Posts by Scarecrobot

Just curious. Those are all pretty heavy flavors. How does the actual piece of pork holdup against them? And by the way bluzebra I was not commenting on the use of parmesan in your recipe , merely suggesting that you might want to...

Gnocchi' are one of those things like good bread. Climate atmosphere humidity all seem to have an impact on the final product . They are very temperamental and rarely come out the same way twice. What I've always heard was boil then bake...

I think the only way you can get really good quality pulled meat from a pig that large is to beer braise it. Now how you'd do that is a whole nother question. Slow rotisserie with a lot of basting would be another solution to keep the...

First of all start drinking wine. Good fo ya body good fo ya soul. And all it takes is the effort to try different brands and types. You can get an affordable bottle that tastes great and is good to cook with also. Although wine can be...

Not real familiar with BLACK chick peas. But look- They are dried , no h2o in them so some of them will have air pockets inside until the become re-hydrated. If I had to take a guess i'D say that the natural dry weight of some of the...

Me I wait until I have a day off to do the full clean up thing. But I don't get zits so that might not work for everyone. Also consider how much your body is losing when you're on the line a lot of energy & nutrition gets used up. So...

Well all this has been alot to think on. Next time I get those lovely soft shell crabs instead of cutting the face off pulling out the dead men and ripping off the sex organs. I'm going to cover it's petite lil eye's with a silken...

I'm not going to add too much more on the subject of what to do with your marinade. I think it's pretty well been covered what you ought to do with it & how to treat your tenderloin. Just wanted to make the suggestion of brining. You...

I agree with brianthecook. Blue would be too strong for the delicacy of pork. I'd suggest a beemster cheddar if you can find it. It's mild with a pronounced nutty flavor too it.That way you'd knock out the cheese & the nuts. You...

[quote=Scarecrobot;176982]Maybe if you throw up the recipe that you have it will give us an opportunity to see what some of the problems might be. Foccacia is not all that difficult & sometimes there's just a monkey in the house.