Posts by teamfat

Phatch, thanks for the reminder.  I may be in the area tomorrow, lunch at David's Kitchen would be nice.  I was a bit bummed to see that Little Dave's Deli next door closed up, it was my favorite reuben in town.   mjb.

Quote: Originally Posted by French Fries  teamfat, we're working with several of the same ingredients here... prepping Boeuf Bourguignon for tomorrow...

I prefer to have the pasta tossed with *modest* amounts of sauce, not a multi-layer tower.   Who really uses the term 'gravy' for sauce?  Wasn't that an American mistranslation of some Italian word?     mjb.

  I haven't had dinner yet, getting impatient.  Cherry fennel beef shank braised in wine and stock.   I hope it turns out.

My Mexican is pretty limited, my two best shots are chicken enchiladas and chile verde, carnitas are so-so.  There's a restaurant here in Salt Lake, The Red Iquana, that makes killer moles.  I should work on making a mole...

What?  Put the pasta in the sauce to cook some more?  Nonsense!  Everyone on the planet knows you pile the pasta on the plate, pile on the sauce and then, if desired, the parm.  Green can - best...

So after lunch we went down to the cooking store. Lots of neat toys. I picked up this beautiful looking frying pan, it felt so good, so natural in my hand. Flipped it over - ouch. One thousand, four hundred and ninety nine dollars...

Last night I did some roast chicken parts served with mashed potatoes, gravy and corn.  I too like corn and potato pairing.  Tonight was a half slab of spare ribs with black beans and mac & cheese.  I actually got...

I just realized this the other day in a Facebook discussion.  You want pancakes?  No sweat, I'll whip some up.  You want biscuits?  No problem, grab the ingredients and go.  Pie crust?  Wait, I have to...