Hey Chefs and Foodies, What does pallomillo mean. I got a case of top round steak pallomillo in this morning by mistake. They are 8oz. portions and are long...
Sorry I mis-spelled. It is pallomilla steak. Now that I googled it, I know what it is. Lime and garlic marinated steak, pounded thin and grilled. Classic Cuban...
I agree with what your saying but when can you say you are a chef? Is it the years of cooking or the knowledge in cooking? Can't someone young, who has been in...
Book smarts are good...but there is absolutely no substitution for good hands on experience. Knowledgability only gets you so far, then you run into all the...
... That amount is a bit challenging. Especially now when they are getting as bored as the cooking staff is with the menu. Chicken is great but even it is...
You got that right. Every time I cater an event I learn something new from it every single time. I have a pastry chef that I work with who's been in the...
I am 35, married 16 years, and have one son who is 12. I opened my own catering company in 1999. While I loved it, its an all or nothing profession if you...
Based on what these schools are teaching, it only shows what I have been telling a lot of people. That those chefs you see on foodtv...aren't chefs. They are...
Yes, but not all are bad. I think Gordon Ramsey is pretty good also Jaques Torres, im guessing so is morimoto. You could see how they move, you will know who...
This is Molly from Indianapolis, IN and I just joined the group today. I have been sifting through some of the posts and I can see that the group has many...
Anyone know any recipes from Specificaly Ruebens resaturants from like the 70's? Im looking for a "Beggars Marinade" Used for Tri -tip served on a sizzling...
Is this the restaurant?? Reuben Restaurant Reuben's Restaurant and Delicatessen was a landmark restaurant and deli in New York City. Arnold Reuben, a German...
if someone wants to be a celebrity, that is what they are first and foremostly (if that isn't a word, it is now) want and think "oh, it's only cooking -- how...
Welcome to the gruop, Molly. Yeah, everyone here is passionate about their craft and we all love food. It's good that you want to go to a culinary school and...
Molly, I am a student ambassador at The Art Institute of Houston (AIH). I will soon complete my Associates of Applied Science in Culinary Arts followed by ...
Hi Charles, I visited Ivy Tech and have applied. It appears to be a comparable program and it costs soooooo much less. I am really excited and I hope that I...
I am looking for a good tropical chicken marinade for a chicken skewer appetizer. It will have chicken , pineapple and red pepper on each. The theme is...
I hope I am not intruding. I do a sherry cream sauce with scallops and then garnish with shaved truffles. I use fresh thyme in the sauce. Is there a better...
Stephanie I have done a simple marinade of mango nectar, chili oil, garlic and rum. Of course salt, whole peppercorns and generally juniper berries or whole...
Hi Don, In my personal opinion thyme would be beautiful. It has a nice all around woody scent/flavor. You could also play with savory...a leafy herb with a...
Hi Don...I have to agree with Heather. Truffles have a flavor that would pair well with the thyme. The truffles would compliment the monk fish or lobster...
Stef, I have never had much luck with pineapple on a skewer. They tend to fall off the skewer when grilled and pineapple also has an enzyme that will turn a...
Step, as far as the shrimp goes, just be careful on the length of time the shrimp is marinated. Any type of acid in the marinade will tend to cook the shrimp....
Hi Don, I would think if you are going to use truffles in any dish, let the truffle be the star of the show. I would definately stay away from saffron for it...
This just hit me suddenly. James Beard's favorite Steak au Poivre is a 2-inch thick New York Strip, salted and dredged in cracked black pepper, and sauteed in...
Hi Ray, There isnt a ton of fat...either as a fat back, or as marbling...even in usda prime cuts for tenderloin. There isnt going to be as much flavor. You...
Ray, The reason that you dont see this type of preparation in circulation is because Beef Tenderloin is too expensive. What if you only sell 2 servings? Then...
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