Posts by chefboy2160

Allergy is probably correct although if its the yeast or the flour I cannot say. I just noticed last week after much baking and only using my left hand for mixing poolish and kneading that it has some red rash on it. This weekend I...

This site will help you though the tough times :lol: The Stained Apron The best response ever given to a patron: Question: Do you serve crackers here? Answer: Yes, ma'am, we serve everybody! —Mr. Happy, New York City

Just remember to call the doc if it does! Oh and just what is the doc gonna do:lol:

I would follow BDL suggestions with an additive! Before you place the chickens in the oven I would drain the pan and then again add a knob of butter as you have accumulated a volume of fat and liquid you do not desire and you will lesson...

Thats sure to be some tough shrimp! Maybe a good sequel for another "Die Hard" movie. Quine sabe?

Man do I need to go hiking with you! To heck with the pack mules when your around:lol:

I would use 15# pasta creamy style or 20# Ziti ala BDL ! To much for this event is OK but to little is never good (don't know and am not ever going there). Really a piece of cake since you are only making one item for the pot...

The advice given by BDL & Grayeagle are sound and the way I would handle this situation. I would have a conversation in private about the good job she does for you and then I would bring up the comments I heard (of course no names)...

I have had this knife for many years and its a work horse that is easy to maintain ( I love it for big Watermelons ). Let me also add that there are some good old hi-carbon cleavers to be found(not just the heavy bone splitters) that can...

Have to love when you find what your looking for:D Enjoy the new / old knife.