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Author Archives: Chef Rena
Other things to do with food – Facial washes
Before you use any of these receipts, wash your face normally. Look at your face and if you see the problems that these concoctions are designed to help, go for it. Otherwise, do not over tax your skin with these … Continue reading
On post-catering chaos
Catering is one of those things that happens randomly. It is not making 50 plates a night. It is making 300 plates in an hour. Usually not in your own kitchen. It is the last part that gets me into … Continue reading
The business side of Cooking
Many people ask me when I am going to be opening a restaurant. I look at them and laugh. To have a restaurant is the business equivalent of having a boat – a hole to throw money into. Most restaurants … Continue reading
Appetizer Crawl
Traveling meal, Progressive meal, Restaurant sampler Appetizer Crawl. Whatever you call it, it is a fun way to explore the food available in your town. Almost any town or city will have more than one restaurant. From dark bars with greasy grills … Continue reading
Random Picture of the day – Chinese Appitizers
The same wonton skin can be used for many different delicious things. Shown here, Crab Rangoon, Egg Tart and a steamed dumpling hiding in back.
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A night with our Fish Curry
Curry is a wonderful thing. It is also both a specific thing and a general thing. Just like the term Salsa is used for many sauces, Curry is a fairly generic term for a type of entree that is made … Continue reading
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How to read a recipe on the Devastated Plate
There are so many websites, cookbooks and magazines out there that have recipes in them that there just isn’t a standard in their layout or instructions. We here at the Devastated Plate hope that our recipes are straightforward and have … Continue reading
mmmmm Chai….
I was thirsty this evening. It is still in the throes of Winter and Spring battling it out, so it was about 50 degrees during the day and then it went down to freezing again. I started through the recipes … Continue reading
Moving on to the next course.
Here at the ‘Plate we are moving on to our next course, please be patient while our chefs create the next plate to devastate.