sgsvirgil's Recent Activity

  1. sgsvirgil replied to the thread Struggle Chicken/Breast.

    Do you remove the tender first? If not, that would be a good idea before cutting and pounding. Also, cut the breast horizontally into...

    Jan 17, 2019 at 5:15 AM
  2. sgsvirgil liked koukouvagia's post in the thread Lemons AND tomatoes.

    [ATTACH] It all went fine, I don’t know what I was nervous about. We get hung up on the little things.

    33B62F8F-F9AE-426D-B2B5-B82275A7E10F.jpeg Jan 15, 2019 at 8:59 PM
  3. sgsvirgil liked foodpump's post in the thread New(ish) online professional cooking course.

    Well, yeah, online is great for studying, for learning the whys and how’s of various techniques. But in order to master a technique,...

    Jan 13, 2019 at 10:03 PM
  4. sgsvirgil replied to the thread New(ish) online professional cooking course.

    I never put much emphasis on a culinary degree for my employees. I've seen culinary school grads who couldn't poach an egg and cooks...

    Jan 13, 2019 at 9:01 PM
  5. sgsvirgil liked phatch's post in the thread Ready to be converted - stocks.

    I don't go out of my way to make stock, purchasing backs, necks or bones. But I do use the bones that build up from my purchases. And...

    Jan 13, 2019 at 8:41 PM
  6. sgsvirgil replied to the thread Lemons AND tomatoes.

    I don't know why you would be nervous. This recipe typically calls for the juice of one lemon and 1 tomato. Unless you're recipe is...

    Jan 13, 2019 at 8:39 PM
  7. sgsvirgil liked pete's post in the thread What are the best herbs for a French Omelet?.

    I think that both chervil and tarragon are much under appreciated in this country nowadays. I love both herbs and wouldn't consider...

    Jan 12, 2019 at 8:32 PM
  8. sgsvirgil replied to the thread Catering for 20 pax.

    Aside from the task of calculating costs, where are you going to prepare the food? I presume a home kitchen. If that's the case, then,...

    Jan 10, 2019