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/ck/ - Food & Cooking

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>> No.8129592 [View]

>>8129584
It's a private recipe

>>8129585
We do not
I like yuengling

>> No.8129582 [View]

>>8129577
Very important
We have a Great bolognaise being made this week

>> No.8129562 [View]

>>8129552
Trees can be good shelter.

>> No.8129542 [View]

>>8129537
It depends

>> No.8129539 [View]

>>8129532
Excuse me ?

>> No.8129534 [View]

>>8129529
Yes

>> No.8129520 [View]

>>8129498
I love cooking with bananas
Knowing anataomy is a good idea
I love to cook in the wild

>> No.8129494 [View]

>>8129458
A soup is a combination of vegetables, meat or fish cooked in liquid. A stew is any dish that's prepared by stewing - that is, the food is barely covered with liquid and simmered for a long time in a covered pot.

>>8129464
Fairly obvious I would think.

>>8129472
I don't go for instant ramen really.
Toffee with almonds is very underrated.

>>8129483
No.

>>8129484
It best tells my story what can I say? I wrote it after all.

>> No.8129462 [View]

>>8129454
Payday

>>8129455
I was a line cook before

>>8129457
Don't want to say but height does not determine the success you'll achieve.

>> No.8129433 [View]

>>8129414
I'm not much of pizza guy. Rice lengths are important they determine the consistency of the rice.

>>8129419
After earning my bachelor’s degree in Asian Studies and Religious Studies at Connecticut College, I moved to New York to pursue a master’s degree at Teachers College, Columbia University. While taking a break from school and exploring the world of teaching, I with the support of family and friends, realized that I had actually found my true passion way back when I was a teenager working in his mother’s bakery. So I set out to learn my craft from the best teachers I could find, including Rocco DiSpirito, Gray Kunz, Jean-Georges Vongerichten and Daniel Boulud. In the Summer of 2002, I was hired as the Executive Chef of Le Bec-Fin and led the kitchen to the reclaiming of its coveted 5th Mobil Star. In 2005, I ventured on my own with the nationally and internationally recognized Gayle, and then went on to create other renowned dining experiences with RAE and with MidAtlantic. R2L, which opened in January of 210 is now my home.

>> No.8129410 [View]

>>8129408
Thanks ask me anything

>> No.8129386 [View]

>>8129372
I meant to say professional.

>> No.8129379 [View]

>>8129372
Personal. We can afford it.

>> No.8129369 [View]

>>8129348
Yes of course I am.

>>8129349
Medium rare

Once a day

Last question is private

>>8129358
What?

>> No.8129257 [View]

>>8129254
I have my trip on I thought that would be proof enough.

>> No.8129250 [DELETED]  [View]
File: 79 KB, 260x304, image.jpg [View same] [iqdb] [saucenao] [google]
8129250

Hi, I'm Chef Daniel Stern, head chef at R2L in Philadelphia. Ask me anything.

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