Recent content by tsi88kid

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.

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

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.

The pesto scallops sound really good!

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

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

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.

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

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...

we leave the skin on.

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...

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...

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.

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...