Hello from Norfolk

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chefme757's picture
Joined: 2012-04-09 17:19
Hello from Norfolk

Hello from Norfolk. I'm currently in culinary school and love it! Learning allot from school and from the website. I come visit everyday. 

Hi Everyone Andri

dannyh92's picture
Joined: 2011-12-26 23:10

Hello Andri!

Nice to meet you, what do you want to do after culinary school?

Wisconsin Limey's picture
Wisconsin Limey

Hi, is that Norfolk VA or Norfolk county UK?  
My old stomping grounds.  
Welcome either way!

chefme757's picture
Joined: 2012-04-09 17:19

Norfolk Virginia Limey. My plan after culinary school is to to get a degree in restaurant management. The classes are quick I need to choose my externship so im looking for a place to work where I can learn too.


Jacobite's picture
Joined: 2011-06-20 19:10

Welcome to The Forum Adri. Pull a chair upto the table, and tuck into the knowledge feast.

chefme757's picture
Joined: 2012-04-09 17:19

Last 3 days of intro la a carte. We are doing a drill where its shift change and we all have to cook 3 dishes poach, saute and grill with all the sides. Everything has to look and taste the same. We have one weak cook on our team of 5. Theres 3 teams and only 1 person from each team can be in the kitchen at a time. Lots of prep and mise en place. the biggest thing I'm taking from the class is team work, good prep and having everything in its place. 

Newest Forum Topics

Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process? 

Comments: 3

Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.



Comments: 4

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 15