I'm a working Chef in the industry, clasically trained in fine cuisine.

  • Location: Anaheim, CA
  • Favorite foods: European, Asian, and California Fusion

Chef you have one and if so, what would you recommend?

HTTP:// this is what we use in the industry now because the quality and affordability.

Julia Child exhibit at the Smithsonian closes...

This sucks! I never got to see it in person!

How do chefs peel garlic?

We generally buy garlic peeled. When we do have to peel it we use the side of a knife to smash it gently. Peeling Black Garlic is done by hand no knife and no smashing.

Car state vanity license plate, What food term would yours say?

Recipe Software

Chef Tech...but of course it does more than standardize your recipe format and categorize them within umpteen categories. It also does a great job resizing your recipes...costing them out to give you a estimate of how much it would cost if your cooking for a party large or small....and more. The most trusted and used program among professional chefs.

Am I chasing the holy grail? Baguettes at home.

aw yes....It may be your use of instant yeast. I always use fresh yeast.... are you proofing your dough??? Are you using a spray bottle to spray the inside of your hot oven to create steam?...this helps with crust development. Are you kneading the dough by hand or with a mixer???

Help finding good, cheap knives!

Forschner/Victorinox, Henckel, Chicago Cutlery, and Farbarwear all have reasonably cheap knives available online

Cutco Knives- Tried them? Looking for Feedback.

Yes I have tried them several times. Don't like them at all...heres why...
-Too light: I like more weight in a knife than they have
- Handle to small: I have large hands and these handles don't work for me
- Blade is thin: Uncomfortable for a pinch grip
- Stamped blade: Not fully forged
- No bolster: no real thick or sturdy part to the blades to hack through bones

Slice's L.A. & Southern California Pizza Map

Very disappointed that "Original Pizza" in Newport Beach, CA is not listed on the map! They still make all their dough fresh all day long. Baking it in a deck oven with corn meal on the crust. The crust turn out so crispy and wonderful. All the ingredients are fresh daily as well!...oh ya...forgot to mention that every pizza is hand tossed to order! The staff is friendly and helpful. They only take cash though and the only parking around is metered parking so be prepared. The owner himself is there often. And they have pizza by the slice for can make it a combo for lunch as well with a slice of pizza, a drink and a side salad.

cooktop smoker

You can make your own cook top smoker and save a little least I think you will save some money...

Cook top smokers are great for Salmon, Pork Belly, and all kinds of vegetables!

great steakhouses-do sides make the place?

I think the steak should be the star...but the amazing sides in combination with the steak is what makes it for me! Gotta have the staple sides and do them REALLY well...and some creative sides are a HUGE PLUS!!!

@agoodcooker - Ditto...Ruth's Chris is great!!!

...Anyone ever eat at Morton's??? What are your thoughts about that place?

Queso Dip

5 lbs Velveeta Cheese
2 qrts Milk
½ - #10 can Diced Tomatoes in Juice
1 ea Red Bell Pepper, Diced
1 ea Green Bell Pepper, Diced
2 ea Jalapenos, Seeded & Diced
½ cup Dried Chopped Onion
¼ cup 50/50 Olive Oil
1 Tbsp Tabasco Sauce
2 cups Corn Starch


1. Dice Velveeta cheese into cubes
2. Rehydrate dried onions in 1 cup of warm water
3. Sauté the bell peppers and jalapeno in some of the olive oil
4. Bring milk, diced tomatoes, Tabasco and remaining olive oil to a boil
5. Reduce to medium heat
6. Make a slurry with the corn starch and some water
7. Add in onion and cornstarch and bring to a simmer
9. Add Velveeta stirring frequently till smooth

10. Optional: Add cooked, well drained ground beef taco meat

...this is the Queso Sauce recipe I wrote for the sport bar and grill I used to work at.

Have You Ever Browned Flour?

You can also brown flour in a still oven at about 150°F on a sheet pan. I use browned flour whenever I make a roux for Gumbo. I use it anytime a dark roux is required for speed up process.

Modernest Cuisine: The Art and Science of Cooking; Myhrvold

This set sound extremely interesting to me! I hope Herve This has something to do with this!

Is the Customer Always Right?

I completely agree with you PumpkinBear!!!

The search for Crepes

Le Creperie Cafe
4911 East 2nd Street
Long Beach, CA 90803

What's fun to use phyllo dough with?

Mini Quiche if you have a mini tart mold pan or a mini muffin pan...

brush large square layered sheets with butter and mold into large muffin pan and dust with cinnamon and sugar for interesting cups for sorbet, ice cream or fresh fruit

You have a Star Trek food replicator. Would you still cook?

I would only use the Replicator to replicate various exotic ingredients that I didn't have local access to...or replicate in season ingredients when they are locally out of season.

Messages into the 4th dimension

What gets me is that It's saying my comment has to be reviewed for approval by the blog own when I'm commenting on a topic I started!...and it doesn't show up for almost 24hrs!!!

Duck Legs and a Dinner Party...what to do with them?

Ditto on the already posted Duck Confit Ravioli...I'd do it with a demiglace and mushroom sauce...

You can make a pate or terrine....

Fo-Tea Smoked Duck

Peking Duck

or a delightful salad with the duck confit with a mango salsa or papaya vinaigrette...


give it a go the way i laid out in the method I gave above...I'm pretty sure this will serve up nicely without clumping...

Ditto @Monkii's comment about adding the liquid last...creating goop

Red Thai Chili Sauce

I did a shrimp wrap at the last restaurant I was the Chef at using the Thai Sweet Chili Sauce

Ingredients for the wrap:
- Finely Shredded Green Cabbage
- Cilantro Leaves
- Blanched Slivered Almonds
- Fried Won Ton Strips
- Sweet Chili Sauce
- Green Onions, Finely chopped
- Avocado
- Grilled Shrimp
- Kizami pickled ginger (Julienne Red Pickled Ginger)


oh yes...almost forgot one more question...
what type of pan are you using? Please say stainless steel....anyways...

You may be making cheese curd in the process of you making the maybe getting the sauce two hot which can also cause it to clump and "break" or separate....even further if you are not using a stainless steel/non reactionary may be getting a weird effect from the acid, the dairy, and the metal you pan is made out of.

What's the big deal with truffles?

Would you know if they were Black or White Truffles?...or if they were Canned or Fresh???

This would make all the different. Fresh Truffles when they are at the absolute peak of freshness in their season are delightfully amazing and can add, not only the "earthyness" you spoke of but a most intense Mushroom like flavor and a rather pleasant fragrant of season truffles on the other hand can be oily, overly pungent, and not have nearly as much or as pleasant a flavor as do the fresh in season ones.


Thank you Monkii!!!

A Mouthful, the Paul Liebrandt Documentary

Any one else as interested as I am in this new documentary about the Chef braving the way in the field of Molecular Gastronomy/Cooking.

here is the link to watch the trailer.

Favorite Kitchen "Toy Store"

Does any one have a kitchen supply store that they like shopping at??? I'm sure you do? Which out of these is your favorite?

1. Williams-Sanoma
2. Sur La Table
5. Other (Tell us what it is)

...list your favorite and tell a bit why you like it so much!!!!

Pressure Cooking

I have recently come into the market for a new pressure cooker and have been researching a few different ones out on the market right now. Does anyone have any suggestions on brands or models to look at???

The ones I'm looking at right now mostly are the Fagor Rapida Pressure Cooker and the Cuisinart® Electric Pressure Cooker...

...any suggestions?

Home Made Baby Food and MORE!!!

In the process of getting ready for my wife to deliver our baby...and cooking up a storm...

I'm making meals for my wife to have frozen, ready to microwave when I'm at work while she's taking care of the well as thinking ahead to when the baby needs semi-solid baby food...

Any opinions, ideas and tips on the home made Baby Food????...maybe some recipes you have tried as well??? I have some Ideas but am looking for more! I don't want to do just the usual...Carrots...Peas...etc

As well as meals that freeze well then reheat in the microwave well...Once again...I have my usual list that I made for her when she was working to take to work with her but am looking for more ideas...

Whistle While You Work???...I Think Not!!!

Whistling in the kitchen and other food related "superstitions and omens"....

Being classically trained in a French cooking school the Chefs always told us NEVER to whistle and that whistling "made them nervous". The story behind that one comes from the French Revolution when all the nobles' cooks and chefs where being led to be is said that they whistled (some versions say they were whistled at by the people watching) as they where led in chains to be killed. Whistling is considered bad luck to the Chef...basically like saying "Death to the Chef!"

Bad luck to whistle in the kitchen...
If you spill salt take some in your right hand and throw it over your shoulder...
If you drop a knife while cooking wait till someone else come in and let them pick it up...
Never give a knife as a gift...

...there are so many! Does anyone take stalk in any of them? Any myths, superstitions or omens you have heard of related to food, cooking, or the kitchen that you know of? If so, explain whats behind them if you can.

Any Last Requests?????

If you knew today was the last day of your life, what would you have for breakfast, lunch and dinner? This is more than just your last meal. Whether they are meals cooked at home or at a restaurant you love going to...what would your last three meals be?

Top Chef: Just Desserts is Coming!!!!

link text
It's the new addition to Bravo's show series that has grown in popularity ever since season one. It will be hosted by Gail Simmons, a Canadian food critic and Special Projects Manager with Food & Wine Magazine, also seen on the current series Top Chef D.C. as a guest judge. Rumor has it Tom Colicchio will be making guest appearances, but not be the head judge because he is not a Pastry Chef. They will, however, be bringing in new chefs to judge; the James Beard Award-winning Jean Georges and Nougatine Pastry Chef Johnny Iuzzini. Also appearing as assistant judges will be Chef Hubert Keller, who began his culinary career as a Pastry Chef, and DailyCandy's editor-at-large, Dannielle Kyrillos.

I am thoroughly looking forward to the new series...How about you? Any thoughts and comments about it???


Favorite Pork Recipe...

Why does something not so healthy for you have to taste so darn good?!?!? What is your favorite pork product recipe???

Recipes containing...
-Pork Chops
-ground pork

The Best Prime Rib You Have Ever Eaten???

To all you prime rib lovers...where is you favorite prime rib restaurant? What is the name if the restaurant? What City/State?
I would have to say mine is The Summit House in Fullerton, California! It's the best i've ever had!

Food for when you (or your loved one) is sick/has a cold????

My wife is sick and I'm trying to think of more "creative" things to make her than the usual things I do when she has a cold (sniffles, runny nose, headache, week muscles, no energy...NO stomach sickness/uneasiness). She doesn't care for fish or spicy food.

I usually make her...
-Fresh Chicken Noodle Soup
-Fresh Chicken and Dumplings
-Garden Salad
-Cream of Wheat with cinnamon, butter and raisins (for some reason she likes this)

I'm also interested in your (or your loved ones) food likes and dislikes when you/they are sick....anything special?

Fish & Red Wine????

I have my own opinions on the subject but I would like to know everyone elses thoughts about fish pairing with red wine. Does/should fish go with red wine? if so what wine? what kind of fish?...etc

Dinner Tonight: Caramelized Balsamic-Red Onion Soup with Cheese-Topped Croutons

In Get Cooking, Mollie Katzen calls this a "sweeter, simpler take on traditional French onion soup," which pretty much sums it all up. Instead of white onions, red onions are cooked down until nicely caramelized. The sweetness is then amplified by a quarter cup of balsamic vinegar. Though I feared it would veer into syrupy sweet category, soy sauce and mustard add some much needed depth and balance. More