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Posts by Pete

That does suck, but it happens regularly.  The chef quits (or gets fired) and management decide that they want some "new blood" in the kitchen.  Have you ever spoken to the GM about your goals and plans?  Have you ever let him know that you would be interested in moving up, if something ever becomes available? If you haven't, you need to have that conversation and let him know that you would like the opportunity to move up rather than leave when you are ready to take...
Like FF said, this will work for both snapper and tilapia-pretty much most fish except fresh tuna and maybe a few others, but pretty much most fish.
Looks good!
Why not grill the zucchini also and serve that as your side dish?
All the ideas that have been presented sound good, but I also would consider a very tried and true combination-melt some butter and add the dill and freshly minced garlic.  Season your fish liberally with salt and pepper, brush with the flavored butter and grill.  Continue to brush the fish with the butter as it grills and then serve with a drizzle of the butter over top.  It may seem rather pedestrian, but you can't go wrong with that combination.
Lucci, what style of chili are you looking for; more traditional like Mary's, something thick made with beans, or the type of chili popular in the upper Midwest, that's more like a soup?   As Mary said, there are numerous threads here on Chili and at least a couple of recipes on the main site.  Take a look at those and if you don't see what you are looking for, let us know and we'd be happy to help...with a little more direction of what you are looking for.
I have to completely disagree with that.  I have cooked and peeled 1000's of eggs in my career.  I cook them the same every time-start in cold water, bring them up to a simmer, cook 13-14 minutes then shock to chill.  The vast majority of the time peeling doesn't present a problem, but occasionally we get a case that is an issue.  Now, at home, I used to have the opportunity to buy eggs from a friend and these things were super fresh.  They always were a pain the butt to...
There's no doubt that a couple of them are jokes, but there are a couple that make me worry about people in this country!!!!
If I were to cook it, I would probably try butter poaching it, but I can't say that I've ever had it cooked.  Although I add it to salads and cole slaw my favorite way to eat it is the way I was taught when first introduced to it; just a sprinkling of salt and cayenne and a spritz of fresh lime juice on slices of raw jicama.
Really, Food Network.  A recipe for hot dogs?!  At least the comments were amusing!!
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