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Currently killing it in a respectable kitchen and loving it.
I don't know Chef....Have made bacon bits all my life, and never used a food processor.
That's where the problem is. Well cooked bacon drained and hand chopped. End of story
Besides inadequate draining, I think the problem is lack of understanding the rendering process. As a technique guy, the process is the same for melting the fat out of any mixed tissue. Separate fat from muscle and bone. An important, basic concept unless all the person can do is follow a recipe... I posted a followup for her.
A passionate & aspiring chef that gained a passion for eating great food and exploring crazy flavor combos.
I can definitely tell summertime is here in this inferno
System will not let me post recipe (*over 420 characters). Send an email and I'll return mail my recipe.
The "discovery" was: folding a Swiss Meringue into the nearly finished mousse. (If you are making it for a Royal Visit, you could use an Italian Meringue which would give greater stability, but only if you are OK working with hot sugar syrups). [email protected]
Congrats on winning the April contest. They are fun aren't they. This is what's so cool about the site.....
Be well and again, Kudos to you.
I read that you were interested in the Ontario kitchen. You can call me at 818.523.0911 What type of food biz are you operating? Are you established or a start up?
Can you tell me your email and what you ordered? I had several sample requests come in without complete addresses and then some of the items have been on back order from high demand. I can check on your sample. Sorry for the delay!
Thanks so much! I sent you a PM
looking to improve
best thai dish
Finally back around the forums
If you pass your email address, I'll get a few over to you asap.
wake ta fuck up. id love some direction plz if
Food and flavor are our passions. Quality, partnership, and innovation are our promises.
Retired! I will spend the rest of my days so long as I am able cooking for my beautiful bride of 43 years.
I talked with sgmchef about how to do this.
Thanks for all your hard work in creating a really great site!
I don't like airing issues in public, but I can't find any way to send a private message.
Either your "Contact us" link is down, three unanswered messages, or are moderators are avoiding me?
Wen to school in Wisconsin as well.....beautiful country
Hi thewolff, you inspired me to write a topic called "salt thoughts" in the culinary student section. I used your reply to me about salt to kick the whole thing off. Seems funny that everyone teaches Molecular Gastronomy, but they don't teach about the applications and properties of one of the most commonly used ingredients. Salt.
Anyway, thanks for the inspiration and I wish you all the success you can handle!