Posts by psyco6stringer

We do a lamb chop on the grill where I work everyday, so I can understand your concerns with the flare up and such. Our grill is a full mesquite charcole grill and being a full service place we are fortunate to have. The flare up is...

did not mean 2 double post ..sry ...*slaps self*

Marinate in balsamic vin and grill oh so lightly ,just enough to carmalize the sugars a bit . SOUP soup and more soup....mmmm cheese and broccoli soup, cream of broccoli ..potato soup with broccoli. Almost anything with cheese and or...

Marinate in balsamic vin and grill oh so lightly ,just enough to carmalize the sugars a bit . SOUP soup and more soup....mmmm cheese and broccoli soup, cream of broccoli ..potato soup with broccoli. Almost anything with cheese and or...

Not too big on the pastry sides but have dabbled a bit . How about what you would use with candies ..not the extracts but the oils for flavors .as with the colors listen to Ann ..If I am wrong on the oils plz let me know still trying...

That is a great approach.My wife and I use almost the same and our girls will try everything lol. But at the same time I have to add I work at a 4 diamond resort and we have to have what ever the guest needs..bahhhhh even if it is...

I love doing anything braised ..love the time and effort it takes to get it just right .The whole cook down process to have that lovely pan in sauce and tender fall off the bone loving ...oh yea. And for some reason love fabbing down...

I don't want to sound mean or against what you may want to do , but cooking at home and loving to do it is a lot different then getting in the trench and sludging out 10 to 12 hr days of non stop stress. It is a good reason to possibly...

In my humble opinion ..everywhere is hurting now in all industries.Is this a bad time for the culinary field ...not so ..just that people have less to spend on a night out and may be able to do it less then they could a year ago. As...

To be truthful ,Tessa has it right , a lot of pastry variations to them ..but they can be kind of savory too .. break them down right before the sweet ripend stage and you have something for a base for a nice seasonal vinagerette...