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  1. nicko

    Cooks and Corona and Coping

    Posted by on of our longtime members @redbeerd cantu Cooks and Corona and Coping [URL...
  2. nicko

    Cooks and Corona and Coping

    Posted by on of our longtime members @redbeerd cantu Cooks and Corona and Coping https://cheftalk.com/blog/cooks-and-corona-and-coping/
  3. nicko

    Keeping your restaurant and staff during the global crisis

    Wrong topic guys. This is a topic on how to keep your staff during this crisis not your political opinion. Please respect the topic. Things I am seeing here in Illinois is: many restaurants have converted to take out creating new menus to accommodated this. Not charging first res ponders for...
  4. nicko

    Keeping your restaurant and staff during the global crisis

    Here in Chicago the governor has closed all restaurant and bars for dine in. Restaurants are allowed to provide pickup and delivery options which is helping to keep restaurants afloat. However fine dining restaurants like Alinea who employee many...
  5. nicko

    Keeping your restaurant and staff during the global crisis

    Here in Chicago the governor has closed all restaurant and bars for dine in. Restaurants are allowed to provide pickup and delivery options which is helping to keep restaurants afloat. However fine dining restaurants like Alinea who employee many people have no option and it is has been reported...
  6. nicko

    COVID19 Keeping Customers Safe

    All I removed the post "y'all trippin" I feel this type of post is not useful to the conversation. The topics is "What are you doing to keep your customers safe". It is a solid topic for all restaurants.
  7. nicko

    A new adventure begins

    Awesome congrats sounds like a great role for you. Post some photos of your fruit and veggie stands! Happy for you.
  8. nicko

    Shifting careers

    @janmichaelco It is very different. As someone who did the opposite (pro cook/chef for 15 years to software developer) take it from me it is huge. Here are a few points. You will be working weekends all the time and you will be working nights so you won't go out with your usual friends and...
  9. nicko

    strange egg effect

    I am stumped I have never seen that technique.
  10. nicko

    Fall off on number of posts

    Agreed we don't want anyone to leave just give us time to fix issues and please provide constructive comments so we can address.
  11. nicko

    Fall off on number of posts

    @maryb I think what you are looking for is "News Feed" which will give you what you want. It is in Whats New.
  12. nicko

    Merry Christmas to All

    Wishing everyone the very merriest Christmas.
  13. nicko

    Three Quarter Boiled Eggs

    This article states "For best results use eggs that are 7-10 days old". From a purely professional production standpoint this is not practical. From a health perspective I don't want eggs lying around for 10 days just so they are easier to peel. Fresh eggs, pierce the large round end with a...
  14. nicko

    Fall off on number of posts

    Thanks for the feedback we are still working some of the issues out and will look into the post decline in that forum. In the 20 years running ChefTalk we have never had any of the (many over the years) upgrades that someone did not get frustrated I guess it is just part of change and moving...
  15. nicko

    Invisable thread?

    Thanks for the feedback that is a good idea
  16. nicko

    Three Quarter Boiled Eggs

    Fatcook is correct pressure cooking the eggs is the easiest I have found for peeling eggs.
  17. nicko

    Three Quarter Boiled Eggs

    That has not been my experience fresher eggs are better for any application all around. Do you really want to use older eggs just because they are easier to shell?
  18. nicko

    Three Quarter Boiled Eggs

    The trick I use for getting them out of the shell Kuan is to prick the larger rounder end with a pin which releases the air bubble. These seems to help them cook more evenly and also helps with removing the shell. One of the biggest things I have found that helps get eggs out of the shell is how...
  19. nicko

    How to read a thermometer

    Agree with the thermapen they are great. Very accurate and no guess work
  20. nicko

    Another walk in the forest! Making crème de marrons (sweet chestnut cream)

    This is a great post!!!! Thank you for sharing how much do you charge to send me a jar? :D
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