Posts by boar_d_laze

Everyone's right.   You can leave the dry rub on for the sear.  "Sear," by the way, is the word you're seeking.  You don't want to burn the spices in the dry rub.  The key is stopping the sear after the spices...

I have three deBuyer Mineral B pans in different sizes.  They're great.   You and Kokopuffs are both right.  The problem is with the seasoning.      Carbon steel and cast iron pans need...

Beef is fine, but pairing it with a Riesling -- dry or off dry -- is probably less so.  A Riesling could work if the beef's profile is sweet, spicy, or Asian, but otherwise not good.   For your proposed beef amuse/app,...

I think you should try it before you compete with it, and see what YOU think.    There's mustard powder and there's mustard powder.  Many kinds are very hot, many are not.  Something else to watch for is that...

Given that you can't do it the way your internal γιαγια wants you to do it, make it as easy on yourself as possible.  Bake it the day before; refrigerate; and on the day of the party take it out early enough to temp, so you can...

Do you think that if I just take the knife and get done by a professional that that will guarantee a better starting chance afterwards? Don't know about "guarantee," but, assuming your pro knows what he's doing, at least...

TalkingChef may have given up on us.   BDL

DMT diamond plates wear out pretty quick.  This is partly because the diamonds do wear down with use, partly because the diamond particles get dislodged from the plate.  You'll only get a life time out of one, if you don't...

You can assemble the day before and bake the day of without any significant loss of quality to the bechamel.  Bechamel is extremely sturdy.  Heck, you can even assemble now, freeze, defrost and cook two months from now...

Even though I'm not familiar with that particular program there are some generalities which may help you decide whether you want to participate or not.   Every time you put your shoulder to the wheel and try to improve your...