Present ideas for the chili lover. I'm trying to think of a gift basket for a burgeoning chili-chef, but I know very little about chili and have no ideas outside a nice cut of meat and it would be nice to get them something that would last a little more long-term. Chili-makers, are there any really nice spices you like in your chili or other special ingredients? A specific tool or pot you find indispensable? Any "idea" books (this person is not the type to follow strict recipes, but would likely follow something that said "try this for this effect")? [more inside]
I just got a job as a chef's apprentice, and I'm trying to collect scholarly culinary resources I can use to help me with my studies. So far my instructors have recommended The Professional Chef
textbook put out by the Culinary Institute of the America and The Food Lover's Companion
. Are there any other websites or books that are essential for would-be culinary professionals trying to learn a little more of culinary science, history, and cuisine classique
? [more inside]
I love mayonnaise. I just loooooooove
mayonnaise. I love it on burgers, on sandwiches, and in deviled eggs. I love it in tuna salad, egg salad, and potato salad. I may
have, on occasion, eaten it by itself, but I admit nothing. But what other dishes highlight the diversity and deliciousness of mayonnaise? What can I do to up my mayonnaise quotient? What are your favorite mayonnaise recipes? Is there such a thing as gourmet mayonnaise? Can I find high-class, fancy mayonnaise created by mayonnaise connoissiers? I want to expand my mayonnaise horizons! [more inside]
What has been your experience working as a baker, sous-chef, pastry chef, or on prep staff in a bakery or restaurant? What was the job like? The hours? What skills did you need to know before being hired, and what was OK for you to learn on the job? Did you have any significant professional training before beginning, or was it all self-taught? I have discovered a love of baking and cooking, and am considering going into the field for a couple of years. Is this feasible to do so without culinary school? [more inside]
I'm having a whiskey party tonight. There will be a mix of scotches, bourbons, and other whiskeys, single-malt and blended. It will not be a dinner party but I'd like to provide some hors d'oeuvres and possibly desserts. I've heard sushi is good with whiskey so I thought lox might work, and this Honey and Whiskey ice cream
looks good, but does anyone have any other ideas?
Protein bars: Best low-fat high-protein recipes? I'm trying to cut out spending money on Luna, Balance, and Clif Builder bars, but all the recipes I can find have about as much fat as protein, and certainly don't make the minimum 30-30-40 grade. Yes, even the Alton Brown one.
Alternatively, recommend pescotarian, easily portable high-protein food sources (cottage cheese isn't portable enough). [more inside]
I want to go from goat to gourmet. Having taste buds that are happy eating MREs all day long has its advantages, but it would be nice to enjoy the finer things in life. But I can't spend all my money on high-end restaurants. How do I become a pescetarian
foodie on a college budget? [more inside]
Recommendations for a hearty ovo-lacto vegetarian traditional-themed Thanksgiving entree that will knock the socks off my boyfriend's hardcore Italian, meat-lovin' family? No Tofurkeys or vegetarian lasagnas, please. Details inside. [more inside]