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...
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...
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....
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...
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...
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...
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...
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. ...
