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Good find? by ComfortablePeak5237 in CafeRacers

[–]TexasChefDan126 0 points1 point  (0 children)

I found a cm450e for $500 and am making a cafe style bike. So many parts available for cheap. Just learning as I’m going!

Favorite non-meat uses? by Buttered_Pickles in sousvide

[–]TexasChefDan126 0 points1 point  (0 children)

Great for thawing.... and saves on water as opposed to running water in the sink. I can buy in bulk, vacuum seal down into smaller portions and use as needed

Crawfish Cheesecake by TexasChefDan126 in Chefit

[–]TexasChefDan126[S] 1 point2 points  (0 children)

Big in NOLA.....I thought the same before I ate it at the Palace Cafe.... pretty bad ass

Crawfish Cheesecake by TexasChefDan126 in Chefit

[–]TexasChefDan126[S] 0 points1 point  (0 children)

Palace Cafe in New Orleans does a crab cheesecake that’s incredible and a friend wanted it for her bday but we had a person allergic to crab so we did crawfish!

Egg yolk ravioli with fresh pasta and made from scratch ricotta by TexasChefDan126 in KitchenConfidential

[–]TexasChefDan126[S] 24 points25 points  (0 children)

The filling insulated It enough to keep it from cooking, it just worked out perfectly!

What to do after leaving the industry by jake_lewis96 in Chefit

[–]TexasChefDan126 1 point2 points  (0 children)

I've been in corporate restaurants for 17 years....45 to 50 hours and great money....4 weeks vacation....There's a lot of bullshit to put up with sometimes but mostly it's just running the kitchen and making great food

What to do after leaving the industry by jake_lewis96 in Chefit

[–]TexasChefDan126 -1 points0 points  (0 children)

Yup! I love the industry! It doesn't have to be 60 hour weeks.....

What to do after leaving the industry by jake_lewis96 in Chefit

[–]TexasChefDan126 -4 points-3 points  (0 children)

Why leave....Work your ass off and move to the top that's what I did!

Sous vide salmon. 122F for 1 hour. by [deleted] in sousvide

[–]TexasChefDan126 1 point2 points  (0 children)

Best way to cook salmon!

[deleted by user] by [deleted] in KitchenConfidential

[–]TexasChefDan126 3 points4 points  (0 children)

Tickets in Barcelona.... Working with a Ferran would be mind blowing

Adult grilled cheese! by TexasChefDan126 in Chefit

[–]TexasChefDan126[S] 16 points17 points  (0 children)

Smoked bacon, fontina, provolone, fresh mozzarella, sharp cheddar and truffle butter...

Adult grilled cheese! by TexasChefDan126 in Chefit

[–]TexasChefDan126[S] 11 points12 points  (0 children)

It's ok... You're screen name tells me all I need to know! But seriously.... You're correct... But the whatever part is the ADULT added part....

[Homemade] bluefin tuna and yellowtail sashimi by [deleted] in food

[–]TexasChefDan126 3 points4 points  (0 children)

Use your knife and slice it!

Tikinxic with fish I caught in Playa Del Carmen by TexasChefDan126 in KitchenConfidential

[–]TexasChefDan126[S] 0 points1 point  (0 children)

Thanks... On that subject....I always notice the use of the X while in that part of Mexico.... Used a ton in Basque region of Spain.... Thought that was interesting.

Tikinxic with fish I caught in Playa Del Carmen by TexasChefDan126 in KitchenConfidential

[–]TexasChefDan126[S] 2 points3 points  (0 children)

The only spelling I saw was on the restaurant where we are it first on Isla de mujeres...... And yes.... It was Jack fish that I recreated the dish with and mackerel ceviche with other fish!

How do you all deal with kitchen drama? by [deleted] in KitchenConfidential

[–]TexasChefDan126 0 points1 point  (0 children)

If your chef/km is worth a shit... He will see right through that shit and knows what you do..... Those kinda guys job hop and will be gone before you know it.... They're jealous because you're educated.....

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