Posts by web monkey

Mine was cheeseburgers at Favalo Brother's Meat Market on North Salina St. in Syracuse, NY.Although I didn't appreciate it at the time, they made the most amazing, hot juicy cheeseburgers in the world. They ground their own beef, fresh,...

This one is from my grandmother's old cookbook (Jewish Cookery, Leah Leonard, 1949)Sorry, copy-and-paste seems to have eaten the table formatting. The formatted version is here: http://www.bupkis.org/index.php/dessert/hamentashenDough ...

Quote:Originally Posted by Schmoozer I meant the better quality pots like All-Clad and other multi-ply brands, of which there are quite a few.  OK. Those are all three layers all the way from the base to the lip and a nice big...

Quote:Originally Posted by Schmoozer I like to make stock, broth, and soup, and am fussy about technique and ingredients.  I need a new stock pot and have looked at a few that might be suitable.  They are all single gauge...

Quote:Originally Posted by ChefBillyB Hey Terry, I have been looking at these for a few years, I thought about doing it myself and then looked at mountain one on a small trailer that I would skirt in brick. I wanted to be able to...

How big is the bowl? If you have a small ball of dough in a huge bowl, you might be trying to "humidify" too much air. The container only needs a little over 2x the volume of your dough (maybe 3x if you don't check it soon...

Quote:Originally Posted by Sara Moulton You know the food network has been moving in a different direction for awhile, more towards big personalities and entertainment shows and less towards education. (more about good tv and less...

OK, I just can't resist. This wasn't just the server, it was the chef too.I like Mexican food, but don't have it very often because there are only a couple of Mexican restaurants in the area and the one I like is always...

Quote:Originally Posted by magentawave Hi everyone! I am a dad of a 22 year old son that is seriously thinking of going to chef school. He loves to cook and seems to be a natural. I joined this forum in the hope that I can get...

Quote:Originally Posted by KYHeirloomer Terry, this version lacks half the ingredients listed in that glossery. And it isn't used to cook with. After soaking in the blanc the celeraic is rinsed well, then cooked until tender. The...