Posts by Kristopher

Quote:Originally Posted by Gunnar I's dun c da problim, ur 2 sensyteeve englis as a furst langwage ees harrd.I know what you mean. I have a better vocabulary then a lot people due to the amount of books I have read over the...

Quote:Originally Posted by Ed Buchanan  When I was younger(a long time ago) we were all told by the chefs and instructors not to use the term Hard Boiled Egg. They told us there was no such term. It should be called Hard Cooked...

I was taught to use my hands to crush the pieces of butter flat into something similar to the size of cornflakes it takes longer than a pastry cutter or food processer but I always get wonderfully flakey dough. You have to work fast and...

Sometimes I make bread and freeze it in slices and just pop it in the toaster when I need it. Fresh fruit and yogurt would be a great addition. 

Quote:Originally Posted by chefbuba None of my friends know how to cook, even steaks on the bbq are botched most times. I'm in meat & potato country... anything beyond that is foreign. Seasonings are salt (sometimes) pepper,...

Quote:Originally Posted by eastshores I've been surprised at what topics don't get any responses and what do. For instance over the weekend I put together a pretty lengthy topic on food photography for at home cooks. I thought...

Quote:Originally Posted by Charron Sadly, I would never do well on reality shows that, um, encourage you to eat non-traditional foods.  Texture is such an issue that I cannot eat cottage cheese with grapes in it. ...

Quote:Originally Posted by donmoocao I'm open to most anything.  I enjoy eating balut and request it frequently from my mom when she goes to the farm to buy chickens and duck.  Add a little Vietnamese coriander and salt...

The egg with and embryo is a Balut and I wouldn't touch one with a ten foot pole. Insects too are on my no list. Some textures really gross me out and anything with a pungent foul smell like durian might be hard for me to eat. Time will...

I am so lost without my sharpie. Any time I need to write or label I reach for my left arm I finally started keeping one in the pockets of my jeans so when I am not in the kitchen I still always have one on hand.