or Connect
New Posts  All Forums:

Posts by Pete

It's been years since I worked in a place with a wood fired grilled.  In my time though, I worked in a number of places that had wood-fired grills.  As a cook, I was always partial to the Aztecs, although I can't vouch for their longevity.  I felt that I could control my heat better and that I didn't have to feed it as often to keep good heat going.  It was a fixed grate grill, as opposed to an adjustable grate, and I actually preferred that as I would build my bed of...
Are you set on cast iron?  While I love all my cast iron (and I have quite a few pieces) it does have its limitations.  Also, as far as cookware goes, it is some of the least expensive to purchase, in general, not counting some of the really good enameled stuff.  What you might want to do is pick up a piece, or two, from Lodge (all my stuff is Lodge, except for some really, really old pieces that I'm not sure about) and then pick up a nicer, higher-end aluminum or...
Sorry, I missed the macaroni "cooked to order" part.  Too many cocktails last night!!!! I would pre-cook the macaroni and portion.  Heat the pasta with the sauce.  Won't take much time at all.
Does anyone else add egg to their Mac & Cheese?  I have 2 types of recipes (both of which I vary quite a bit, but they are somewhat distinct).  One type is for a stove top version which is basically macaroni stirred into some variation on a Mornay sauce which then might get topped with some type of crumbs and quickly broiled or it might not.  The other is a baked version.  Again noodles stirred into some variation on Mornay, but with an egg or 2 added.  It is then topped...
It's what I would do.  One question though about your chicken; you say bring it to cold room temperature.  I don't understand this term.  Room temperature should be around 65-70°F.  Your chicken should be cooled to 40°F or lower and stored at that temp.
 For years, before I got my smoker, I used my Weber kettle grill as a smoker, for BBQ.  It worked well and I still use it occasionally for making BBQ.
I have a fermentation crock and I absolutely love it, but I have made, and still continue to make, fermented foods in canning jars also.  When I first started out making sauerkraut I was making large batches in 5 gallon plastic pails.  As others have said I used a large bag, filled with brine to keep the kraut down, below the level of the brine, and covered with a towel to prevent dust and debris from falling in, and I never had a problem.  Just need to, occasionally, wipe...
What is going to make your site standout from all the other recipe websites/food blogs/etc.  There is a lot of bad and just ok sites but there are a ton of really great sites.  How do you plan to compete against all those already established sites.
 No it's not hopeless wanting your business to thrive...operative word here is "your."  This isn't your business.  You aren't an owner or even a manager.  I get it, you want the place you work at to do well, but it sounds like it is not and you are in no position to turn the place around.  When you are not in a position to make a serious impact you have 2 choices; hang out and hope they change managers and decide to salvage the place or look for another job.  For the...
 I don't understand chefs that downright refuse to use a certain type of thickener.  Each and every one has its uses and each one will be the best choice for different applications.  A roux is a better choice for many applications, such as when you are hot holding a sauce or in an acidic sauce such as a tomato based sauce (think Creole sauce), both of which will degrade cornstarch over time making it lose its thickening power.
New Posts  All Forums: