#ChefChat Do-Over Wednesday 4-6-2011

Wednesday 3/2/2011 | Twitter Weekly Food Chat from 2 – 3 PM EDT #ChefChat Topic: Cooking with pots and pans DO-OVER This week we have an amazing giveaway thanks to CSNStores. We will be giving away a $100 gift card to cookware.com One random winner will be selected at the end of the “Tweet Up” #ChefChat Do-Over Wednesday 4-6-2011 was last modified: April 4th, 2011 by Chef Billy Parisi

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#ChefChat Wednesday 3-30-2011

Wednesday 3/2/2011 | Twitter Weekly Food Chat from 3 -4 PM EST #ChefChat Topic: Cooking with pots and pans This week we have an amazing giveaway thanks to CSNStores. We will be giving away a $100 gift card to cookware.com One random winner will be selected at the end of the “Tweet Up” #ChefChat Wednesday 3-30-2011 was last modified: March 28th, 2011 by Chef Billy Parisi

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Which Pots and Pans Work the Best?

When I do live demonstrations the number one question I get outside of food questions of course is, “What types of pots and pans should I use?”  This is sort of a hard question for me to answer since I feel like I could sear a New York strip steak on a hot rock.  Once you learn and perfect cooking techniques I am not sure it matters what you cook on.  There are people out there that feel if they drop two grand on some All-Clad pans that all of a sudden they will become the next Wolfgang Puck!  Don’t…

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1.2.3. CHEESE!!!

Something occurred to me last night while having a few guests over and eating fish tacos, when my friend said, “Wow I never really had cheese with this much flavor.  The stuff I usually buy in the pre-packed package is really bland.”  In my mind I thought to myself that you have got to be kidding me.  It was only a two year old white cheddar that didn’t pack that much of a punch… Or did it!  As a chef I use cheese because I think it adds great flavor and texture to so many different food items, but not…

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Sushi Party

As a chef I seem to always get the question, “Do you know how to make sushi?”  I always respond with, “Of course!”  However, this does not mean I am a pro by any means but yes I know how to roll sushi.  In fact it is quite easy and could be a ton of fun if looking to entertain by having your guests get in on the action with you.  People always say fresher is better and when rolling sushi there is no doubt in my mind that you MUST use the freshest produce and fish you can get…

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Infusing Oils

The beautiful thing about utilizing oils in cooking is the ability to enhance the oil.  This is something I used to do in the restaurant business quite a long time ago, but it still holds value today and not-too-mention it is really easy to do!  Think about how fantastic the natural flavors of extra virgin olive are and how much more amazing it could be if you got a hint of fresh rosemary in it.  Not only do you have to use herbs to flavor oils, but you can also use roasted garlic, sun-dried tomatoes, hot peppers, etc. Literally you…

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