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| Topic: Ask Chef Chris | |
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What's the best wine to go with frozen burritos? red sauce or green??? Who needs sauce? That's what the wine is for! 
ok ok Both! You gotta have options :P bean or chicken I recommend a nice Red Wine like a Cabernet Sauvignon, Something deeplike that will eccentuate the cheese and the proteins in the burrito's. ...and yes I did just seriously recommend a wine for frozen brritos... ~sigh~ |
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Really? A Cab.? I'd go with Chablis, crisp enough to cut through the cheese, but full and round enough to match the protein.
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What school did you go to.
I went to Cooking and Hospitality Institute of Chicago- Le cordon bleu |
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What school did you go to. I went to Cooking and Hospitality Institute of Chicago- Le cordon bleu Le Cordon Bleu only accredidates now, no REAL schools, no offence. I trained in France for 2 years, got my AOS at CIA, and then got my BA at NECI. |
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Edited by
Moondark
on
Sun 03/23/08 11:26 AM
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Actually, I'm still waiting on the answer to that Rocky Mountain Oyster question. Or did I miss it? I went through twice, but didn't see it.
According to my uncle, the secret in cooking them is slicing them correctly. Not too thin, but definitely not to thick. |
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Chef Chris:
I'm a big fan of "over-easy" eggs. I used to work in a restaurant where I saw the cooks use a small frying pan just big enough to fit 2 eggs. And instead of using a spatula, they would lift the pan off the stove and flick their wrist and the eggs would basically somersault through the air and turn over on their own like pancakes. This method seems to make them perfect everytime. Questions: 1. Do you have any ideas/suggestions on how I can practice this without wasting so many eggs? 2. What is the best temperature to cook them that way? |
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Chef Chris, I am a big fan of cajun food and I love to cook. I was wondering if you have a good and relatively simple recipe for gumbo. Thanks for your help!
Becca |
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Edited by
rayne5
on
Wed 03/26/08 02:03 AM
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What school did you go to. I went to Cooking and Hospitality Institute of Chicago- Le cordon bleu Le Cordon Bleu only accredidates now, no REAL schools, no offence. I trained in France for 2 years, got my AOS at CIA, and then got my BA at NECI. I know I just always put that after it becouse someone always asks. Cool, I wanted to study in italy but never got the chance.
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Chef Chris: I'm a big fan of "over-easy" eggs. I used to work in a restaurant where I saw the cooks use a small frying pan just big enough to fit 2 eggs. And instead of using a spatula, they would lift the pan off the stove and flick their wrist and the eggs would basically somersault through the air and turn over on their own like pancakes. This method seems to make them perfect everytime. Questions: 1. Do you have any ideas/suggestions on how I can practice this without wasting so many eggs? 2. What is the best temperature to cook them that way? The best way to practice flipping eggs is with a piece of bread, if you can flip a slice of bread, you can flip eggs. I use med-low heat when I cook them to avoid color. |
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Italy is gorgeous and wonderful for school. I just came back from Apicius there, great chefs to learn from and I had my stage under a 2 star Michelin Chef. Plus you can't beat the travel, I hit 13 cities, in 10 weeks.
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I always wanted to train near tuscany becouse that is where my great grandmother was from. Its beautiful country and I love sothern italian cooking.
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