Posts by greyeaglem

Any brand of automatic dishwasher soap works well (as already stated here by several people). Also, for really stubborn stains, treat with hydrogen peroxide or a paste made of cream of tartar and water. I like to use Whisk on mine, and...

I've used potato flakes on fried chicken. I crush them a little bit so they stick better. They make a nice crust, something different. My all time favorite breading medium though is crushed saltine crackers. I just think they're the...

I had problems awhile back when I would try to post a response. I could post a reply on one thread, but if I tried to respond on another, it would say I was logged out and I would lose everything I'd typed. It would not allow me to log...

If you get over to the Mississippi side of WI, there's a place called the Harborview Cafe in Pepin that gets rave reviews all the time in the Twin Cities' papers. I've never been there myself, which is unforgiveable as I live about 45...

When I stated that many of my peers consider the title of chef to be applied only to someone who has been in complete charge of at least one commercial kitchen, I meant that this criteria would be unfair to someone like Julia Child, who...

The American Culinary Federation has 14 levels of certification. Their certifications are the only ones (to my knowledge) recognized by the Federal Dept. of Labor. For many years, (and still) the term "chef" has been used very...

I wouldn't use bulk sausage to make Polish sausage as there is sage and other flavorings in bulk sausage (which is meant for breakfast sausage) that aren't in Polish sausage. Use ground pork instead.

This won't help with the low fat problem, but I make coconut cream pie using coconut milk in place of the milk or 1/2 and 1/2 the recipe calls for (in the same amount). This works very well and was much appreciated by my lactose...

I was thinking of the the Russian name for the appetizer table (they originated the idea) but can't think of the term. It's in Escoffier's book if you have it. The other ideas are really good though, I think I like DMT's suggestion...

Hear, hear! You said it! I'm sorry, but there was a guy running around my area calling himself a chef (he got fired from a chain restaurant for burning toast). I finally had enough of him and asked what the difference between a sauce and...