Posts by thebighat

My computer got infected with something this summer that eventually caused me to get a new hard drive. I don't understand how this part of it happened. The computer came with MacAfee, but I had bought a subscription to Norton, twice....

One not mentioned here, but I think in another thread, took place in a three star joint in France, the hero was an ex-Navy cook who fell in love with the irascible chef's daughter..saw it in the last year, but disremember the name.

The sourdough in Crust and Crumb has I think 127% firm starter. He scales that waaay back in The Apprentice. You can put as much or as little as you want but will have to adjust the water in the dough. Gotta wonder if you went too far...

I used to bbq (grill, actually, now that I think of it) butterflied lamb legs all the time when I was chef at a retreat house. Bone it out, strip off most of the fell and get that big knot of fat out of it, rub it with olive oil,...

ditto on that request. I'd love to have the recipe too.

For me, Rocco turned out to be what I call a profiler, a guy who stands in front of the range shaking as many frying pans as he can at once and sucking his breath through his teeth. Did you see the way he was flamboyantly dusting S&P...

When is it that we see the last of the Mackinaws?

I made peach maramalade which came out a bit loose. I guess I was a little casual about how much 3 cups of peaches was, but it's delicious. Also made jalpeno jelly, blueberry jam, gooseberry rhubarb jam, and if I can score some pint jars...

potato chips

Enough to put my lips to sleep.