Posts by Chef David Simpson

It's good to see people ingest these questions with such devotion and ablity. Also, to see that our trade is still a profession and not a "trend". It seems as though most people think of our profession and automaticlly think...

Man, I forgot about this one. Who's willing to spill thier guts!!!:chef:

I love the restaurant business!!!! Don't You? So much to learn and so little time to learn it. :chef:

I brought this thread back to life, just because.:chef:

How about using it as a finish for chicken or duck.... In catering I do this all the time and I'm sure it's no secret. For best presentation I steam first with a strong flavoured liquid, then let set to dry the skin then brush on a good...

Thank you very much cape chef. I have a whole slue of herbs and they're mostly in pots. So, in adapting them to indoors will not be a problem?

I have some thai basil and I want it all year around. Can I use a sun lamp or something to make it grow?

I recently got back on the line after 3 years and man, catering is my life's blood but, you can't touch a Sat. night 4 time turnover with a ten foot pole!!! I love it all. But I'm not too fond of the steamer we have (have a swolen hand...

You know, the next time you make it, use dried shrimp instead. Much more flavor. The paste is way to powerful to use in a soup in the first place. Put the shrimp in some cheese cloth and just discard when finished.

Hey cape chef, how is everything going with you?