Posts by ExpatC

I think that definitely don't go above med rare. Any more well done and the problems are non-stop. First, you can' make an attractive canape because the meat is totally inflexible. Second, all of your meat will have the taste and...

I am looking for a chef to start out as chef de cuisine then, hopefully, move into the head chef position of the group. These are the stats for the job: Lg. Restaurant: 250-300 seats (depending onthe time of year) Cuisine:...

I would go a bit lighter. Salad with rice noodles, greens, summer tomatoes, etc. Sweet potatoes sound too heavy to me. But, a first course soup with the sweet potato steamed and cubed in a chicken broth, with greens cooked only by the...

I'm thinkin' waffles.

Cooking by Hand: Paul Bertoli The French Laundry Cookbook: Thomas Keller (if you can do everything in that book, then apply it to your own ideas, you are an artist.) Bouchon: Thomas Keller And, cautious praise for Ducasse's...

Nothing is better than work, practice and experience. In my opinion you can learn the basics WHILE you work. A great knowledge of the basics is the place that innovation comes from. But, again in my opinion, school is a waste of time...

Oh, and get a good chef, pay your bills and DON'T fold your napkins in that "fan" thing, please! It makes me nuts.

I can't resist putting in my 2 cents here. I tried! I left the page then I came back. First I agree with most of the things people have said in response to your post. Even when one piece of advice contradicts another. They are all...

I"m with steve, just do them in a saute pan. If you want to do a lot try cooking the peppers first, whole, carefully clean and chill them. Then stuff and bread them and then bake themto crisp and bring up the temp. I have never...

I would vote for cold water lobster also. I tend to think they are more tasty and warm water lobsters tend to be a little dry. What I always do also is to put a bamboo or small metal skewer through the meats before grilling/cooking...