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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!
WooHoo and turn 2!
When do we get some Lumpia? Pancit?
I apologise for not promptly awarding your badge.
hungry for more
Hola mery! Cuál relleno usas para tus empanadas?
Que tengas un lindo día :)
Preparing for a big birthday party...
hi, my screws may be a bit loose, but I make my living sharpening and making knives. I offer advise, take it or leave it. enjoy your time here.
You not only managed to avoid the real rabbit hole, well so far anyway, and you're off to a great start, have fun and do take advantage of all this great site has to offer.
Scott has some knife knowledge, he is also terribly stuck in the old ways and, quite frankly, not screwed together too tight. So No india stone or any other oil stones, and no diamond steels or diamond hones. Diamonds steels will ruin your edge, diamond hones are typically too course for touch ups and will wear out quickly if used for full-scale sharpening.
It really grits my gizzards when people don't think out logistics before they commit to a catering
I was pointed in your direction on a question I had and I believe that you are just the person that I am looking for. I am looking for authentic German recipes for a food truck that I am the owner of. If you have any authentic recipes or some ideas of what street vendors are selling in Germany it would really help. I am also looking for a really good frikadeller recipe if you have any ideas.
Have you considered käsekrainer? Known as 'pus finger' these are cheese-filled sausages, typically served hot with mustard. Most German and Austrian hot food stands sell these babies. Anthony Bourdain describes them in his No Reservations trip to Vienna.
Honestly, I have never seen a food stall or truck that sells käsekrainer in Germany. The name sounds very Austrian to me. As far as street vendors in Germany, it's bratwurst, bratwurst, bratwurst, usually with French fries and ketchup. I would put a twist on this (see my forum post).
Part 2 of my Question- I would appreciate your permission to drop a survey on your forum to ask chefs what features and requirements they’d want in an app like this and to understand the needs of chefs such as those on your forum.
You may do so but only in the off topic forum. Late Night Cafe we call it.