Posts by NotBert

I do quite a bit of shopping through Amazon, and would be happy to help give something back to this site. The discussions here have, on more than one occasion, helped me to reach a decision on a particular piece of equipment or brought...

I would love to see Jacques Pepin as well. Chris Cosentino would also make an interesting choice.

Could you possibly post a copy of your recipe and process? The "crumb" of the bread is determined by several factors, and without being able to narrow things down we'd just be taking shots in the dark.

Quote: Originally Posted by goutie  I am just now learning how to cook things other than the curry my mom made when I was a kid.   For a steak, I sometimes use the grill but today I can only pan...

Quote: Originally Posted by kaneohegirlinaz  So then it begs the question to all… Have you ever had a bad egg? Unfortunately I can answer yes to this question.  When I was younger my parents raised...

As soon as the habaneros are ripe we start making jerk chicken 2-3 times a week 

There are some really good suggestions here already, but I wanted to include "Secrets of a Jewish Baker" by George Greenstein to the...

Quote: Originally Posted by phatch  My favorite chapter was the comparison of Chinese restaurants to computer operating systems. McDonalds is Windows, Chinese Restaurants are Linux. They achieve uniformity through free...

Quote: Originally Posted by zdawgnight  I am a a self proclaimed good home cook and one thing I have been enjoying lately is playing around with pizza. I like thick crust but there is something magical about a...

Jacques Pepin, the man is an amazing teacher.