Posts by Grillbeast

I also like serving fish or scallops with a crunchy slaw of jicama, carrot and other slightly sweet vegetables. Instead of a warm sauce component use a citrus vinaigrette. Add a starch if you feel you need to. The pick up is super...

Limited seasonal availability on certain spring items can be a problem, so think of ideas that can be done with multiole substitutions, like a small shape pasta with "spring green pesto.". You can use ramps while you have them plus a mix...

Reading comprehension is fun! The chicken was cooked to temp. It was being reheated. If salmonella tends to grow in poultry that has already been cooked to temp then that is news to me. I understand that reading isn't the most...

Thanks for the replies.  I appreciate the feedback.  I am meeting with the owner again tomorrow and I did a recipe test with my cook today (it will be a 2 man operation, maybe putting a dishwasher on if it gets busy). ...

Hello all,   I am currently working as a line cook while building towards becoming a sous/chef/owner of a restaurant.  I have recently been offered the opportunity to run a Sunday brunch at a new restaurant owned and...

Clean stainless steel and clean boards always make me happy. Taking the extra time with my knife work because I know it will elevate the final product makes me happy. Ignoring the silly idea my sous offers (sweeten the rilleno filling...

I can't speak to the OP's question but I agree 100% with the "condom" feel of this knife. My old chef had one and while he kept a good edge on it and I could easily brunoise with it, it felt weird on the board.

Thank you to the few people who have stood up for the commonly accepted definition of confit. Drizzling with oil and slow roasting is not confit.

I love my mixes bag. Henckels 8in chef, Fujiwara honesuki (love this boning knife!), cheap wustof flexible filet for small fish and more. I need a good serrated and slicer and I have my sights on a carbon gyuto down the road, maybe...

In the topic of food cost at home: I am lucky to have a large, vibrant farmer's market in my city with hundreds of vendors that is visited by tens of thousands of people every Saturday. There is no cheaper way to get produce than from...