Since everybody posted uses I will post a way I don't use them. I think that they are too big to use as a binder. ie- duxelle, meatloaf etc. They do work well with persillade ( garlic, butter, parley, and bread). Mix it up and...
I will add my thoughts on them, since nobody else is. I have seen them in the strore and they do look decent. I would probabely not look at them personally for a professional knife, but for the commmon everyday Bed, Bath and beyond...
Yeah I agree those guys that show up on Iron Chef (only experience I can relate too) with a tie under thier jacket. What is that man look serious for cooking, and look serious for formal. Both at the same time doesnt work.
I presume these are the same people that I go to shool with, but post-graduation. I have some people in class that cooked for 2 years before someone told them to go to school. They all pretend to know everything. I laugh becuase they...
Sorry I thought they spelled it funny. I have memory problems. I too frequently walk into the walk-in only to forget why I am there. I looked and didnt see a cantoulope flavor listed, but here is the...
I just finished my meat fab. class. Try the final, trying to describe step by step: denuding tenderloin, was pretty easy to do, but bone a primal leg of lamb. pork chops from a primal pork loin. Talking serious hand cramps!
Well I think serving it hot would be a mistake, or even warm. I do have one idea for a heated version though. How about a cantoulpe buerre blanc. Use the guts to make your reduction, seeds "goo" and all. Maybe some lemon,...
Yeah I will let you know and thanks guys. Actually I entered a contest here on campus (CIA). Only problem is I have only made fresh pasta once while I was playing around at work one night. I have until April 12 to pratice. It is not...
