Jmahl

You can read my tutorial on how to make fresh tortillas --Tortillas 1 2 3 a Tutorial. To heat cold tortillas my wife uses the comal - or steamed over food as suggested. For quick crispy tortillas I put them in the toaster. My wife thought I was crazy. It works. By the way tortillas left on the comal for too long tortillas get hard, corny and wonderful. The best slightly burnt crunch there is. Jmahl

After reading this thread I poached two eggs in a custard cup that I had first fulled half way with water. Two and one half minutes later perfect poached eggs. The microwave is redeemed. Now it will serve for more than making oatmeal and heating my expresso cups. Oh, its also good for melting chocolate and butter. Another wonder at e-Gullet. Jmahl

Lighting is so often overlooked. Think about putting spots very the work space. The difference is astounding. Jmahl

← I read the full article. This seems to be a problem with the for profit vocational schools all across the country. Easy federally insured loans, hard sell by enrollment specialists (salesmen) low entry requirements and high tuition makes for a nasty mix. Jmahl

I think the point is it is a cook's jacket. The chef is the chief cook and he also wears a cook's jacket but all in the kitchen know he is the CHEF. So, wear one, it will keep you clean and in a hot kitchen may even keep you from being badly burned. Jmahl

Ooh, thanks for the reminder. I saw this (or something extremely similar) in one of the food magazines several months ago and never got around to baking it. I'd second the vote for this as chocolate-overdose recipe of choice, but haven't tried it. ← You are right. It was on the cover of one of the cooking mags. I have made it several times. Always a hit. I have varied the recipe by doing all of the melting in the microwave and adding a pinch of salt to the mixtures. Give it a try. Jmahl

In my experience both French and Italian cooking are largely regional. They only become an internationalized style when viewed from the outside. In the opportunities I have have in speaking to Italians my experience is that they insist that traditional cooking is local specific. You hear things like, "we don't do it like that here." Thank you for allowing me to confuse the issues. Jmahl

How about this? Its called "La Bete Noire" the Black Beast. Jmahl Mad about Chocolete

Does anyone have any experience with a Breville 800ESXL Epresso Machine? I recently came into possession of one and I was blown away. Great crema - very different from a $150 machine I had been using previously. Your experiences please. Jmahl

Ever thought about starting your own place? Start small, work hard, and perhaps, make some money. Good Luck -- Jmahl

Well said Carrot Top. I am impressed that you remember some of my postings - Bravo and well taken. However, what I have organized is the building of a community kitchen in my son's home town to promote cooking, good eating, and food education all in Phil's name. I plan to post the development as we go along. All in all I am very pleased by the reaction this thread has taken. Some very thoughtful people have lent their ideas. It would serve young people well who are thinking of going into the Bizz to read the comments. Jmahl

When I was in the restaurant bizz in Mexico we would order unsalted butter in five kilo blocks from a local creamery. We began to notice an increase in water content and I went to talk to the owner. He said he would have to raise the price if we wanted less water. I told him to raise the price but get the water out - and he did. So its like that spray on the veggies at the super. You pay $2.99 a lb. for water. A hell of a deal. Jmahl

Thanks. He was one hell of a cook. Jeff Mahl

Wonderful comments everyone. I am very pleased that I started this thread. I think there is some truth in all of it. Thanks again, Jmahl

A pour fee of $5 is not unreasonable. For upper end product $10 or even more might well be called for. I like the comment above that the fee is sometimes waived following a purchase. Good business and good vibes. Jmahl

Norm357: Great to have a view from "inside." Thanks. Would it not be great to have someone like Norm reporting from every venue? Jmahl

When eating Ethiopian food with our fingers with our adopted Ethiopian daughter she just laughs at our technique. When I ask her what is so funny – she just continues to laugh. I think we are doing what she is doing - but I guess not. We will just keep trying.

In today's San Antonio Express News an article entitled "Culinary Careers Not Easy as Pie"similar to one recently in the NYT, talks about the arrive of a CIA offspring in San Antonio Texas, and the cost of attending culinary school in the US with the resultant low wages in the early years, high loan balances owed and long and difficult working conditions. Perhaps some of the questions should be: Are Cooking Schools being oversold? Is it worth it? Should the uninformed by warned? What do you think? Jmahl

We did some rustic pizza with basil from the garden - for the sauce just blanched and peeled tomatos, crushed and blended with olive oil, garlic and salt. with a bottle of South African Wine Simple and good. Jmahl

What a neat gizmo. Where was it made? Jmahl

Several years ago I acquired a bread knife in New York's China Town for very cheap. It works. By the way you can buy small rat-tail files in almost any shape that will bring back a serrated edge that has gone dull. Jmahl

I just did all the pots and pans that I have using oven cleaner. If stainless steel works like a charm. If aluminum clad have to finish with some fine grit waterproof wet sandpaper. Then they come out like new. By the way I got some spray on a All-Clad pan with a black finish. Completely messed up the finish. I am tempted in removing it completely. Go-know. Jmahl

My wife and I have also done this several times for a Rotary Club auction. When we cooked at our house it was no problem. --- But as Shaw says, when cooking away you have to haul your gear. Great fun though and we have raised money for a good cause. Jmahl

The other night I saw a T.V. show that spotlighted "Sammy's Romanian." They showed Pe'tcha. The owner said he never eats the stuff. Jmahl

Some industrial supply house would be the place. The machine probably used off the shelf items and belts of all sizes are availible. Jmahl