Posts by Pure Instincts

60% Moz, 30% white cheddar, 10% Romano. That's the Papa Gino's ratio if anyone wants to know. Haha

Has anyone ever seen that video of a chef on a cooking show who says something along the line of "almost every accomplished chef has cut him or herself on a french mandolin, but I have not yet..." (cuts himself, and then start...

Yeah it must just be an American thing to eat it cooked all the way through. Mmm "cooking" it in citric acid is also a tasty nom I haven't done in way too long. =D

I don't understand why so many people like their tuna so over cooked and dry. Tuna has fat that melts at around human body temperature, and has rich flavorful red meat. My personal favorite way to eat tuna is to heat up a pan with a...

True. I wouldn't want to make a pie out of a spaghetti squash. Hahaha... ew.

Yes. Pretty much any winter squash will do the trick, they're basically all the same with different colors on the out side and different shapes. And a little bonus: earlier this year I made sweet roasted acorn squash... but instead of...

Well luckily for the rest of us, the Italians aren't breeding anymore so soon we wont have to deal with their crazy culinary rules... haha just kidding... sort of...

I remember seeing this on good eats once. Adding more cream will make is soft again, but it wont resolidify when cooled. It'll be a perm syrup, which has it's own uses. I'm not sure what to suggest to you to keep it from seizing though....

Or maybe it'll make juk/zhou/congee in like 30 minutes instead of 3 hours... I'd totally be down for trying some if that worked.

Hahaha. I'm a masshole and never once heard spoiled milk instead of buttermilk. But donuts/doughnuts are pretty straight forward. Like mentioned above, pick a batter, cake or yeast, and then basically drop it into a fryer and flip half...