Interesting article from the NY Times about the things NY chefs do to deal with serving from closet-sized kitchens.
http://www.nytimes.com/2001/01/24/living/24TINY.html
At Duff's, pinnacle of the Buffalo style chicken wing (corner of Millersport Hwy and Sheridan Dr., Amherst NY) they'll still give you "to go" orders.
But they put a prominent disclaimer on the menu and handbills: We cannot...
Tried the Cook's Illustrated method with my standing rib roasts (beef prime rib with the rib bones still on). Basically you just leave it on a rack in a pan in the fridge with paper towels to soak up the drips.
Left them four days,...
Jim,
I have a 4-year-old daughter, quite willful but also rather well behaved for the most part after all the work her mother and I have done. If you wanted to describe the specific problems I could possibly offer a helpful perspective.
Grimness alert.
A Montana short-order cook has been charged with cooking a neighborhood boy into spaghetti sauce and stew and feeding it to the neighbors.
This is not a joke.
It is almost enough to make me reconsider my opposition to...
Just read it, it's pretty interesting for those among us who have idly considered culinary training/career but never taken the plunge.
http://slate.msn.com/diary/01-01-08/diary.asp?iMsg=1
Not to be confused with the Diary of a...
Yep shroomgirl, it's Eat Drink Man Woman... the first 5 minutes, watched closely, are a primer on basic Chinese culinary kitchen skills. At least to me.
I didn't like Fried Green Tomatoes much but it did have one of the best movie/food...
While we're tapping into Gross Central I would be remiss not to mention the (few) people I knew in California who felt it a healthy tonic to slug down the first cup of urine they produced in the morning.
Wish I was kidding.
