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  1. sgt. pepper

    Catering Portion (and other) Questions.

    I do some small party catering specializing in Cajun and BBQ.  I had a request to price a job for "75-80 people, but have no idea how many would really come."  She said they would like the choice of two entrees (jambalaya and etouffee for example).  She said the party would be form 6-9:30 and...
  2. sgt. pepper

    Chefs, please weigh in...

    I will qualify this by saying Im not a professional chef. I just love to cook, read about food/cooking, and watch shows about food/cooking. I have a friend who went to culinary school in Scottsdale, AZ. He turned me on to "The Making of a Chef: Mastering Heat at the Culinary Institute of...
  3. sgt. pepper

    Japanese Knife help.

    I have a Tri-Hone oil stone I sharpen on. I tried the Chefs Choice on some cheaper knives and it took too much off, and doesnt sharpen near as good as a Tri-Hone. Ive read many forums and tips about the way to sharpen. Gotta get that "burr" and then youre on your way.
  4. sgt. pepper

    Japanese Knife help.

    Im looking to experiment with some different Japanese knives and was wondering what are some popular/reliable/razor sharp choices? Ive owned a Global, and wasnt impressed (I sold it on ebay). I kinda like what I see and feel just holding a Shun, but have never used one. I know all about the...
  5. sgt. pepper

    Kershaw Wasabi Series

    Has anyone tried these yet? I bought the Kershaw Wasabi Series 8.25-Inch Deba Knife and the Kershaw Wasabi Series 6.5-Inch Santoku Knife, because I wanted to try Kershaws Japanese knives, and because they were only $25 each. They both are very sharp and feel good except for the blade, which...
  6. sgt. pepper

    Vinegar Mother

    Thanks for the advice. We'll see how it goes.
  7. sgt. pepper

    Vinegar Mother

    A friend brought me a vinegar mother back from France. Its in a glass jug, and she said occasionally to add more wine to it, then let it set for a few weeks until it turns to vinegar. She said leave the cap open on the jug and keep it in a cool dark place. PROBLEM...the vinegar/wine has...
  8. sgt. pepper

    Catering pricing

    New to this forum. Im starting to dabble in small party catering and was wondering if there is a formula for figuring out how to price a particular catering job? Thanks for any help anyone could give.
  9. sgt. pepper

    Give me the skinny on Shun knives.

    Thanks hipjoint. Your insight was very helpful.
  10. sgt. pepper

    Shun knives

    I was thinking about buying a Shun knife and was wondering how they rank vs. Global, Wusthoff, and Henckels (all of which I already have). Thanks
  11. sgt. pepper

    Give me the skinny on Shun knives.

    Looking for some testimonials from people who have Shun knives and how they rate next to some of the other popular brands. I own Wusthof, Henckels, and Global knives and was thinking about buying a Shun. How do they Compare? Any info would be appreciated. Thanks
  12. sgt. pepper

    Freezing Stock?

    As a supplement to tobacco farming, which is quickly on the way out, the state is trying to get the KY farmers interested in alternative crops. So, a few of the farmers with ponds are growing and harvesting prawns or fresh water shrimp. They are almost identical to saltwater shrimp in size and...
  13. sgt. pepper

    Freezing Stock?

    Its freshwater prawn harvesting season here in Kentucky. Although they are kinda expensive, they are great. After separating the heads from the tail meat, I made a big pot of rich shrimp stock. I plan on freezing it for future use. All the recipes Ive ever read say freeze for up to 3 months...
  14. sgt. pepper

    A Knife Question

    I was just watching Alton Brown (who I find particularly overbearing and somewhat annoying) doing a special on sushi. The show said in Japan its not uncommon for a sushi knife to cost $5,000. Whats the difference in a $100 knife and a $5,000 knife?
  15. sgt. pepper

    San Marzano Tomatoes

    Check out
  16. sgt. pepper

    Shrimp Stock Question

    Does the fat in the shrimp's head become rancid after say four months in the freezer? A friend said he had leftover heads from shrimp he had in September, in the freezer. He wondered if he could still make stock with them? I told him I thought it wouldn't be a good idea. Can someone confirm...
  17. sgt. pepper

    Roast Beef Po-boy

    I'm not sure if this is what you are looing for, but Chuck Taggert who writes the Gumbo Pages is a native New Orleaner, and his site is pretty cool. Look at the recipe on this link and see if it helps. I've never tried it, but it sounds good. Peace
  18. sgt. pepper

    Microwave Roux?

    I pretty much suspected that a nuke roux wouldn't be what I expected. Most of you say that a blonde roux is relatively easy in the micro or oven. For the short amount of time it takes to make a blonde roux, I'm not complaining. I didn't know if you could make a chocolate roux in the micro or...
  19. sgt. pepper

    Microwave Roux?

    As a Kentucky born-and-bred "Cajun wannabe", I've been cooking Cajun food for 10 years or longer now. I've read many books about Cajun cooking, studied it in somewhat great detail, and have become quite good at cooking Cajun dishes (at least that's what they tell me). Anyway, I make my roux...
  20. sgt. pepper

    Whetstone vs. Diamond Stone

    Ive got a Tri-Hone that I sharpen with. I've just been surfing around and noticed the Diamond Stones. What's the word on these stones? Do they sharpen better than, worse than or about the same as a whetstone?
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