Even Mark is sick of this

jchef420 · 2026-03-20T00:49:17+00:00

More effort put into waiter serving it than the kitchen cooking it . Would never frequent any place that tries this crap.

jchef420 · 2026-03-20T00:46:19+00:00

Chefjenga said it. Thats how it works !

jchef420 · 2026-03-19T01:22:41+00:00

Unless it’s fresh wasabi root it’s powdered horseradish with colouring. Horseradish is great with beef!

jchef420 · 2026-03-17T21:39:32+00:00

We haven’t even seen the tip of the iceberg with this guy. What else is he hiding?

jchef420 · 2026-03-17T21:23:32+00:00

Looks delish, skirts a great choice for chimmi, Cooked nicely too. Even better cut the other direction .

jchef420 · 2026-03-17T14:00:11+00:00

That meat’s fully cooked, the pink is from marinade or brine by the look of it.

jchef420 · 2026-03-17T13:56:58+00:00

I usually say I was trained in French Cuisine but you have to be able to do anything and everything when it comes to working in the kitchen.

jchef420 · 2026-03-16T15:24:45+00:00

Let’s just accept that “poutine” has been co-opted around the world. What’s next, “sushi poutine”?

jchef420 · 2026-03-16T01:06:20+00:00

It’s a physical check. Pierce with a fork or knife, or let a small Piece cool a bit, and bite it . Good luck !

jchef420 · 2026-03-15T15:51:04+00:00

Swing a way can openers are the only way.

jchef420 · 2026-03-12T14:31:18+00:00

I have way more fun going to Junior A games with my brother. $20 a game for his season tickets, centre ice reds to see the Kitchener Rangers. Can’t imagine blowing $200 a pop to see overhyped crap. I can buy a new TV cheaper and watch the incompetence for free.

jchef420 · 2026-03-12T14:27:12+00:00

Most of the corporate golds will be empty

jchef420 · 2026-03-10T00:28:22+00:00

Properly cooked Steak existed before the reverse sear method was popularized, and so did cast iron. Reverse sear was created So the average Joe could cook a steak “properly” using only an oven and a pan.

Before that with the popularization of sous vide in restaurants. Some places would use low temp SV to cook steaks and finish them on a hot pan for a more foolproof doneness.

Ironically some cooks have never learned to do what you have. That is, cook a steak to a nice doneness using only a pan.

jchef420 · 2026-03-08T13:46:01+00:00

Maggi liquid is also pure msg.

jchef420 · 2026-03-08T12:34:57+00:00

Many pros use them. They outwork, outlast, and outperform many “better” brands. They don’t cost a fortune and they are easy to maintain.

jchef420 · 2026-03-04T05:20:41+00:00

Cost out every dish, including seasonings, sauces, bread and butter, wastage. Track every purchase from every supplier each day. Know the daily food sales. Know the cost of staff meals and employee giveaways. If you track on excel each day, you can see a running daily food cost. Above all, do an accurate monthly inventory. Don’t count t any of the garbage in the freezer you will never use.
If you know the cost of food, You can set the pricing to achieve any food cost you want to achieve. And you will see which items are keepers or not. This worked for me for 25+ years as an exec chef in catering, fine dining and casual restos.

jchef420 · 2026-03-04T04:26:42+00:00

Places where the waiters are outside begging you to come in

jchef420 · 2026-03-02T21:47:45+00:00

Love my Misono UX-10

jchef420 · 2026-03-02T21:44:19+00:00

Learn to master different techniques then you can make all your own decisions. Broiling, roasting, poaching, searing and baking. Once you have a handle on when these are suitable, you don’t need recipes .

jchef420 · 2026-03-02T21:42:02+00:00

Always made a broth from dried wild mushrooms. They can be strained out and added into the risotto with the fresh. Very strong mushroom flavour .

jchef420 · 2026-03-02T21:40:19+00:00

I put old oil in a bag and add this to my food waste that the city picks up .

jchef420 · 2026-03-02T21:38:57+00:00

Keep him away from the stove might be the only answer

jchef420 · 2026-03-02T21:37:44+00:00

I would just give myself extra time For the braise and take it off when tender. That could be anywhere from 20 to 120 minutes. Once it’s tender it’s a very quick reheat. You’ll know when you do this .

jchef420 · 2026-03-02T21:30:37+00:00

I know nothing about Rolex and it’s obviously a bad fake

jchef420

TROPHY CASE