So, I've tried a version of Oxtail Stew, first served over polenta and a second time over papardelle noodles. While the meat came out tender, and the texture of the gravy was good, both times, it seems the flavor was a bit 'flat'. I've had others suggest it's the particular red wine used or that I should include Worcestershire Sauce in the stew. As I'd rather try something not 'in a bottle' for an extra zing of flavor, any thoughts ..read more

So I made polenta tonight, and it turned out reasonably well, flavor-wise. After being in the refrigerator, and a half-hour in the freezer, it was pretty firm, and easy to cut and set in the frying pan. But once it warmed up it was more goopy, and it was hard to turn over cleanly. How do you make polenta that is more solid? The tubes of polenta you get in the store are quite firm, even at room temperature. I used 4:1 broth:corn meal. Maybe a smaller ratio would make for a stiffer mix ..read more

I am currently a dishwasher and I am working at a brand new fairly high end hotel. \ Been there 6 months and my first month was working there before they even opened. (Which was fun!) Now, I am looking to move up to prep cook. They said I had to wait 6 months for any kind of "transfer" (as they call it.) Problem is that right now there is a "hiring freeze" This "hiring freeze" is because they are very slow (especially on week days!) and losing money. It is a good place, the food is... Is my place of work "going under ..read more

Hello fellow chefs and culinary enthusiasts, I'm exploring how chefs like you find inspiration for creating new recipes. One of my friends is chef and he often express how challenging it can be to come up with fresh ideas and keep their menus exciting. I'm considering developing a tool that could help enhance creativity and efficiency in the kitchen. Imagine you could turn cooking videos into written recipes with just a click—save them, tweak them, organize them however you want. I think... Seeking Chef Advice：How Do You Find Inspiration for New Recipes ..read more

Hi all! We're opening a plant-based cafe in Los Angeles and need help finalizing the menu, kitchen equipment and layout. We have a small budget but the menu is basically ready, need the eye of a professional to finalize it. Let me know if you could help. My email is iryna.ign@gmail.com. Thank you ..read more

I fired up the Webber Kettle with a solid bed of natural charcoal to cook some bone in. skin on chicken thighs. Just for fun, I created a hot marinade solution to soak the chicken in. They came out so good that my eldest daughter, and her husband insisted I write down the marinade recipe and give it to them. I was very pleased with the results myself. If you like hot wings, you will love my smoldering chicken. I don't have pictures. I do have the recipe, and technique. I named it for... Smoldering Chicken ..read more

Hey guys, I have a big wooden cutting board that won't fit in the sink. How do you guys clean up during and after cooking at home? I have been using a spray bottle with 1:1 vinegar and water mix but I think it's drying out my board too fast. Do you make a sani bucket each night? Diluted bleach mix can only last a day or 2 so seems like a waste to use that in a spray bottle. Especially if one day is just cutting veg and not raw meat. Anyways, any help and advice is greatly appreciated ..read more

At home, do you guys make your own sani bucket or how do you clean your giant wood cutting board that's too big to fit in the sink? Making a sani bucket seems wasteful if I'm just cutting some veg, plus using another new towel everyday. Lately I've been using a spray bottle with 1:1 water and vinegar but I think it's drying my board out too fast. What do you guys do that's also simple. I like the idea of a sani bucket so I just have to wipe it down instead of scrub with soap and water. Are... At home cooking and cleaning ..read more

Why is it that fish is so often served with a slice of lemon? For my taste, lemon juice competes with a fresh fish flavor. There must be a reason for it, but I don't know what it is. I love seafood. Is it for fish that isn't fresh ..read more

Anyone familiar with King Arthur's Sticky Bun Sugar, or how to create the same gooey effect from "scratch ..read more