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  1. DSCN0343.JPG

    DSCN0343.JPG

  2. DSCN03431.JPG

    DSCN03431.JPG

  3. Paul_Bocuse2.jpg

    Paul_Bocuse2.jpg

  4. Bouloud.JPG

    Bouloud.JPG

  5. Trotter.JPG

    Trotter.JPG

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    bersell_grill_avatar-avatar-643.jpg..jpeg

  7. unichef

    preparing mirepoix for adding liquid

    When you start to get some caramelization on the veg and the onions are transparent. Of course it is depending on what kind of a sauce you are making. If you are making a clear stock you don't want to brown the vegetables. Some chefs, like Paul Prudhomme, will tell you that vegetables will...
  8. unichef

    Breakfast, Lunch, Dinner, Supper -- what are you cooking?

    Salmon's running! Wild sockeye with Mango Salsa and Saffron CousCous, Baby Greens with Smoked Portobello and Avocado. Sockeye's not my favorite, but anything wild is better than farm raised. And it's on sale for $9.95 lb.!
  9. unichef

    I've Got The Electronic Thermometer Blues

    That is why I still use the old school spring-type dial thermometer. I buy them for our cooks as well because they seem to stay around the kitchen a lot longer. The digital ones look good on their kitchen counter at home I guess.
  10. unichef

    Make A Sentence From Five (5) Letters

    Green Onions Usually Don't Asphyxiate SCANT
  11. unichef

    Health Dept/farmer's markets

    shroom- You may want to add to your outline in labeling section- Expiration / Use by dates / Julian date codes. Good luck. Looks like the proverbial can of worms- or sous vide worms maybe?
  12. unichef

    Arcata Bay Oyster Festival !

    Looks good Jim. Thanks for sharing.
  13. unichef

    Line cook Job

    I washed dishes for years. That is how I got in this business. I never set out to be a chef. The first place I washed dishes I had to do them by hand. The dish "machine" they had only sprayed hot water on the already clean dishes to sanitize them. I had to wash the dishes in two bus tubs, one...
  14. unichef

    Preparing beef tenderloin for 90

    Instead of doing the chafer routine, can you do a carving station for just the tenderloin? That would be a lot more special and practical as well. Not to mention the fact that Grandpa would have his "Grandson (or grand daughter?) the Chef" on stage to show off to his friends.
  15. unichef

    Fact or Myth - Salmon pin bones?

    Whatever the number, it is still too many!
  16. unichef

    Poaching Salmon Roulades

    Yes, plastic wrap is the way to go. Don't be afraid to prick the sides with a toothpick if you are poaching it in a court bouillon, which is the classic way to poach fish.
  17. unichef

    LARD is back baby!!! (link)

    Ben- Very interesting. Thanks for the post. I remember when I lived in New Mexico the local supermarkets had two or three shelves of lard in every variety and size. It has become uncouth to use lard to the point where you might only find one lb. on the shelves any more. Of course duck fat...
  18. unichef

    methods of roasting a picnic cut pork.. puerto rican style

    Well if it tastes good then I would say it is a success. How about the skin?
  19. unichef

    methods of roasting a picnic cut pork.. puerto rican style

    Well chalk, how did it turn out? Saw your post a little too late. I was going to suggest that you don't baste it because you want the skin to be crisp. The chicharrones are the best part. Let us know how it is. !Buen Provecho!
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