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Posts by foodpump

Yeah, I read the article on another website, a lot of people mooted the idea if it was actually genuine or not.   But, even as the owner of a small chocolate and pastry shop, I see a lot of people staring at their phones while seated at the table.   On the other hand....   I'm starting to see a lot more computers integrated into dining room tables, like, the menu is only accessible via the computer, you can only call the server via the computer.  Whatever that is, it...
Yes, per deck.  You can stack as many decks ontop of each other as you like.   I've done pretty much everything with convections, learned to place a tray of flat bbq bricks on the very bottom of electric ovens for "hearth" baking, and also to provide some heat mass storage because once you open those two giant doors, you will loose a lot of heat.  Open the doors, say 5 times in 10 minutes and your kitchen is going to get verrrrrrrry hot, and your oven will take a long...
Huh?  Why more work?  I've been doing it that way for about 30 years now.  Slice the spuds, throw them in just enough milk or milk/ cream to cover, blanch, when just tender scoop out and lay in a buttered gratin dish.  Reduce the milk mixture a bit, season, pour over the spuds, sprinkle cheese, or bread crumbs or what ever if desired, and bake.
If you read the previous thread on the subject you will understand the following:   The blodgett zephaire 200 is a gas convection oven   1)Gas ovens have a "fire box" located on the bottom,  the fan sucks up the heat and blows it around.  Seeing as how heat always rises, the lower part of the oven will be hotter than the upper, as this is where the heat is produced. .    2)As the fan only rotates in one direction, you will get more heat in the direction the fan blows...
Try the chocolate forums.  70%,  and "it's a chocolate life" come to mind.  They usually have some kind of a "classified" section on their site
Thank you for your honesty and welcome to Cheftalk. It's true, many of us here--both professional and non-professional have a, uh, less than stellar view of Cutco for reasons I'd be happy to discuss--again.   As you may have guessed, most posters here are very passionate about food, about cooking, techniques and tools.  While we do groan and gripe about the cost of say, a Kitchen aid mixer (+/- $400-600) no one complains about the value or performance.  Same holds true...
Hi Ross,   I guess this is a two pronged post, but I really want you to see things from a distance.   Firstly, suppliers:   I've never dealt with Sysco, but I have kicked out their reps from my kitchen on more than one occasion.  My experinces with "X bros." a local broadliner, gave me, an um, shall we say a different perspective?  So I deal with x-bros, everything from dish soap to strawberries, at the time I was doing well over 4K/ mnth minimum with them, not a big...
Most employers will recognize your French qualifications as better than the current Red Seal qualification.  Some employers will demand a red seal,regardless.   You can "convert" by writing a red seal equivelency test, I think Go2 offers it. I wouldn't do this right now, maybe in a year or so if you really feel you need to.   While your HACCP is valid, I think you should take a "foodsafe" course.  This is a very, very basic food handlers course, is only 8 hrs, and...
When  fecal matter is introduced at a great velocity to the impellor..... It really boils down to two choices   1) Sysco goes   or   2) Seafood goes   All things considering, whatever is on the menu makes money, and whatever you order from Sysco costs you money.   I'd say the choice is pretty obvious.   The odds of explaining this logic to a Sysco rep and getting it comprehended, are about the same odds that the said Sysco rep is reading this thread and has...
This is true.  Then again, acidic fruits and liquids aren't in water pipes.  When cooking with a solid copper pot for confectionary purposes, I know how important it is to clean the oxidized copper surfaces before using the pot again.
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