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Posts by Pete

I was thinking of a mole sauce.  Heavy on the Pepitas for a nice nutty Fall flavor.  Moles also usually have an element of sweetness to them, often by using raisins and Mexican brown sugar (piloncillo).  Instead, maybe use dried cherries, or even dried cranberries.  Since mole sauces are often paired with chicken I think it would be a natural with the duck.  Just lighten it up a bit so that it doesn't overwhelm the squash.
While I have mixed feelings about Trotter, his food and his restaurant, he was a major driving force in the restaurant industry in the 1990's and early 2000's.  The food world lost a great innovator and helped prove to the world that a "star" chef did not need to lower his standards or open up restaurant after restaurant after restaurant to achieve fame.  For anyone coming up in the food business at this time he was role model and something that many of us aspired to.  HIs...
Too funny!!!!!
I agree that your temperature is too high, but I also think you are using too much oil/butter.  Those edges look almost fried.  I see that on mine sometimes, if I add too much oil to the griddle.  I never pour it on, but use a paper towel to brush it on.  That way I don't get too much oil on there.
Having gone from the fine dining world into institutional foodservice where we often look at the pennies, waste is a factor that needs to be constantly monitored.  It may not have the largest impact but you'd be surprised at how much monitoring waste can save, or cost, you a few percentage points.  If you have a butcher department are they watching how they trim the products and are they capturing usable meat, to be used in ground beef, stew meat, etc. from trim that...
 Ice,I have a lot of recipes both "authentic" and derivative for many different dishes.  If I am presenting a recipe that really flies in the face of authenticity I usually just comment on that fact.  That usually keeps those "authenticity experts" at bay and let's the readers know that while it may not be an "authentic" recipe it still tastes good and has a place in the world.
Nicko, I love the "Great Chef" series they've done over the years.  I miss good cooking shows like that.
-Squash soups are classic this time of year, but how about giving it a little nod to your Southwestern locale by garnishing with candied ancho peppers -Hazelnut Crusted Chicken with a Wild Mushroom Ragout -Caramelized Brussel Sprouts with Bacon Pecans and Dried Cranberries -Pan Seared Pork Loin with Caramelized Shallot Mashed Potatoes and a Madeira-Sage Demi -Root Vegetable Risotto -Twice Baked Sweet Potatoes -Horseradish Crusted Salmon on a bed of sautéed fennel and...
Before we can be of any serious help, we'd need to know a little more.  Is this a restaurant menu or a personal meal?  If it's for a restaurant, what kind of place, what other foods do you serve, what's the price point, where are you located?  If this is for something personal, what's the function, what price point do you want to be at, do you have food likes or dislikes?  More information will help us better be able to focus our suggestions.
 Eastshores, to a point you are correct.  Too low and your food will absorb too much oil before it cooks up and it will never get really crispy, but as thin as the chips are you can safely fry at 325°F and still get a nice crispy chip.
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