johnsmith45678
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Posts posted by johnsmith45678
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Question: I've heard the term "barnyard" used when describing wine -- what does it taste like? Manure?
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I don't like milk with savory dishes, only sweet ones. And it's soy milk for me.
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Tastes like snot to me!
Yeah, little boys seem to like snot, but I sure don't!
I've only had the cheap stuff, but I find caviar kind of nasty. Perhaps I should try the expensive stuff sometime?
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Durango: There's a fantastic German restaurant in Dolores (yeah, a bit of a drive, but well worth it).
Denver: There's a lot. Mel's Diner. One of Frank Bonanno's restaurants (Mizuna and Luca D´Italia). Or check out the Post's 2007 dining guide:
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What is "staging"?
I've heard of externships and, unless I'm mistaken, they seem similar to internships.
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I found a couple on the far outskirts of town. Would these turkey be more expensive? Do they kill them to order? And I presume they taste far far better than from the local mega-mart?
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I feel like johnsmith45678 hit the nail on the head. You don't need $40 mixing bowls; the cheap stainless steel ones at restaurant supply places are perfect
Not even copper ones?
Ironically, I think the only places I've seen them are at local restaurant supply shops (but they also have the really cheap stainless steel ones, which I buy). -
I've love to see a kitchen store that combined all the really cheap stuff (utensils, bowls, pots, etc.) found in local restaurant supply stores around here with the nicer stuff found at BBB, Williams-Sonoma, etc. (which I usually only window shop at), with cooking demos (Whole Foods has a lot of demos). Pastry stuff would be nice, but around here I think there's only one or two shops that specialize in that (mostly cake stuff).
The problems I have with the current stores around here that I mentioned above:
Restaurant supply shops: Warehouse feel, only a couple of staff seem to know or care much about food.
BBB, WS: Cater to (somewhat affluent and above) amateur cooks. Staff isn't particularly knowledgeable either.
WF: Too f'ing expensive!
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The dry ice from the grocery store is safe to ingest, once melted of course. We've used it to make the witches brew.
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It's not what's in dry ice, but rather how cold it is. If it came in contact with your mouth (or other body parts), I'd think it could do some damage (frostbite).
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We have a terrific idea for a restaurant in a nearby town. The location is perfect, the concept is proven, and we love the business.
May I ask what the great idea and concept are?
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Speaking of roux, you have got to see this:
Huge vat of corn starch and water, which is rubber-like if run across but is like quickstand if stood in.
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Yeah, I was surprised he recommended (and Bigfoot did) dumping the oil in your yard. Never heard of doing that.
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Yeah, I'm sure.
30 minutes is damn faster too. But how is it health-wise? -
I'm sure.
At one place I worked, a guy caused a fire that ignited an entire line of stoves (about 15' long). IIRC, they were making popcorn in a big pot. -
That raging flaming oil pot was cool though. ;P I'd LOVE to try that!
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That turkey frying getup was one of the more ridiculous setups. Second only to probably the smoker in Scrap Iron Chef. Is deep-frying turkey (which seems crazy to me) really worth it?
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I thought playing with fire and knives was cool, but using shotguns in the kitchen would rule!
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Yeah...but the prospect of not having tooth-breaking shot in meat is certainly appealing.
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Itworksforme. Perhaps the site was temporarily down.
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Betty said she made her cookies smaller too.
I wonder if chiantiglace is rooting for Marissa the pasty chef.
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Jeez, what's wrong with cooking for kids once in a while? It's a nice break from the snobby, pretentious adults.
I loathe that pastry chef wench -- treacherous, whiny, snobby b*#&$.
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Season Shot is made of tightly packed seasoning bound by a fully biodegradable food product. The seasoning is actually injected into the bird on impact seasoning the meat from the inside out. When the bird is cooked the seasoning pellets melt into the meat spreading the flavor to the entire bird. Forget worrying about shot breaking your teeth and start wondering about which flavor shot to use!
http://www.seasonshot.com/How.cfm
Not a bad idea!
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I made that "pickled egg" recipe (liquid smoke, vinegar I think, ...), and man was it nasty. I could eat only one (or two, after many hours) before tossing the rest out.
Celebrity Chefs Worth Working For.....
in Restaurant Life
Posted
Rocco Dispirito. Without a doubt.