[Stupid Chef Tricks]

how about tempuring the roux with the liquid in a mixing bowl and then incorporating it into the sauce

[Brussels Sprouts]

blanch and shock them, saute with bacon lardons and onions. deglaze with apple cider reduction

[quick question about preping the day before?]

Cooking the pasta ahead of time is fine, just lightly mix it with oil to keep from sticking.

You can't cook the spuds ahead of time for mashing, that has to be fresh.

The vegetables should be okay, but if you're roasting potatoes and carrots, you have to hold them in water.

good luck

[Sous Vide: Recipes, Techniques & Equipment (Part 3)]

Hear in Maine we steam cook a lobster in boiling water for two minutes, then back it in a vacuum tight bag with a little up butter, and poach it again...it's unbelievable

[Cooking for 50 Senior Citizens]

macaroni and cheese

meatloaf

shepard's pie

chicken pot pie

SOS (sausage beef gravy on biscuits)

chipped beef on toast

chicken and broccoli casserole

zucchini/summer squash

salad

broccoli

cobbler

pudding

bread pudding

chocolate cake

i used to work at a golf club that had a lot of older clientel (we used to call the dining room "god's waiting room"). we used to keep some specials "denture friendly" it was kind of pathetic, but that's what restaurant service is all about right? hope it all works out for you

[Sweetbreads]

I'd say poach them in stock or water with some aeromatics...after poached for 10 minutes or so, put them in a pan with some sort of weight on top of them to give them durability and texture. Dredge in flour and pan fry. Saute'd mushrooms and onions would be delightful.

[Dinner! 2007]

it was a pretty wet day on the coastal north east today...flood warnings and falling trees....i followed it up with a big stick to your ribs batch of beef stew, it really hit the spot.

[Sous Vide: Recipes, Techniques & Equipment (Part 2)]

i've heard of putting partially cooked lobster tails, and clarfied butter in a vaccum packed back, and finish cooking in poaching water.

[I will never again . . . (Part 3)]

i will always check to make sure i'm using sugar, before i try to make simple syrup

[Oysters Rockefeller]

i saute chopped bacon and onions, deglaze with annisette liquor, add spinach and finish cooking. i stuff the oysters with the spinach stuffing, and half way through cooking, i spoon on a little mornay sauce. it comes out very nice.