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Ditto
To pizza: thick crust, like Chicago deep dish thick crust! To peach cobbler: with ice cream. Always anything with ice cream. Bourbon or Scotch?
It should work fine but I would suggest thawing the bags before reheating.
vegan (n.) [IMG] 1944, from vegetable (n.) + -an; coined by English vegetarian Donald Watson (1910-2005) to distinguish those who abstain from all...
This is an important message to express to any other cook you see casually burn a chicken breast and throw it away during service without a second...
If you have access to a circulator, I've seen a one of the best chefs in my area do about 40 degrees C in buttermilk/aromatic bags before breading...
Anything risotto lol, throw in some scallops with a clever buerre blanc and it'll sell out every time.
I'd say because of the nature of pop-ups you're really relying on industry relationships. All social media outlets are obvious places to start but...
Yes, I'm curious too what you went with. I know it's late in the game to solicit opinions (especially since the menu rollout happened months ago)...
Practice.
I think it looks great! Unique style of handle that seems pretty reasonable. I'm really impressed.
Second this, although I also agree that the reasoning is terrible.
lol, it's definitely a misnomer. The cut is also known as a bistro steak and it comes from the center of the shoulder clod. It's so named because...
We've done petite filets sous vide at my place for years. First we clean and portion the steaks and then put the raw meat in the vacuum bag -4 10...
Whaaaaatt??!!!!!! Thanks- that's awesome
