Posts by chefbuba

I got some great heirloom pear tomatoes last week from our local produce stand. They were extremely heavy for their size and fresh picked, very meaty almost over ripe.   I peeled & seeded them and made sauce. Just good...

The things that used to happen 20-30 yrs ago......There was no real emphasis or training on food safety back then. Cross contamination was about it. Gloves???? Those were only used when you worked with some type of real caustic...

I keep getting an ad that says to ask your Dr if you can pick your nose!

I just looked up what type of grill you have, that thing puts out 8500 btu's, a commercial grill will put out 80,000 or more.  

Stock Pot

What are you seasoning it with? Maybe some good olive oil, garlic, fresh herbs would help.... I think you are not cooking it as hot as the restaurant does. Its just laying there drying out. Commercial grills cook hotter than a lot...

Pretty simple, click on the insert image button on the left side of the box that you are posting your message in. that opens up another dialogue box, click on the browse button, that takes you to ??? figure out where your photos are...

Quote:Originally Posted by chefedb  To all please be careful when making your own garlic in oil. There have been many reported food poisonings over the years attributed to improper handling of garlic like this. The commercial ones...

We don't help with home work!

Krusteaz works well for me. I used to get lots of compliments on our great "home made" pancakes. We also added fresh blue berries, banana, blackberry, strawberry upon request. Also served with soft whipped butter and real maple syrup.