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  1. chefray

    What's the one thing you would never eat, even for money?

    That's how I found it to be.
  2. chefray

    What's the one thing you would never eat, even for money?

    I've eaten all of that except for dog.  From what I understand, it's greasy so I probably wouldn't like it on that merit.  The cat was a predatory wild cat of some sort while on a mission trip when I was younger.  Monkey is horrid, far too gamey and stringy.  Durian, if you can get past the...
  3. chefray

    British Army MAC Manual ( Catering Manual)

     I would love a copy in PDF or Word.  That sounds like a really good read. [email protected]
  4. chefray

    The use of the title Chef

    Red Seal be darned(working on my bad case of kitchen mouth.)  Some of the best Chefs I've ever worked with never even thought of taking the ACF exams.  This is, after all, a hands on business.
  5. chefray

    Your favorite single ingredient

    I'd say the munching part.  You let it cool a little and firm up on wither a baker's rack or a towel to drain.  then you dip and put it back onto the rack to let the chocolate crisp.   I had to sneak it in on the last person I made it for.  They said, and I quote, "Holy crap this is good.  Is...
  6. chefray

    Three entrees, 75 people, $300

    One could also make a mince of the brisket and do shepherds pie.
  7. chefray

    Your favorite single ingredient

     If I have to nail down a single ingredient, I'm going with bacon.  It makes everything good and , unlike onions, it even makes a good dessert.  If you don't believe me, go into your pantry and get down the dark chocolate.   1: Fry some bacon crisp 2: Melt your chocolate, double boiler or...
  8. chefray

    Three entrees, 75 people, $300

    Catfish comes to mind.  Farm raised, they are quite cheap and sustainable.  Just remember to buy them under 2 lbs if you are buying whole and under 3/4 lb per side if buying fillets.  Buttermilk, rice flour, and corn meal.  Black pepper and kosher salt before the dredge.  Fry, good stuff. Hot...
  9. chefray

    Scary work

    Because, if you are convinced that you know something, and you are wrong, you will never learn how to do it right.  On the reverse, if someone shows you how to do something, and that's how you would have done it, then keep doing it that way.   For example, when I first started out, I was...
  10. chefray

    Station cooking Behind the scenes111

    That's the five minutes in between ticket 140 and 141(round about) when you have time to drop a piece of chicken that was butchered wrong, and therefore is waste, and eat it, burning your fingers playing the "toss it from hand to hand because that oil is silly hot but I'm i a hurry" game. It's...
  11. chefray

    Very Large Bubbles in Pizza Dough

    I am also glad that good dough takes at least 12 hours to cold proof.  I would need a crane to leave the house otherwise.
  12. chefray

    Looking for favourite Soup Recipes and your thoughts

     My two favorites are a Vietnamese fish soup(can't even begin to spell the name) and the simple Tomato Basil. The first gets your favorite firm, white fish, ginger, rice, thai chiles, scallions, and coconut milk. The second gets tomatoes, salt, pepper, and a basil chiffonade to finish.  Puree...
  13. chefray

    new grilling job, I guess you can call it a try out....

    I have to agree with you about the chicken thing.  165 and leave it for a few more seconds to be sure.  As for the beef, it could be a chuck eye.  There's less connective tissue than a 7 bone and it can be grilled over a low flame.  It actually makes a great sandwich cooked medium and sliced thin.
  14. chefray

    Chicken Wings: Raw vs Precooked

     Raw and fresh is the way to go with any dish.  People will wait a few extra minutes if the wings are good enough.  Also, they may buy a few more brews while waiting.
  15. chefray

    The use of the title Chef

    First off, I like the hockey analogy.  Taking the discussion to another point of reference takes some of the emotion out of it and focuses on the logic behind the point being made. I also must agree that culinary schools create Chefs no more than accounting schools create CFOs.  You have to put...
  16. chefray


     If I were anywhere near Ontario, I gladly help by replacing the guy.  You really have had a run of horrible luck with employees.  The best thing to do really is to sit him down and have a talk.  Be clear and concise.  If he doesn't like the mandates, be done with him.   On a side note, why is...
  17. chefray

    Learning to taste questions

    Maybe Durian?
  18. chefray

    An odd cut

    But how will I ever cut my own potato chips?
  19. chefray

    Need chefs advice

    There's a huge amount of money to be made selling fresh sandwich rolls to other restaurants.  There's also good cash flow in agreements with local coffee houses.  Your pastries in their cases, with your logo stands of course.  They get cost plus a small margin and you get paid to advertise. 
  20. chefray

    An odd cut

    Nobody wants to see that.  I promise.  You're close but it's more of a chiffonade. It may well be an emerging tradition.  I hope it doesn't stick.   I got it to stop bleeding with paper towels and a roll of sport's tape that I keep in my roll for just such an occasion.  Tape it tight enough...
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