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  1. chefdrizzle

    Most awkward place you had to cook a dish while at work...

    Ok, so with all of us working in busy kitchens we know how it feels when we are crammed for space, especially when you get curveballs thrown at you which makes you have to improvise, i was just curious to see what situations the collective has been in that would make us all sit back and think...
  2. chefdrizzle

    Anyone with Pig Roast Experience?

    so this coming june a few friends and i are holding a pig roast... its the first one ive done basically myself... i.e. cooking the pig, getting supplies, talking to park administrations, signing forms yada yada... there will be an 80lb pig, Burgers, dogs, chicken, assorted kegs and hopefully...
  3. chefdrizzle

    Button shrooms skin turning brown..?

    so i went to grab my pack of button mushrooms to start prepping them for tonight and i noticed that some of them have changed a certain brown. They are a few days old and kept in a cool environment the whole time... it basically looks like the shrooms were held up to a candle and they got...
  4. chefdrizzle

    25 course meal.. Could you handle it?

    i recently read an article on Chef Achatz's restaurant Alinea... now ive heard of 10, 12, 15 course meals but not quite an extensive 25 course extravaganza... i mean if i had the money to shell out id do one of these courses in a second but then again id have to widen my belt a few notches...
  5. chefdrizzle

    Hey now.. new to the site..

    well ill start off by sayin im happy i found a good site online to talk about cooking and read up about other cooks and their issues. Im 22, live in NY and have been in the field for about 5 years now. Ive mainly worked at country clubs and a few fine dining establishments. Ive luckily worked...
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