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Hello all!

post #1 of 3
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Tandoori Spice Chicken, Warm Chick Salad and Brown Basmati. Niman Ranch Char Sui Pork, Snap Pea-Watercress Salad, Mongolian BBQ with Sweet Garlic and Orange Zest.

 

 

 

 

Just joining this forum, but I have been a chef for 30 years. From Food trends to upstarts, my passion has always been to inspired, educate and create the very best of cuisines simply by not mucking them up. From Downeast country cooking, to Tuscan to Fusion keep it simple, keep it clean.

 

Even after all the nights over the pans, the later nights with elbows in pot sinks and early mornings menu planning, the stove is still hot and the mise en place is ready. Cooking is not a job its a joy!

post #2 of 3
Quote:
Originally Posted by Burningthepans View Post

 

Even after all the nights over the pans, the later nights with elbows in pot sinks and early mornings menu planning, the stove is still hot and the mise en place is ready. Cooking is not a job its a joy!

You said it mister!!!

 

Welcome to cheftalk , and hope you share some of your experience.

Feel free to check out the threads and comment on some too.

 

Hope you enjoy the fórum :D

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply
post #3 of 3

mmmmmmmmmmm now that´s a lovely piece of Tandoori and beautifully plated

I´m a home cook inspired by food I have eaten at restaurants.

When I first tried tandoori over 20 years ago, I became obsessed and had to learn how to do it.  Though I do not possess a Tandoor oven I learned to make the best of my Weber.  I have recently adapted my procedure somewhat after being inspired by the Cooks Illustrated recipe and I have to say it raised my tandoori by a great margin and have to say its the best I have tasted anywhere.

Best regards,

Andy

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