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I'm a chef, ask me any question.

 
ChefKnowItAll
User ID: 68793127
United States
06/02/2015 12:52 AM
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I'm a chef, ask me any question.
Go ahead, ask.
Anonymous Coward
User ID: 69393345
United States
06/02/2015 12:54 AM
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Re: I'm a chef, ask me any question.
do you ever scratch your balls and make some people food?
Rev Woo-Woo

User ID: 3240825
United States
06/02/2015 12:54 AM

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Re: I'm a chef, ask me any question.
Line? Private? Catering?
“If we are peaceful, if we are happy, we can smile and blossom like a flower, and everyone in our family, our entire society, will benefit from our peace.”
Thich Nhat Hanh, Being Peace

"But ask the animals, and they will teach you,
or the birds in the sky, and they will tell you;
or speak to the earth, and it will teach you,
or let the fish in the sea inform you." - Job 12:7,8

"When the going gets weird, the weird turn pro." - Hunter S. Thompson



revstargazer (at) hotmail.com
Anonymous Coward
User ID: 65576273
United States
06/02/2015 12:55 AM
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Re: I'm a chef, ask me any question.
What should I make for dinner?
Anonymous Coward (OP)
User ID: 68793127
United States
06/02/2015 12:56 AM
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Re: I'm a chef, ask me any question.
do you ever scratch your balls and make some people food?
 Quoting: Anonymous Coward 69393345


I always wash my hands after I touch anything unclean. That being said; my balls aren't usually itchy.
Anonymous Coward
User ID: 53886965
United States
06/02/2015 12:56 AM
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Re: I'm a chef, ask me any question.
What is your favorite cut of meat to apply A-1 sauce?
ChefKnowItAll (OP)
User ID: 68793127
United States
06/02/2015 12:57 AM
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Re: I'm a chef, ask me any question.
What should I make for dinner?
 Quoting: Anonymous Coward 65576273


What are you craving? That's the best place to start when you can't decide what to eat.
Anonymous Coward
User ID: 69393345
United States
06/02/2015 12:57 AM
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Re: I'm a chef, ask me any question.
do you ever scratch your balls and make some people food?
 Quoting: Anonymous Coward 69393345


I always wash my hands after I touch anything unclean. That being said; my balls aren't usually itchy.
 Quoting: Anonymous Coward 68793127


I take that as a yes.
Rev Woo-Woo

User ID: 3240825
United States
06/02/2015 12:58 AM

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Re: I'm a chef, ask me any question.
do you ever scratch your balls and make some people food?
 Quoting: Anonymous Coward 69393345


chuckle



[link to www.youtube.com (secure)]
“If we are peaceful, if we are happy, we can smile and blossom like a flower, and everyone in our family, our entire society, will benefit from our peace.”
Thich Nhat Hanh, Being Peace

"But ask the animals, and they will teach you,
or the birds in the sky, and they will tell you;
or speak to the earth, and it will teach you,
or let the fish in the sea inform you." - Job 12:7,8

"When the going gets weird, the weird turn pro." - Hunter S. Thompson



revstargazer (at) hotmail.com
ChefKnowItAll (OP)
User ID: 68793127
United States
06/02/2015 12:58 AM
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Re: I'm a chef, ask me any question.
What is your favorite cut of meat to apply A-1 sauce?
 Quoting: Anonymous Coward 53886965


My favorite is a nice thick ribeye cooked medium, perfectly pink.
GFX guy

User ID: 66197238
United States
06/02/2015 12:58 AM
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Re: I'm a chef, ask me any question.
Which kind of salt... Kosher is so overrated, I get the size to volume ratio but what sea salt matches up? Sea salt at least has more trace minerals. Straight sodium chloride just doesn't seem as valuable.

Less Fukushima seems better.
Anonymous Coward
User ID: 65576273
United States
06/02/2015 12:59 AM
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Re: I'm a chef, ask me any question.
What should I make for dinner?
 Quoting: Anonymous Coward 65576273


What are you craving? That's the best place to start when you can't decide what to eat.
 Quoting: ChefKnowItAll 68793127


That wasn't very creative
Anonymous Coward
User ID: 69352042
United States
06/02/2015 12:59 AM
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Re: I'm a chef, ask me any question.
Do you baste your own turkeys?
Anonymous Coward
User ID: 69395489
United States
06/02/2015 01:00 AM
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Re: I'm a chef, ask me any question.
Gotta no-fail macaron recipe? Or less chance of fail... lol.
GFX guy

User ID: 66197238
United States
06/02/2015 01:00 AM
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Re: I'm a chef, ask me any question.
Do you baste your own turkeys?
 Quoting: Anonymous Coward 69352042


Basting is a waste... Skin is water/oil proof. LOL
We've been lied to all these years.
Rev Woo-Woo

User ID: 3240825
United States
06/02/2015 01:02 AM

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Re: I'm a chef, ask me any question.
OK - I have a REAL question

I'm a pastry chef so sometimes I get a brain fart when it comes to savory. Anyway, I have a huge chunk of fresh caught Ono and would love a new idea for preparing it. Any suggestions? I'm thinking of serving it wild rice pilaf.
“If we are peaceful, if we are happy, we can smile and blossom like a flower, and everyone in our family, our entire society, will benefit from our peace.”
Thich Nhat Hanh, Being Peace

"But ask the animals, and they will teach you,
or the birds in the sky, and they will tell you;
or speak to the earth, and it will teach you,
or let the fish in the sea inform you." - Job 12:7,8

"When the going gets weird, the weird turn pro." - Hunter S. Thompson



revstargazer (at) hotmail.com
ChefKnowItAll (OP)
User ID: 68793127
United States
06/02/2015 01:02 AM
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Re: I'm a chef, ask me any question.
Which kind of salt... Kosher is so overrated, I get the size to volume ratio but what sea salt matches up? Sea salt at least has more trace minerals. Straight sodium chloride just doesn't seem as valuable.

Less Fukushima seems better.
 Quoting: GFX guy


I use kosher to salt my water for blanching vegetables or pasta, but I use sea salt for my dishes because it has some nutritional value. I use Haine brand sea salt and Ballentines.
Anonymous Coward
User ID: 69393345
United States
06/02/2015 01:03 AM
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Re: I'm a chef, ask me any question.
How long should my mom heat my hot pockets?
Anonymous Coward
User ID: 69393345
United States
06/02/2015 01:04 AM
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Re: I'm a chef, ask me any question.
How long should my mom heat my hot pockets?
 Quoting: Anonymous Coward 69393345


she always makes them too hot, and the filling burns my tounge.
FireInCairo

User ID: 65670531
United States
06/02/2015 01:04 AM
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Re: I'm a chef, ask me any question.
nm

Last Edited by FireInCairo on 06/02/2015 01:05 AM
ChefKnowItAll (OP)
User ID: 68793127
United States
06/02/2015 01:04 AM
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Re: I'm a chef, ask me any question.
Do you baste your own turkeys?
 Quoting: Anonymous Coward 69352042


I don't usually baste my turkeys but I definitely brine them for at least 24 hours or more. Keeps em juicy
ChefKnowItAll (OP)
User ID: 68793127
United States
06/02/2015 01:06 AM
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Re: I'm a chef, ask me any question.
OK - I have a REAL question

I'm a pastry chef so sometimes I get a brain fart when it comes to savory. Anyway, I have a huge chunk of fresh caught Ono and would love a new idea for preparing it. Any suggestions? I'm thinking of serving it wild rice pilaf.
 Quoting: Rev Woo-Woo


Do you want suggestions on how to prepare the Ono itself or what dishes to pair it with?

I love grilling ono with some light seasoning and olive oil and a squeeze of lemon in the end.
Anonymous Coward
User ID: 65576273
United States
06/02/2015 01:06 AM
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Re: I'm a chef, ask me any question.
OK - I have a REAL question

I'm a pastry chef so sometimes I get a brain fart when it comes to savory. Anyway, I have a huge chunk of fresh caught Ono and would love a new idea for preparing it. Any suggestions? I'm thinking of serving it wild rice pilaf.
 Quoting: Rev Woo-Woo


Did you catch the ono yourself?

I miss fishing in Hawaii, we used to catch ahi, mahi, aku, etc. Have an ono dinner!! :)
Rev Woo-Woo

User ID: 3240825
United States
06/02/2015 01:09 AM

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Re: I'm a chef, ask me any question.
OK - I have a REAL question

I'm a pastry chef so sometimes I get a brain fart when it comes to savory. Anyway, I have a huge chunk of fresh caught Ono and would love a new idea for preparing it. Any suggestions? I'm thinking of serving it wild rice pilaf.
 Quoting: Rev Woo-Woo


Do you want suggestions on how to prepare the Ono itself or what dishes to pair it with?

I love grilling ono with some light seasoning and olive oil and a squeeze of lemon in the end.
 Quoting: ChefKnowItAll 68793127


Something different than I usually do - garlic, ginger, sesame marinade and then grill. Last time I made a pineapple salsa to top it with.
“If we are peaceful, if we are happy, we can smile and blossom like a flower, and everyone in our family, our entire society, will benefit from our peace.”
Thich Nhat Hanh, Being Peace

"But ask the animals, and they will teach you,
or the birds in the sky, and they will tell you;
or speak to the earth, and it will teach you,
or let the fish in the sea inform you." - Job 12:7,8

"When the going gets weird, the weird turn pro." - Hunter S. Thompson



revstargazer (at) hotmail.com
ChefKnowItAll (OP)
User ID: 68793127
United States
06/02/2015 01:09 AM
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Re: I'm a chef, ask me any question.
Do you baste your own turkeys?
 Quoting: Anonymous Coward 69352042


Basting is a waste... Skin is water/oil proof. LOL
We've been lied to all these years.
 Quoting: GFX guy


This is true, the skin is mostly made of fat anyway. The trick is not to have the oven temperature too high. 350F tops.
Anonymous Coward
User ID: 1525600
Canada
06/02/2015 01:09 AM
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Re: I'm a chef, ask me any question.
Go ahead, ask.
 Quoting: ChefKnowItAll 68793127


Quel genre de cuisine au juste ?
Rev Woo-Woo

User ID: 3240825
United States
06/02/2015 01:10 AM

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Re: I'm a chef, ask me any question.
OK - I have a REAL question

I'm a pastry chef so sometimes I get a brain fart when it comes to savory. Anyway, I have a huge chunk of fresh caught Ono and would love a new idea for preparing it. Any suggestions? I'm thinking of serving it wild rice pilaf.
 Quoting: Rev Woo-Woo


Did you catch the ono yourself?

I miss fishing in Hawaii, we used to catch ahi, mahi, aku, etc. Have an ono dinner!! :)
 Quoting: Anonymous Coward 65576273


No - neighbors did. They always share! :)
“If we are peaceful, if we are happy, we can smile and blossom like a flower, and everyone in our family, our entire society, will benefit from our peace.”
Thich Nhat Hanh, Being Peace

"But ask the animals, and they will teach you,
or the birds in the sky, and they will tell you;
or speak to the earth, and it will teach you,
or let the fish in the sea inform you." - Job 12:7,8

"When the going gets weird, the weird turn pro." - Hunter S. Thompson



revstargazer (at) hotmail.com
Anonymous Coward
User ID: 61207894
New Zealand
06/02/2015 01:10 AM
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Re: I'm a chef, ask me any question.
I knew a chef, when he got back from work he would always cook just beans on toast for himself, like he was trying to make the quickest simplest meal possible for himself cos he must have been sick of cooking all day. What about you?
Anonymous Coward
User ID: 65576273
United States
06/02/2015 01:10 AM
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Re: I'm a chef, ask me any question.
OK - I have a REAL question

I'm a pastry chef so sometimes I get a brain fart when it comes to savory. Anyway, I have a huge chunk of fresh caught Ono and would love a new idea for preparing it. Any suggestions? I'm thinking of serving it wild rice pilaf.
 Quoting: Rev Woo-Woo


Did you catch the ono yourself?

I miss fishing in Hawaii, we used to catch ahi, mahi, aku, etc. Have an ono dinner!! :)
 Quoting: Anonymous Coward 65576273


No - neighbors did. They always share! :)
 Quoting: Rev Woo-Woo


That's the Hawaiian way...aloha!!
Anonymous Coward
User ID: 49462656
United States
06/02/2015 01:11 AM
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Re: I'm a chef, ask me any question.
Organic? Non GMO? Does it make a difference? We try to do as much as possibe with organic non gmo foods but it can be a pain locating everything that we need.
ChefKnowItAll (OP)
User ID: 68793127
United States
06/02/2015 01:11 AM
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Re: I'm a chef, ask me any question.
OK - I have a REAL question

I'm a pastry chef so sometimes I get a brain fart when it comes to savory. Anyway, I have a huge chunk of fresh caught Ono and would love a new idea for preparing it. Any suggestions? I'm thinking of serving it wild rice pilaf.
 Quoting: Rev Woo-Woo


Do you want suggestions on how to prepare the Ono itself or what dishes to pair it with?

I love grilling ono with some light seasoning and olive oil and a squeeze of lemon in the end.
 Quoting: ChefKnowItAll 68793127


Something different than I usually do - garlic, ginger, sesame marinade and then grill. Last time I made a pineapple salsa to top it with.
 Quoting: Rev Woo-Woo


That sounds really good.
Pineapple or mango salsa pairs perfectly with Ono or any other tropical hearty fish.





GLP