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  1. someday replied to the thread Wagyu beef fat.

    Fry potatoes with it obviously.

    May 26, 2018 at 6:00 AM
  2. capecodchef replied to the thread Food Cost Percentage for Bakery/Cafe.

    Why can't your selling price give you better margins? With good sourcing and low cost enhancements (a ganache drizzle with some slice...

    May 26, 2018 at 4:14 AM
  3. passthegravy replied to the thread Am I being selfish?.

    I would simply say to them: " In order to teach a lesser chef how to cook, I will need to have this many hours" And then just say your...

    May 26, 2018 at 3:12 AM
  4. passthegravy liked hookedcook's post in the thread Completely burnt out.

    Thanks, I actually made a doctors appointment today. I avoid doctors like other real life things. I'm 38 and can count on one hand how...

    May 26, 2018 at 2:30 AM
  5. passthegravy replied to the thread Why aren't Japanese knives popular within female buyers as end-customer?.

    Female chef of 12 ish years My veg cleaver is shun, my delicate prep knife is mac, my blade I use for hacking up stuff like butter dice...

    May 26, 2018 at 2:21 AM
  6. passthegravy replied to the thread Rough days at work - Let it out!!.

    Uff. I think I'm being stitched up by 2 guys on the line. (3 months in to a place in the top 160 in Europe, it's not Michelin but...

    May 26, 2018 at 2:07 AM
  7. sgsvirgil replied to the thread Wagyu beef fat.

    Where did you get it? Are you in the States?

    May 26, 2018 at 1:06 AM
  8. sgsvirgil replied to the thread The actual state part of New York cusine.

    Yeah......they go very well with any seafood. The place in Syracuse called "Hinerwadel's" that invented salt potatoes, specializes in...

    May 26, 2018 at 1:05 AM
  9. sgsvirgil replied to the thread The actual state part of New York cusine.

    There's a lot of different stories about Michigan hot dogs and where they came from. The story I've heard is they originated up in the...

    May 26, 2018 at 12:55 AM
  10. sgsvirgil replied to the thread The actual state part of New York cusine.

    I realize that choice of beef is a matter of preference (and how deep your pockets are :) ) but, eye of round tends to be a bit too lean...

    May 26, 2018 at 12:40 AM
  11. chrislehrer replied to the thread The actual state part of New York cusine.

    I still want to know where Michigans come from. Seems to be unique to NE New York state (the name, anyway).

    May 26, 2018 at 12:39 AM
  12. chrislehrer attached a file to the thread May 2018 Cooking Challenge - Alcohol.

    Fish and chips. Unbelievable light, crispy crust. [ATTACH] The booze is in the batter (Heston Blumenthal's recipe): 200g flour 200g...

    IMG_20180525_182302095.jpg May 26, 2018 at 12:37 AM
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