Posts by zoebisch

Quote: Originally Posted by chizburger   and I'm scared that they might not hire me once they learn i dont have any certificate to show. So what is stopping you is the unknown?  The only way you will ever know...

Quote: FROM THIS POINT ON BE VERY AWARE THAT THE POT'S HANDLE IS HOT. REMEMBER TO POINT IT TO THE SIDE SO YOU DON'T BUMP INTO IT. AND, obviously, USE A POT HOLDER.   I think I just felt something slippery in my hand...

Quote: Originally Posted by chefhow  Its a Modified Corn Starch slurry that gets sprayed on and then flash frozen.  So the binding agent, but do you know what the coating is? Processed food interests me,...

My disclaimer is that my restaurant days were in the past (heading back though) so take it fwiw.  I don't think it would be a loss at any rate.  You have the kitchen experience and broadening that into a very apropos realm of...

I would imagine something like hydrolized vegetable protein is in there to get the heavy amino acid response in the flavor.  My thoughts on replicating fast food stuff: don't bother.  You're up against a team of scientists...

Quote: Originally Posted by MichaelGA  One of the easiest ways is to not overcook the chicken. My thoughts on this as well.    Juicy is a mainly a function of cooking method. When learning where to...

Quote: Originally Posted by siduri  ha, does that also make the yolks yellower? i heard they feed something to chickens here to make eggs to use in fettuccine Oats and a good ranged diet will do this.  I always...

Quote: Originally Posted by Gunnar   I however respect other peoples right to a quiet meal in a restaurant. This is very important.  Normally our kids were (and still are) well behaved in a public...

That's why chickens and compost win. :D   One other idea, although for the time investment it's hardly beneficial seeing it is so cheap...but for the conscience and to be able to do it you can grind the potatoes into a water...

Last night was shrimps in lobster sauce over stir fried pak-choy tips with black tree fungus, steamed white rice, pork shu mai, steamed red bean buns for dessert.