Posts by elakin

great observation bouland.... i too had basic knife skills as my first class in culinary school. besides learning the uses for various knives, we also were taught how to use a whetstone and a steel, and what they did to the knife. ...

one of my first restaurant jobs was at a place where we sold a lot of buffalo wings. we would roast them first in a convection oven to cook them through, them deep fry them to order to crisp the skin. then....the classic buffalo...

sadly, it's true, shroom. when i was living in italy, i got so much grief from my fellow cooks over how bad american food was. they're only exposed to the aspects of american culture that are exported--coca cola, mcdonalds,...

one-word names seem to be very in vogue these days. not sure i like this trend so much....but here goes: tide catch coast shore ...

mezz...i like your answer.... but the obvious answer is that it would be pretty hard to run it through a food mill before cooking the onions, carrots, and celery. and this way you can just rough chop them since you're pureeing the...

yep, momoreg..... i got back around 2 weeks ago and have been busily trying to get back into the swing of things here. settling into my apt....looking for a new job, and getting used to the hectic, busy lifestyle that is american...

when i was in italy, i bought buffalo butter. i thought it was good....a little creamier and richer than normal, and with a little bit of a sour tang. but others that tasted it strongly disliked it and refused to eat it. i think i...

i have seen "olive oil poached" fish on a number of upscale menus lately. this is seemingly a new trend....and one that i think works very well. the oil can be infused with flavors (peppercorns, herbs...) and then is barely...

at the place i work we make our basic tomato sauce by rough-chopping and sweating onion, carrot, and celery in olive oil, then adding canned tomatoes and simmering it quite a long time. 2 hours or so. then we run the whole thing...

are you talking about tomato sauce that they serve in napoli? or what? i live in italy, but i'm not really familiar with anything called "napoli" sauce.