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Thank you. What I was really wondering about was... the classic way, "divinity" is all about egg whites. Is this still true? Or are chefs now adays just making a froth basically?

Looking at your dishes ironchef, I think you might be able to help me on this, maybe a couple other people. I know the basics behind making "seafoam" or "divinity" for a pastry use, but what about just for presentation on an appetizer, etc. I've never really had the chance to try this out, and...

Larousse Gastronomique. The Professional Chef. Food Lovers Companion. Culinary Artistry.

Thank you. :) Is it just me, or is my Meal showing up in Lulu's thread... :( I'm PRETTY sure I didn't do that... I'm very very confused.

Coq au Vin is my death bed meal... YUM!

Sunday 'Dinner' Nov. 12th. So I FINALLY got a day off, so I decided to cook for some family and friends. I just bought a new knife, so I'm using it as much as possible, so I made a salsa. Then I made a caprese salad. Salsa: ·Tomatoes - Lots and lots of tomatoes. Probably about 12 medium...

A cleaver like that is pretty much used for what your Grandma used it for, cutting up bones, hacking through large pieces of meat, breaking down an animal, taking down trees. It's not the Japanese cleaver you would use to julienne diakon... Most restaurants have one certain knife that "no one...

What do you oil your boards with?

The Professional Chef and Larousse Gastronomique. Both very much worth the money.

I bought a $300 Shun Cleaver from WS... seems like a bit steep to me. About $75 more than regular.

Try the small kitchen stores around your area. Just open up the Yellow Pages. I personally don't like shopping in large stores like that. I find the kitchen to be an area where everyone is close together and having fun (professional or home), and I really don't get that feel when I walk into...

It really depends on what you want to do, and what feels comfortable to you. While I love the really expensive, really delicate handmade Japanese knives, I must say, it's just not always practical. Globals and MACs have to be my favourite. Very good knives, handle great, take an edge fairly...

I usually just take mine from work. I just get our linen company to send us an extra roll of rags, and then I pay for them. They're like 3 cents a rag, so it works out pretty well. As for napkins, as in for people to actually use, instead of just a kitchen rag, again same thing, but these ones...

No, it's not safe, raw or cooked foods. The way it's been described to me is that the thawing process on food is actually pretty rough. It has the potential to let a lot of bacteria into the food. By doing this over and over again, you are giving the bacteria an open door do have fun within the...