At a farm market near us, there is an absolutely awesome sheep's milk camembert made by a local cheese maker. I've never had anything so good.
A little bread, fruit and honey along with this cheese and it's all I'd need if marooned...
If I was an owner/general manager and a prospective employee came at me with everything that was wrong with the place, he/she'd be out on his ear and his application in the "round file." This approach is arrogant, to say the...
I once had the pleasure of going on a press trip sponsored by the National Onion Association and hosted by Dr. Lawrence------- um, something, from Texas A&M who was the developer of the Texas 1015 onion- the genetic predecessor of...
This is an internet version of a crank phone call right?
No one in his right mind would include lead as an ingredient in a dish. How would you even procure it? It's considered as hazardous material with all kinds of licenses and...
I was hoping for a post like yours Ishbel.
as for you Charles-
Dude.........:confused::mad::confused::eek::(
..........there's just no word for what you're suggesting.
Who would eat it?
I've had a little success with this.
After braising say, a pot roast, in the oven for a long time the liquid has usually reduced down to about half the depth of the meat. At that point, I uncover it, spoon the liquid over the top, and...
Good advice all around, Blueicious. The only thing I would add is to really think about what you are offering and strive to give it a distinctive flair.
In our market biz, my partner and I see lots and lots of people offering baked...
I love Ak-Maks. They've been my favorite cracker for at least thirty years since my old hippie, back-to-the-earth days. They seem to go especially well with tofu salads and vegetarian chili.
I always wondered why they were so...
