Is there a technical term for the “dust” on these “dusted rolls”?
Filet Mignon, Seasonal Baby Vegetables, Carrot Puree, Red Wine Jus
Beef Shoyu Ramen 🍜
Scallop Crudo, Citrus Vinaigrette
I came up with a fun way to reserve items without sounding too harsh / mean
Thoughts on whetstones? Or do you prefer oil stones?
why does the grass die in this specific pattern?
Just found these “vegan meatballs” on facebook
New job new dishwashing pit.
I smoked 2 5 pound blocks of Cheddar cheese
What you grabbing? (Toronto, Canada)
4 years ago I realized that hotdog water was technically a stock, and therefore could be turned into a gravy to dip my dogs into
Chefs, there’s 8 hours of your day to go, you back is in agony and the painkillers make you drowsy without numbing the pain.
Are there any other name brands that have a similar level of prestige like Heinz where restaurants explicitly stock them and not a generic brand?
Anybody know what this pan is?
Anyone know why there are frequently roosters in the Walmart parking lot on mahan/bucklake/langiappe?
Update: Cozzini hasn’t come yet. It’s still hanging on the magnet
Lamb
Pear stuffed W/ feta, dried cranberry, thyme with walnuts and a honey drizzle.
Hit and Run - I know it might be a long shot but if anyone could help me identify this car it would be greatly appreciated!
Poached Pear
A little too much ice.
Hey chefs I am redoing this recipe book for a restaurant. Can I get a conversion for "shakees"
Third Build “White Theme”
Just walked in on a new job
