Recent content by PaulG

A good rule of thumb is to cook with the same wine you will be serving.

Mashing some of the beans will do the trick. It's the way I thicken bean soups. Or add refried beans - same thing, but will require seasoning adjustment. Removing some of the liquid helps. By the way, chili verde, is MY run away favorite chili.

Make It You CAN make this yourself without too much effort. Do a Google search for make nutella . The next step is to experiment with different nuts and oils to vary fat content. I happen to be very fond of hazelnuts , but have had interesting results with walnuts and almonds. Liqueurs and...

I appreciate all the greetings, thanks. Chef Mark - to answer your question - I do consulting for independent restaurateurs to enable them to compete effectively in an arena filled with chain restaurants and I launched a website 3 weeks ago to provide senior Chefs with links to temporary jobs...

Thanks - looking forward to sharing and good cookin'.

I am semi-retired Chef and look forward to hearing from others who are at the same stage of their careers as well as anyone with a passion for food and the quest for knowledge. I am particularly interested in ethnic ingredients, food history, and esoteric cookbooks.