Search results

My brother needs a mandoline. What I would be looking at would be beyond what would be worthwhile for him on price. Our needs our different. He would be using it for home use potato chips and such for the family. The "Wolfgang Puck Stainless Steel Multiple-Blade Mandoline Slicer Item...

Nicks's looks interesting, and leaning towards Alinea. We'll be right downtown, flying into O'hare, taking a shuttle downtown, then cabbing to our destinations while in town (5 days.). Staying at the Allerton. Wasn't able to really get a firm 'good or bad' on the Allerton, but it's done...

Charlie Trotter's and Alinea are both reputed to be among the 'top 50' in the world. True? If one can go to only one, which, and why?

By definition so is fair and proper critique/opinion, which doesn't help the forum any. Most of these shows are entertainment first and last; with little to be learned - only the illusion of substance. Alton Brown is one of the most notable exceptions.

Yes, but also an excuse. Deal with it. If you are ready to quit, ready to do the things that need to be done - you will find, and deserve, plenty of support; and will eventually discover how much of that comes from within. If you aren't ready, then it would be unproductive for anyone involved...

I eat 'ideally', six days a week; counting every calorie, and every gram of protein (something which becomes automatic pretty quickly), drinking only water. Whole foods mostly; and throughout the day, so there is no lack eating. Vegetables, fruits, whole grains, cottage cheese..... One day a...

I like garlic, but a little goes a long way for me. It upsets my stomach something awful. Small amounts don't seem to be an issue, but if I detect much more than a hint of garlic taste, then there is probably more than I can tolerate. Don't know about garlic powder - usually just skip the...

I've got some retail experience. Honest mistakes happen all the time, especially on sale items; the temporary shelf price isn't always carried through the system correctly. The 'rack rate' may still be the scanned price. The more people involved in the chain, the more likely that an error...

I appreciate the responses. Very interesting. Yes, it's more pepper than probably any recipe calls for. I often double or trouble quantities of some spices or key flavorings, as many recipes don't call for enough IMO. I look for a liquid reduction of about 1/3 (I aim to reduce 1 1/2 gallon...

In part. For the purposes of this thread, yes. I'm 40-something and sort of evolving into achieving a healthier state and have, over the last year, been making changes with eating and exercise. I've been gradually upgrading the quality of food (ex junk food junkie - for the most part); and...

I check it fairly frequently, and try to maintain a low simmer - technically I'd certainly call it boiling, though I'm aiming for a very very low boil, the surface just bubbling a bit, or shimmering on the edge of a light bubbling. After cooling, there is usually about 1/4" - 3/8" of fat to...

The whole sordid story is insanity. I would quesiotn the character and morals of anyone associated with her. Likely as not the father is as unfit to raise a child as she was.

I'm starting to do some calorie counting, and am having a hard time getting a fix on calories per cup of of homemade chicken stock. My searching has brought up some very wide ranging results. My chicken stock recipe is as plain jane as one might expect. About 1 1/2 gallons water, one 6 pound...

Knock on wood. I've never been called, and hope never to be called. Heard way too many stories about how the 'system' is set up to waste as much of your time as possible, and they don't even pretend to treat you halfway decently. I sweat and bleed for my vacation days. It may be a terrible...

MSG is an instant migraine trigger for me - and a very big deal. This was not always true. Over the years, I have developed a keen sensitivity to several additives/ingredients. Caffeine used to mean nothing to me, and I consumed far too much by even the loosest standard. I quit it entirely...

10MB cable connection is now available here, so just upgraded from 5MB. Worth every penny. Rocket sled fast. My 'work' office only has 3MB connection. I can't hardly stand it. The 'home' office is more like NASA command - triple monitors and on dual video cards too:))

Given the limited thought and consideration that appear to have gone into the original post, there are numerous 'tangential' topics that would, to me, seem to be not only relevant, but key to providing useful critical thought to the subject. The product described: and the one required...

A recipe can't be copyrighted; a delineated list of ingredients and steps. The 'presentation' of a recipe can be; specific descripitve or artististic langauage associated with the recipe.

Same as above. Red (especially) and Yellow have a good 'sweet' taste. I find that Green bell peppers have virtually no taste at all; commercial ones anyway. They are lots cheaper though, so I use Green in say, chili, where other ingredients dominate taste and the pepper is more 'filler'; and...

The downside to running in the USA is minimized because you can't just get shot in the back, or (officially speaking) beat to a pulp for trying. There are a gazillion rules for the cops (Though maybe not applicable in some spots; like LA). People that run figure they're screwed anyway, so it's...

1. 7 2. Don't think price point should be the second question. You need to stablish a need and viability for a new product first. As has been pointed out, counter space is a problem for some, but drawer/shelf space is an equal problem for others, and also for the product described. If it's...

$39.20 including shipping. One new trick, one new anything and it's paid for itself. Amazon.com: The Professional Chef, 8th Edition: Books: The Culinary Institute of America

I think that it was absolutely right to split this thread from the original. It took on its own life and merited the split. The thread now has two distinct points. First, does smoking impair taste perception? Second, do smokers (however skilled) (in a business rife with excess) present an...

From a professional perspective, I think that Hopz is dead on. Smokers tend to bring unwanted baggage. When I was in a position of hiring and/or recommending, smokers didn't fare too well:)) (It is an industry with a high percentage of smokers/heavy drinkers etc. - a management minefield.) A...

I agree that he seem to be real, which is too rare a thing, but think that a big part of his reality is being outrageously, and not necessarily justifiably, full of himself. I've worked with/for some really awesome chefs (not necessarily famous) that I could never equal professionally - but...