Recent content by tomchef

vacation- beach

bolognese and burgers are completly completly different. you cant cook the sauce and the meat separatly as they rely on each other for flavour. if your sauce is that good why mess with it? you could season your mince with watever you use to make the sauce and cook them in the sauce, just like...

ireland is wet and cold...... for a change

potato thyme or rosemary

flour your meat,brown it well add guiness(maybe the irishman speaking) it adds colour and dept of flavour. also dont be afraid to trow in spices and finsh with herbs just to liven it up.

the larder chef by mario jack leto is a brilliant book and i refer to it alot. it has all the basic cookery processes and many of the more complicated ones too!

hey im looking to find out the classical order of courses in a meal. not just appitozers and soup, i was wondering if any one had the full list, including egg ,fruit and vegetable dishes. pleeeease!:sad:

why did you get me into this!!

seriously though,thats rank

i didnt think they were going to make a sequel to the ET movies!!

i hate mondays,it means i hav eto go back to college in the morning.give me a satuday nite anyday.but u cartanly earned yours,have a good one

why would you steam garlic?why?

i am looking for info on how to make a foam.im not sure how to go about it at all, but i need to make a truffle foam to garnish a rissotto.any advice would be greatly appreciated. tnks

i find that reducing by 3/4 and then adding in honey to help thicken it once it cools

the rocky mountains why do birds come back after they've flown south for the winter