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Posts by cape chef

Do you mean how does it work?
Paloise would be perfect IMHO.
Dear Humblecook,   I am sorry you feel that way about the site. Although I really never post anymore I was one of the early birds on Cheftalk and still believe in it's relevance and it's purpose.
  Seared Maine sea scallops topped with a gratin of coral butter and a spring vegetable lobster nage
Great thread Jim,   I agree really with everyone. I guess the reason I still love to cook is to pass down the honor to cook for others while satiating my own desire. If I was to reduce it "au sec"it would be the pride and enthusiasm of young cooks having an "ah ha"moment and having a guest stop by the pass on their way out to simple say thank you.
Very nice.....Nothing like having friends who work the soil and sea and reward us with the fruits of their labors.What a pretty meat to fat ratio!!
RIP Chef Trotter and gods speed to your family...........sad day and so young
Haven't seen the commercial in question.Why not work on our craft/art and not worry so much about the stuff we have no control over. Happy cooking
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