Posts by -Cp

I think Alton does a good job here: Shun_Knives.mp4

A great blog post here with credited information which dispells the myth of searing... Welcome to WineFoot.com

Without question, a Viogner... Something such as the one from Maryhill Winery in WA: IZO WINE - Maryhill Viognier 2006 http://www.maryhillwinery.com

I stumbled upon this site the other day - they seem to keep things "real" and not snobby like so many other Wine blog sites I've seen: WineFoot.com

Well, I ate it... never got sick... *yet*... Thanks for all the replies... I do believe, however, that the fact this turkey was butchered as well as it was, plus the brine helped preserve it... The Brine I use is as follows: 6...

So... we bought a fresh turkey from our local butcher - fresh in that it had never been frozen or processed. During my brining process - much to my wife's dismay - we found that the turkey was at 68-degree's for about 6 hours before we...

FOOD NET CHEF MARIO FLAMES OUT

You all know that this show was looking for a Mario replacement, right? He's no longer on Food Network.... I don't find Besh to be cocky at all - I think most of his gestures were in made in fun..... and not at all that he's...

Did anyone else watch this show? Someone call 911 - Chef Besh got robbed.. :(

We get Avocado's for $.33 cents each at the local Winco store..