sgsvirgil's Recent Activity

  1. sgsvirgil replied to the thread Culinary school for a 30+ with no experience.

    Hi and welcome to CT! :) There are quite a few culinary schools in France, especially Paris. Le Cordon Bleu jumps to mind. But, very...

    Nov 13, 2018 at 8:44 PM
  2. sgsvirgil replied to the thread need oven recommendation.

    Given your budget (which I assume is $3,000 - $3,500 per oven times at least two), your choices are rather limited. Most commercial...

    Nov 12, 2018 at 11:32 PM
  3. sgsvirgil replied to the thread need oven recommendation.

    Hi and welcome to CT. :) First things first. A bit more information would be helpful. How will your ovens be powered? Gas or...

    Nov 12, 2018 at 8:51 PM
  4. sgsvirgil replied to the thread Hammer Stahl / Made In / Demeyere / Mauviel Others?.

    Hi and welcome to CT! :-) Cooks tend to be picky about two things: their cutlery and their cookware. Both are very personal...

    Nov 12, 2018 at 8:30 PM
  5. sgsvirgil liked pete's post in the thread Hardest working vegetable?.

    I am going to hell. I laughed a little too hard at this!

    Nov 12, 2018 at 7:40 PM
  6. sgsvirgil replied to the thread Hardest working vegetable?.

    The hardest working vegetable was Stephen Hawking. :cool: Too soon??

    Nov 11, 2018 at 12:45 AM
  7. sgsvirgil attached a file to the thread November Cooking Challenge!.

    [ATTACH] Here's my offering for the monthly challenge. I call it "The Raspapple Piglet." Its a grilled sandwich served hot that...

    The one to use.jpg Nov 11, 2018 at 12:40 AM
  8. sgsvirgil replied to the thread Some thoughts and tips for recent grads....

    In response to your numbered issues. 1. Although I never went to culinary school, I have hired, trained and supervised many culinary...

    Nov 10, 2018 at 10:34 PM
  9. sgsvirgil replied to the thread Alfredo Sauce: Bechamel or no?.

    Here's a good article about Alfredo that is pretty spot on and gives good insight into the difference between Italian food and Italian...

    Nov 10, 2018 at 10:14 PM
  10. sgsvirgil replied to the thread If you could change one thing.

    It worked good. I can't give any real context because like I said, we didn't use woks very often. But the heat transfer was excellent.

    Nov 9, 2018 at 3:45 AM
  11. sgsvirgil replied to the thread If you could change one thing.

    Not at all. You can purchase commercial grade, portable single and double burners (50,000 BTU's) and place them on a steel prep table...

    Nov 8, 2018 at 10:41 PM
  12. sgsvirgil replied to the thread Rinsing Pasta?.

    No. No. And no. I served pasta made from scratch for decades and never rinsed it. I never had to store cooked pasta either. It...

    Nov 8, 2018 at 10:34 PM
  13. sgsvirgil replied to the thread Cast Iron pan on gas stove -hot spots.

    There is probably nothing wrong with your pan. I highly doubt that its warped either. Unless your pan has an inherent defect in the...

    Nov 8, 2018 at 9:48 PM
  14. sgsvirgil replied to the thread If you could change one thing.

    No. I was fortunate. But, I did hire an engineer to inspect the floor to make sure that I wasn't exceeding load tolerances. It was...

    Nov 8, 2018 at 9:26 PM
  15. sgsvirgil replied to the thread If you could change one thing.

    Its all academic as far as Im concerned anyway. I've lived in this house for over 30 years and don't plan on moving anytime soon. Its...

    Nov 8, 2018 at 5:10 AM