Posts by hideoutchef

I would think that the people at Alto-Sham have the flavor carryover thing covered.  Most of their ovens are all Stainless steel so with a good cleaning I would think there would be little carry over.  Alto-Sham makes...

Quote: Originally Posted by Pollopicu  It's unfortunate that those are the kind of women you have worked with... or who have worked for you. I'm not sure if it's a demographic issue, but I trained and worked in nyc,...

Pollopicu I was the management.  There was a rule about no cell phones and I have had a couple of guys that were a problem, but not to the extent of the problem with the women.  Things may have been different when I was not...

I have hired and worked with a number of females in the kitchen.  The problem that I have had time and time again is women seem to have a hard time with timing, caring and concentration on the job at hand.  Another problem...

I realize this is an old thread, but I had to put in my 2 cents worth.   Never ever use cold potatoes to make potato salad, they will not absorb any flavors from the other ingredients and will produce a sub quality...

I was always told that it was the size dish that was fed to monkeys to test for poison in the Far East Empires and has just become the standard size for sides of such things as potato salad, Cole slaw and the like.

Empty drinks, if they hit empty so goes the tip.    My number one pet peeve is "Do you need change?"  If they have the balls to ask that, I have the balls to leave next to nothing for the tip.  And a sub note on...

I have to agree with the rest, I have always used Cast Iron for Blackening Fish, Prime Rib, Steaks and so on, in '86 or '87, I was blackening anything and everything I could lay my hands on.  I was Chef at the Great American...

Since in Pork Vindaloo, the whole seeds are ground (with cumin seeds, red chilies, black peppercorns, cardamon seeds, cinnamon and fenugreek seeds or whatever other combination you use)  I would use 1 t ground mustard to 2 t whole...