Posts by chefjason

I'm sure the kitchen injury thread has been done a million times, but I just had an incident that puts a different twist on it. I was showing one of my new hires the acid soak tank to soak the oven racks in for cleaning. When I...

I think the main reason they are tossed in right at the end is just so they keep their green color.

I had a similar situation when I was in culinary school. Half of my class were not serious about their studies. When we took baking it was Monday thru Thursday and it started at 7:00 am. Friday's was the decorative show pieces class...

I own both Harold McGee's "On Food And Cooking" and "Cookwise: The Hows and Whys of Successful Cooking" by Shirley O. Corriher. I enjoy them both. The first reads like a text book and would only be enjoyable for...

I agree with the stain proof or at least stain resistant. They have all those adds for new stain resistant clothing. I belive Dockers was the first I saw to come out with them. I have not tried them yet, but I did just buy a t-shirt...

Keep in mind I've never had the sauce you are talking about nor have I tried anything I am about to tell you, so I may be way off base. From your description it sounds like the sauce is made along the same concept as beurre blanc. The...

One of my favorites is www.8legged.com It's called deep fried live. It's a cartoon cooking show with an accident prone octopuss as the host. It's very funny yet informative. They are all real recipes and they give facts on sciences of...

I know what you mean about dropping a little weight first. When I first shaved it I was going for the Vin Disel (spelling ?) look but I looked more like Drew Carey. I've Dropped about 20 pounds and gained some muscle tone so I'm closer...

The owners of the kitchen I work in talked about putting in air conditioning a couple of years ago. Still waiting and sweating. I have tryed the mira cool bandanas but I find them to be a pain after they loose their cool. You are...

My suggestion is similar to mike's. Why not right up the recipes but screw with the amounts, make some changes, leave out crucial but not very noticable ingredients, etc. It sounds like the guy won't be able to tell the difference....