Posts by Nicko

Hey John welcome. Hope your career change is working out for you. So many other members who have gone through the same switch so I think you will find some great discussions. Let us know if you have any quesitons.

I am all about soups. Love  making potato bacon soup, fresh chicken soup. You will probably also find me braising large cuts of meat for many hours. 

Ruxbin which is a great restaurant in Chicago has a fantastic step by step blog on how they make their fries.   http://ruxbin.wordpress.com/2012/03/01/homefries/

Sometimes when a certain advertiser is shown this will fire. When you see this alert can you post what ads you are seeing so we can let the ad team know? Thanks Terry.

The other part of this is the coffee simply is not as rich with skim milk. Can honestly say I have never been to a cafe in Italy and had them steam my cappucino with skim milk. When it comes to coffee I trust the Italians. 

Quote: Originally Posted by Kippers  Skimmed milk produce the best foam when using an espresso machine.     Yeah I would have to disagree with that one. Everything I have tested and read shows that...

To tell you the truth I have a great machine with a steam wand but I more often then not simply heat the milk up in the microwave and then use my 20.00 areo latte from William Sonoma and just froth it that way. Certainly not for a...

Welcome ChefKwik glad to have you. I think you will find some solid discussions and members who can help you discover your cooking passion. It is a fine line between loving cooking and having a passion for wanting to run a kitchen...

I always thought that you paid for what you purchased. If you receive the bone and trimmings after the butcher is finished then you would pay for it. Otherwise I don't think you would be charged for it.   It is a good question...

Welcome Chef, we are glad to have you. Please check out our catering forum you should find some good discussion there.