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A Restauranteur's Eye View of Vodka
To get one thing straight off the top, there should be two ingredients in vodka: water and alcohol. Barring any flavoring ingredients, of course. And the two kinds of ingredients you can get the alcohol from are either potatoes or grain. Potatoes were used first, in part because potatoes are almost the only crop they can get to grow in the far northern end of Russia. But using potatoes led to cases of alcohol poisoning, so grains were introduced. These days, potatoes can be used about as safely.
A Chef's Guide to Vegans
A "vegan" and a "vegetarian" are two different things. That's one thing you have to get straight. While most vegetarians simply refrain from eating anything that had a heartbeat, but still allow eggs and dairy products, vegans go one further and exclude anything related to animals in any way, shape or form. This means that even though chickens are perfectly happy to lay eggs and bees are glad to make honey, most vegans won't touch either, based upon the concept that to do so would be to exploit
Restaurant Guide - Making Your Own Wine
One of the things that can put your restaurant on the map is serving your own in-house wine. Perhaps with some skill, you can compete with a name label. But even if your wine-making skills don't put you in ranks with the top French vineyards, the point is that you make your own house wine! Wine-making supplies are readily available through most larger culinary supply stores, and it's surprising how little is involved.
Commonly Used Spices A Chef's Spice Guide
This guide is a quick look-up table for the commonly-used spices.
A Unique Chefs Spice Reference
This guide is a quick look-up table for the commonly-used spices.
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