Posts by spoonbread

I am the Exec. Chef at The Gruene Onion Grill in Texas......we do alot of comfy food combined with fine dining for the martini bar.Kinda funky but it works. I would describe my cuisine as World Fusion. I just go with what tastes good...

I am in total agreement. Taste is everything, as well as presentation. One HAS to have these 2 things working, or the dish won't work. You can foam/froth/spittle all one wants, if it doesn't taste good, whats the use?? Hmmmm...that...

MikeB- I've got to admit, I have not been a fan of sous vide cooking as far as creating a dish. I have always used this method for zero waste as far as food products go. I like the idea of slow "poaching" a sauce in a...

Depends on the veggies. Can oyu be more specific on what veggies are used and for what?

It is ok.....just throw away the bug. If you are squeamish about bugs, then throw it away and buy more rice, it;s pretty cheap.

You have a good idea, but I would not think to use chocolate. IMO, that wouldn't be a good food pairing. Why not make a jelly with seafood....like caviar? Make a jelly with caviar, then make mashed potatoes, run thru a food mill. The...

I usually use a 15-20% waste percentage for veggies. I actually did chop a case of red bell peppers to see if it was right...:D

A broiler in your oven works well for marshmellows.

My fav to make and eat is amaretto-white chocolate with grahm crust. Yum! :lips:

That looks great! I do potstickers and some Asian dumplings and that is about the same amount of ingredients that I use. You will appreciate all those flavors when you eat them! :lips: