Recent content by Heffey de Chefey

The terrus major or flat iron steak may be another option. The hanger steak is just a lower cost cut that has as good enough flavor as the middle meats (strips, bottom rnd, ribeye) same as the flat iron. Lifter meat is a wonderful cut too.

Center cut rib chops are the first 4 chops from the rack. #5,6 and 7 are called end cut or drop chops. You can get the lamb loin chops which will look like the little mini t-bones, I dont think I have ever seen those as a center cut. The only time you will ever care about center cut on lamb...

This is a very interesting and ON TOPIC discussion, check out this article: http://www.fastcasual.com/article.php?id=18094 It is a much more difficult transition than the Trans fat reductions were. Food science gave us many acceptable solutions and there were not many variables. Salt is so...

The Whey is used as a filler in a ton of different products. Look on the ingredient labels of cheap garlic, whey powder is sometimes the #1 ingredient. Cheap ice cream is another big user and yes, in feed formula for all of our precious pets.

Steak-umm is an emusified sandwich slice that is more bologna than cheesesteak. They couldn't possibly make them cheaper, you were eating garbage chef.

Unsafe food practice ALERT You should cook pork to 150 degrees to kill any trichinosis that may be present. This will unlikely make most of us sick but children and the elderly have weaker resistance and could prove fatal. 150 will still allow you to have a slightly pink middle and...

I would agree that any fat is fine to use depending on what, if any, flavor you want to get from it. The key thing to remember is to have a hot pan before adding the fat, sauté whatever, then the egg mix. If you put room temp fat in a room temp pan then add your egg then you will get some...

I better not say, I already have quite a reputation stirred up already. I guess your just going to have to trust me or try it the other way for yourself and see what happens.

That is an awesome flavor combination with acorn squash. I would stay away from the "fake" maple syrup which is basically just corn syrup and maple flavoring. Try to find some real maple syrup and blend it with the garlic then brush it over your squash (cut in wedges) and sprinkle with brown...

I’ve used the vacuum tumblers (or marinaders) and they are great when you are in a hurry. Better for brining however which is probably because brining is a longer process in most applications.

hand blender

There are some federal guidelines in the works to force the food service industry to reduce the salt content by 20% over the next 5 years. This has many folks up in arms for many reasons mostly because we cant control what happens when the product hits the end users hands. The best takeaway...

What was disrespectful from my first post? I didn't start getting arrogant until post #5 after you dismissed my request with a bit of arrogance of your own. I’m sorry this subject is being drug out for 5,6 or more pages but just feel compelled to stand my ground. It is kinda fun for me...

Evidently, I need to post, post, post my way to a C.M.C. The ACF's test to be a CMC is a 10 day process (no days off) from 9am to 9 pm and consist of written and practical tests, defending your masterpiece (thesis equivalent) and participating in a number of different market baskets (iron...

I think I actually did win a few friends and I’m glad I did. I don’t know why everyone seems so shocked by a chef acting like a self-righteous a** hole. Come on people, I come by it honestly!