Recent content by tsi88kid

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    Marco Pierre White's book

    I've read his book and found it to be quite inspirational. He was hard on his cooks for sure, however, that is what made him the best.
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    Marco Pierre White's book

    Anybody here read marco pierre whites book "devil in the kitchen"?
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    What is shortening

    shortening is for the most part interchangeable with butter. One if just a fat from an animal and the other is just fats from plants.
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    Favorite way to have a scallop

    The pesto scallops sound really good!
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    How Do You Drink Your Coffee?

    Ice french vanilla, light with cream, 3 splenda, and a shot of espresso. That is the only way I roll.
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    Favorite way to have a scallop

    I agree with everyone above, nothing beats a good pan seared scallop. But with the red pepper coulis its just amazing.
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    Favorite way to have a scallop

    What is everyones favorite way to have a scallop? Id say mine has to be the ever so classic red pepper coulis with maybe a little chive oil.
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    Back from a break

    Hahaha thanks everyone, I'm glad to be back. Hopefully ill be able to stay in the loop this time.
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    Back from a break

    Sure here is the recipe Bolognese - 1/4 lb pancetta small diced - 1/2 lb each ground pork,beef,and veal - 1 qt veal stock - 1 pt chicken stock -1 pt red wine ( i use merlot) - 1 1/2 qts whole milk - 1 cup each bruniosed carrots and onion - 3 bay leaves Polenta 5 cups polenta 6 cups water 3...
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    Homemade potato chips

    we leave the skin on.
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    Homemade potato chips

    At my job we serve chips with out daily ceviche and I can honestly say that I have perfected the potato chip. I have found that cooking them in 275 degree oil makes the best potato chip. You have to constantly stir the chips too, otherwise they cook unevenly. However, this is being done in a...
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    Back from a break

    hey everyone, I haven't been on here for a long time and I''m hoping to get back into it. But I have started working at a new restaurant called Eastern Standard and I have been learning a lot. Here is a sample menu that I wrote for a project in school which I think is a million times better then...
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    Whipped Cream

    I recently did a whipped cream with that standard recipe but then grinded in a little fresh nutmeg and cinnamon. It was pretty good if you ask me.
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    I can't make salmon anymore

    If you check my post it says to sear the fish in a pan and then bake. If you give the salmon a good sear on both sides it should come up to a medium rare and hold in juices. So 7 or 8 minutes at 350 degrees will give you well cooked fish. All i know for sure is i would not cook a filet at 400 i...
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    I can't make salmon anymore

    As i was sitting here watching top chef i relized you are probably cooking a whole half salmon huh? If so then you would probably want to cook at 350 for maybe 15 to 20 mins im not quite sure because i've never worked with a whole loin we usually cut into filets at my work.
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