This month the challenge is “Your Signature Dish”. What is the one dish that describes your culinary style. Your panache. Your skill. It can be as simple or as complicated as you want, as long as it is “you” on a plate. It can be anything from a hot dog all the way to a Kobe A5 Wagyu Strip...

Another b*tch.. Why is it that there's usually multiple (annoying) safety interlocks in a food processor, presumably to prevent hands from going inside while it's running. Yet, one can stick their entire arm in a running blender? /end b*tch

I use my compact microwave to make baked potatoes. I poke holes in the skin with fork, then cook in Pyrex glass bowl about 10 to 12 minutes depending on size of potato, and flipping the potato over once half way through. I get varied results with the texture of the potato. Sometimes it comes out...

I made Turkey stock with leftover carcass. I brought it to a boil then let simmer 3 hours. I noticed it was extremely “oily” yet there was no visible fat to skim. Once done I let it cool down some then refrigerated it hoping the fat would rise and solidify, after almost 12 hours that didn’t...

Not sure if in right section so mods do feel free to move should you wish! Might be taking the lease on a small restaurant premises very soon! It was last trading as a burger place so though it best I start the menu off on that. But having never worked in a pastry section before my ideas are...