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  1. cyclechef

    Cooking Soundtrack

    The Pretenders--"Special".  Take me to the River--Talking Heads.  Beautiful Day or One by U2.  Allman Brothers.  The Who. All really help me open a kitchen and cook my ass off. Led Zeppelin and Bob Marley too.
  2. cyclechef

    When is it too old?

    Amen Sister.
  3. cyclechef

    Stealing from the kitchen

    Brilliant.  Agree 100%.  Nice to see NYC spell it out. 
  4. cyclechef

    Storing and Cooking Protocol for home made Ravioli and pastas.

    "Keep em' fresh. Make em' often. In my opinion there is not much point in making raviolis with nice seasonal ingredients and beautiful hand made pasta if you're gonna through them in the freezer!" Thank you Chef, that is good advice. Just what I was hoping to hear. Any thoughts on par levels...
  5. cyclechef

    Storing and Cooking Protocol for home made Ravioli and pastas.

    My restaurant will be starting a seasonal ravioli on its menu in the very near future.  I have made lots of fresh pastas , but am a little concerned about freezing fresh gourmet raviolis. I generally make egg pasta with all purpose flour.  I am testing a few blends of semolina, durum, and 00...
  6. cyclechef

    Same old Sysco....some things never change....

    love honolulu fish company. Used them for two years at a previous position.
  7. TUSCAN CHICKEN W-YELLOW MARINARA.jpg

    TUSCAN CHICKEN W-YELLOW MARINARA.jpg

  8. spinach fettuccine pescatore april 2012.jpg

    spinach fettuccine pescatore april 2012.jpg

  9. dessert pizza1.jpg

    dessert pizza1.jpg

  10. grouper alla matalotta 2011 bocci.jpg

    grouper alla matalotta 2011 bocci.jpg

  11. cannelloni pescatore march 2012.jpg

    cannelloni pescatore march 2012.jpg

  12. Arugula Salad w chianti poached pears.jpg

    Arugula Salad w chianti poached pears.jpg

  13. more random food pictures

    more random food pictures

    this is what i like to do
  14. cyclechef

    Comment by 'cyclechef' in media 'winter minestrone.jpg'

    Thank you one year later!!! lol!
  15. cyclechef

    Best Veal for Veal Parmesan

    At my restaurant I use Veal Eye of Round for Veal Parm. I use veal Butt Tenderloin for Veal Marsala, Picatta and Saltimbocca.  Should I use the Butt Tenderloin for parmesan.  The Eye of Round seems perhaps to "tough" a cut no matter how much I pound and tenderize. Thank you.
  16. shrimp & grits italiano 7-15-2011.jpg

    shrimp & grits italiano 7-15-2011.jpg

  17. winter minestrone.jpg

    winter minestrone.jpg

  18. Stuffed braided bread 2011.jpg

    Stuffed braided bread 2011.jpg

  19. trout di venezia valentineswknd Feb2011.jpg

    trout di venezia valentineswknd Feb2011.jpg

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