Posts by CACook

As far as cooking utensils (Aside from pots and pans and the like) the only thing my kitchen has is metal spoons. Everything else I must bring.

So I take it that it wouldn't be a bad move?

Ok...so there's been some ongoing problems that I'm not sure I want to deal with at the hotel I work at and have been looking around. There's going to be a country club opening up that's looking for cooks and a sous chef. While I'd like...

Motorcycles (supermoto and sportbike riding/stunting), philosophy and psychology, fishing/hiking/camping, moderately excessive drinking (when I don't have work the next day of course), playing drums (although I had to sell my last set),...

No problem...I work in one of those kitchens where I have to "make stuff work".

You can take a skewer and stick it in the hole where that plastic piece would go. Works just as good.

What you made would pretty much be a called a Red Bell Pepper Coulis. The point of that sauce is that it's unstrained. You can put it through a china cap which will make it a little smoother, but if you put it through a chinois I would...

I don't know if it's possible. Even when cooked in the fryer, you have to practically overcook/burn them to get them crispy, and they don't stay that way for long. My suggestion would be to blanch them in water first, then throw them in...

What type of facility do you have?

When I don't don't have a whole bunch of other stuff to do, I totally don't mind jumping in and busting out some dishes. We have a whole set of stewards at the hotel I work at, but at some other places we seemed to go through them pretty...