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Posts by bbay

gotta love that YTMND. :lol:
I have a question for a moderator but don't know where to post it. Didn't see a forum for site updates/site suggestions/ask a moderator. I tried PMing a mod, but didn't hear back. I could try again, but I really don't know which person to bother. Is there a list of moderators and their "duties" somewhere? Or is there a forum where the question should be posted? There's a very good chance that the answer is right in front of my face here; that's probably why I can't...
The guy at the deli I go to told me yesterday that they only use acorn finished pigs for the organic prosciutto. As far as aging goes, all I know is what I learned from this short video (1:44 - 2:00). Commercial at the beginning of it, sorry. Happy hunting, it'll be worth it! :) EDIT: I was assuming that you were asking about their aging process, not shelf life. If I was wrong just say so and I'll try to get an educated response from someone who carries their...
Thought I was being clever stealing some of the line cook's room temp butter to make buttercream frosting. Frosted all of the cinnamon rolls before realizing that the butter on line was actually garlic butter. oops.
Fried olives, chartucerie, cheese, beer, beer, paella. Not sure what else, probably some beer. Helping cook for the company quadrathlon team and 30 other lucky folk who get to come play bocce ball, croquet, and... um... drink beer. :beer: It'll be fun AND I'll be on the clock. :D
I agree. Fra' mani's Salame Gentile is one of my favorites, and just thinking about Salumi's Mole is making my mouth water. I'm a fan of La Quercia. Haven't tried them all, but the organic prosciutto (acorn finished pigs), coppa, and lardo are definitely a cut above. Haven't tried the speck yet but I've heard great things about it. As far as roast beast, turkey, ham, and the like go, I just don't eat enough of it to have an informed opinion.
I am going to kick myself later when I think of a good question to ask you, but right now my mind is too cluttered with my work :P. At least I can take this opportunity to thank you, semi-personally, for your works. Splendid Soups was very important to me when I was beginning to cook, and then Sauces. I've read Fish & Shellfish, still want Cooking and a couple others. I enjoy and appreciate your writing style. Anyway, thank you for your books, and thank you for...
original post was: There really isn't a simple answer to the question; it's kind of relative. Where I live, you would be hard pressed to find someone who isn't an "ink-free" cook. However, one of my cooks is heavily tatooed (facial tatooes) and he had a problem getting a job at a casino because of it. I am glad that they discriminate, because I didn't want to lose him as an employee. I did, however, work for a hotel that made me yank my earings. I needed the job so I...
I'd like to say that I ate one of the specials on the menu, but really: too much beer followed with 2 bean and cheese quesadilla accented with Tapatio and a bag of microwave popcorn. I'm single (for obvious reasons). edit: I don't mean to imply that there were two different beans in my quesadilla, but that I consumed two of the said quesadillas.
I wish more than anything else that I would be paid to take a sabbatical in the southern states. Well, maybe more like 4 or 5 sabbaticals. :lol: Anyhow, I would be happy to trade you pine cones for sassafras leaves, pound for pound. That was a joke. The leaves don't grow so freely here. I should just special order some though. Actually, it's on my list for things to do today now. I am envious of your local, KYHeirloomer. and then to get back on topic (I feel like...
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