
Toufas
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Everything posted by Toufas
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tried the roasting nuts in the oven with some cashews. went for a single layer of nuts in a plate, the ones in the middle of the plate were burned while the ones on the edge were not browned. what did i do wrong?
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housewives trick from greece. cook octapus with corks in the pot, it will be tender and you need natural corks not plastic ones
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so nobody knows what to do?
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2nd try was much better. made a small vinnegraite with some of the oil from the pan and some balsamic jelly i had in the fridge and it was really good. third try is going to be better tomorrow. i will freeze the rest and make some ultra burgers one day or fillings for raviolli. the thing i didnt like was that it was a bit runny inside. should i freeze my slices for a few minutes before frying them? will resting make any difference?
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i got a liver as well today. heated my chasseur pan on blasting hot, dropped the slices in and...it stuck to the bottom and got burned instantly. i flipped it after 10 secs and tried to remove it after 5 more but it was destroyed. looked like someone threw up foie... next time i am going to wipe an oiled rug on the pan but...what about the heat? how hot is too hot? i now have the 80% of the liver wrapped in some kitchen paper in the fridge. what should i do tomorrow? also is it ok to freeze the remaining?
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well, i feel pain of course. i got used to my crocs to be honest, but it could be better. my footmark is completely flat like a pancake. my mom told me the doctor said that i have flat feet when i was a kid, had some heal support thingies (dont know the english work) for a while, but nothing for the last 15 years (i am 28 now)
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i watch this as well. i really like it and i recommend it
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i am going to make this soon : http://img253.imageshack.us/img253/5096/1228306626882tz9.jpg
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i am an chef, with flat feet. i had problem with my feet since when i was a kid. i wear crocs as normal kitchen shoes were killing me. i got the new mario batali crocs as they have that antislip material, but my feet are killing me when i am done for the day (or night). my old normal crocs were better i think, but they are not that steady on wet surfaces. is there anything i can do for this? like some soles or something?
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Auber Instruments http://auberins.com/index.php?main_page=pr...6afb0e707fbc467 ship to the UK Pair that with a low cost slow cooker, rice cooker or a steam table. For professional use CLifton Industries http://www.cliftonfoodrange.co.uk/ or Grant Instruments http://www.grantsousvide.com/ tend to be used You can buy foodsavers or vacuum sealers online from many sources ← thank you very much will this : http://cgi.ebay.co.uk/MORPHY-RICHARDS-6-5-...A1%7C240%3A1318 be allright with it?
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so any person in the uk...whats the cheapest method of doing this in a home?
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also using a blender as a food processor...way to fail more
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stuffed pork shoulder with double fried chips, mushroom and cheese sauce on a plate i didnt wipe down before taking the photo its sage stuffing, nothing special.
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whats the expensive ingredient in the list? the parmesan costs like 20p, and the cheese is around 1-1.50 also the writer sees it from a point of view where food is just to feed you. they would rather eat mcdonalds than make their own burger. also say about the yolk in the egg whites, thats like saying you brown the meat to seal in the juices..
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i cooked my first beef cheek 2 weeks ago, and it will be my meat of choice for beef braising from now on braised in chicken stock with some dijon
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just to confirm, got mine from waitrose. got 3 bottles without thinking like it would go away
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UK Ingredient/Equipment Source
Toufas replied to a topic in United Kingdom & Ireland: Cooking & Baking
trying to find some good pork and beef cuts according to my needs in london! -
will keep my eye on, nothing on their online searches but i hope it takes some time till they register it there
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went to cybercandy last week but they dont bring anything apart from sweets anymore
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thomas keller is not happy with this list!
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decided to go for the meat and wine. its not like i cannot go to another place if i dont like it there
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and of course i am in doubt again... the office that got me in the chain restaurant (meat and wine) told me that if i show skill and abilities i will be for a pay rise within 3 months, and that it will help me learn more about meat basically.... to top it off the main chef guy in meat and wine is someone that worked in nobu and maze... edit: the salary isnt that much different either. if you add tips on meat and wine i will be getting more than the northbank
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went to the induction for the chain today....it was like being in a steak fast food. reading marco pierre whites biography these days made me hate it even more. i want to progress and learn new things. not be a robot all the time. no offence to the people working there, but i have higher ambitions! will go for my trial on the good money more hours (well its 3 days morning till night and one half day shift per week) the hotels (both the trendy one and hilton) are paying little money. the trendy one looks promising as they are redoing the menu from next year with michelin aspirations, but i dont want to borrow more money from my family in order to support myself.
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good and normal job with good money? (chain with 15 restaurants around the world opening one in the uk) harder job with better money? (restaurant with a chef from a good place looking for another member for their team maybe looking for michelin) better job on the long run with shit money? (michelin aspirations for sure in a boutique hotel,or hilton that means a faceless person)