Posts by Chef DeSelms

Fresh pasta comes to mind.... with a spicy tomato sauce. Save the cheddar for crackers!    I wonder if it's a school assignment too. When I was in school the chef's would throw us curve balls sometimes. Kinda like an...

I'm a fan of Cold Black Bean Salad. Not sure if this is raw enough for you.   -1 can of Rotel (or in their raw form-Tomatoes, Onions and Chilies) -2 cans Black Beans (Rinsed) -1/3 C. Lemon Juice -1/3 C. Olive...

Either way would look pretty and either way would taste the same...... makes me want wings now. YUM!!!

I agree KYHeirloomer. No food needs to be cooked 8 to 10 hours while your off to work. You need to monitor a slow cooker or a heavy dutch oven. The food is finished when it's finished. Slow cookers are not a cure all. I guess they have...

Hi everyone. I'm a 33 year old chef from Lebanon, Missouri. I graduated from Le Cordon Bleu St. Louis and currently work the line in a local restaurant. Hope to learn and give advice on here.

I would avoid a slow cooker and instead look into buying a good enamel dutch oven. Then follow the classic French braising method. Slow cookers have a tendency to dry out the food and leave a great liquid. It might be alright for your...