Chef/Culinary Talk with Cooking Tips

[SPRINGFIELD_XD_40]

---

@ KE-25 ... so true !! I guess , its because its expensive di ta ganahan maguba hahahaha !! It beats the purpose , sa akong F.DICK knives , ang malmal kaayo is ang off angled na knife since all around ni nako . It acts as my chef , skinning , bread knife .

@ TONIOYANTAO ... I got it cheap because its a group buy when I was in Cordon Bleu . It did saved my hundreds of dollars together with my carving and cake decorating set .

Ang akong cleaver is baratuhon ra jud to , kana dili mabasa gani ang brand kay in chinese letters pa hehehe but its my proven choice of kitchen aid .

[d`monyita]

ay naku! di ko ka-afford ana inyo mga kutsilyo tawn... basta ang akin di aabot ng 300p hahahahhaha.

ang importante lang jud is that it is sharp sharp sharp!

[SPRINGFIELD_XD_40]

@ MOMMY DEE .... Hands down ko nimo mami .... the best ang fried rice nimo kay MAGIC SARAP FREE !! Hahaha ..

[d`monyita]

wahhhhhhhhhhh! wuz dat? lol

[Galadriel]

anyone growing saffron here in cebu?haha...

mahal kasi neto sa stores...

check rustans grocery sa ayala or sa banawa. dried saffron na lang. did not see any fresh ones around.

[tonioyantao]

@springfield

le cordon bleu CCA in Sanfrancisco? it really is a dream of mine to study there. hay....
im not much into carving i actually hate it. i lack the dexterity and the patience but i can make a killer tomato rose hahaha.
i never realize your also into baking. cool! now i have some1 to talk to about breads

@dmonyita. mam there are very nice knives sold at unitop and less than 300 pesos. i bought a cute deba bocho for only 70 pesos! works like a charm.

[SPRINGFIELD_XD_40]

@TONIOYANTAO ....

Cordon Bleu in Las Vegas sir . Did my apprenticeship in Hofbrauhaus Las Vegas and some sous chef duties in Country Clubs and 3 star hotels .

Its just a cake decorating set ... you know , those were the times when its nice to have it but you dont have to use it hehehe . But yes I do bake pastries and breads and some basic cake decorating . I am more inclined into western cuisines and garnishings / presentations . Sa cooking naa gihapon knowledge gamay and sa baking natay-an na jud . I last baked in 2004 .

I used to make 2000 pcs pandesal bread for 6 months , 5 X a week straight hehe . Pwerting kapoya .

@ BALLOON ....

I dont think mabuhi na diri and I dont think naay fresh pod na user ? I think even IPAR's uses dehydrated or in a jar saffron sa ilahang paella . Its very expensive indeed because when you harvest say a hectare of plantation , ang imohang ma gather ana is only in the ounces lang na weight . I wish thogh we can grow truffles here hehehe ....

[tonioyantao]

@springfield.
uy taga las vegas diay ka sir.
i thought sa san francisco. i lived in the bay area for 2 years. never had the chance nor the money to study in CCA. makasuya kay daghan kaayo mga spoiled pinoys ga skwela ngadto huhuhu.

hehehe i hear you. i bought a garlic press out of impulse never used it even once.

i feel your pain. when i was on my apprenticeship i used to peel 20 kilos of potatoes 10 kilos of carrots and 10 kilos of onions. every morning for 2 months. after that i have to peel and devein 30 lbs of prawns good thing they were those large ones around 15 pcs a pound.

Im more into asian and french. and also into breads.a little danish pastries on the side. and a retard when it comes to cake decorating hehehe.
anyway share naman sa pan de sal recipe mo.heres mine. naka baker's percentage na ni making it easier. kinda hoping to try other recipe.
100% flour
2% yeast
10% sugar
2% salt
3% butter
60% water

[SPRINGFIELD_XD_40]

Sa pandesal na ako na bake before , I was using the AFRS ( Armed Forces Recipe Service ) designed to yield 100 portions . Actually I call it pandesal hehehe but its actually DINNER ROLLS kay Amerkano man hehehe , walay crumbs sa gawas .

[tonioyantao]

Sa pandesal na ako na bake before , I was using the AFRS ( Armed Forces Recipe Service ) designed to yield 100 portions . Actually I call it pandesal hehehe but its actually DINNER ROLLS kay Amerkano man hehehe , walay crumbs sa gawas .

sus dinaghanay gyud diay na labad sa ulo hehehe. ana gyud na pag institutional food production how i miss being busy hehehe