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Currently looking for chefs in Auckland, New Zealand
Owner/ Chef ~ Restaurant, Bar, Banquet Facilty, Catering operation.
If it's smoking, it's smoking.
@phatch thanks for this I will pass this on to @HellaSteph . Steph is this someone to contact?
Not a Chef or anything like that. I just like to cook and experiment. Nothing's funner than finding something that just works.
O_O...... wow, this format is really Familiar.....
Classically Trained French Chef and lover of all things Chocolate
Hi Rick Don't worry. I felt guilty to start the debatte. It's really a science to choose the right stuff. Took me 5 years to buy an Tube amp :) Have seen the Takamura's R2 there the Handle should be Japanese. Can you advise another at the same Price which you recommend for Gyuto. Not every stone and Wood goes well with the knife and some Woods do have anti bacteria properties. Have a great day Heinrich
For beginners this is invaluable. Thank you
Oh heck, I see you did already rejoin the post!
Hey Heinrick, sorry this had to happen in your post. A pompous, pretentious BS'ing jackass like jasimo pops up around here really no more than about once or twice a year, and they usually disappear after a series of posts as he made.
Please don't be frightened off, the mods will take care of things, and certainly you can safely continue with your post.
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