Posts by CHEFONCALL

I get on here to add to the conversations. I do not get involved in any personal type stuff. When the convesation continued onto following into writing a menu. Why not follow? It is what I love to do. It is a great tool for all of us to...

Do a little more reasearch on Tetsuya. Understand the man as the myth the methodical genius Chef.

While planning the end of summer feast. I have to add Panko Crusted Chicken filled with mango wedges and shredded coconut. Don't forget the Pineapple White Wine Sauce.

I too was hesitant to call it Veloute. However, I had to look at it from a methodical standpoint. There was no "real stock" added, however it did have two liquid components reduced and or flavored before the cream was added....

To me Orchiette or "Little Ears" or Shells would absorb more sauces than like thin string like pasta.

Honestly, all rices I know of making except the Japenese Sushi are done by 2:1 ratio of water to rice. Even in the rice steamer the ratio is 2:1. Usually perfect doneness is around 45 mins oven timer and 22 minutes stove top.

Going by what you just said, it sounds to me that you made a pineapple veloute. Technically speaking. I am sure many people will argue with that. However, you could call it a pineapple white wine cream sauce. But really it is more of a...

I think that is great. Many Business majors do have many talents in the kitchen. I think that you will not find what you are looking for within cooking field. If you are wanting to be creative at first I would slowly walk my way into the...

Let me comment real quick on liv's last comment about lingo and the learning curve. There sometimes can be a place for any person among the many kitchens all over the world. To be honest, in my kitchens you are dealing with the top...

Hi, Reading the last thread note brings me back to a conversation tonight I had with a guy, and maybe a friend I work with talk about frequently. He is a Sous in the restaurant we both work in. What happens in most of the better...