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Posts by Kimmie

without a good cast iron pan. Lodge, one of the country's largest manufacturers of cast-iron cookware, has given us Lodge Logic. It has been electrostatically sprayed with vegetable oil and subjected to prolonged exposure to high temperatures. Lodge Logic can be found locally at many stores that carry traditional cast-iron cookware, including Bed Bath & Beyond, Bloomingdale's, Strosniders Hardware, Sur La Table and Williams-Sonoma stores. Lodge Logic is also...
Happy chopping! :D
Here's the English version of your page The recipe is here
Always looking for something new, eh? Venison and orange Have fun!
Valrhona
Hi Jeff, 1 clove = 1 teaspoon chopped garlic
A good pan is imperative. A steel omelet pan is the best because there are no angles, allowing you to make a smooth, round omelet. The pan is indestructible, and for that reason well suited to restaurant use. If it is not used practically every day, however, the eggs will stick. Therefore, a nonstick omelet pan is probably best for home use.
To improve your technique, click here I cook mine in clarified butter.
Go for it even if you have to give it another name ;)
Congratulations, Pongi.
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