Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location
    Southwest Florida
  1. chefdg

    Creme Brulee

    Thanks for the response guys. I'm wondering if either of you have tested the two methods side by side, and what the results were.
  2. chefdg

    Creme Brulee

    I know how to temper the yolks but why? What is the difference if you just mix the yolks, sugar and cream cold and bake???
  3. My view would be for you to sear the chicken in your pan to get your desired result of browning on the skin and non skin side. Remove from the pan and make your sauce from there. Once that is done, add the chicken and sauce to the bag with any other vegetables or arrowmatics and vacuum and seal it. Cook it the way you would cook any other sous vide chicken.
  4. For sure it was mishandled by the server. If the restaurant (chef's) policy is to have the entire order before turning it in than there is a good reason for it. I've been in the situation too many times, the customers order an app to start, and then have an order fire entree that takes 20 mins to produce properly. This results in the customers sitting in the dining room looking for their food like a bunch of lost ducks. Which could lead to the use of some less savory cooking tecniques to get the food out fast, before there is a problem. Good food takes time.
  5. You can cook in any kitchen with a dull knife and no cutting board.
  6. Corn starch is not just for slurry...
  7. I can hold a pair of tongs, a slotted spoon and a bar towel in the same hand.
  8. Kentucky Grilled Chicken, that's just wrong.
  9. I always get a kick out of this one: Take a piece of printer paper and write on it "I am sofa king we todd it" and give it to the loudest mouth in the kitchen and ask them to read it out loud. Works every time.
  10. For a unique experience. Go to www.solochefnaples.com while in the southwest florida area. They will come to your home and cook a meal without you having to deal with iffy restaurants.
  11. And looking. If anyone knows of a job out there please let me know. Thanks, David AKA Chefdg
  12. I always make sure any "dead" food that was left in the window went straigt in the trash, and i love the looks i get from the famished food runners..
  13. Working on re-opening Chardonnay Restaurant in Naples. New name Chardonnay Nouveau, opening mid september. A bit pricey, but it is going to be a lot less expensive than it was in the past and a lot less stuffy.
  14. There a little restaurant on old 41 in bonita springs called dixie moon cafe that you should definately try out, it is one of a kind.
  15. thanks for your suggestions...are any of the seafood suggestions broiled or grilled rather than fried?? Thanks ← You can get the fish however you want it. Bayside specializes in grilled or blackened.
  • Create New...