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Posts by Pete

 In the late 70's and early 80's my mom got the idea that we should eat healthier.  We weren't going to go "cold turkey" though so she found all these health food recipes for cookies and cake, etc.  That meant that our chocolate chip cookies were now being made with carob chips and all sorts of other "healthy" additions.  The mutiny finally came when she heard that sunflower seeds are even more healthful if you eat the hulls so the next time we got cookies it was carob...
The way I would do, for costing purposes, is use the highest costing sweetener and use that in how I would cost out the cup of coffee.  That way if everyone choose the highest cost item I'm still good and if they choose the lower cost then that is gravy.  I know that doesn't help with your situation, but I agree with Layne, this guy is wasting time on something so insignificant.
I guess I'm going to be the dissenting opinion here, but don't do it.  Sure the experience of interviewing is good, but what if you get the job?  I've seen too many young cooks move up too fast.  They end up shooting themselves in the foot, in the long run.  They don't have enough experience to be a great leader and even less to become a great, or even good, chef, but once you start taking the better money, it's a hell of a lot harder to go back to being just a cook, and...
 As a chef, I use lots of French terms, not because it makes me sound smart or knowledgeable but because these are terms that describe very specific things.  I can go into any professional kitchen and use these French terms and the cooks and chefs will know what I am talking about.  I cuts down on the confusion and is direct and to the point.  I could say, make a thickener of melted butter and flour, but it's easier to say "roux."  I could say cut those carrots into short,...
 I have the same problem.  Luckily I am not opposed to grilling out in the middle of a cold Wisconsin winter, but occasionally I do like a pan seared steak and when I do all the doors and windows get opened, even in the middle of winter, because I'm about to smoke out everyone in the house!!!!!  It drives me nuts most people use tenderness as the "end all-be all" of steak quality.  Sure a steak has to be tender-at least tender enough to cut and chew easily, but it has to...
 I do all my braises in dutch ovens and have never had a problem with browning, unless I overcrowd the pan.  And I would bet that most others here have never had an issue using the same dutch to both brown the meat and braise it in.
I always prefer my steak grilled but if you are going to have to do it on the stove top I hope they have a hood or vent.  To get a really good sear on those steaks you are going to have use a really hot pan and that is going to generate a good amount of smoke.  You might almost be better off searing them ahead of time and finishing in the oven.
 I wouldn't use whole or chopped pistachios, but maybe pistachio paste.  I bet that would be pretty good.  Can't really be done if you want to keep the wonderful crusted, caramelized top.  That is unless you do something like I suggested above, making a stove top custard, spooning that into dishes, smoothing the top and bruleeing the top of that.  While you can get a good flavor doing that you do lose the consistency of a "baked" custard.  Stove top custards just can't...
Do you have ring molds?  We used to do an "unbaked" creme brulee in a pate brisee crust-basically a stove-top thickened custard spooned into baked tart shells and then we would brulee that.
 I realize that, but I just can't narrow it down.  Just about every time I do then I think about other chefs that are just as deserving.  I'd need a whole mountain range!!!! Mt. Rushmore #1RobuchonKellerAdria (not a big fan myself, but he really made chefs look at food a different way)Escoffier Mt. Rushmore #2 (My All-American Version)KellerAlice WatersCharlie TrotterJames Beard (technically not a chef, but did a lot for the American food scene)
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