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Posts by youla

This is an authentic lebanese felafel recipe, soak 4 cups chick peas for 24 hours changing water at least 4 times. ..in a food processor blend 3 cups of the UNCOOKED chickpeas with 2 cloves garlic, 1/2 an white onion, 1/2 cup spring onions, 3/4 cup of flat leaf parsley leaves, a few basil leaves, 1/2 a fresh chilli [no seeds] salt, pepper and 1/2 a teaspoon of bicarb....[use the last cup of chickpeas to correct the consistency if necessary..sorry I dont have exact...
THIS IS COVERED IN AN OLD THREAD,USE THE SEARCH,LOOKINNG UNDER OLIVES AND ON ABOUT PAGE 5 I HAVE A LINK TO WAYS TO TREAT FRESH OLIVES...OTHERWIASE EMAIL.ME ,PS...HAVE BEEN USING THIS RECIPE FOR YEARS WITH GREAT SUCCESS,:bounce:
I really love all cheese but mainly those with a bit of bite like a good reggianno or a good smelly one like a reublochon,...by the way my favourite is a cheese called esrom...similar in texture to a havarti but with a strong smell and a similar flavour to the reublochon.....I also love pure goats cheese unpasteurized...australian laws wont allow certain cheese into the country if they are made of unpasteurized milk and I have only been lucky enough to try these when...
hey Cape Chef now they are the kind of garde manger items I am talking about...they sound great...you can really let you imagination go wild,,,another thing I do is go to all the garde competitions...just to see whats happening...lot of old stuff...but some pretty good stuff to get ideas from....and by vegetable carvings...I dont mean your mundane tomato and carrot roses...I used to make whole scenes..and for a big buffet allthe other garnishes would follow from this...
HEY shimmer/ you'll shake that salad girl tag... years ago I moved to a hotel as a saucier...they only liked females in garde manger...and I had the salad tag for a while till it totally p@3@$ed me off, I spoke to the chef who said he hired me for garde manger and I said I had not even applied for that position...but in the end I made it the best garde manger section youd seen...I did vegetable carvings,terrines,big displays...and made it work for me then a new chef...
HEY shimmer/ you'll shake that salad girl tag... years ago I moved to a hotel as a saucier...they only liked females in garde manger...and I had the salad tag for a while till it totally p@3@$ed me off, I spoke to the chef who said he hired me for garde manger and I said I had not even applied for that position...but in the end I made it the best garde manger section youd seen...I did vegetable carvings,terrines,big displays...and made it work for me then a new chef...
I dont believe anyone knows much coming out of school..be it culinary [I dont know if you have an equivalent to our apprentice cookery school system a 4 year term] but we have just received one of your culinary graduates,....few brief words to describe him...no urgency...no mise en place..no prep...no back up...goes for a smoko assuring me everything is fine...wrong...gets pissed off cos I show him how to do things...I say LISTEN you may be from the states...been cooking...
HEY shimmer/ you'll shake that salad girl tag... years ago I moved to a hotel as a saucier...they only liked females in garde manger...and I had the salad tag for a while till it totally p@3@$ed me off, I spoke to the chef who said he hired me for garde manger and I said I had not even applied for that position...but in the end I made it the best garde manger section youd seen...I did vegetable carvings,terrines,big displays...and made it work for me then a new chef...
[ September 24, 2001: Message edited by: youla ]
I used to make a diabetic zucc loaf using ricotta,flour,zucchini,eggs , but I used to make large loaves so will have to work it out,,,basically,get about 6 zuccs grated and drained add flour to the zucchini about 1-2 cups [good to use half the amount of flour as a whole grain or a whole meal]mix through a cup of ricotta to flour and then 2 eggs with any other condiments or herbs and season if mix is too wet add more flour and if too dry add a little oil.....we also used...
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