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most cant resist lifting the lid....that is why they spoil their rice
you did go to johnson and wales...so far what i have figured out about them.....they dont care what the quality of ingrediants is....they just add more salt....i like fresh as i can get food...
radio...buy a three buck timer....rice just isnt that hard to do
radio...buy a three buck timer....rice just isnt that hard to do
better pots.... heavy bottoms is a better solution then just a timer.
Master Chief's daily special is ass-kicking.
you did go to johnson and wales...so far what i have figured out about them.....they dont care what the quality of ingrediants is....they just add more salt....i like fresh as i can get food...
No I didn't go to J&W and I never said ingredients are not important. I implied that the quality of ingredients you use depend on what you are making. And sometimes fresh isn't the best way to go, believe it or not. If you are making raspberry sauce, for example, you will get a much better final product using berries that are just on the verge of rotten. This is because they have "over-ripened" and the flavor has developed more fully. Going back to apples, it makes no sense whatsoever to buy individually packaged fancy grade apples to make applesauce and again it will actually result in an inferior final product because of the flavor development in that particular grade of apple.
i think there were only two seasons of chef....if my memory serves me....
you did go to johnson and wales...so far what i have figured out about them.....they dont care what the quality of ingrediants is....they just add more salt....i like fresh as i can get food...
No I didn't go to J&W and I never said ingredients are not important. I implied that the quality of ingredients you use depend on what you are making. And sometimes fresh isn't the best way to go, believe it or not. If you are making raspberry sauce, for example, you will get a much better final product using berries that are just on the verge of rotten. This is because they have "over-ripened" and the flavor has developed more fully. Going back to apples, it makes no sense whatsoever to buy individually packaged fancy grade apples to make applesauce and again it will actually result in an inferior final product because of the flavor development in that particular grade of apple.
LOL. nope...a little before his time Belle.
That would explain why the're not spelled the same, Chef.
that might be a clue....however common myth is that Caesar Salad is Italian when in reality it;s Mexican. Try that recipe I laid out below Belle....I think you will like it (if you enjoy pork and Chinese) and it's very simple.
OK Master Chef
Make poutine!
Mm-mmm! That's good eatin'!
I think the average homemaker can handle a bag o' Bazmati.Minute rice, Bro?
Come on man, that's a shortcut for a hack chef.
Give 'em real ingredients to work with.
If you're gonna do this, do it right!
Chef to chef......Just sayin'!
I know, I know....but I am trying to do this for homemakers, not professionals
I never said housewives can't cook rice. Jesus. I do a lot of individual classes for non-professionals and in my experience with them I have found that what most people are looking for is a way to make very good food in the easiest manner possible using ingredients that are very easy to find. Having a specific rice for this dish and specific rice for that dish is not what most people are after. I try to keep it as simple as possible.
It's like apple pie. What's the point of buying fancy grade granny smiths for something you are going to cook the living shit out of? It's expensive as hell and IQF apples work just fine.
You know what...fuck it. Good Christ