Posts by Blueicus

The Black Hoof on Dundas West is good, cool with interesting offerings, if you like meat, offal and charcuterie.  Shameless plug, but if you don't mind forking over some cash George restaurant (where I work) on Queen near Jarvis...

seen a similar effect while portioning cold short ribs... there's this oil-slick like rainbow sheen on the surface of the exposed area.

They shouldn't have forgotten that you were coming but I think it was ultimately a bad idea to set up an interview for a job that is not sous-chef or higher three months after the initial posting... you can pretty much guarantee that...

I dunno about the last one... I've eaten at restaurants where the cutlery is uncomfortable and awkward to use, heck even had to use teapots and cups that simply existed to look cool but were impractical.  Strange that form...

The finished product doesn't look right, it seems so wet or oily for lack of a better  term, sort of like it's not fully cooked.. also there is no discernible colour.  Deviating from the suggested methods may result in an...

Agreed.  If you're not going to serve the trim the customers at least save it for a special treat for the staff.

The technique and recipe is fine, thickness depends pretty much entirely on the size of the oil droplets and amount of water in the emulsification, the smaller the droplets the thicker the consistency will be.  If you are making...

Use the meringue powder to bulk up the protein and  bulk content of the whites, but I wouldn't substitute it entirely.

It's possible to have an unmoulded creme brulee, it just takes a bit of effort.  However pre-bruleeing it is not recommended.

I'm not sure I understand your question... do you not want them in ramekins?  Or do you want to unmould them?