Recent content by IC 2.0

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
  1. I

    Anyone ever buy one of those Korean Barbecue contraptions?

    Unlike you, perhaps other people want to expand their knowledge, take off the blinders, and learn new things.
  2. I

    Chicken bacon alfredo?

    You should sear the chicken and then deglaze. Whisk in the alfredo and use this as the base for your dish. You can deglaze with white wine, stock/broth, or even water if that's all you have. Pre-cook the bacon and mix into the dish instead of sprinkling over. Better flavor and it will prevent...
  3. I

    Fall Soup season is back

    This would be a chilled soup, correct?
  4. I

    Paired wine dinner

    Very nice. Stags' Leap has been able to maintain their quality and staying power throughout the years despite the increased competition, and all the newer/trendier wineries that's been popping up over the last 5-10 years. One of the "legacy" Napa wineries like Caymus, Hess, Jordan, etc. I'm...
  5. I

    Ways for newbie restaurants to increase revenue

    My preference was always private events because you can use existing staff and not have to transport anything to and from the restaurant. Catering to me is a pain in the ass because you'll need additional staffing plus additional equipment for plating, holding, cooking, etc. etc. If you try to...
  6. I

    Pastas it will be!

    That's a good article and provides some helpful pointers. Because this dish is so simple, the type and quality of ingredients you use will make a huge difference. I prefer this with spaghetti, but to each their own. The article make a good point on using rigatoni, or penne. Very, very...
  7. I

    Best frozen pizza

    The title of this thread should probably be renamed to "Favorite Frozen Pizza" because like someone mentioned above, there are so many variables. For me personally, I like the CPK frozen pizza because I like the non-traditional flavors. If I'm going for a traditional pizza, i.e. pepperoni, I'd...
  8. I

    Pastas it will be!

    Are you trying to trigger me Andy??? :ROFLMAO: In all seriousness, I will also use pancetta or bacon, whatever I have on hand. However, for the FIRST time a recipe is made, I highly suggest that the traditional ingredients are used, that way a basis for comparison can be made and you know what...
  9. I

    Best pan for baking bacon

    Yup, definitely save the bacon fat. Some ideas to use it up: Salad Dressings Fried Rice Fold into meatloaf/meat balls Add to stew, chili, etc. Use as a base for pomodoro/marinara Use as a base for soups Lots of ways to cross utilize the leftover fat and add more flavor to your dishes.
  10. I

    The Day I Learned to Make Spaghetti Carbonara

    Carbonara is one of my absolute favorite sauces. When I was working under an Italian chef, he always preached Carbonara as one of the four "holy" pasta dishes from the Roman/Lazio region: Carbonara Amatriciana Alla Gricia Cacio e Pepe All four dishes only require a few ingredients and all...
  11. I

    How do restaurants prepare complex foods/recipes in a much shorter time? - Extended discussion

    Most stuff is prepped ahead of time (sauces, starches, veg, etc.), generally earlier in the day before service or they day before. You're only firing (cooking off) the proteins a la minute like steaks, fish, etc. All braised meats are cooked the day or two before.
  12. I

    How do I Make Tender delicious Steak?

    Sounds like the OP is getting confused between steak and braised beef i.e. short ribs or pot roast. You would never compare a lamb shank to a steak. Both require different methods of cooking and cooking times.
  13. I

    Will a batter stick to tofu?

    Yup, what Larry said. Corn Starch or Potato Starch (whichever is easier for you to find)
  14. I

    Boiling weiners

    Perhaps, but they still taste a hell of a lot better :ROFLMAO:
  15. I

    Boiling weiners

    Also, spend a little more and only buy the 100% all beef hot dogs, such as Eisenberg, Miller's, Sabrett, Hebrew National, Nathan's, etc. A notch below those are Oscar Mayer Angus and Ball Park Angus (both 100% beef). If the first ingredient on the label begins with "Mechanically separated", you...
Back
Top Bottom