Posts by cyberdoc

Quote: Originally Posted by phatch  So far   3 batches through the dishwasher; a fourth is looming.   5 hand cleanings of the food processor to keep up with pies, dips, rolls, a...

Quote: Originally Posted by DC Sunshine  Hmm I would disagree about flake (aka shark) being over-rated. No bones to muck about with, for one,  But beer battered and deep fried then with crispy chips and tartare...

I like cooking cuisines from all over the world.  Having been all over Asia, I do have a particular fondness for Asian cuisine. ( I love my hand hammered carbon steel wok) But, I also love European...

Bottom line, does it taste good?    Quote: Originally Posted by Koukouvagia  I use tomato paste quite a bit when making tomato sauces.  But I hear from various people refer to tomato paste as if...

Your friend's blog is now on my favorites.

I love it!

Quote: Originally Posted by siduri  KY, not liking risotto all that much I wouldn't put my hand in the fire over this (as the italians say) but I think that what I do make is not much of a pilaf, more of a risotto,...

Quote: Originally Posted by gypsy2727  Who's Al? and what's the dealio? Al Yeganeh.  He is the real life guy that the Seinfeld soup episode was based on.  He ran the...

Welcome aboard El.

They're doing Chicago in 2011.   Quote: Originally Posted by Zane  How come (with the exception to L.A, S.F and N.Y) michelin has really stayed out of America?