Posts by DaveB

A major difficulty with being proactive in this area is the wild variety of things that people are allergic to. Taking my small universe as a case in point: Garlic: My wife and her brother suffer extreme gastric upset (vomiting,...

When I was in London over Christmas, I noted that several restauarant menus had a notice about tips being "fully distributed", by which I assume they meant that trhe BOH got a share.

A good titanium knife can be great, if you need the specific qualities of titanium (corrosion resistance, light weight). I have a folding dive knife with a titanium blade and a molded plastic handle that is really wonderful. It's...

Wierd things? Natto. Certainly the wierdest taste and texture. Szechuan alligator (in Atlanta, Ga.). Pretty good if a bit rubbery. Pilot whale (St. Lucia). Stringy, fishy-tasting pot roast. Not worth the 3 hour prep...

I hate to criticize, but 30 pounds of meat? And 3 tbsp. of tomato paste? I realize traditional Italian sauces use less tomato than their American imitations, but that's more than a little extreme, don't you think? :eek:

I first read of burgoo in connection with sailing ships where it was a sort of sailors' gruel made with whatever might be available: Rice, pounded ship's biscuit, water from boiling salt pork. The term currently appears to refer to a...

I, too, am a sucker for appliances. However, my house came with a large coat closet (6 feet wide by 2 deep) just ouside the kitchen. This now has 3 shelves serving as a pantry and 2 shelves to hold all those great appliances you use one...

Marmalady, your observations on the non-spicy nature of much Latino cooking struck a familiar note. I have a bunch of Equadorian friends who have started up a family-style resturant in a lnearby town with a large Ecuadorian...

I bought "The Slab" around 3 months ago (but only paid, IIRC, about $90). Mine, too, is developing a few fine cracks around the edges. Since I do mst of my cutting in the center, I'm not too worried I just oil it thoroughly...

Raw milk and raw milk cheeses would present no health problem until the large commercial producers got hold of them. These are the people who made rare hamburgers and Steak Tartare history!