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Posts by Pete

I'm just stubborn enough and contrary enough, that if I knew that it was completely safe I would go through it again and again just to teach the health inspector something.  But that's just me, and I can be a royal PITA sometimes.
I don't understand people that want to risk it, running an illegal catering operation out of an unlicensed kitchen.  Do they not understand the danger they put themselves in?  Let's face it, 99% of the time their food is going to be fine and no one is going to get sick, but just "what if...."?  Do they not understand the financial ruin they face if they make someone sick and don't have the insurance to cover it?  There is no way they will be able to afford the lawyer fees...
What kind of pit do you have? Is it strictly wood fired or does it have heating elements to create the smoke.  If it has heating elements, oftentimes you can just fire up the element that is used for creating smoke while leaving the other element (more powerful) that is used to heat up the chamber to cooking temp.   If you can't control heat that way, then keep your rib as far from the heat as possible.  I also often use ice when cold smoking to help cool down the smoke...
I have smoked whole Prime Ribs for eating, but have never cold smoked one to then cut into steaks.  I have done it with tenderloin though and have ended up with a great product.  Just make sure you cold smoke it so that you aren't cooking it while smoking.
I don't know about the rice flour thing so I let cheflayne continue to answer your questions on that.  To expand on what Iceman was saying about cornstarch.  You want to first dissolve the cornstarch in cool, or room temperature water.  If you add straight cornstarch to a hot liquid you will just end up with a lot of little lumps.  I usually lower whatever I am going to thicken with cornstarch down to a simmer add my cornstarch slurry and bring back to a boil.  Once your...
 This is very good point.  Sometimes restaurants get too percentage happy.  You can't look at just the percentages alone-its a good way to get a quick snapshot of how a place is running but it doesn't tell the whole story.  You will have some items that are a much higher food cost, but sometimes those items also bring in the greatest dollar amount-example I serve a chicken dish for $15.00 at a 33% and a Steak at $30 at a 50%.  While the chicken has a better cost...
Love Tuna Fish sandwiches and dont make then often enough. For me its well drained tuna, mayo-sorry no mustard of any kind-just enough mayo to bind. Nothing worse than a runny tuna sandwich. Add to that some hot sauce, finely diced onion, celery, dill pickle and fresh cucumber. Mix and season with salt and pepper. Slather on soft white bread with iceberg lettuce-for crunch factor. Only make enough to eat in 1 day, 2 days max. After that the veggies lose their crunch, and...
This has been discussed here many times before. As you said, fusion cuisine is nothing new. As long as humans have been migrating from 1 area to another there as been fusion cuisine as they adapt their familar dishes to new, local foodstuffs or marry their cuisines with those of the people already living there. Or bring new foodstuffs back to their native lands to be incorporated into their home foods. Today, with the world at our fingertips, chefs have the ability to...
Joy of Cooking is an all all around great cookbook for beginners and we've had numerous discussions about it on here. My suggestion would be to try and find earlier editions as I, personally, find them to be better than later editions but they are all great books to have. Another classic that I still think is a great book for a home cook just learning to cook is the old Better Homes and Gardens cookbook. I'm talking the old one that was bound in a 3 ring binder. Lots of...
While I can't say for certain about European nations, to open a business, any business doesn't really require any type of diploma that I know of, at least here in the US.  Now the people you have working in those businesses is a whole other matter.  Now, if you are also going to be a manager in that place you may need some sort of certification.  Here in the US, most  areas require that at least 1 person is on premise during all operating hours who has a non-expired...
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