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GB & Marmalady, Thanks for responding to my post. I am going to have my first meeting with the contact next week to sort out what venue I will have to use, ages and other info. If it is in a kitchen that is great. The ages are from pre schoolers to 11 & 12 year olds. The group sizes will vary...

:rofl: The company I work for provides close to 1000 day care meals per day. One of our largest clients is looking for me to do a hands on cooking demo / class for the children. The ages are from pre school to, 12 to 13 year olds. They would prefer the content be teaching actual technique for...

Thanks for the site, added it to my :lol: favorites for future referance. !!! THANKS JIM

Flambé can be fun but be careful. About 20 years ago a private club in Burnsville Mn had quite a bit of damage to there fine dining restaurant when a waiter flambéed a pan of bananas foster. The pan got a little to hot before he added the alcohol and when he did add it the flame caught the...

Thermoeters I have several digital thermometers but I like my basic probe thermometer the best. I use the type that has a notch in the actual plastic sleeve for adjusting the thermometer. This way you can set your thermometer in a glass of ice water and calibrate in either direction until you...

A company in Minnesota called Indian Harvest, www.indianharvest.com , sells PURPLE THAI RICE. They sell retail and over the internet. Besids the purple rice they have a great selection of grains, beans and rices.

I use 3 different mandolins at work depending on the job and the desired end product. I use my Benriner for finer Julianne slices of almost anything. ( great for long thin strands of cantaloupe to toss with prosciutto ham or for a great fruit salsa ), I use my Broner V slicer for tomatoes and...

Yes you can cook your pasta ahead of time but some suggestions, Cook the pasta al dente and as already stated rinse in cold water to stop the cooking. I then toss the pasta with olive oil to keep from drying out while it is stored in the the refridgerator. To reheat I would suggest just dousing...

We always have an open bag of brown sugar in use. As long as we wrap it with a slice of bread it stays moist.

I would toss it, better safe than sorry.

Here is what the mushroom folks have to say, http://www.mushroominfo.com/care/care.html Hope this helps. Jim

I would have to say my " V " slicer from BORNER, it is a german made mandolin with several different blades for slicing or julianne cuts. Benriner also makes a great mandoline that actually makes a very fine julianne. It makes great long thin strands of almost any veggie. Great for garnishing...

Here is a simular item from ebay. http://cgi.ebay.com/65-Moulinex-Passaverdura-NR_W0QQitemZ4428066807QQcategoryZ20649QQssPageNameZWDVWQQrdZ1QQcmdZViewItem Good luck. jim

Pistacio and grape studded quinoa salad This is a great recipe for quinoa, the apple juice and ginger really help to eliminate the bitterness that quinoa can have. the grapes and pistacios give it some very interesting, contrasting texture. 1 1/2 cups water 1 cup apple juice 1 T. ginger, minced...