chefboy2160

ummm interesting!A chefs interview normaly comes between 9 to 5 unless your going private owners and then it can occur at odd hours. The best advice I can give is to be yourself and be honest!Remember its not about what they can do for you!Rather it is what you can do for them! In our biz , well good help is still very hard to find and good employers to boot.A short 1 page resume is best as I do not want your life story!Talk the talk and walk the walk and you will be fine. My 2, Doug..............

A friend of mine works for Yosemite National Parks as a year long security person. His perk is a cabin to live in! He always drinks bottled water and kept a 3 gallon igloo filled up in his cabin for his drinking needs.Well, he gets real sick one winter and ends up with a trip to the E.R. Come to find out a mouse had gotten into his igloo and died giving him a memorable experience.We call him mouseman now! Even did some nifty pictures of him with mouse ears applied! Will he live this down, never!

Im a rounder cause I love to chase the butter vertically to keep my arms some what clean.Corn is a food of the gods and yes my name is Cob.........

The only Jeff I ever met was the Frugal Gourmet on the T.V. I enjoyed his shows and his attitude towards food.His personal life was not a concern of mine but if he did wrong well Im sure he has probably paid some of it back by his gift of giving. All I can say about people who attempt to degrade this dead mans legacy is to cast the first stone if you are so holy. We have all done wrong but who is the Judge? Thanks Jeff for so many good tips and ideas on food!!!!!!!!!!!!!Doug.........

Another twist I like is to grill 2 slices of sourdough bread in butter. Hit the ungrilled sides with mayo,avacado,tomato, ortega chili,monteray jack cheese and for meat I like bacon and turkey breast.All the above sliced thinly!Way good, Doug........

Jeff may you rest in peace.Your shows on cooking real foods just brought out the best in every culture and so simplified them that they were not a scary experience for the home cook to try.You were an inspiration to me and my cooking so thanks and keep cooking Frugal in a better place.........Doug..........

After reading this thread I feel I should offer you some cheese and crackers to go with all the whine I have just read.

Karma Police , I think you just like Rachel Ray!

Here is a good one! I did a lunch party for 120 people at the country club where I was chef many years ago and they wanted a cold lobster salad for the main entree. I lined out my sous chef on how to cook and shock the lobsters cold so we could break out the meat for the salads the next day. I was invited to play golf with the members so I thought that when I was done playing golf the 80, 1 and 1/ 2 lB lobsters would be ready for cleaning and prepping of the next days lunch. Well my sous chef was a buddhist and so after nine holes of golf I stopped in the kitchen to see how he was doing and he had only done 20 lobsters as he was blessing each one before dropping them into the court boullion.Needless to say I still had another nine holes to play so I suggested a mass blessing so that we could get the prep done. And no, they do not scream. As far as the cooking of the meat goes I have a lot of experience in this venue as I was restraunt chef for a hi volume casino in Reno which used to sell steak and lobster for 6.95 a plate! I used to sell 6 hundred dishes of this a night.We used Main tales of 4 to 5 OZ . I would split the tail halfway through, pull the meat but still leave it connected at the tail end, pull the vein, rinse in cold water and lay the tail back on the now closed shell(butterflied for presentation). I drizzeled butter, lemon juice and paprika on these and we steamed them 18 to a hotel pan.The trick I found with lobster is to not overcook!No matter whole lobster or just the tails as I have described do not over cook them or you have ruined a very good piece of meat. Steaming is the best method also (in your own court boullion). Lobster cooks very quickly so you must learn your method and pay attention in order to have the best you can. OK,Im hungry now so later.Doug............

My kitchen staff are all hispanic and they love to eat watermelon with a little cayenne pepper on it . The first time I tried it I was enthralled by the burst of flavor that hit me.I will for sure try the honeydew melon experience.

Pepper, such a flavor enhancer. To me it seems that most cooks do not know when to use it,how much to use of it and what kind to use.Do you know how to blend different peppers for that lovely background taste that enhances the food but does not overpower?For example , today I made a dish I call baked spaghetti. I made marinara sauce and finished it with black pepper, white pepper,cayenne pepper and crushed red pepper flakes. Doing all of these in moderation so as not to overpower the dish brings out the flavor and depth of the other ingredients. Not spicey hot but a loving warmth and flavor that keeps you looking for more.This is what peppers do when used properly. Pepper when used properly is one of the foods of the gods IMHO....Doug..........

I would also suggest buying the forschner 10" fibrox handle. I have been using these knives for many years now in high volume professional kitchens and I am very satisfied with these low end professional knives. I just steel before each use and I have a razor sharp comfortable knife that works great. I do not know what the mix of carbon steel to stainless steel is but the forschners have a realy good mix. Take care of this knife and I promise it will take care of you. Doug...........

I really do not think there is a rule of thumb for thick soups. A chinese thick soup is cornstarch thickened, as are their sauces are for the most part. Also roux is used as the thickener for many western based soups. Starchy based soups thicken naturaly, and of course you can bypass all of the above if you sieve or puree your soups in a blender using your ingredients. Nape or just to the point of covering the spoon with the soup is the consistency you are looking for. Keep cooking, Doug...

TJHarris, can you tell me just what you find so good about the clogs? Sore feet and backs are a part of this biz and if there is something better to put on your feet I would be extremely grateful! Thanks , Doug............

scratchline,thanks for the links.I shall be adding a couple of Sabatiers to my bag soon and will let you know from a professional standpoint how I rate them. Most of my confederates use the german hi end steel while the japanese market is starting to make an input but I want to try these knives out.thanks again, Doug........