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Posts by Pete

Gene, this may be an American addition but I always like to add come cooked, chopped bacon to my bread dumplings for an added flavor boost.
Very cool!!!!  No pun intended!
I have always been one that believes that if a customer wants a recipe, I'll gladly provide it to them, but then again I have spent most of my life in restaurant kitchens and not a private chef so I guess I can see why you would hesitate, but I don't think you have to worry, giving out a few recipes won't destroy your business.  Just make sure that you aren't giving away your recipes to the same people.  I think it is perfectly acceptable to ask a chef for a recipe or 2,...
As a child, growing up, cast iron as about the only skillet used in our house.  Sure we had others, but they rarely saw use, usually only when our 2 or 3 cast iron skillets were already in use and we needed another one.  Even today with all the various skillets I own, the one that gets the most use is my cast iron.  I think once you get started cooking with it, it will become your skillet of choice; "naturally" non stick, even heat distribution and the ability to really...
Is your sauce boiling after you add the cheese.  Never boil the sauce after the cheese is added as it will turn it grainy especially when dealing with harder cheeses such as cheddar.  Usually when I bake my mac & cheese I use a slilghtly different recipe, enriched with eggs.  It doesn't come out as creamy, but then it isn't like my stove top version that ends up super creamy.  Your recipe seems more like my stove top version.  I would try not baking it. If you want...
While there is a lot of good advice here, the best bit of advice though has been that everyone's feet are different.  I have friends that swear by clogs, but personally I can't stand them.  I tried them for a full year once, hoping I'd get used to them but my feet never did.  A few people here seem to hate Shoes for Crews.  I have bought the "Metro" style for the last 5 years and I am very happy with them.  For me they have held up pretty well and I find them very...
Unfortunately, this is not that uncommon.  The business is full of stories just like yours, or they opened up a place, got all procedures in place, developed the menu, trained the cooks and waitstaff, and suddenly weren't "needed" anymore.  It may not be fair, but oftentimes it is reality.  As to the menu situation, there isn't a thing you can do. You developed that menu while in the employ of that restaurant so technically it belongs to that restaurant.  On top of that,...
Bummer!!!  I've already made the move!!  Not that I'm complaining.  I like Living Cookbook, and for somethings it might even be better than Mastercook.  I'm just not thrilled with the visual look of it-too much like Windows.  I like the Mastercook look.  I have to admit though that I think Livning Cookbook has a better cookbook print option but it doesn't seem to have as many options for fonts and font color, or formatting.
I was a die hard Mastercook user for years, but I recently switched over to Living Cookbook.  The problem with Mastercook is that Sierra, the company that orginally created Mastercook, sold it off to some other company, Valusoft I beleive.  For a couple of years the company didn't do anything with it and when I went to Windows 7 I had to do some custom installing to even get the thing to work, and then half of the components didn't work as they should.  Valusoft has now...
$25 per person for a fund raising auction is cheap.  Yes, if you want to figure it out, in terms of what you will get to eat, it's not such a great deal, but it isn't bad either.  You can easily get enough to eat to keep you satisfied, if not full (this depending on the amount of alcohol you consume at the event!).  But it isn't really about the cost of the food.  This is an event and, by the sounds of it, something you don't do very often.  The $50 you spend for an...
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