well I've never made "jerk" spice before, but one mix that I tend to use more often, is equal parts salt, black pepper adn granulated garlic. nothing fancy or spicy but it works for simple seasoning.
well first of all welcome aboard Ruth, hope you'll find yourself at home here. Speaking of Kitchen Confidential, this is a funny anecdote, I recently borrowed both Kitchen Confidential and A Cook's Tour from the local library, now in...
I might have brought this topic up before, but can't really remember. what I am trying to figure out is what makes food "Canadian" or "American", I mean if you mention Greek or Chinese, or Russian food, there are...
Okay, so I get to clean the grills and flat tops everyday, but sometimes when I take the brick to the flat top and start scrubbing away, it "squeels" unbelievably loud at a such a high pitch that it almost shatters my eardrums...
Rich, check out Professional Cooking by Wayne Gisslen, there is a good section on basic knife cuts, complete with pictures. If you get this book get the third edition or newer.
I'm going to jump right in with a question for everyone else who is in the industry. What is happening is this, I'm working a shift that i don't hate, but am not particularly in love with either (graveyards), my boss tells me and others...
Well, it's been awhile. I figure this is the best forum for me to start in, just wanted to say hi, and that I'm still kicking around. I've been so busy with work and volunteer activities that hanging out here at cheftalk, has been more...
Hello all, I've got a two part request here first part is I've come up with an idea for a recipe and I'd like someone to test it out and give me some feed back. Thanksgiving is coming up next week and I'm into trying something non...
sorry, it took me a while to get back to this thread. I actually have my foot almost in the door at two other places, one is a part time catering position and the other is a part time restaurant gig. so things are looking pretty good....
