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  1. jolie4686

    800lbs of Beef where do i begin!

    I have always thought it was important to know where your food comes from. I want to intern at a butcher/slaughter house but until the summer i dont have the time. butchery is something i have always had an intrest in, and i have always learned best by diving in head first. Which leads me to why...
  2. jolie4686

    700 on the go

    This summer I am cooking for a youth group of 700 people, we are going to be hiking in the desert for a week. We will be cooking at a different location every meal. Everything we need we will have to take with us. I have to keep the menu pretty cheep, but want to avoid box lunches as much as...
  3. jolie4686

    MATC Fine Dinning Event!!!

    My school/work is hosting an Italian Fine dining on September 23, 2011. We have a dinner every few months to give the students experince. If any of you live close please come, it will be held at the MATC Thanksgiving Pointe Campus from 6:00-8:00pm. Tickets are only 25.00 and you recieve 5.00 of...
  4. jolie4686

    Chocolate Balsamic Anyone...

    I recently bought some Chocolate Balsamic sauce and am interested in using it as a sauce for pork chops, and ribs. I want to try making the sauce myself because it runs pretty expensive. My plan is to reduce down the balsamic and add it to a simple semi-sweet chocolate sauce. Any tips, tricks...
  5. jolie4686

    Gingerbread....

    I am making a grandfather clock out of gingerbread for a competition and i have about two weeks left to get it done. I planned to put lights in it but i am afraid it will melt my sugar. I also have a fondant clock face. Any suggestions on lights that wont melt my piece or should i just veto the...
  6. jolie4686

    Fondant

    Every time i make a cake with fondant it rips and looks retarded. How thin should i be rolling it? thanks all
  7. jolie4686

    Hors d'oeuvre

    This coming week i am helping cater a board of directors meeting for a group of chefs. I am hoping to impress them, any tips, ideas, or recipes out there? Any and all of the above are greatly appreciated.
  8. jolie4686

    Gingerbread Houses

    I am particpating in a gingerbread festival in the fall and i have no idea what to make. This will be my first time particpating and working with gingerbread. I had hoped to make the Louvre but im afraid that it would be biting off more than i could chew. Does anyone have some advice or perhaps...
  9. jolie4686

    Freezer of Beef and not a clue what to do with it....

    I need some ideas for dinners. I have roasts, ribs, steaks, ground chuck, ect and havent a clue what to do with it. My family are meat and potato people and i am sick of the same old same old.  Any new and intresting ideas out there?
  10. jolie4686

    Cheesecake Trouble, Advice Please

    I have been trying a new cheesecake idea and i cant seem to get it to cook. It is layered lemon cake, raspberry cheesecake, lemon cake, raspberry cheesecake. I tried cooking the cheesecake without a crust and then baked the lemon cake on top. The top cooked but the center did not. So i then...
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