Posts by Jock

Ah, the perennial question. Unfortunately there is no simple answer to it. Hypothetically let's say there are 2 schools: one costs $50K and lasts a year the other costs $20K and goes for 6 months and let us suppose that the more...

There used to be a Greek restaurant in SF where the old proprietor made his own phyllo and that's the only time I haven't eaten frozen dough. It is tricky to make using a very thin batter that is virtually painted on to a hot plate for a...

That's a good question. I find cake tins, etc. very hard to store - like sizes and different shapes do not easily stack and so they end up taking a lot of space wherever I can find it. I think I like the box idea. At least I know the...

Yup, sure would. Just some salt and pepper and you are good to go. Flesh side down first on moderately high heat to give it a nice golden crust then flip it over for a couple of minutes and it's done. That would work well with your mango...

Dill is the classic herb used in curing garvlax and it does impart a very distictive taste. I made some gravlax last week without the dill cos the bunch I bought the weekend before was too wilted by the time I got to curing the fish....

:confused: Yeah, me too ??? Jock

I suppose you have your reasons for using the chicken drums. My preference is to use the thighs, deboned to open up the meat to any marinade. Brining is another idea. I've never done a brine with OJ but I suppose it could take the...

I agree with KYHeirloomer's first post that what for those of us (professional or not) who have some more advanced kitchen experience the recipes, methods and presentation of information may appear to be a dumbing down. I watch certain...

Gone to h-e-l-l where it belongs I hope. Jock

I bought some fresh fava beans the other week at the Farmer's Market. It's the first time I have prepared them fresh and probably the last. They were very deliscious but what a pain to peel and the yield was nothing out of a couple of...