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Posts by foodnfoto

Pretty muffins Mezz!  I'm anxious to hear how the rugelach turns out. We have a lot of customers that ask for gluten free items. 
Mark Bittman's How to Cook Everything Vegetarian is also a really good starting point. Lots of terrific variations on a theme that give your meals variety. With nice takes on classic "meaty" dishes.   Tofu can be really, really great! My trick is to marinate for about 15 minutes in Bragg's Aminos, then roast in a 400˚ oven for about 30 minutes, tossing occasionally. Top a salad, put it in a panini, top a baked potato, or serve with brown rice and steamed veggies....
My sincere apologies Friends All--- Pete made me aware that the copy of the email I posted earlier contained a solicitation which violates ChefTalk standards. He's right and I apologize.   I just thought it was really weird that it showed up in my email after I watched the KN You Tube video linked in the OP. Did anyone else get it?
Check out the email I just received-       I removed it, but it was a tipped employee petition against Amy's Baking Company that came in my email today. Weird
Until the link in the OP, I had never watched "Kitchen Nightmares". Now I'm totally hooked on the commercial free versions on You Tube. It has that quality of a train wreck that's so horrifying you can't help but keep watching! Gordon Ramsay comes across like a caustic, foul mouthed jerk, but his criticisms were spot on, and it's clear he's really trying to help these failing restaurants.   One question to the other pros here: It seems that Ramsay focuses almost...
One of my jobs is to be the "on set" stylist for celebrity chefs as they cooking demonstrations for TV shows and the like. One time I was working with Lidia Bastianich when she demonstrated how to make risotto.   During the demo she reiterated how important it was to slowly ladle in hot broth  as you stir the rice. She explained that adding cool or cold broth causes the rice kernels to crack and break leaving you with creamy mush with small rice grains instead of...
I don't know whether this is what you're looking for, but I make this Walnut Pesto all the time and find it to be absolutely wonderful. Sometimes I add a bit more sherry vinegar and chicken broth to thin it out so it easily coats ravioli or veggies. I love it on a bowl full of sauteed hearty greens too.   I copied it from the Smitten Kitchen blog. Kudos to this blogger and whomever is the developer-     Walnut Pesto Crostini Adapted slightly from Jody...
This is sad, really. It's clear that this woman likes to cook and believed that an enjoyment of cooking equated to an ability to own and run a restaurant. It's obvious that this couple has no training, experience or expertise in basic restaurant operations, planning, marketing or customer service let alone the culinary craft. Burger with bacon, bleu cheese (probably cheap ole danish bleu), marinated mushrooms AND white truffle oil? Ramsay's right-there's no integration...
This happens for on of two reasons, or both.   Sugar and butter are a fat based mixture, when you add eggs, which are mostly water, and beat it, the watery eggs surround globules of fat. Adding flour, a starch, helps to pull it all back together. You'll notice that if you only add egg yolks, which are mostly fat, this does not happen as much.    The other possible reason could be that once the butter and sugar are creamy and soft, the mixture has warmed up...
Could you be pregnant?
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