get hold of a good Popover recipe.  They make a great change from the normal breakfast breads and can easily be modified using different herbs and/or grated cheeses.  My wife and I have explored many, many B&B's and...

Not long ago I was talking to a friend about growing up in Vermont and I remembered something that I had seen there numerous times, but had forgotten until just then.  Growing up in Vermont, the local churches often had a Grilled...

Cape Chef and ChefRoss, I have to laugh as I just pulled out the recipe I used to use regularly for Duck Confit, and it literally splits the difference between both of your recipes.  I mix kosher salt with crushed bay leaf, fresh...

Most uniform companies that specialize in or have a large selection of chef coats will often have a couple of coats that are tailored to women.  Culinary Classics, Chefwear, Chef Revival and Aramark are just a few.

There are pros and cons to both so a lot depends on what  your long term goals are.  A couple of pros, regarding corporate places; they have done this a lot and have to reproduce what they do time and time again, over many...

Quote: For salting water " salty as the sea" to apply to green veg. sorry to steal but i believe its directly from the french laundry book or from one of thomas's speeches. just my 2 cents   Keller may have said...

Quote: So you stick to your values as best as you can   Sorry, but I wouldn't stick with anything around there.  I'd get out as quickly as you can.  It's only a matter of time before this guy...

Phatch, according to your picture and the way you describe them you and I are getting at the same thing but using opposite terminology.  To me front to back refers to the orientation of each individual burner.   Mary, I...

After 10 years of hard core use I finally decided, this year, it was time to purchase a new gas grill.  My old one was definitely salvagable, but I was ready for something a little bigger and more flexible.  All I really...

Here's a link to some more information on this from a thread a number of years ago.   http://www.cheftalk.com/t/14483/blue-garlic