chef koo

the meat is already tenderized, the flavor is already there. as long as it's re heated in the liquid let it be microwave, stove top, oven, slowly, quickly it's gonna come out good

haven't actually heard of this cut of meat. is it the fatty section that sort of cradles the rib eye? in that case it's the standard "staff meal" cut of beef, which has been used by many resourceful cooks for years

i've never ahd the bread you're referring to from kelowna but tera breads has a white chocolate bread and dark chocolate bread. probably quite closeto what you're referring to

i'd go for the all you can eat at the old "big al's cajun and soul food". FRIED CHICKEN BAY-BEE!!!!! haven't seen the new one emphasis on the ALL YOU CAN EAT part

call the ponderosa mushroom company. they supply mushrooms for us. not too sure iof they can help you but it's a start

we're putting on a dinner for the wine festival as well. i can't remember the whole memnu and the feature wines but i'll post it after i get homefrom work tommorow

a short pencil is still better than a long memory

Thanks. So you think the 10 min acidulated water simmer and 15 min poach are still good, just cut the saute time? Why is corn starch better than flower? ← usually alot fot he flourfalls off of the moeat when ithits the pan. also for me it doesn't really give it that crispy texture i want. corn starch on the other hand hadheres well and makes it alot crispier than flour. but try it for yourself and decide which one you like better

you do'nt need to cook them taht long. although i sitll recommend that you prep them the way you're already doing, when it's time to cook them i'd judt sautee them lightly. if you want a crispy outside coat them in corn starch. they're at there best when the inside is still somewhat soft.

All this is great but does not go to Chappie's query whether anyone has seen a hummus with livers instead of garbanzo beans... Livers, tahini, lemon juice and garlic. I never have seen it. I'm trying to imagine the flavor... Ok now I'm trying to imagine something else... ← doesn't "sounds like a liver mousse to me" count?

sounds like a liver mousse to me.

i work there so ifyou have any questions just let me know

at work we steam our potatos for our mash. i've never had a problem with saltines. just steam, mash and season like you normally would.

are we talking about cookie cutter west coast menu items?

i'm trying to make a list of restaurants that have been open for at least 20 years (fine dining or not). can anyone lend a hand? it's a short list so far.

i worked with a girl that used to with with pino. great cook but he's nuts.

i con i knowof is that if you lift the pan to toss something it won't keep the hot as well since it has to maintain contact.

WHAT?!!!! my peking duck skin burger didn't make it? i'm never eating a hamburger at vera's again? how much are your hot dogs?

all guys? that pork thing you did last time sounds like it'd fit the bill. for me anyways

yah i'll try that edit: along the same topic anyone got a preference to memphis or dix?

i've been to a few times and it's been up and down. sometimes the meats really moist and tender and others it's really dry. anyone figure out the best time to go? or is it a matter of whos at the helm on any given day?

dry them out in an oven. then deep fry them until crisp. and then eat it

at the place i work i get tipped out. not sure what the percent is but every month i make about $80 in tips. which is negligable. personally i don't care. i get paid to do my job. same reason i don't think people should complain about bad tips. they get paid to do what they do. gratuity is a bonus.

it's more of an "english speaking world thing". everywhere else they just leave it

i remember when i was at the beach house once dov started, it didn't stop, they just kept the 3 course menu thing all year round