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  1. cheflayne

    What did you have for dinner?

    Whole Grain Spaghetti tossed with a sauce made with green tea, apples, and cucumber and topped with pancetta, corn, apple, cucumber, green onion, sunflower seed, and fresh mozzarella
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  3. cheflayne

    Eurest and chef knowledge test/market basket

    Stick to what you know and are comfortable with. Remember more is not always better. Many times in these situations, I see chefs spinning their wheels at the last minute looking for one more thing to put on the plate. A lot of times, less is more.
  4. cheflayne

    Culinary Competition

    They will work well together, but my concern would be that the dish would be a bit busy. More is not always better. instead of doing a foam maybe make an orange cinnamon glaze for the bananas (or plantains or sweet potatoes). Also I would recommend using the entire bird and not just the breast...
  5. cheflayne

    What did you have for dinner?

    A mere young'un, that's how old! :) 54
  6. cheflayne

    What did you have for dinner?

    Had some leftover piccadillo from a previous dinner and that started the ball rolling on tonight’s dinner. Piccadillo with rosemary pepper jack polenta, over easy eggs, Spanish paprika olives, capers, and a dollop of roasted garlic hummus
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  8. cheflayne


    For those of us that don't know the answer, could you please post the answer so that we can learn.
  9. cheflayne

    What did you have for dinner?

    Oh man, haven't made that in years, thanks for bringing that back into my memory banks butzy. Timing is perfect as I just bought some eggs and cabbage. Tomorrow night's dinner is already planned, but okinomiyaki is going to be happening sometime this week for sure! :~)
  10. cheflayne

    A tasting

    Thanks for the update and congrats on the job.
  11. cheflayne

    Here’s a challenge, ice cream for allergy
  12. cheflayne

    Convection oven vegan cake HELP!

    While it is certainly never a bad idea to calibrate your ovens, the info disclosed by doing that won't really show as much as it could as opposed to if you could calibrate the ovens at your old work place as well, to know how accurate they were. Could be the knob said 375 and they were actually...
  13. cheflayne

    Least sour Blue Cheese

    Bresse has a much shorter aging process than Roquefort. It is measured in weeks as opposed to months. This helps to contribute to a milder flavor. Auvergne uses penicillium glaucum as opposed to the more standard penicillium roqueforti and a aging process that falls between the two above. These...
  14. cheflayne

    Least sour Blue Cheese

    Bleu de Bresse Bleu d’Auvergne
  15. cheflayne

    What did you have for dinner?

    Whole Grain Rotini with a Tuscan Kale Pesto, Bacon, Corn, Crimini Mushrooms, Black-Eyed Peas, Sunflower Seeds and Parmesan
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  17. cheflayne

    What are your biggest cooking mistakes that others can learn from?

    Made a cheesecake. It was beautiful. I used salt instead of sugar. No further words needed. :~(
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