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Posts by Pete

I think you are asking the wrong question as the answer is so all-encompassing that it becomes useless.  The questions that you should be asking are what kind of cuisines do I want to learn more about and where would I like to live.  You can find great chefs (great does not necessarily mean famous) in almost every metropolitan area in the country.  Cities, both big and small, are teaming with great chefs, although there are definitely cities that have more of a reputation...
No offense Iceman, but 85/15 is way too lean for my tastes, especially if buying my meat ground instead of grinding myself.  If I buy pre-ground meat I usually cook them to just below well done and when cooked that far they can use the extra moisture.  But even in my house ground burgers, which I cook to MR I like the extra fat.  As Millionknives pointed out, it's probably because of the toppings I use which are pretty sharp and don't provide any added fattiness.  I'm a...
I prefer a 75/25 lean to fat ratio for my burgers.  Makes them juicier and more flavorful, IMHO.  I usually keep my seasoning simple, salt and pepper, or the Turkish Seasoning from Penzey's spices which has become my "go-to" grill seasoning.   There are numerous threads here, on Chef Talk, just over the last year, about making the best burgers.  Do a quick search and you will have more information than you know what to do with!!! 
 Dagger, try to keep threads to one topic, please.  Firing off numerous questions about things unrelated to the original post just kind of muddies the waters and it makes it difficult for people, who might have the same question, to find the answers if it isn't in its own thread.  Thanks.
To elaborate a little bit on FF's post.  Brie/Camembert will continue to ripen in the fridge, just a slower pace than at cellar or room temperatures.  it will continue to ripen though and eventually over ripen so don't hold on to it too long.   Always try to leave cheeses as whole as possible only cutting or grating for that meals needs. First of all, I think they taste better, but also there is less of chance of spoilage or drying out, which is not a good...
 Oh, believe me, the irony is not lost on me!!!    When I first started dating the woman who would become my wife, she used to tell all her friends that I was a chef at one of the best restaurants in Chicago.  Of course, they were all envious, thinking that she was treated to culinary wonders every night.  She had to burst their bubbles, saying that yes, when I cooked it was wonderful, but way more often than not, when I came home after a 10-16 hour day, all I wanted to do...
When I was a line dog I was the king of frozen burritos and frozen pizzas-fast and easy, especially when it was just me, at midnight, after a long day at work.   KK, as you can see by some of responses, that Chef Torrie is not alone.  There are many reasons we may not eat at work; there may be a policy against it, the only offering may be family meal which is served usually before dinner service, may not have time to grab family meal if you have too much to do, tired of...
I loved it!!
My 9 year old daughter and I are addicted to AGT, and so far I'm very impressed with  the level of talent.
 There are some really good suggestions there.  I would definitely look towards game meats, if you customers would buy it as well as octopus.  We used to get antelope from a ranch in Texas, can't quite remember the name right now (Broken Arrow maybe?). Yes, the same old, same old can get boring for a chef, but you have to remember to put yourself into the customer's shoes.  For many of them, they are looking for those familiar proteins.  That doesn't mean that you only...
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