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Posts by Pete

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...
Here, at home, you won't find less than 4 mustards in my fridge, and often more than that.  There's yellow mustard-sorry but burgers and dogs always get the American yellow stuff!!  Then there is a smooth Dijon, usually Grey Poupon-usually used for making emulsified dressings and usually mayo.  Then there is always 1 or 2 whole grain mustards, usually for sandwich making and for sausages and I always keep a horseradish mustard on hand although I always have prepared...
Again, I would advise to have someone else do it so that you can enjoy, but this new information does make a difference and I'd say that if you are set on doing it then go ahead and do it yourself.  Doing the reception a few days after the wedding does make a huge difference and it will allow you to enjoy your wedding day.  I would still consider a compromise where you do some of it  and have someone else handle the rest.  Maybe do all the preparation but then hire a few...
It sounds like you have the right attitude about trying to cater your own wedding; low key, simple, and, at least, hiring a chef the day of, but even then I would strongly recommend not doing it yourself.  There is just too much going on and too much that you should be a part of, rather than stuck in the kitchen getting things ready.   If you really want to have a hand in it then hire out most of it and do a few small things.  I originally wanted to cater my own wedding...
I have never had "Duke's" but Someday says it has a "sourness" to it.  So would you describe it more like traditional mayo or more a Miracle Whip or something else altogether different.
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