Posts by chefalexander

I'm not giving up my igloo, and I'll defend it with every last piece of frozen chicken at my disposal! Seriously, as you may have read in other posts, trips into the big freeze are a GLORIOUS treat, looked forward to by everyoine one on...

:chef: Alas, I've got too much salt in my diet--should cut back-gotta watch the pressure. The doctor has me on diaretics now. I drink at least 6 liters of water per shift, and was swelling up like Spongebob. Doing better now though. ...

All are great ideas, and we've tryed most--and saddly, of course, we do live with it. One of my greatest trills is going into the large walk-in freezer (0 degrees F) and building an igloo out of cases of frozen chicken. I did even buy...

:chef: I'm looking for ideas for keeping 'relatively' comfortable at work during the summer months. We have an 'ancient' exhaust system (just exhaust--no return). The Big Wigs are planning to upgrade soon, but we're not holding our...

:chef: If only it were true. Hi everyone--I'm Chef Al Vargo from nePA-USA. 25 year line verteran, and master of soups at the Gourmet Family Restaurant in Chinchila, PA USA. I'ved used the Cheftalk Cafe in the past, but this is the...

:chef: While we no longer used spoiled food in most modern cooking, many classic reciepes evolved out of the practice of the chef/cooks trying to use up spoiled foods. American Chili for example--the cooks of the wagon trains heading...

:chef: Luck and superstitions have always played a part in any kitchen. Throwing a pinch a salt over your shoulder if you spill it for example. We have many in our kitchen. Always, if the head chef says, "its been kind of slow...

:chef: Of the classic soups, I enjoy French (or Freedom) Onion, Egg Drop, and Italian Wedding. Some of the 'Off the Wall' soups I love are New York Pizza Soup and Bacon Cheeseburger--(tip: add the bacon drippings to the butter to make...