Posts by ChefDan09

no offense. but i think black chef coats look super gay....like queer eye gay.

fish spatula. i dont know where you guys work, but i hate tongs. and no place i worked allowed me to use them. it bruises meat and rips apart fragile objects.

ruined? dude, all you had to do was heat it up and melt the cream down. <EDITED FOR OFFENSIVE CONTENT>

what is the best method to remove the claw meat in 1 peice without having the fully cook the claw?

Tonight (14th) is my birthday and I just wanted to share how excited I am that I somehow got reservations to Topolabampo. I'm a big fan of your work Chef Bayless and i can't wait till 10 o'clock when im seated.

ouch, i lived in orlando during my stint in culinary school (orlando culinary academy) and there arent alot of nice places to work unless your gonna get into the theme park buisness.

a paid internship is an externship

croque madame

amen, most of the time, corporation kitchens suck. i cant find one good one...well when i say good, i mean something id take a significant other to. i eat hot pockets and big macs

use grapeseed oil for best results....it has least flavor and itll pick up whatever herb you use. i like trotter style oils. so blanch herbs (adding some spinach adds color without a spinach flavor) to get out all that beautiful...