ChickenStu

As long as the fat stays liquid it should work fine, so you wouldnt be able to refer it.

Adrenaline, excitement, nerves, pressure, etc.

One of my instructors at FCI told us that reeses developed a sleeve for their pbc that keeps the candy fresh. Through taste tests, they found people preferred the slightly rancid version they were used to, so they didn't switch to the new sleeve. Could be a made up story, but I dont know why anyone would make that up.

I think the idea of caviar is usually better than the actual stuff. If you like it, its expensive, if you dont, you just blew $50 you could have used on a nice big pork belly.

How boring would the show be if every challenge was 'make the best food', here is everything you would ever need.... you have 48 hours to test and retest your recipe. Its a competition and a reality show, its meant to entertain the viewer and challenge the contestants. The people who hold the competition have complete control over the challenges because it is theirs, if they want to make you create a dress out of food then do it if you want to win. The contestant who has the best fundamental skills, creativity, and ability to adapt to ingredients and environments is the one who wins.

Deaths door isnt a bad gin, I actually really like it...I usually drink it or hendricks. I dont like gins with strong juniper flavors, thats when they start tasting pine-needly.

Uhhhhh...who told you lugers doesnt take reservations?? They do....

To read from the necronomicon......... I hated that Meryl Streep played Julia Child. Her voice was too high anyway. Julia Child disliked her for her role in the alar scare in the 80s, and they had very different views on food....which would be fine other then the fact that streep sits on her high horse telling people to eat organic even though many americans still eat processed foods constantly, not even fresh foods at all. So cant we start with helping people to eat fresh food? Jamie Oliver is the closest thing we have to Julia today, telling and helping people to eat fresh foods and foods in moderation.

Plating tongs are different, they are precise metal instruments for intricate work, not plastic tongs for grabbing chips. Most people and restaurants have no use for them but there is definitely a market. Anybody ever see the easy egg cracker?

Lugers is the best, its really not that far out of manhattan, its just off the williamsburg bridge, and by just off i mean you can hit the bridge with a rock from the front door. Other then that, Quality Meats is a worthwhile try.

chorophyll is the way to go, try parsley or even cilantro. Although parsley and spinach usually yield the best results.

Something needs to change so there are no floaters like kevin. I wish they would go back to the season 1, 2, 3 format where there are no chef/owners and no executive chefs.

citrus zest, cardamom, and star anise. Try amping up the salt a bit, i know there is salt in milk but it could probably hold a bit more.

Does the finger guard that comes with benriners count?

Go to your local restaurant supply and get a 12 quart cambro, and a metal bain marie that will fit inside and leave ample room for ice and water. Maybe 6 quart. Metal is key because of conduction. Ice and water in the cambro, bain goes in, spin the bain, stir the liquid, cool in no time.

Could be, if they are using a bought in breading, it could have some peanut flour. The cheap peanut oil used for frying is extremely refined, and usually doesnt contain the allergens.

Usually its all or nothing on the shellfish allergy, most likely a preservative, like sodium triphosphate.

The peanut oil that is used in fryers shouldn't give you any trouble. The only peanut oils that should get you are the cold or expeller pressed oils, not the super refined fryolator versions. Some people are sensitive to them however, although it is rare.

Considering agave can be up to 90% fructose...does high fructose corn syrup work too?

Overcooked? If the eggs are overcooked the proteins will squeeze out the moisture, giving you a watery layer.

Those have come with dijon in lunchables for years!

A guy came in for a trail in the last kitchen I worked in, not too long after del posto lost its 2nd michelin star. He had recently been in the kitchen and his take was that it was no surprise to him that they had lost it, them trying to serve pasta to 400 people a night. They must have gotten their act together since.

I was eating one when i made my first post..

I probably have at least 4 sandwiches a week, this doesnt surprise me in the least.

When I do conventional poached eggs, I let a little bit of simmering water get into the bowl/ramekin/what have you and start setting the white before i drop it into the pot. Just for a few seconds, seems to help a bit. Tall pots help a lot though.