fayehess's Profile

Title Last Reply

No-Mess Candy Drops Are No Winners

Makes me long for Cadbury buttons

Mar 23, 2011
fayehess in Features

Chefs Are Masochists, Culinary School Is a Scam

I am doing great, and never went to culinary school. You don't need both. If you're willing to put in the hours, do whatever is needed in the kitchen and have a good sense of humor, most chefs will teach you everything they know. It's the 5000 hour rule.

Mar 11, 2011
fayehess in Features

Do cafes make any money?

this is excellent info for thought--here's another tidbit--most of your profit is on drinks--coffees/juices/sodas--the way to make more money on food is produce more via having a commissary kitchen and more than one location for your cafe (which of course means having more start up money.) You could open one cafe, get a name going for yourself and then start to invest in others. Single cafes are often passion projects. (I have owned one and sold it a profit.)

Feb 09, 2011
fayehess in Not About Food

Is Morton Rock salt food safe?

thank you so much!!!

Jan 15, 2011
fayehess in General Topics

Is Morton Rock salt food safe?

Does anybody know if Morton rock salt is food safe? It's meant for ice cream makers and I want to pack a whole fish in salt and bake it.

Jan 15, 2011
fayehess in General Topics

Supercharge with Superfoods

I love the superfoods, the humor, and the freshness. I would be happy as a clam with any of it.

Jan 06, 2011
fayehess in Features

Cook from NYC; I have a weekend job cooking in Orlando

thank you!

Jan 04, 2011
fayehess in Florida

Cook from NYC; I have a weekend job cooking in Orlando

Any suggestions for where to find excellent bread, olive oil, fresh artichokes, fresh mozzarella?

Jan 04, 2011
fayehess in Florida

Wonka Bars Challenge Nerds' Legacy

I bought the Scrumpdilly and the Domed for old times sake and was disgusted by the quality of the chocolate. I couldn't even eat it. Why is it that in England you can by "cheap chocolate" that tastes good? Of course now that Hershey has bought Cadbury, that ride may be over.
(I know why it tastes better in the technical sense but why can't anybody match that quality for the same price point in the States?) I think it puts us to shame.

Aug 25, 2010
fayehess in Features

Ambrosial Summer Figs, Sweet or Savory

fresh figs with fresh basil and mozzarella di buffalo drizzled with best quality olive oil and lemon.

Jul 29, 2010
fayehess in Features

Beer for Breakfast

On the border of Umbria and Tuscany, it's not at all uncommon for a farmer to walk in to a bar and and order a beer round about 8 am. In Italy you order your coffee from the same bar where you order your beer and you get a lot more flack if you order a cappuccino after breakfast than a beer before.

Jul 29, 2010
fayehess in Features

are you obsessed with any food product in particular?

someday you have to try the nutella where it orginated at a cafe in Florence called the Rivoire. Oh my gosh, it is soooo good.

Jul 28, 2010
fayehess in General Topics

are you obsessed with any food product in particular?

Can you believe it? At the coop in Camucia (Italy) I commute there for work (I teach cooking) and a friend of mine got me started on them. The nuts come from Brazil, but they are manufactured in italy.

Jul 28, 2010
fayehess in General Topics

I Spit on Your Meat-Raising Livelihood

I think that is the funniest title ever. Thanks for the laugh.

Jul 28, 2010
fayehess in Features

what can't you get?

Do you miss anything from your home town in the states or afar? I love Ashey's ice cream from New Haven--I don't even know if they make it anymore, and Pepe's pizza...

Jul 13, 2010
fayehess in General Topics

are you obsessed with any food product in particular?

I forgot I am also stuck on yogurt with grated apple, flattened oats (bob's red mill are my fave) raw honey or jam, blueberries and chopped nuts. luv luv and more luv.

Jul 09, 2010
fayehess in General Topics

are you obsessed with any food product in particular?

what else do you with tomatillos? I use them for a spicy red sauce, and black beans, and sometimes a mayo to serve alongside corn on the cob, but otherwise I'm stumped.

Jul 07, 2010
fayehess in General Topics

are you obsessed with any food product in particular?

I forgot I am totally into dark chocolate covered organic brazil nuts. They are full of selenium, something like 400 mg per nut and so after just one, you're happy all day.

Jul 07, 2010
fayehess in General Topics

are you obsessed with any food product in particular?

I wonder how you would make it?

Jul 07, 2010
fayehess in General Topics

are you obsessed with any food product in particular?

I am so going to plant arugula next year. What a great idea. Can't get enough of it. My fav:
pasta w/frsh ricotta, lemon zest, parm, sauted slivered garlic, fried basil and a ton of fresh arugula (no cooking) tossed in at the end w/ pgnoli or homemade garlicky croutons.

Jul 07, 2010
fayehess in General Topics

are you obsessed with any food product in particular?

I love Danish butter on those rye crackers that they sell at Ikea and I love really good home style summer fruit jam and I love La Macchia olive oil and I love these crazy candied vegetables that they do at a place in Montevarchi (crazy, crazy good) and I love frozen mallow bars (but I can't spell it)

Jul 07, 2010
fayehess in General Topics

Doctoring canned baked beans. Suggestions?

I say forget canned baked beans--especially if you are going to spend all that time adding your own ingredients. Throw some dried beans in the fridge the night before and simmer to make from scratch--or even canned beans that haven't had flavor added are good. You can never get away from that processed over sugared flavor.

Jun 19, 2010
fayehess in Home Cooking

what's your go-to recipe on the back of a box?

Mock Apple Pie on the back of a Ritz Cracker

Jun 18, 2010
fayehess in Home Cooking

Does Fish and Chip Ice Cream Go Too Far?

if you break down the ingredients, the cream isn't bad with the fish, egg is fine with the fish, but sugar? who wants sugar with their fish?

Jun 18, 2010
fayehess in Features

Your neighborhood slice

manducattis rustica on vernon in LIC, Queens. she serves gelato made fresh daily for dessert.

Jun 15, 2010
fayehess in Outer Boroughs

Mushroom and Carrot Bulgur

Now you're talking. It was screaming for some crunch and leaf.

Jun 01, 2010
fayehess in Recipes

How can I lighten this chicken bake recipe

AHHHHHH! no artificial butter. that has a (noticeable, horrible) taste all it's own. If you don't want to use all butter, use half olive oil and half butter. I say, if it's for a pot luck, don't worry about lightening it. It's a one shot deal and the hell you pay for trying to make something the first time out without being sure if it will work or not, isn't worth the calories. fayefood.com

Mar 24, 2010
fayehess in Home Cooking

Most schools have commercial grade kitchens. What would YOU do, or suggest, toward a solution to lunch programs/ obesity / food stamp hunger, using the school kitchen as an evening training ground?

do most schools have amazing kitchen facilities? As I understand it, most (new) schools only have equipment to heat food up. In the city of new york, a school cafeteria cannot receive raw chicken breast--it has to come precooked, as most food does, either from a distributor or commissary. I know this is just a dream, but why dream? Start a cooking club, and use your own kitchen, a church kitchen, or even the firehouse! (now THERE's a kitchen) fayefood.com

Mar 24, 2010
fayehess in Not About Food

Stupid easy recipes you really love

danish apple sauce cake

Mar 17, 2010
fayehess in Home Cooking

mini crustless quiche

to help with the fear of crust--freeze it after it goes in the tin and before it goes in the oven, then bake it at at least 400 degrees, even 425, with a piece of parchment covering the whole shebang and the parchment filled with dried beans. When the crust has set, pull out the parchment and beans and return the crust to the oven until it is a gorgeous golden brown. Bake your quiche filling the same size pan (exactly) with a piece of parchment underneath, and when it's done, just slide it onto the cooked crust. voila! youtube.com/dinnerconfidential

Mar 17, 2010
fayehess in Home Cooking