Posts by Free Rider

ChefTalk is where the internet is a friend, especially for questions such as the one posed. I've been grateful for the advice I've received here as I've seen enough of the posters to know that particular poster's take on things. Not so...

I believe cake flour is bleached and AP flour is not. As for cake basics... I'm looking for a crumb coat recipe that isn't too sweet. All of the recipes I have are overpoweringly sweet.

That is not a matter of inspiration. I am simply not in the position to unpack the box that contains the book.

All right. I'll let you know what I find. I did, in thinking about this, remember a chipotle alfredo type of sauce that I used to make. Also, a cream vinaigrette with umoboshi plums. Guess I just need inspiration as it's been...

I have this book, but it is packed away. No room where I am for lots of stuff. I remember some of what I read, but not that much.

Recently my kitchen space was downsized significantly and so was my time for cooking. I was pondering the problem and then realized that a set of decent sauces may be the answer to my troubles. I don't eat meat of any kind, but I'd...

Yup, they interview neighbors from all your former addresses and all kinds of things.

I bet they would love to have you.

Pickle! :D Ah, food metaphors.

If you go on www.usajobs.gov, you can do a search for job titles and places. They have all sorts of titles: pastry chef, kitchen supervisor, etc. The site gives you a detail of the qualifications required, including what type of...