1,052 reputation
414
bio website uesp.net/wiki/…
location Boston, MA
age 27
visits member for 2 years, 9 months
seen 9 hours ago

Mike knows much, tells some. Mike knows many things others do not.


Mar
26
comment Are any kind of wood-chips good enough for smoking?
I don't think I'd want to smoke wood chips, I'll stick with my pipe :)
Feb
27
comment Help! Chicken and Wild rice soup needs some extra flavor
@Bertie just for the record, salt does a hell of a lot more than "make food taste salty". As a matter of fact, if you can taste the salt you've added too much.
Feb
26
comment Help! Chicken and Wild rice soup needs some extra flavor
This need more attention. Adding enough salt is literally 80%, if not more, of cooking.
Jan
30
comment How do I preserve a tomato's freshness after it is cut?
Sprinkle some salt on it and eat it on the side, problem solved. :)
Jun
18
awarded  Yearling
Apr
16
awarded  Nice Answer
Apr
11
comment Food safety when tasting from dish
@dan FWIW, that's what we would do if we ran out of spoons - move on to the silverware. Still single-use only, we had a dirty spoon bin off the edge of the line.
Apr
11
comment Food safety when tasting from dish
@TRiG no, alot of spoons.
Apr
11
comment Food safety when tasting from dish
@TFD no time. When we were busy, we'd do 500+ covers a shift, with three cooks (2 hot, 1 cold). Besides, what do you do with your one tasting spoon after you stick it in your mouth? Anything that it touches after that fact is contaminated. Getting shut down once would cost more than tasting spoons for the year. That's like saying it's wasteful to change your gloves between dishes (which we did as well).
Apr
10
revised Food safety when tasting from dish
A little more info
Apr
10
comment Food safety when tasting from dish
@Jefromi I was thinking about adding in some more info anyway. Edit incoming.
Apr
10
comment Food safety when tasting from dish
@setek not in the kitchens that I worked in. You'd be hauled into the office so fast your head would spin.
Apr
10
answered Food safety when tasting from dish
Mar
28
comment Which of these Ingredients/additives assist in the longevity of frozen, microwavable foods?
They're also flash frozen (typically with liquid nitrogen as far as I know).
Oct
11
comment Small turkey for practice
Or they rely on that stupid useless button.
Jun
18
awarded  Yearling
Mar
29
comment Dying a white iced cake black
Liberal dusting with the darkest cocoa powder you can find?
Mar
27
comment Substitute for refined white flour to make fried potato wedges crispy?
FWIW, we used Taro root powder at the restaurant I used to work at.
Mar
19
comment What ingredients can be used to make fried rice slightly sweet?
I'd add Mirin and rice vinegar to that list, both have interesting sweet/sour flavor profiles.
Mar
8
comment Is there a reason to peel onions for storage or sale?
@SAJ14SAJ it was a professional setting, and sometimes we would go through a bag or two in a day, but typically it was more like a week before we'd go through the entire bag.