Posts by nlpavalko

Kuan, are you implying that Chilean Sea Bass isn't the fish's real name and that it's an advertising gimmick!?!! O_O

Hello everyone! I thought I'd start a thread just for fun. What is your biggest food or food culture pet peeve?   Mine? Is the two phrases often spoken by my grandma;   "XYZ frozen or boxed item is just as good as...

Whereabouts and what school are you at MellieMel?

Christian Holmes: I'm not currently enrolled, but plan to attend Washburne Culinary Institute in Chicago.

Oh wow, did you attend Iceman?

Where do you go to school Christian?

Thanks everyone! I did consider doing a sugary vinaigrette reduction with them, but got lazy. I made home made ravioli with the meal, and as I'm sure most of you know, they are mega time-intensive especially without a pasta machine!

So. .. I just tried making Italian style greens (olive oil, garlic, parm. cheese) with dandelion greens.   They came out ok, but very bitter.   Does anyone here have experience cooking with them? Is there a way to...

Hello All!   I have plans to enroll in culinary school in the fall, and, obviously would like to work so as to not have to live in a box :)   My question is, for those of you currently in school, what sort of work...

Good morning to everyone!   Just wanted to get your inputs on Grant Achatz's new projects called Next and Aviary. General opinions, information (such as when they will open) and other random thoughts are...