Posts by ducatony

Ok, you're right. Doesn't matter anyway. It is the way it is done for whatever reason. But this isn't a topic about that. RATATOUILLE!!! I've found a recipe I wanna try: (tell me what do you think): Serves 6 1 large eggplant 2 green...

I disagree... From my experience and from advice I've recieved from a few chefs, you have to sear it for as you say adding flavor, but also to close it up. It's like in surgery where you use electricity to burn a blood vessel in order...

Former chef in a Pizza and Spaghetti restaruant. Last time I checked, you can't have either of the above-mentioned there. And even if I made it 100's of times, I would still want to have a few new advice... And the only reason I...

I wanna impress (my self really) but also my girlfriend with a French theme dinner. Chateaubriand I make like this... Paint about 500 g (12-14 oz) of tenderloin (of course, after maturation for a week or son, not more) with olive oil...

Think it's dry

Don't wanna be rude, it's hvala lijepa...:rolleyes:

Thanks... BTW, the cherry city is Trešnjevka...:roll:

There is a restaurant in my homecity of Zagreb that specializes in steaks called Fort Apache. Anyways, they have a meat maturation/preservation chaimber or a room fridge. And they store the meat there for about 30 days. Does anybody...

Hi everyone! My name is Antonio and I am from Croatia. I'm 21 and I'm a medical student here in the capital city of Zagreb. Anyways, I am a passionate cook. I have worked as a chef in my grandmother's restaurant in small tourist place...