or Connect
New Posts  All Forums:

Posts by Pete

Big bowls of Udon come to mind immediately as do other Asian style clear soups and noodle bowls.  We make a lot of Dashi around our house.  If you have an Asian grocery near by, the ingredients are easy to come by and it is simple to make.  There are a couple of recipes here on Chef Talk.             The nice thing is, they are pretty variable by adding different vegetables, noodles, meats, etc.  You can also use the dashi, or de-fatted chicken stock as a base for...
I have worked at places where I was OK to have 1 "on the house" after work, but I've never been in a situation where "I've never paid for my drinks" at the place I work.  I know of those kind of places and more often than not, not only is the chef sitting at the end of the bar, at the end of the night downing them left and right, but so is are the owners, a hostess or 2, and maybe a server or bartender.  Then the owners wonder why they are running in the red.  Sorry, but...
My daughter always leaves Santa cookies and beer-he gets tired of all the warm milk.  And of course, a carrot for Rudolph.
Sanny, it is a choice I was faced with just over 8 years ago and I chose my family over the cheffing world.  I now feed inmates.  It's not a great job.  It's not glamourous and I still do work an occasional holiday or weekend but not many.  There are many downsides.  The lack of creativity and the quality of food being 2 of the biggest, but I do spend a whole lot more time with my family.  But I know chefs that chose the opposite route, most, but not all have regretted it,...
That only makes you a good cook, not a good "chef".  As stated by many others, you have to be able to run a kitchen and make money to earn that title.   To a point yes.  A good manager, like a good coach needs to be capable at all aspects of their business but they don't necessarily have to be the best at it.  A good chef knows what they excel at and what they are weak at, they then look for people whose strengths cover those weaknesses, so a chef does not have to be the...
It would really help if the OP let us know what they wanted to use this "extract" for.
The problem with reducing most beers is that it tends to drive off many of the nuanced flavors and you are left with a lot of bitterness.  I have tried this exact thing with Guinness and didn't have much success without having to add a lot of other things to bolster the flavors and mask the bitterness.
We have had many threads on this same topic over the years.  One things for certain is, there are many opinions.  Some base their answers on some romantic notion of what a chef should be, what "ideals" a chef should embody.  Others take a more practical approach, basing their reasoning strictly on very tangible, quantifiable traits and job descriptions.  Neither approach is wrong, nor is it right, but I, personally think it is a mix of the 2.  Is it enough to be the leader...
If you are looking for some great information on baking then The Fresh Loaf is a great website http://www.thefreshloaf.com/.  I haven't spent much time on there recently so I can't say how active it is anymore, although it still looks pretty active, but they have a huge database of recipes and conversations about all things bread related.  A really great site.
 I would add to that though, stay away from IPAs.  They are a whole different beast and can be incredibly bitter.  Can't imagine what they would be like after any kind of reduction.
New Posts  All Forums: