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Posts by Pete

Used very sparingly I think it would be a great addition to a cheese ball, especially one that featured a lot of  harder, longer aged cheeses, like parm.  It would just reinforce that umani flavor, but the fishiness itself should be apparent if used sparingly.
I've never cooked peacock before, but doing a quick bit of research it is a lean meat so you want to keep it moist and not overcook it.  There are a number of recipes for roasting it, but I'm wondering if you might not want to treat it more like you would treat an old rooster and possibly braise it.  This way it stays moist and, depending on the age of the bird, can tenderize it as people who own peacocks tend to let them roam pretty freely so they could be pretty tough,...
 I'm still waiting to hear about the "guilty pleasure".  That just sounds like a darn fine evening to me.  Nothing guilty about it!!!!
I have to work the 24th and 25th so no big meal for me and the family.  Instead we will be doing homemade pizzas.  The wife will make the dough early tomorrow for a nice long rise and will get all the toppings together.  Once I get home, later in the night I will roll out individual crusts so each of us (me, my wife and my daughter) can top our own pizzas and I'll bake them off on our pizza stone.
Big bowls of Udon come to mind immediately as do other Asian style clear soups and noodle bowls.  We make a lot of Dashi around our house.  If you have an Asian grocery near by, the ingredients are easy to come by and it is simple to make.  There are a couple of recipes here on Chef Talk.             The nice thing is, they are pretty variable by adding different vegetables, noodles, meats, etc.  You can also use the dashi, or de-fatted chicken stock as a base for...
I have worked at places where I was OK to have 1 "on the house" after work, but I've never been in a situation where "I've never paid for my drinks" at the place I work.  I know of those kind of places and more often than not, not only is the chef sitting at the end of the bar, at the end of the night downing them left and right, but so is are the owners, a hostess or 2, and maybe a server or bartender.  Then the owners wonder why they are running in the red.  Sorry, but...
My daughter always leaves Santa cookies and beer-he gets tired of all the warm milk.  And of course, a carrot for Rudolph.
Sanny, it is a choice I was faced with just over 8 years ago and I chose my family over the cheffing world.  I now feed inmates.  It's not a great job.  It's not glamourous and I still do work an occasional holiday or weekend but not many.  There are many downsides.  The lack of creativity and the quality of food being 2 of the biggest, but I do spend a whole lot more time with my family.  But I know chefs that chose the opposite route, most, but not all have regretted it,...
That only makes you a good cook, not a good "chef".  As stated by many others, you have to be able to run a kitchen and make money to earn that title.   To a point yes.  A good manager, like a good coach needs to be capable at all aspects of their business but they don't necessarily have to be the best at it.  A good chef knows what they excel at and what they are weak at, they then look for people whose strengths cover those weaknesses, so a chef does not have to be the...
It would really help if the OP let us know what they wanted to use this "extract" for.
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