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Posts by Dobzre

Not being facetious, I'm starting to sneak a little bit of it into everything that calls for regular sugar! I'm from the south so I have a bit of experience with the dark stuff like molasses, and cane syrup. But brown sugar is so overlooked in other facets of baking, sans confections, and very specific preparations. It does wonders for ice cream. My caramel ice cream is incredibly complex now, with a much deeper caramel flavor, wonderful brown color. My vanilla is much...
Not to be the bearer of bad news but there is at least a couple hundred others JUST LIKE YOU with resumes on his desk... a couple hundred others JUST LIKE YOU blowing up his email address.   I stopped caring about those celebrity guys a long time ago and focused on becoming my own person not a "I used to work for___" kind of guy. Of course read theirs books, take their advice and knowledge but don't idolize them to the point of stalking them. And besides, there are some...
Every place I have been the sous is "bad cop." The exec is caring, warm and friendly, "skinnin and grinnin" as my grandfather would say. Behind the scenes he gets the brunt of the execs complaints and criticisms. Be it hours, food quality, people standing around, "**** work," cleanliness, etc. NOT a job you want to have for too long. 
Some of you may know the origins of so called "molecular gastronomy." Some REALLY smart people working for uber wealthy corporations devised "shortcuts" in the food production process to yield consistent results in the manufacturing process making things like quality of the product, origin and operator error obsolete. As well as keeping costs down by replacing say cane sugar with HFCS and other artificial products. But what baffles me is (besides the fact that people...
Are we cooking or selling coffee table books?    http://www.nytimes.com/2014/07/09/dining/dishes-worthy-of-instagram-but-not-your-appetite.html?ref=dining&_r=1
Just today someone wanted to replace a granita in one of my desserts with cherry sorbet. I said absolutely not, I gave them the dessert with the cherry sorbet on the side. Lo and be frickin hold the server comes back and says "they were glad you didn't substitute the cherry sorbet for the granita because they liked it better."   People substituting things they haven't even tasted yet! This typically comes from years of eating crap, when they get something actually good...
People always ask me why I have so many books, and spend so much money on them. With much restraint... I politely tell them, the books will last longer than the lights...   I have a digital version of all of the Grand Livres d'Cuisine, but I would still pay $300 for the physical tome. Because... Its a 10 lb book!   I only look online for recipes I once say in a book HA! Theres a few blogs out there thats I frequent, but the regular run of the mill sites that pop up...
I love Todd English's version (who? :p)   Italian sausage Ground beef Tomato sauce Whole Basil Leaves Ricotta Aged Mozzarella Finished with Bechamel sauce
But.....but WHY!?!?
I'm guessing my 24 hours for chicken stock would REALLY freak people out? lol
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