K = Knowledgeability C = Clarity of Response P = Politeness N = Nominated for Expert of the Month
|2013-01-12||David||question regarding cumin||6||6||10||No||Well, I respect your scholarly attitude, which insists on a clearly proven link between cumin and flatulence. However, the disadvantage of the scholarly approach (with regard to more things than cumin) is that it tends to dismiss certain "common" knowledge or "folk" wisdom that, while they might be true, they are more difficult to prove. Like the existence of God, for example. In the case of cumin, it has long been used as a digestive aid in herbal medicine. Again, my question was not whether cumin is effective in combating flatulence, rather, I was asking what is the best method for using the cumin to extract whatever benefits it might have. To be fair, I think AllExperts should add a rating category "Understanding of the question" but in lieu of that, I have given you 6 on the Knowledge and Clarity categories. Obviously you rate higher than I have given you for those categories, but somehow I need to indicate that I don't feel that you really understood my question. If I were you, I would have answered, e.g., that cumin might not be effective, however, here's how to cook it to extract whatever benefits it might or might .....|
|2012-04-02||Dave||BBQ Sauce||8||10||10||Yes||Adam: Thanks you for the prompt reply and while the response did not directly answer my query, it was helpful in that it provided incite into other aspects of the process and gave some ideas for further research. Thanks much,Adam Dave Western Legends|
|2012-01-31||Ken||Beef Flavor||10||10||10||Yes||Hi Adam, Your comments about beef broth/stock are very helpful. I am now sure by taking your advice, that my beef recipes will be very much improved. Thanks again and Regards, Ken.|
|2011-08-24||Tony||spice mix||9||10||10||No||made some good sugestions|
I can answer general and specific questions related to all manner of food preparation, food cookery, and peripheral disciplines such as applied food science, nutrition, or sanitation. I am knowledgeable in meat, poultry and seafood fabrication, recipe development, world cuisines including 'fusion' styles, and all of the primary cooking methods (grilling, steaming, etc.). I can assist you with developing or redesigning recipes, planning for events (from a caterers point of view), troubleshooting recipes, identifying and working with unfamiliar ingredients or cooking methods, or (most importantly in my opinion) figuring out exactly why things happen the way they do. If we understand the science and reasoning behind our craft, then we can start learning how to cook instead of learning to recreate recipes. If for some reason I cannot answer a question, I will do my best to point you toward a source that can.
I have nearly two decades of experience as a professional in the field, and I enjoy experimenting with new ideas on my own time. I have worked in restaurants ranging from quick service to fine dining, bakeries, butcher shops and institutions. I have done event planning and execution for large and small scale catered events. I have managed several kitchens and developed menus ranging from simple buffets to elaborate multi-course meals. I have an extensive library of recipe books as well as books on cooking techniques, food science, food safety, and nutrition.
I graduated with high honors from the Culinary Institute of America (Hyde Park). I am ServSafe certified for food safety and sanitation, and I take this very seriously.