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Posts by Pete

I used to work at a place where I gave my 2 large suppliers (Sysco & US Foods) a list of what I needed that week.  Each Rep got a copy and they wrote in their pricing.  They didn't like it but that's what they needed to do to try and keep my business.  I then went through each pricing sheet line by line and ordered from whichever company had the lower price for each item.  It was time consuming, but in the first 2 months, I saw a dramatic drop in my prices and was able to...
I would put them between parchment paper, even if using gloves, just to help them stay together?  My bigger question is "how well do they hold up on your grill?  I'd be more apt to cook these up on the flat top to ensure they don't break up.
Looks awesome Nicko!!!
Turn it into a seafood "sausage"
Don't think that life will get tons better, or the BS will stop by moving out of the chain restaurants.  All places have their fair share of BS, the type of BS just changes.  And since you don't tell us what the BS is we really can't tell you much about whether it will get better or not.
Gumbo is one of those dishes that people have very strong feelings about, me included.  Looking over all these posts there are many that I agree with and a few that I would question, but Gumbo is one of those dishes that people will defend to their death, and every cook seems to have their own version that is the "truly authentic" version.  The one thing that I will say, is that I spent a good amount of time cooking in New Orleans as a young cook, and every chef, sous...
Ordo, you are a man after my own heart!!!!!   I have had a number of cooking idols over the years  Mark Miller, Larry Forgione, Joyce Goldstein, Paula Wolfert, Rick Bayless, and of course the first chef I ever knew, my father.  All of these people, helped shape the cook/chef I am today, along with many others that I trained under over the years. Names that wouldn't mean anything to 99.9% of the people here because they never made it into the limelight, although their...
It's been awhile since I added to this thread.  One of my new favorites is "Postmodern Jukebox" and the whole genre of taking today's popular songs and reimagining them as songs from earlier genres, with a heavy emphasis on jazz styles.
Kuan, glad to see you throw your hat into the blogging world!!!
Have you thought about making your own yogurt?  There are a number of great machines out there nowadays (one of which I just reviewed here on cheftalk:    ​    Not only is it very cost effective, you know exactly what goes into it.  You can sweeten it and flavor it as you like using ingredients you want.  We make yogurt regularly.  Start it in the morning before we go to work.  It's finished by the time we get home and it goes into the fridge to be chilled for the...
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