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Posts by foodnfoto

I've noticed a design trend in many food service and food retail operations recently. Many, Many new  restaurants are using lots of reclaimed wood from old barns and such to panel walls, fashion table tops and banquette seating. Am I the only one that is getting totally sick of it? There are some great restaurants near me where I love to dine, but I getting sick of snagging my clothes on rough hewn wood and getting splinters in my butt and elbows whenever I sit...
Use pieces of beef chuck for stew. Often recipes call for using round or eye round for pot roast and stew. Bad idea-the meat is too lean and always comes out dry and stringy. 
I have the same problem with the acid-coffee tummy.    Acidity in coffee most often comes from the soil environment in which it's grown. Brewing processes can increase or decrease the amount of acid that is extracted in the process, but if you start with a high acid coffee, you'll end up with a significant acid level even if you cold brew (as Cheflayne suggests.)   Brazil and Colombia produce the lion's share of coffee that reaches the mass market (Folgers, Maxwell,...
Sorry, Achatz. A dinner, even at your storied restaurant, is NOT a concert or a play.    Dining, even fine dining, is a social affair. The whole experience is an interplay between diners, servers, chefs and cooks. You and your staff are there to serve and create a comfortable environment for everyone.   Maybe since you charge an arm, leg and firstborn child to 'taste" your food, you could have made a small effort to assist your patrons with their child or...
Ok. Looks sad for lots of reasons http://money.cnn.com/2014/05/05/investing/lime-shortage-drug-cartels/
Does anyone know what the reason for the hike in lime is? Ive heard a few stories, but am not sure which is credible.
Seems like several ethnic groups are being excluded from your search. What you are offering is really vague. Do you expect working chefs to leave their jobs during the busiest season of the year and travel promoting YOUR product or charity? What are you offering for compensation? Will you pay travel expenses? What's it all about?
Openness, Honesty about their skills, Enthusiasm, Punctuality, Dedication, Energy.   I've hired several people with no skills at all but they had the above. One eventually graduated first in her class at the CIA and became Susan Spicer's sous chef.  Others worked out well too. Only one was a complete bomb and left within a month. 
Puree of avocado and strawberries would be grey.  Not that attractive. Unless it's a citrus, nix the idea of fruit with fish. It's just icky. I've tasted many attempts at it and been repulsed every time.   However, strawberries with mozzarella and arugula as a salad would be a nice combo-the sweet tartness of the berries is a nice counterpoint to the peppery greens and the creamy fat from the cheese smooths it all out. Nice combo texturally too.   If you can get a...
Adding a little oil and also some dry milk powder will help to tenderize a whole wheat bread some. However, you are comparing apples to oranges.  As others have stated, there just is not as much gluten to develop in WW flour as in white flour. Unless you add some white hi-gluten flour to your dough, you'll still end up with a coarser, denser bread.   Many of us like that though. 
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