Posts by Meezenplaz

I worked with an established celebrity chef, who did the same thing... He used the pilot trick. Full stockpot, 24 hours til he came the next afternoon. Didn't freak me out but I didn't exactly agree with it either.

Kuan is spot on, you'll lose your fanny for 25 with that menu unless you charge a minimum based on that menu, which to me Would be say, 60 people. If not, for 25 I'd do one choice of main, tatoes are fine, paella seems too much work for...

Heya Recky, As a Chef, you can certainly focus on a certain dish that sort of "speaks to you",one you like and connect with, and endeavor to adjust it, tweak it, and perfect it, to the point where it is unlike anyone...

Congrats, had a feeling if you had a fair judge you'd come out ahead. So chalk one up fer the good guys!

*shrugs* your main looks like Jalfriezi, though a bit dark in color.  The  presentation seems a bit..."segragated" to me. Otherwise, looks like a recipe. :-) It's all about balance of flavours.

Yeah but-- but it doesnt say what to do if the family cow ISNT producing!?    I love these old world recipes, like   1 small pail clear-running brook water 1/2 lb fresh churned butter

Quote: And I was sharing my stories with fellow cheftalkers, hoping to hear their stories of similar experiences…that is one of the things cheftalk is about, isn’t it?...     Or at least used to...

Everything Simple Catering. Or Simply Everything Catering.   Simplicty Catering.   Now if one of those doesn't get you at least an A minus then I dont know what will.

Everything's adaptable to your needs, nothing wrong with a dish that is "based on" coq au vin. But you do need to use a robust wine with some true flavour. And if you want to use more tender chicken then the recipe was originally...

Its supposed to be delicious, a blend of many flavours, not just wine. When u say tasted like a bottle of wine, do you mean alcoholic? How long did the wine cook and what kinda wine did u use? Maybe u just don't like that wine?