Posts by CACook

So what do you use on the grill for filets or chicken?

I'd go with what he recommended.

A microplane actually doesn't work well with ginger. It turns it into mush.

If it were me, I'd just slice the apples thin (maybe 1/4 inch or a little less?) and use the kiwi more as a garnish than anything. It's a lot of fruit. The shrimp is the protein so you kind of want to see more of it...make it more the...

I've never used it on clothes, but I've heard that Mexican laundry detergent, ariel, works. It's a powder that comes in a blue white and yellow bag I believe. Again, I've never used it on clothes, but when I was a mechanic we used to use...

Definitely lower temperature. I would say 300-325, if it's pretty big maybe even 275. I wouldn't cover it with foil as it wouldn't get that deep, brown color.

I don't and I don't know anyone who works on a ship, but I hear it's long hours (longer than normal restaurant long anyway) and the kitchens are really hot. I'd be interested to hear what someone says from experience though.

Well...it's more appropriate to put sauces or dressings in goosenecks when you're doing a tasting, but a pan works just as well.

Saute pans...aka ladles/spoons/roasting pans/lids/drums/tennis racquets/goosenecks.

Well, I'm pretty much the lead banquet cook, so I write the menu for the buffet every day except the two days the banquet chef and I are both there.