culinaryartistschefitup at Yahoo! Groups

Re: Grill or Smoke your turkey!

David Turner — Tue, 24 Nov 2009 04:15:40 GMT

i've had a couple of fried turkeys for thanksgiving, and they were great. but this year the misses wants a traditional baked turkey. i will however inject some

Re: Grill or Smoke your turkey!

chef_riggy — Tue, 24 Nov 2009 00:39:49 GMT

I got a Swanson turkey TV dinner on sale for 88 cents. jk :P I'll brine a bone-in breast in a brown sugar brine (I might use some apple cider in lieu of some

Re: Grill or Smoke your turkey!

AikoAiko — Mon, 23 Nov 2009 21:04:19 GMT

I am not grilling nor smoking, not a big fan of smoked meats, but have done some grilled turkey in past. I try something new almost every year. This years

Re: Question regarding portion numbers

AikoAiko — Mon, 23 Nov 2009 20:59:11 GMT

Hi Cary, according to this........ I am making 18 different types of food (showing my versatility to potential clients), and was figuring 3 per type for each

Re: Grill or Smoke your turkey!

Jennifer Gregory — Mon, 23 Nov 2009 20:37:41 GMT

My response...I'm not. I'm letting my sister-in-law do it. Ours is a pot luck dinner. This year, we are providing the house for all meet, stuff their faces and

Grill or Smoke your turkey!

kuisine77 — Mon, 23 Nov 2009 19:47:28 GMT

I am a huge advocate of doing the Turkey outside for Thanksgiving. It opens up your kitchen for desserts and side dishes. I'll be honest-the best turkey I ever

Thanksgiving Turkey...I'm going to create my version

td_chef — Mon, 23 Nov 2009 17:58:28 GMT

My sales rep that works for Sysco showed me some alternative products, to what I was already using, at a better savings. I was shown an Applewood Smoked

Re: Question regarding portion numbers

Cheffy — Sun, 22 Nov 2009 17:36:16 GMT

Hey Cary, This is a tough call, especially when you are missing the most important variable, how many people... My general rule of thumb is 3 to 5 bites per

Re: Done

Cheffy — Sun, 22 Nov 2009 17:24:28 GMT

A few years ago I gave a commencement speech to a graduating class and the whole gist of the speech was: "Now you possess enough knowledge to go out there and

Re: Question regarding portion numbers

ratsonic — Sun, 22 Nov 2009 03:06:26 GMT

... I have no advice. The chef I work for pre-determines the menu and that is THAT. Oh, BTW, I'm helping my chef cater a Thanksgiving Day dinner 15 adults and

Re: Question regarding portion numbers

David Turner — Sun, 22 Nov 2009 00:55:20 GMT

cary, i hope this helps quite often, our church has a get together for revival or fellowship. it usually lasts for quite a while, but as with most affairs, it

Question regarding portion numbers

ChefCary C — Sat, 21 Nov 2009 03:02:10 GMT

Hi all! I'm mostly a lurker here, but I've learned SO much (some things not even about cooking - lol) I am hosting a tapas party. We are anticipating 150

Re: Bacon-spaghetti

mike finke — Tue, 17 Nov 2009 20:44:05 GMT

I love carbonara, but the "spaghetti mill" restaurants in the outer suburbs have conditioned people to expect something with cream in it, more like fettucine

Re: Done

foodiesleuth — Tue, 17 Nov 2009 17:25:47 GMT

Congratulations! Sonia BI Hawaii mike finke wrote: Well, God willing and the creek don't rise, I'm done with all my classes and assignments. Once

Re: Bacon-spaghetti

foodiesleuth — Tue, 17 Nov 2009 17:24:01 GMT

I love spaghetti carbonara but haven't made it in a long time Thanks Riggy Sonia BI Hawaii "chef_riggy" wrote: I am going to make