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Posts by Pete

Most vinaigrettes are going to be thin and they are going to separate almost immediately unless you add an emulsifier.  You can you mustard, as KK suggest, xantham gum although that is out of the realm of most home cooks, egg yolks are another traditional emulsifying agent.  I've also used pureed onions and pureed garlic to hold together a dressing.   As phatch said, the 3:1 ratio is just a starting point.  Fresh lemon juice (you did use fresh right and not bottled stuff...
No, catering is not boring, especially off-site catering as you never know what kind of area you are going to have for your kitchens.  I used to work for a large caterer in Chicago and you'd be surprised at some of the holes major venues stick the caterers in to do events!  I've done large events basically cooking out of stairwells!!!.   My experience in catering though is that it seems to ebb and flow, with a whole lot of hurry up and wait.  There are periods of intense,...
kbuff, I hate to burst your dreams but I think you need to take a real hard look at things.  Sorry, but even in NYC, $12 is decent for a prep job.  It's not great, but it's decent.  Those jobs are meant for young people, just starting out in life and as such usually don't have a lot of bills to pay, often live with a couple of roommates, etc.  In other words, are paying their dues.  It sucks, but that's the reality of it.  Secondly, cooking is hard on the body.  You stand...
I feel your pain!!!!
I tend toward crisp white wines; Chabils, Pinot Grigio, Sauvignon Blanc (my first choice usually) or a Riesling that isn't too sweet.  I usually stay away from Chardonnay because of the oak in it and the conversion from malic acid to lactic acid which makes the wine rounder and more "buttery".  I like the sharp, crispness of wines that haven't been through that process, when it comes to cooking.  Of course there are always exceptions.  I also agree with KK.  I like to use...
As others have said, yes you can substitute but it won't taste quite the same.  I would start out with just a bit tasting and adding as you need to.
That sucks!!!  Sorry to hear about that.
As long as you par cook them to an internal temp of 165°F you should be fine, but I wouldn't keep par cooked chicken around longer than 3 days.
#1  The leaves look a little too rounded for it to be spearmint but it is definitely in the mint family.
 I have to replace the same thing also.  Not bad for 14 years of heavy usage though.  I am definitely getting my money's worth from my Weber kettle grill.
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