Comments for Ask a Chef

Comment on About the Chef by Rob and Brad

Rob and Brad — Sun, 05 Oct 2008 21:26:23 +0000

I was looking to spice up a regular queso dip dish. What wouldyou suggest adding to it? Maybe some spinach, or some lobster? Or how about both. Mmmmm. That sounds tasty. I think I’ll try that and call it…Lobster Spinach Queso.

Comment on Pork “The Other White Meat” by guitarmethod785 » Blog Archive » How To Cook Pork

guitarmethod785 » Blog Archive » How To Cook Pork — Thu, 18 Sep 2008 09:01:54 +0000

[…] more information on How to Cook Pork try visiting http://www.askchefshawn.com/ where you will find a variety of information and […]

Comment on About the Chef by Rihanna

Rihanna — Tue, 16 Sep 2008 18:21:34 +0000

I have a can of Sweet Potatoes but how do I cook them from the can?

Comment on Shrimp and Roasted Tomato Linguine by Fran

Fran — Wed, 10 Sep 2008 17:33:58 +0000

I offered to cook for a friends wedding. Itialian baked chicken breast and shrimp & chicken rigatonni in cream sauce for 200 people. Plus 4 cheese pasta. salad & bread. on the pasta dishes do I cook for 75 servings or for 200 servings for each pasta dish. I was thinking as they go through the line, they won’t take a whole serving of each dish. your thoughts? and how would you do a cream sauce? could I make any of this the weekend before?

Comment on About the Chef by sylvia Nightinghale

sylvia Nightinghale — Fri, 01 Aug 2008 00:27:45 +0000

I made some preserved lemons a couple of years ago. i still have some, but they have darkened. Are they still safe to use? I rinsed and tasted them and they taste okay.

Comment on About the Chef by jim sturtz

jim sturtz — Mon, 14 Jul 2008 19:48:26 +0000

? roasted pecans like planters has. i’ve tried a half dozen recipes and cant get it right. how to get crispy crunch w/o overcooking and the flavor like planters. thanks. jim

Comment on About the Chef by Marian

Marian — Mon, 09 Jun 2008 20:36:33 +0000

I am serving grilled jamaican jerk chicken with a melon salsa and jasmine rice. I aslo want to serve a complimentary green salad. Any suggestions for the salad, such as type of dressing, ingredients?

Comment on About the Chef by Dwana

Dwana — Fri, 16 May 2008 13:36:10 +0000

How can I make self rising flour using all-purpose or plain flour ?

Comment on About the Chef by Mary

Mary — Wed, 07 May 2008 17:58:50 +0000

My grandmother used to make a white cream pie in a graham cracker crust. The pudding in the pie was very white - not yellow like cream pie recipes make it. I am suspecting that there were no egg yolks in her filling. Do you know what it could be?
Thanks.

Comment on Pork “The Other White Meat” by How To Cook Pork | New York Real Estate Now

How To Cook Pork | New York Real Estate Now — Fri, 11 Apr 2008 01:31:51 +0000

[…] pork you will want to take the time needed to learn how to cook it right. For more information on How to Cook Pork try visiting http://www.askchefshawn.com/ where you will find a variety of information and […]