Posts by snoodge

escoffier and harold mcgee taught me all the theory i've ever wanted to know. everything else just expounded on their base. books can't teach technique, so I'd follow the other 2 and wait to see which book you'll be instructed from.. ...

it was a semi-drunken revelation.. while smoking the bacon from my last berkshire pork belly, I remembered the mustard I'd made the night before by soaking seeds in homemade apple cider vinegar, onion, garlic, tumeric, etc.. so I...

....and first in the bag.... you'll follow it later. So go get your vino and biere, bong; whatrver gets you there... I acquired a rather large pork loin locally. cutt off both ends of roasts to go with the kraut that is currently...

First post, but i've been on for a while.. 30 yr old philly native. Been cooking for 16 years, first realized the craft of it at a tex mex resturant i worked at when i was 15; all from scratch and we made all our own stocks and...