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newbie to group
Posted:
Sat Nov 13, 2004 11:19 pmby old porker
Hi All
My name is Steve Crees and am an ex chef of 16 years now enjoy cooking as hobby always been concerned about what goes in to food so thought I would have a go at sausage making and other butchery products
thanks for listerning
Steve
Posted:
Sat Nov 13, 2004 11:57 pmby Oddley
Welcome to the forum Steve enjoy your stay.
Re: newbie to group
Posted:
Sun Nov 14, 2004 1:24 amby bigwheel
Hi Steve. It's always good to have a real Chef to oversee some of the stuff which goes on in such scenarios as this. Welcome aboard mate.
bigwheel
old porker wrote:Hi All
My name is Steve Crees and am an ex chef of 16 years now enjoy cooking as hobby always been concerned about what goes in to food so thought I would have a go at sausage making and other butchery products
thanks for listerning
Steve
Posted:
Sun Nov 14, 2004 10:52 amby Fatman
Steve
Welcome to the forum, as you can see there are some really talented people here not to mention all the enthusiastic ones. Does anybody go train-spotting anymore?
Fatman
Train spotting
Posted:
Sun Nov 14, 2004 5:30 pmby Parson Snows
Loved the movie. Though I also loved "Reservior Dogs" , "U-Turn" and "Mousetrap" with Christopher Reeves (RIP)
Absolutely nothing to do with sausage
Kind Regards
Parson Snows
Newbie
Posted:
Sun Nov 14, 2004 5:37 pmby Parson Snows
Welcome Steve
There are millions (or so it seems) of chefs out there. Could you possibly tell us your strengths (piece de la resistance) etc. . Pates, terrines, meat curing , any or all of the above. I'd certainly like to know.
Welcome aboard
Kind Regards
Parson Snows
Posted:
Sun Nov 14, 2004 9:42 pmby old porker
hi parson /all
thanks for making me feel welcome in answer to your question Parson my main position in the kitchen was larder where i used to produce the cold starters, Pates,terrines, canapes etc also on very rare ocasions butchery if the head chef wanted a particular cut and the butcher was to busy my favorite was reserching old recipes and recreating them like for example Goose liver, Port and Asparagus Pate. or Lavender honey glazed Ham that was first boiled with fresh hay containing wild flowers and herbs depending on which field the hay came from you could vary the flavour unfortunatly I was never asked to make sausages as we had a very good deli supplier who could get what we wanted (never dared ask what was in them or where they come from).
Cheers all
Steve
Chicken Liver Pate
Posted:
Fri Dec 10, 2004 7:33 amby Parson Snows
Steve
Have you got a tried and tested chicken liver pate recipe that you're prepared to share with the forum members.
kind regards
Parson Snows