I don't know you, but, have read some of your posts.
Perhaps you could teach at a prison, school, or tech
school. Speak to the public and private high schools
about doing one or two classes per school per month.
I would be weary of the fat content in the coconut
milk. You may need to increase gelatin by a tiny amount.
I like the flex molds but, I think large rounded capuccino
cups are the best. You want a rounded panna cotta. The
This may sound a little predictable, but, I absolutely love it.
Make a basic risotto starting with white onion or shallots, I
prefer white onion. Deglace with white wine, continue to stir,
introduce stock or liquid. I like to use 1...
I think maybe you guys have missed a part of this.
In many cultures, especially in third world countries, the
heavy seasoning was to inhibit the growth of bacteria.
For example, spicy peppers and fresh lime in Mexico. If
you taste a...
Its always been this way and probably won't change.
Food will change, but, the plain truth is I just have
not seen the workplace change. Management and
hourly staffers will continue to be the hardest working
people in showbiz, and...
I have some advice for you. Never tell any of this to
anyone you want to work for. They would never hire
you. You truly have no idea what you talking about.
Perhaps spending the 50K on school might bring you
back into reality. ...
Welcome to the jungle. If you are the Chef or Sous, then no
one should speak with you that way. Now that it has become
acceptable, you have a long road back to being respected as.
The minute you let someone walk on you, is the...
I think the biggest thing a roux has to offer is richness.
I use roux to emulsify or suspend fat into soups or sauces.
with corn or potato starch you lack the richness because
you cannot trap the fat within the liquid. One downside...
I feel your pain,
In addition to a gluten intolerance, I also am lactose intolerant.
I tried to stay off all those foods and made it for about 5 months.
Then one night I was out and a basket of fresh bread landed on
the bar where...
Breaking down skate wing. All the mucous and the texture of the
skin is murder on your hands. A close second has to be cutting osso
bucco on an old fleetwood ban saw at 5:30 in the morning. The
smell of burning bone and the...