I was curious about this, so I modified Alton Brown's mayo recipe by using Balsamic Vinegar instead of white vinegar and lemon juice.
It is - interesting. The flavor is good, but I think the amount of oil covers the flavor of the balsamic.
The color, however, looks like reduced demi-glace...
To answer the question, you should get 2 weeks to a month, due to the acidity from the vinegar and mustard.
I suggest making a batch without the egg. The shelf life would be basically infinite. The mustard should emulsify the dressing enough, and the worst thing that would happen is that you'd...
When I switch out shortening for butter, I go by weight - but since butter has some water in it, you may need to account for that. Probably don't have to worry about that with brioche.
Unrelated to the answer, Duck fat brioche sounds awesome, going to have to try it.
<Hangs head in shame> I eat at Applebee's a lot. To be honest, I have a hard time justifying more than about $25 a person.
Lot's of BBQ. My favorite is Famous Dave's.
I haven't been, but I've heard good things about the Crossroads art district - http://kccrossroads.org/dining
How much is it worth to get some flavor of "Manager" behind your name?
I have an interview at 5 Guys for an assistant Manager position. If offered the position, will it hurt my ability to later move into fine dining?
I am currently a line cook at a mid-range american restaurant. My ultimate...
I don't have an issue calling the person in charge of a kitchen like Applebee's a chef. Their the ones doing the scheduling, ordering, training, often running expo, the person responsible for food and labor costs, and all the non cooking things that a Executive Chef is responsible for.