Posts by WildBoar

There are a lot of Italian restaurants in the DC area, but I can't say there isn't room for one more -- especially if it's a little more 'authentic' then most of the places.  For the most part, there are only a handful of really...

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I have a 36" BlueStar range, and the cooktop portion is really great.  Two of the burners are 22k BTU, and those are the ones I use the most.  My wife and I have been using it for over 3 years now.  Our pots/ pans...

My wife and I are looking for a commerical kitchen in NoVa where we can bake scones once or twice a week.  A kitchen with gelato equipment would be a plus, as we're playing with recipes.   Thanks!

from Food TV web site -- (the URL is too long -- you need to cut and past both parts): http://www.foodnetwork.com/recipes/e...verts-brandied- cherry-reduction-sauce-recipe/index.html Also, just go to FoodTV.com and search on...

I was a press 'doubter', as I had only used some crappy ones. But the Zyliss is very fast, and only takes a couple seconds to clean. And it also does a decent job producing a 'mince', vs just squeezing out the juice. I can process 2...

Zyliss (plastic handle version). Only takes a couple seconds to mince a few cloves, and it's easy to clean.

I have a cast iron grill from Lodge that spans two burners on my range. Best $35 we've spent in the kitchen. We use it extensively for grilling slices of squash, onions, lettuce leaves (sounds weird, but the smokeyness is great),...

I've had a Bluestar for a little over 2 years, and I really love it. I went that route after looking at Dacor, Viking and a couple others. The main reason I bought a Bluestar was simplicity -- there is nothing electronic except the...

Thanks for the welcome! Yes, I live in northern Virginia. I 'discovered' cinghiale in Tuscany about 6-7 years ago. I've made pasta sauce with it a few times, using boar shoulder purchased online from D'Artagnan. I have not found it...