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+ 100 buzzes
Discuss the latest professional food services, culinary students, cooking discussions, food and equipment reviews and recipes.
Buzzes
  1. Louise Smith

    Louise Smith

    20/05/2017
    beBEES ESP LOVE BORAGE ! Louise Smith
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  2. ProducerRandall Burns

    Randall Burns

    13/04/2017
    The Paddle Incident
    The Paddle IncidentThere are a few “life changing” episodes or incidents that we all experience, unfortunately rarely, throughout our lives; Incidents that cause us to grow, to change, to alter our perceptions, to switch our direction; they inspire us, motivate...
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    Comments

    Randall Burns
    15/04/2017 #13 Randall Burns
    #11 Thanks for your sentiments @Lisa 🐝 Gallagher, I think the same, (with a smile on my face).
    Randall Burns
    15/04/2017 #12 Randall Burns
    #10 Thank You @Paul Walters, I appreciate your mention of Anthony Bourdain. Here is a very short post that illustrates my perception of him;

    https://www.linkedin.com/pulse/acknowledgement-appreciation-chef-anthony-bourdain-randy-burns
    Lisa 🐝 Gallagher
    15/04/2017 #11 Lisa 🐝 Gallagher
    @Randall Burns, I love your stories! So down to earth and relatable even though I'm not a chef. He sure did teach you a lesson the hard way but I'm glad you were able to look back and appreciate it. So sad that he died in a car accident with new things on the horizon (just hearing of the car accident made me feel sad). Be assured he's smiling down on you and poking others in a gentle manner with his paddle saying, 'Look, look... he's learned so much, I'm proud of him."
    Paul Walters
    15/04/2017 #10 Paul Walters
    @Randall Burns Ah Shades of the the early life of Anthony Bourdain as outlined in his excellent first novel, " Kitchen Confidential" great post and ....you left me devastated with the report of Tony's demise
    Randall Burns
    15/04/2017 #9 Randall Burns
    #8 Thank You @Michael O'Neil, that's a great song by Genesis, I used to have that record, LMAO!
    Michael O'Neil
    15/04/2017 #8 Anonymous
    @Randall Burns . This is a great post. The idea of how a person moves in the workplace resonates with me. I have seen it in a number of them. Movement in a cowshed a 5:00am. The line "Me, I'm just a lawnmower - you can tell me by the way I walk." from "I know what I like" by Genesis resonated with me for the same reason.
    Randall Burns
    14/04/2017 #7 Randall Burns
    #6 Thanks for your feedback @☘️Don Philpott
    ☘️Don Philpott
    14/04/2017 #6 ☘️Don Philpott
    Nicely cooked and a bit meaty :)
    Randall Burns
    14/04/2017 #5 Randall Burns
    HaHa! that's a great sentiment and visual @Dean Owen, I bet he is too. Thanks for the feedback and the share, i appreciate it.
    Dean Owen
    14/04/2017 #4 Dean Owen
    Big Tony is now cooking his demi-glace sauce for the Gods above and enjoying every minute of it. Bet he has a big grin on his face as he reads this!
    Randall Burns
    14/04/2017 #3 Randall Burns
    #1 Thanks for the feedback @Don 🐝 Kerr, and I appreciate the share. Always great to hear from you
    Don 🐝 Kerr
    14/04/2017 #2 Don 🐝 Kerr
    Read this. Another engaging story from @Randall Burns
    Don 🐝 Kerr
    14/04/2017 #1 Don 🐝 Kerr
    @Randall Burns So grateful that my paddle incidents have been so much more pacific. Strikes me (no pun intended) that not even Gordon Ramsay could get away with that shit these days but the kitchen is a different place. I've always been a fan of Anthony Bourdain - well, his writing anyway - and in those brief moments of sobriety he too could be 'motivating' and 'mentoring'. Great story Randall. Thanks for tagging me specifically. When I operated my own dessert catering business in the early to mid '80s the only person around whom I could paddle was myself which mercifully didn't happen too often!
  3. ProducerRandall Burns

    Randall Burns

    27/03/2017
    "The Truffle Incident"
    "The Truffle Incident"It’s 1985; I’m living in Toronto, a culinary and cosmopolitan metropolis. I’m a cook, (Chef de Partie position), at a fine dining French restaurant and I’m enjoying it, Cooking great food and constantly learning on a daily basis.   The restaurant...
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    Comments

    Randall Burns
    22/04/2017 #30 Randall Burns
    #29 Yes you do! :-) Thanks for reading and commenting @Lyon Brave
    Lyon Brave
    22/04/2017 #29 Lyon Brave
    I want to try a Truffle!
    Randall Burns
    03/04/2017 #28 Randall Burns
    Thanks @Javier 🐝 beBee, you have a great day as well! :-)
    Javier 🐝 beBee
    03/04/2017 #27 Javier 🐝 beBee
    @Randall Burns this is a great buzz ! Many thanks for sharing it on beBee. Have a great day !
    Dean Owen
    30/03/2017 #26 Dean Owen
    #25 I will convert you from beans on toast! Once you taste shirako (Cod fish sperm sacks), lightly fried in a tempura batter, you'll never go back!
    Paul Walters
    30/03/2017 #25 Paul Walters
    #2 @Dean Owen Ah, pass me a little more of the Akimo Dean San ... yes the monkfish liver, drizzled in reindeer dribble . Oh you foodies , to what lengths will you go ?
    Franci🐝Eugenia Hoffman
    30/03/2017 #24 Franci🐝Eugenia Hoffman
    #20 Yes, @Ken Boddie is the leader of the pack.
    Randall Burns
    29/03/2017 #23 Randall Burns
    #22 Cheers @Phil Friedman!! (that'll be 2 toonies and a loonie buddy!)
    Phil Friedman
    29/03/2017 #22 Phil Friedman
    #21 Truffles do that... as do your lyric vision and prose. Have a Molson on me, and send me the tab. Cheers!
    Randall Burns
    29/03/2017 #21 Randall Burns
    #18 LMAO! thanks @Phil Friedman, I just responded to @Franci🐝Eugenia Hoffman about the "poets" coming out
    Randall Burns
    29/03/2017 #20 Randall Burns
    #17 HaHa! Thank You @Franci🐝Eugenia Hoffman, i appreciate it, I don't know why but the "poets" seem to be coming out. Did you see @Ken Boddie 's great comment?
    Randall Burns
    29/03/2017 #19 Randall Burns
    #16 Thanks for the positive feedback @Paul Walters and @Don 🐝 Kerr, I appreciate it, glad you liked it
    Phil Friedman
    29/03/2017 #18 Phil Friedman
    Randall, in your honor and that of my spiritual home, Taranna:

    A truffle's not a trifle,

    With an appetite to stifle.

    Though you never need a rifle,

    To hunt around for thy fill.

    Thanks for the neat story. And cheers!
    Franci🐝Eugenia Hoffman
    29/03/2017 #17 Franci🐝Eugenia Hoffman
    Well, you certainly grabbed by attention. I have had truffles but I don't believe my enjoyment can compare to your delightful experience.

    A few lovely truffles
    my senses ruffled
    I long to savor
    their exquisite flavor
    Don 🐝 Kerr
    29/03/2017 #16 Don 🐝 Kerr
    @Randall Burns loved this piece. Great story and thanks for sharing.
    Paul Walters
    29/03/2017 #15 Paul Walters
    @Randall Burns great piece,,,, thank you
    Lisa 🐝 Gallagher
    28/03/2017 #14 Lisa 🐝 Gallagher
    #11 I saw a program on TV last yr and I do know one place they grow and people are very territorial over them.. Oregon. I'm sure they grow in other States too but that show came to mind. Glad you enjoyed my comment lol.
    Randall Burns
    28/03/2017 #13 Randall Burns
    #9 Thanks @Ken Boddie, HaHa! nice poem buddy!
    Randall Burns
    28/03/2017 #12 Randall Burns
    #7 Thank You @Sara Jacobovici for your wonderful feedback, I appreciate it
    Randall Burns
    28/03/2017 #11 Randall Burns
    #5 Food porn @Lisa 🐝 Gallagher, LMAO!!! Thank you so much for your feedback, I can't think of a better compliment. :-) I'm in Northern Alberta, unfortunately I'm not familiar with any restaurants in the cities that you mention but I'm sure that fresh truffles will present themselves to you one day
  4. ProducerRandall Burns

    Randall Burns

    25/03/2017
    "Zen and the Art of "Bomber" Cleaning"
    "Zen and the Art of "Bomber" Cleaning"I leave “the line”, the peak of service is over, and the adrenaline is still coursing through my veins. It is loud, the “hum” of the kitchen, pans hitting the stove, oven doors opening and closing, buzzers and timers chiming away, the fryers loud...
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    Comments

    Dean Owen
    29/03/2017 #5 Dean Owen
    #4 I met him once at a dinner during the Singapore Food Festival. He really loves Singapore street food. Have a signed copy of the book somewhere...
    Randall Burns
    29/03/2017 #4 Randall Burns
    #3 LMAO! @Dean Owen , well I am working on something, actually have quite a bit written. I love the title that you propose and will credit you if I use it. I will have something coming up soon in the same vein as Bourdain's writing, will let you know when I post it. Here's a very short read that will give you an insight as to my perspective of Anthony Bourdain;

    https://www.linkedin.com/pulse/acknowledgement-appreciation-chef-anthony-bourdain-randy-burns

    Thanks for stopping in and commenting, I appreciate it
    Dean Owen
    29/03/2017 #3 Dean Owen
    When are we going to read your version of Kitchen Confidential? You could call it Kitchen Burns! Confessions of a Line Cook!
    Ian Weinberg
    27/03/2017 #2 Ian Weinberg
    Fascinating @Randall Burns Lived every moment of that with you!
    Ken Boddie
    25/03/2017 #1 Ken Boddie
    After-service wash and scrub, uniquely described as an enlightening experience. Scouring, rubbing and wiping down those Behemoth Bombers sounds like the Battle of the Somme is replayed every night, Randall. Never will I again complain about doing the washing up ..... until next time I leave my wallet at home, that is. 👨🏻‍🍳
  5. ProducerRandall Burns

    Randall Burns

    05/03/2017
    "Stress!" The dynamics in a professional kitchen
    "Stress!" The dynamics in a professional kitchen“…Fear is the mind killer…”  (Frank Herbert, “Dune”, excerpt from the “Litany against Fear”)  “The Dream”“The sweat is pouring off of me, stinging my eyes, trickling down my back, the soaked polyester uniform I’m wearing is sticking to my skin; my...
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    Comments

    Randall Burns
    19/04/2017 #8 Randall Burns
    Thanks for the feedback @Harvey Lloyd, much appreciated. You're right regarding the difference between a "Stressed atmosphere" and a "Performance atmosphere". The emphasis in the kitchen is on "Team work" which helps diffuse the stress, (or "perceived stress"), as well as moving the focal point of "who is at fault" to "how can we perform better, collectively". Ultimately the "Team" is greater than the sum of the parts. As I always say it is up to the Chef, manager to cultivate this atmosphere in the workplace, (Yes we are ALL in some sort of "kitchen"). I can't really say for other workplaces but in the kitchen "Leading by example" is one of the most effective ways of accomplishing this, and other goals.
    Harvey Lloyd
    18/04/2017 #7 Harvey Lloyd
    Wow this is packed with insight! I have saved this one for further osmosis. I would add that there is huge difference between a performance atmosphere and a stressed atmosphere. A stressed atmosphere seems to linger on the point of who is at fault while performance is measuring the growth of the individual. Consequences should always be performance related and not personal.

    Good stuff, thanks for your thoughts, we are all in some sort of kiktchen.
    Randall Burns
    31/03/2017 #6 Randall Burns
    @Dean Owen , most definitely taken as a compliment! Thank You i appreciate that.
    Dean Owen
    31/03/2017 #5 Dean Owen
    I can't get Bourdain out of my mind when I read your articles! (meant as a compliment). So similar to his experience as a line cook at Les Halles. Great piece!
    @Julio Angel 🐝Lopez Lopez
    05/03/2017 #4 @Julio Angel 🐝Lopez Lopez
    Great buzz. @Randall Burns Undoubtedly a cheerful mood deflates stress. Overcome the stress, the service becomes a wheel, a tuned orchestra.
    Randall Burns
    05/03/2017 #3 Randall Burns
    Thank you @Ali Anani, I appreciate that. Glad you enjoyed it
    Ali 🐝 Anani, Brand Ambassador @beBee
    05/03/2017 #2 Ali 🐝 Anani, Brand Ambassador @beBee
    One of the best buzzes I have ever read on stress. It is a must read.
    Ali 🐝 Anani, Brand Ambassador @beBee
    05/03/2017 #1 Ali 🐝 Anani, Brand Ambassador @beBee
    This buzz is a must read and I thank @Randall Burns for writing such a wonderful article. Your buzz burns with reality, but you learnt how not to stress yourself. The other day I wrote a buzz on creativity in the Kitchen, and now you show a great creativity how not to burn out and burn what w do in the kitchen. This is one of the best buzzes I have read on stress. I share proudly.
  6. ProducerRandall Burns

    Randall Burns

    04/03/2017
    Running "The Gauntlet" to becoming a "Chef"
    Running "The Gauntlet" to becoming a "Chef"There's been many discussions lately regarding the "shortcomings" of our industry, the flaws in our educational systems, the general downward spiral of the caliber of "Cooks" and cooking techniques, on various threads and posts. I would like to look...
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    Comments

    Randall Burns
    15/04/2017 #14 Randall Burns
    HaHa! @Raquel G. great to hear from you, we do need more Chefs here. Thank you for your best wishes, I appreciate it. Hoping you have a good service as well!

    If you're feeling the stress try this on for size;

    https://www.bebee.com/producer/@randall-burns/stress-the-dynamics-in-a-professional-kitchen
    Raquel G.
    15/04/2017 #13 Anonymous
    Hello Randall, I feel like "Running the Gauntlet" very often. I am working in a "open" kitchen here in Madrid, so it means that everyboby is staring at me every service. The owner said that is part of our "transparent image ", but for me I feel like I am entertaining customers, like in a show. I love my profession but I realize that many people think that feading others is an easy job. Sorry to disappoint them,but it's a huge responsability. I wish you good services for today!. Keep in touch.
    Randall Burns
    26/03/2017 #12 Randall Burns
    #11 Thanks for the welcome @Franci🐝Eugenia Hoffman
    Franci🐝Eugenia Hoffman
    26/03/2017 #11 Franci🐝Eugenia Hoffman
    Welcome to beBee, @Randall Burns. I can't begin to imagine the stress a chef must deal with. So many people to please with a certain amount of time.
    Randall Burns
    05/03/2017 #10 Randall Burns
    #9 Thank You Wayne, Too funny as I just posted an article about "Stress" including a couple of pics of Chef Ramsey. Yes that has been a discussion on other threads regarding how "reality" cooking shows are actually "bending the reality" of kitchens, it is a rude awakening for many people. Most of these celebrity Chefs are well accomplished but have spent years in the kitchen working their way up, it does take a while.
    Wayne Yoshida
    05/03/2017 #9 Wayne Yoshida
    Welcome to beBee, Randall. And thanks to @John White, MBA for sharing this post. I wonder if this "issue" is being stirred up by all those cooking / chef reality TV competitions put on by Gordon Ramsay and others? Talk about high stress environments. Lots of yelling and sweating, for sure.

    I'm looking forward to seeing your posts about the "other side" of a restaurant.
    Randall Burns
    05/03/2017 #8 Randall Burns
    #5 Thanks for the warm welcome @Paul Walters
    Randall Burns
    05/03/2017 #7 Randall Burns
    #6 Hey Thanks @John White, MBA, I appreciate that. I will be sure to post a few more.
    John White, MBA
    05/03/2017 #6 John White, MBA
    @Randall Burns: You've got a growing audience here. +1 on followers and I'm going to share this into 3 additional hives. Welcome!
    Paul Walters
    05/03/2017 #5 Paul Walters
    @Randall Burns Cool piece, and welcome , look forward to lots more from the kitchen !!!
    Randall Burns
    04/03/2017 #4 Randall Burns
    #3 Thanks Pablo, we all "run the Gauntlet", one way or another, whatever our chosen path in life is...
    Paul "Pablo" Croubalian
    04/03/2017 #3 Paul "Pablo" Croubalian
    #1 First off . . . Welcome to the Swarm, Chef Randall.

    This comment is actually in response to @Lisa 🐝 Gallagher's comment.

    Randal is a real Chef. I ran a much different gauntlet, the world of business. Going to culinary school was a bucket list thing.

    Even my culinary school internships were mostly in offices when they learned of my business background and my knack for creating saleable, profitable recipes.

    I spent more time on cost-control and process-management than actual cooking. It pissed me off to no end.

    I had no intention of ever working as a Chef. Then I saw a restaurant for sale. . .

    I turned it around and sold it off. I have no intention of repeating the process, but, hey, you never know.

    There's much more to being a chef than cooking. If anything, cooking is the easy part.

    So, although I am culinary school trained, I am not a gauntlet-running chef. FYI: Chef means chief in French. No staff = no "chef."
    Randall Burns
    04/03/2017 #2 Randall Burns
    Thanks for the warm welcome Lisa, and Javier, I appreciate it. I have a few more appropriate "buzzes" that I will post over time as I build up my profile
    Lisa 🐝 Gallagher
    04/03/2017 #1 Lisa 🐝 Gallagher
    Hi @Randall Burns, welcome to beBee! Interesting first buzz! I love to cook but I could not imagine being a Chef. It has to be very stressful if you work in a busy Restaurant but as you said, fullfilling too! cc; @Paul "Pablo" Croubalian could probably relate to this :))
  7. ProducerJorge Hernández Alonso
    Alcachofas confitadas mi sesgo atribucional
    Alcachofas confitadas mi sesgo atribucionalLo prometido es deuda, aquí te dejo  Javier 🐝 beBee el artículo sobre las alcachofas, espero que la disfrutes.Chef koketoCreo que la mayoría sabe cómo son las alcachofas confitadas, pero y ¿mi sesgo atribucional? Me explicaré, en la medida de lo...
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    Comments

    Jorge Hernández Alonso
    16/01/2017 #22 Jorge Hernández Alonso
    #21 gracias Julia, buena noche.
    Julia Romero Amarillo
    16/01/2017 #21 Julia Romero Amarillo
    Deliciosas se ven!!
    Jorge Hernández Alonso
    11/01/2017 #20 Jorge Hernández Alonso
    #19 gracias por la sugerencia. Un saludo y buena noche.
    Irene 🐝 Rodriguez Escolar
    11/01/2017 #19 Irene 🐝 Rodriguez Escolar
    Siempre de madrugada, un peligro vamos, seguiré leyendo. Por cierto en youtube sigo a "Super Pilopi", cocina por hobbie, es muy divertido.
    Jorge Hernández Alonso
    11/01/2017 #18 Jorge Hernández Alonso
    #17 jajajajajjaja. Madre mía.
    Irene 🐝 Rodriguez Escolar
    11/01/2017 #17 Irene 🐝 Rodriguez Escolar
    #16Tenemos en común otra cosa aparte del gusto de cocinar, yo también recurrí a la cerradura en puerta, mi hijo pequeño era como cimarrón con la nevera, jjjj
    Jorge Hernández Alonso
    11/01/2017 #16 Jorge Hernández Alonso
    #14 Muchas gracias por tu palabras y por tus condolencias, un ser noble que fue generoso en cariño y comprensión. Espero que disfrutes de la lectura y no dudes en consultar cualquier duda. Un cordial saludo Irene.
    Jorge Hernández Alonso
    11/01/2017 #15 Jorge Hernández Alonso
    #13 Un placer
    Irene 🐝 Rodriguez Escolar
    11/01/2017 #14 Irene 🐝 Rodriguez Escolar
    Puésa aparte de la receta de la alcachofa, a mí me atrapaste en la forma en que escribes, y al entrar en tu blog me encantó el homenaje a Cimarrón, tanto que lo he colgado en el muro, mis condolencias. En cuanto tenga tiempo me alimento el intelecto con tus recetas.
    Jorge Hernández Alonso
    11/01/2017 #12 Jorge Hernández Alonso
    #11 Es una gran opción Aitor, te propongo varias opciones:
    a. Potaje gallego. http://koketo.es/pote-gallego
    b. Potaje asturiano. http://koketo.es/potaje-asturiano
    c. Potaje de cuaresma http://koketo.es/potaje-sacro-vigila-al-pote-cuaresma-y-azote
    d. Potaje de mar y montaña http://koketo.es/potaje-mar-y-montana
    e. Potaje marinero http://koketo.es/portfolio/guiso-marinero-con-garbanzos
    Aitor 🐝 Díez Fernández
    11/01/2017 #11 Aitor 🐝 Díez Fernández
    Soy más de potajes. 😄
    Mamen 🐝 Delgado
    11/01/2017 #10 Mamen 🐝 Delgado
    #9 Voyyyyyy... Jajajaja!!!
    Jorge Hernández Alonso
    11/01/2017 #9 Jorge Hernández Alonso
    #7 Seguro que si te animas te gustará la experiencia, eso sí no dejes de ir al restaurante para disfrutar del servicio, del ambiente y de la mano del chef que le aportará una arena de jamón ibérico, un crujiente de queso, una cama de crema de apionabo,...
    Pedro🐝 Gómez
    11/01/2017 #8 Pedro🐝 Gómez
    #4 ya te contaré, gracias por tu articulo!!! Saludos
    Mamen 🐝 Delgado
    10/01/2017 #7 Mamen 🐝 Delgado
    #6 Mira que soy cocinillas Jorge, pero nunca me he "atrevido" con esta receta, digamos que me impone respeto. Las he comido tan tan buenas en un par de sitios en Madrid, que prefiero acudir a ellos.
    Jorge Hernández Alonso
    10/01/2017 #6 Jorge Hernández Alonso
    #5 sinte animas a prepararlas con la receta me cuentas la experiencia.
    Mamen 🐝 Delgado
    10/01/2017 #5 Mamen 🐝 Delgado
    Uno de los platos más exquisitos que se pueden disfrutar... Me pirran!!
    Jorge Hernández Alonso
    10/01/2017 #4 Jorge Hernández Alonso
    #1 Pedro, un placer. No es un maridaje sencillo, ya me dirás si te ha resultado agradable cuando hagas la prueba. Buena tarde.
    Jorge Hernández Alonso
    10/01/2017 #3 Jorge Hernández Alonso
    #2 Siempre un placer @Javier 🐝 beBee
  8. Donald 🐝 Grandy
    Comforting stuffed cabbage rolls with lentils & quinoa! A whole food plant-based complete meal recipe by Connoisseurus Veg.
    Donald 🐝 Grandy
    Quinoa & Lentil Stuffed Vegan Cabbage Rolls - Connoisseurus Veg
    www.connoisseurusveg.com These stuffed vegan cabbage rolls are made with leaves of steamed cabbage wrapped around a smoky mixture of quinoa and lentils, baked in tomato...
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    Comments

    Donald 🐝 Grandy
    08/01/2017 #2 Donald 🐝 Grandy
    #1Best of luck. Let me know your progress. Have a great day 😊
    Lisa 🐝 Gallagher
    08/01/2017 #1 Lisa 🐝 Gallagher
    I just started researching whole foods @Donald 🐝 Grandy, and what a coincidence that this tasty recipe appeared! I have a hiatal hernia and i was told whole foods make a big difference, I can only hope. Book marked the page, thanks!
  9. Lisa 🐝 Gallagher
    @Pascal Derrien does this look familiar? I made this Irish Lemon Pudding tart tonight.. this is photo from the recipe. My tart looked almost identical and it was delicious. Lisa 🐝 Gallagher
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    Comments

    Lisa 🐝 Gallagher
    16/12/2016 #2 Lisa 🐝 Gallagher
    #1 I will Fed Ex it to you Pascal! This turned out so well and it was tasty, hate to rub that in! No sprinkles on my whip cream though.
    Pascal Derrien
    16/12/2016 #1 Pascal Derrien
    Thanks @Lisa 🐝 Gallagher finally found the post in which you tagged me :-) my taste buds are very agitated now and are wondering if you do delivery I mean its Irish after all :-)
  10. ProducerMamen 🐝 Delgado
    Pisto Manchego (English & Español)
    Pisto Manchego (English & Español)Pictures taken by myself // Foto propiaToday has been a cooking day and I have prepared one of my favorite dishes.Pisto Manchego, also known simply as pisto, is a traditional dish of Spanish cuisine consisting of a fry of various vegetables from the...
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    Comments

    Pedro🐝 Gómez
    04/12/2016 #31 Pedro🐝 Gómez
    #30 jajajaja...No doubt...!!!
    Mamen 🐝 Delgado
    04/12/2016 #30 Mamen 🐝 Delgado
    #29 Vaya pandi de disfrutones que nos hemos juntado por aquí... 😍
    Pedro🐝 Gómez
    04/12/2016 #29 Pedro🐝 Gómez
    Excelente pisto @Mamen 🐝 Delgado...y nunca lo he probado con curry...ya te contaré...yo suelo añadir picante (tabasco) y unos huevos fritos...y pan...y mucho pan...y cerveza...y mucha cerv....bueno hasta aquí puedo leer...!!! saludos y excelente receta.!!!
    Mamen 🐝 Delgado
    04/12/2016 #28 Mamen 🐝 Delgado
    #27 Cuenta con ello Fede!!
    Federico 🐝 Álvarez San Martín
    04/12/2016 #27 Federico 🐝 Álvarez San Martín
    Muy bien @Mamen 🐝 Delgado. En tu próxima visita a la colmena queremos uno ;)
    Mamen 🐝 Delgado
    04/12/2016 #26 Mamen 🐝 Delgado
    #25 Yummy yummy dear @Donna-Luisa Eversley!!! That sounds really appetizing!! I'm completely sure we'll find the way to make your wish (now my wish too) come true. Have a BEEutiful Sunday... 🐝
    Donna-Luisa Eversley
    04/12/2016 #25 Donna-Luisa Eversley
    @Mamen 🐝 Delgado I would love to experience a meal with you in Trinidad...we have many curried dishes you will enjoy. I make a meal of eggplants and potato with curry and spices served on boiled rice...
    Thanks for sharing in Spanish and English🐝🐝😉
    Mamen 🐝 Delgado
    04/12/2016 #24 Mamen 🐝 Delgado
    #17 I'm thinking @Dean Owen it would be really nice if we could cook together sometime, as both of us are anarchists in the kitchen and we love eating. I would learn a lot from your cooking style... 😉
    Lisa 🐝 Gallagher
    04/12/2016 #23 Lisa 🐝 Gallagher
    #21 Maybe I will take some photos if I can remember! Thanks @Mamen 🐝 Delgado, my daughter will be making a few dishes too... she's turning out to be an awesome cook. Food has always been a big part of our family get togethers. Laughter, love and food make a great combo!!
    Mamen 🐝 Delgado
    04/12/2016 #22 Mamen 🐝 Delgado
    #19 It looks and it is @Brian McKenzie. And easy to prepare! Let's us know please if you decide to cook Manchego Pistol. Thanks for the comment!
    Mamen 🐝 Delgado
    04/12/2016 #21 Mamen 🐝 Delgado
    #18 Enjoy the party @Lisa 🐝 Gallagher! Sure you'll prepare delicious tapas. 😍
    Mamen 🐝 Delgado
    04/12/2016 #20 Mamen 🐝 Delgado
    #16 Wonderful you come round @Ken Boddie!! As #17 @Dean Owen says, better a tinto (red). Love Thai red curry paste Dean, perfect match with pisto!!! And some white rice. Yummy...
    Brian McKenzie
    04/12/2016 #19 Brian McKenzie
    Oh my, I will have to try, looks so delicious
    Lisa 🐝 Gallagher
    04/12/2016 #18 Lisa 🐝 Gallagher
    #17 I love Thai red curry paste, have some in my fridge right now! Also love to use coconut milk in many dishes. Did someone mention Tapas? I'm serving Tapas on Thursday, hosting a party!
    Dean Owen
    04/12/2016 #17 Dean Owen
    I love anarchists in the kitchen! This one might also work well with a Thai red curry paste? But served as tapas I would stick to paprika (goes better with a nice Rioja!)
    Ken Boddie
    04/12/2016 #16 Ken Boddie
    Hola Mamen. I'll be round for dinner pronto. Shall I bring a bottle of rojo o blanco? 😋
    Hugo Chinchilla
    04/12/2016 #15 Hugo Chinchilla
    #9 Siiiiiii 🤗🤗
    Jan 🐝 Barbosa
    04/12/2016 #14 Jan 🐝 Barbosa
    YUMMM !!!! A+ !!!
    Mamen 🐝 Delgado
    04/12/2016 #13 Mamen 🐝 Delgado
    #12 👏 👏 👏
    Lisa 🐝 Gallagher
    04/12/2016 #12 Lisa 🐝 Gallagher
    #11 I will even take a photo @Mamen 🐝 Delgado!
  11. ProducerAntoine 🐝 Prager
    Chef Turns Invasive Species Into Delicious Sushi
    Chef Turns Invasive Species Into Delicious SushiCreator Bun Lai is adapting strange new ingredients for his menu, which responds to the ecological impact of overabundant creatures in the local environment Bun Lai, a sushi chef in New Haven, Connecticut, offers strange, invasive species instead of...
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    Lisa 🐝 Gallagher
    29/11/2016 #3 Lisa 🐝 Gallagher
    #2 You raised some great points @Ken Boddie. I'd love to know if @Antoine 🐝 Prager has been a patron of Miya's Sushi? Like you, if the chef is highly knowledgeable and has return customers who rave over the food, I might be willing to try it but the Chef would have to have a good reputation. I would never be as daring as Andrew Zimmern LOL!
    Ken Boddie
    28/11/2016 #2 Ken Boddie
    #1 Thanks for the tag, Lisa. The older I get, the more willing I am to try alternative foods, but only after research and/or a convincing argument from the chef. Bu Lai certainly sounds very convincing in the video, but I have to wonder if I would be game to try something on a menu of which I have no prior knowledge. Begs the question, what sort of marketing does he do in order to get patrons to his restaurant and, in particular, to taste his stranger food items? How about you, Antoine? Do you have any knowledge of the workings of this restaurant, and have you actually been to Miya's Sushi?
    Lisa 🐝 Gallagher
    28/11/2016 #1 Lisa 🐝 Gallagher
    This was extremely interesting @Antoine 🐝 Prager! I have eaten almost raw venison before, it's very tasty... the key, how it's marinated, then just seared for about 1 min on each side. As for flies and wax worms, I think the Chef could count me out. Ok, I might try them... might, it would depend how they were presented in front of me and someone else would have to try them with me haha. The soup he made on the boat with the seaweed, Yum! I wonder if @Dean Owen and @Ken Boddie would try the worms or flies?
  12. ProducerWayne Yoshida

    Wayne Yoshida

    12/10/2016
    Sweet Mustard Glazed Chicken Thighs
    Sweet Mustard Glazed Chicken ThighsPhoto: Sweet mustard glazed chicken thighs. Maple syrup and smoke make an interesting combination.There’s something amazing when you include maple syrup in a marinade. I make Thanksgiving turkey with a brine that includes some syrup and other...
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    Wayne Yoshida
    12/10/2016 #10 Wayne Yoshida
    #5 Hello Ako -- Yes, I do practice what I preach! Thank you for reading and commenting.
    Wayne Yoshida
    12/10/2016 #9 Wayne Yoshida
    #3 Dean -- Arg! I wonder if you can make some?
    Wayne Yoshida
    12/10/2016 #8 Wayne Yoshida
    #1 OK @Lisa 🐝 Gallagher -- you got my attention on your very strange marinade -- please share!
    Wayne Yoshida
    12/10/2016 #7 Wayne Yoshida
    #2 Tony - thanks for reading and commenting. I agree, true maple syrup is the way to go. The picture shows my bottle of Log Cabin, however. I used to live in Connecticut and tasted the real stuff from Vermont and other New England states - they definitely are better.

    Share some of your recipies!
    Wayne Yoshida
    12/10/2016 #6 Wayne Yoshida
    #1 Lisa - Thanks for your comment. I have a sister who likes everything burnt. (Blackened?)

    It may have been the sugar in your marinade. Do you grill indirectly when cooking chicken? That may help.
    Ako Kasahara
    12/10/2016 #5 Ako Kasahara
    So @Wayne Yoshida, you really are the BBQ master. It was not just a sample title you use in the LinkedIn classes you teach. Look so yummy!
    Lisa 🐝 Gallagher
    12/10/2016 #4 Lisa 🐝 Gallagher
    #3 wow, it must be very expensive @Dean Owen. I can usually buy it here for 9.00
    Dean Owen
    12/10/2016 #3 Dean Owen
    Maple syrup is so expensive here in Shanghai that it is one the only a handful of items on supermarket shelves that are on display in locked cabinets, or when the bottles have a small handled, they are chained to the shelves under padlock.
    Tony Brandstetter
    12/10/2016 #2 Tony Brandstetter
    Thank you for the tip Wayne, I have been using more and more maple syrup in my cooking and I found that the all natural is the real deal -
    Lisa 🐝 Gallagher
    12/10/2016 #1 Lisa 🐝 Gallagher
    @Wayne Yoshida, you did it again, made me hungry! I bookmark your recipes. By the way, I use maple syrup in some of my marinades, and it sure does add another level of flavor :)) Thanks for sharing anf making hungry AFTER I already ate my dinner haha. I have a very strange marinade I use to grill chicken on occasion, maybe I'll share it sometime, people may think it sounds gross but its great. Just dont do what I did the last time I made it. I was trying to impress my daughter's then fiance, with my cooking and chatting skills. I turned my back to chat and well uhm, the chicken sort of caught on fire. Yep, I ruined it. Yep, I was humiliated; -) Love the recipes you share!
  13. ProducerLisa 🐝 Gallagher
    Crab Cakes With Imitation Crab Meat
    Crab Cakes With Imitation Crab MeatI love to cook. Tonight I decided to make crab cakes but I didn't have real crab on hand. I did,  however, have imitation crab and decided to use that for my crab cakes. I was hoping they'd taste as good as crab cakes made with the real deal! They...
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    Conrad Thiele
    02/11/2016 #11 Conrad Thiele
    What's immatation crab made of..?
    Lisa 🐝 Gallagher
    13/10/2016 #10 Lisa 🐝 Gallagher
    #9 We love it on occasion @Donna-Luisa Eversley!
    Donna-Luisa Eversley
    13/10/2016 #9 Donna-Luisa Eversley
    This looks very yummy and easy to make @Lisa 🐝 Gallagher😊
    Lisa 🐝 Gallagher
    12/10/2016 #8 Lisa 🐝 Gallagher
    Thanks @Andrew Porter and @Sophie Perrin, they are very tasty!!
    Andrew Porter
    10/10/2016 #7 Anonymous
    These look scrumptious @Lisa 🐝 Gallagher thanks for sharing this recipe, will definatley be trying!
    Sophie Perrin
    10/10/2016 #6 Sophie Perrin
    It looks delicious! Thanks for the recipe, I will try it soon :)
    Dean Owen
    10/10/2016 #5 Dean Owen
    Do you use the Thai fish sauce (Nam pla)? Quite smelly, but I love using it in stir fries. Not sure about crab cakes though...
    Lisa 🐝 Gallagher
    09/10/2016 #4 Lisa 🐝 Gallagher
    Thanks for sharing @Dean Owen!
    Lisa 🐝 Gallagher
    09/10/2016 #3 Lisa 🐝 Gallagher
    #2 It sounds very similar to the imitation crab meat you find in the states. I think the first ingredient (or shall I say, main) is Pollock. There is also 2% crab as well. When they first came out with the imitation crab years ago, they were shaped like long logs. I mixed red salmon with them the last time I made the cakes and they were very tasty. It's a quick/cheap recipe. Obviously, they won't taste like the real deal but for me, close enough! I think the fish sauce and cooking with sesame oil helps a bit too.
    Dean Owen
    09/10/2016 #2 Dean Owen
    What a brilliant idea! I mean, who doesn't love crab cakes? Not sure what imitation crab looks like in the States, but in Japan we call it Kani Kamaboko, and it is basically ground white fish meat mixed with starch and shaped into crab leg meat. Tastes horrible in salads, but is edible in hotpots. Might try out your recipe soon....
    Lisa 🐝 Gallagher
    09/10/2016 #1 Lisa 🐝 Gallagher
    For those of my friends who like to cook yet keep it simple & tasty. This is an easy recipe I came up with last evening & wanted to share it.
  14. Dustin Gordo

    Dustin Gordo

    01/08/2016
    Dustin Gordo
    Japan ups its Kit Kat game with liquid nitrogen
    mashable.com Frozen nitrogen Kit Kats are exactly what you didn't know you were missing this...
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  15. ProducerPaul "Pablo" Croubalian
    Shish Taouk with Everybody Garlic Sauce The EZ Way
    Shish Taouk with Everybody Garlic Sauce The EZ WayIn Turkish, “shish” means skewer or stick. “ Taouk ” means chicken. So, shish taouk means “Chicken on a stick.” Shish Touk sounds fancier.I don’t use skewers or sticks when I make it. If you prefer it skewered, knock yourself out. Either way...
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    Lisa 🐝 Gallagher
    16/06/2016 #14 Lisa 🐝 Gallagher
    Making this today thanks to @Paul "Pablo" Croubalian
    Lisa 🐝 Gallagher
    16/06/2016 #13 Lisa 🐝 Gallagher
    I think I'm going to make this today! I love thighs better than breasts too. Oh, that just didn't sound right. The sauces, Yum! I have some zucchini- I think I will grill that as well. Thanks for sharing this dish!
    Wayne Yoshida
    12/06/2016 #12 Wayne Yoshida
    @Paul "Pablo" Croubalian, great to see more of your secret talents! The lead photo is killing me, my mouth is watering. And thanks for sharing it on my new hive.
    Paul "Pablo" Croubalian
    12/06/2016 #11 Paul "Pablo" Croubalian
    #6 re: Happier single. Me too until I met my current wife.
    Paul "Pablo" Croubalian
    12/06/2016 #10 Paul "Pablo" Croubalian
    #8 LOl, yeah we had it last night. My wife caught me writing this post.
    Paul "Pablo" Croubalian
    12/06/2016 #9 Paul "Pablo" Croubalian
    #7 Actually, @Pamela 🐝 Williams, I made this often on my road to 60 pounds of weight loss. Sub out the oil for water, the yogurt (which I didn't mention should be plain) for the lo-cal version, double up the lemon, and stick to breasts. Low calorie and yummy. Forget about the garlic sauce, but you can sub low-calorie mayo and a sh!tload of garlic
    Bill Stankiewicz, 🐝 Brand Ambassador
    12/06/2016 #8 Bill Stankiewicz, 🐝 Brand Ambassador
    @Paul "Pablo" Croubalian, another great piece here Paul!! Now I know what I will be eating for lunch today. Many thanks, Bill Stankiewicz
    Pamela 🐝 Williams
    12/06/2016 #7 Pamela 🐝 Williams
    Thought! don't temp those fasting Chef Paul! It should be a commandment :-) but this does look good. Yesterday was 'scrounge' night, eating up leftovers before hitting the grocery today. I'm ready for a real meal...may have to try to talk my son-in-law to making this dish! #5
    Brian McKenzie
    12/06/2016 #6 Brian McKenzie
    I always used to buy whole frier chickens, the ex thought it was gross to eat them because the still looked like chickens. Never mind the fight the night she found out what chittlins are and where the come from. Happier single.
    Paul "Pablo" Croubalian
    12/06/2016 #5 Paul "Pablo" Croubalian
    #3 oh yeah, i forgot about Ramadan
    Dean Owen
    12/06/2016 #4 Dean Owen
    Oh I could devour the plate in the picture right now. Is it me or do I get the feeling that they market Middle Eastern food in the U.S. as usually Turkish food, and not Lebanese, Iranian, Egyptian etc like in England for example. Either way, Iranian food & Lebanese food are my favourite. Your recipe for "Turkish yakitori" looks amazing Paul-sensei ! I would like a chili-sauce with that.
    Jahanara Hoque
    12/06/2016 #3 Jahanara Hoque
    I'll eat at sunset.
    Paul "Pablo" Croubalian
    11/06/2016 #2 Paul "Pablo" Croubalian
    #1 LOL, well, my wife saw me writing this post and said, "Great idea!" So she invited everyone for a bar-b-que. Side note re: deboning chicken thighs... I just deboned 18 in 33 minutes. It's pretty quick to do. We'll be eating at 8:30 GMT-4... think you can get here in time?
    Jahanara Hoque
    11/06/2016 #1 Jahanara Hoque
    I'm hungry
  16. pablo contreras cartes
    www.facebook.com/carambattack
    pablo contreras cartes
    www.facebook.com
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    Sidnei Momi
    13/11/2016 #13 Sidnei Momi
    Soluções e assessoria para administração de condomínios residenciais e comerciais; associação de moradores e condo-hotéis.
    josimar santos pereira
    22/10/2016 #12 josimar santos pereira
    meu começo como rodoviario (motorista de onibus) uma experiencia inesquecivel
    Bárbara Faustino Ramires
    08/06/2016 #8 Bárbara Faustino Ramires
    minha pagina, olhe a minha pagina
    Marco Antonio Lopez Martinez
    03/06/2016 #7 Marco Antonio Lopez Martinez
    /cusine.lopezmartinez
    Nelly Elena Sorroche
    27/05/2016 #5 Nelly Elena Sorroche
    #1 gracias por escribir pero esta colmena es solo para compartir temas relacionados con la actividad de turismo .Mucha suerte en tu busqueda
    Nelly Elena Sorroche
    27/05/2016 #4 Nelly Elena Sorroche
    #2 te agradezco pero esta colmena es solo para compartir temas relacionados con la actividad de turismo . Gracias por escribir igual
    Nelly Elena Sorroche
    27/05/2016 #3 Nelly Elena Sorroche
    Toda la info en Facebook , videos, destinos y paquetes con los operadores mas importantes a nivel nacional e internacional
    Consulta!!!
    Libardo Araque Ortiz
    17/02/2016 #2 Libardo Araque Ortiz
    marketing en platicpetenvases,cosmeticos,ind,y de laboratorio libardoaraqueortiz@gmail.com y libardo araque porfacebook
    Erick Martin Cordoba Uscanga
    09/02/2016 #1 Erick Martin Cordoba Uscanga
    Hola buen dia busco empleo como cajero de banco o centro comercial cuento con experiencia de dos años. de Veracruz, Ver. Num. telefonico es 2291077504.
  17. Peña Top Chef

    Peña Top Chef

    16/05/2016
    Peña Top Chef
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  18. Adelaide Santos

    Adelaide Santos

    12/05/2016
    Adelaide Santos
    Así es la mejor chef del mundo
    www.expansion.com Es carismática, moderna, sonriente y autodidacta; además, se ha convertido en el estandarte de la cocina femenina en el mundo. Desde esta...
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  19. Erik Johnson

    Erik Johnson

    23/04/2016
    Erik Johnson
    How Chefs can make More Money Blogging
    www.erikchristianjohnson.com Are you working your tail off as a Chef and rarely seeing the outside world? I was, and here’s How Chefs can make More Money...
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    Randall Burns
    14/03/2017 #1 Randall Burns
    Interesting...
  20. Sharon Chen

    Sharon Chen

    05/04/2016
    Cupid’s Ice Cream Sandwiches: ‪#‎DelishPlan‬
    Sharon Chen
    Cupid's Ice Cream Sandwiches - DelishPlan
    www.delishplan.com These fancy delicious heart-shaped ice cream sandwiches are great for Valentine's Day. Check out the step-by-step guide on how to make...
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    Karen Hall
    07/04/2016 #1 Karen Hall
    Sounds like my kind of plan
  21. Catalina Serrano
    Catalina Serrano
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    Mario Alarcon
    01/04/2016 #2 Mario Alarcon
    Thank you very much !!!
  22. Chef Moonu

    Chef Moonu

    28/02/2016
    Chef Moonu
    Chef Moonu
    goo.gl I am Chef Moonu and I am the author of the website chefmoonu.com. I realized that these web sites were being published by regular people and that anyone could do it if they wanted to! My recipes range from "hearty, full-family fare" to...
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  23. Dean Owen

    Dean Owen

    21/02/2016
    When it is worth planning a vacation on the other side of the world just because you managed to reserve a table! Dean Owen
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    Juan Imaz
    21/02/2016 #4 Juan Imaz
    #2 oh yes! I did not recognize him!
    Dean Owen
    21/02/2016 #2 Dean Owen
    #1 El Bulli with Ferran Adria in the middle!
    Juan Imaz
    21/02/2016 #1 Juan Imaz
    Which restaurant is it?
  24. Javier 🐝 beBee
    Javier 🐝 beBee
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    Javier 🐝 beBee
    20/02/2016 #2 Javier 🐝 beBee
    #1 cuando seamos tan grandes que nos salga gratis ;)
    Federico 🐝 Álvarez San Martín
    20/02/2016 #1 Federico 🐝 Álvarez San Martín
    Hay que ficharle para beBee!
  25. Tabrez Khan

    Tabrez Khan

    01/01/2016
    Tabrez Khan
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