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Posts by chefedb

Hold for 2 weeks  ?  maybe in your house  u eat them.   I  make them and fill pastry bags and put in 2 inch pan in steamtable or under hot lights. I just make enough for service.
Oh Well??????     Does'nt  sound dumb, it is dumb
50 s food may have looked bad, but it was more natural then the processed  chemical laced stuff that they sell today.
Anything made in the style of French Style   is considered French Pastry(Rich with all butter) It's not so much the ingredients, it's what you do with them.!!
How about an old fashioned potato called Hashed in Cream
In a damp climate Twinkies will go green
Grilled local Bratwurst with vadalia onion marmalade. Home made baked beand tossed green salad with bacon chips, cranberries and French fried onions.
We do not make them like that, and use 1 egg per pound of mix with no celery, cracklins or mushrooms. We may serve them in a mushroom sauce. There are 100s of recipes for meat balls,  its whichever one you and your guest like. Our meatloaf is a different mixture, as is French roast and Salisbury steaks.
It does lose some flavor as does any food. The only food that will never go bad is HONEY
Saute the chicken first for better flavor then take it out put the veges .  in same pot so chicken fat helps cook them . Add herbs and spice at this point especially if they are dry. By doing this way all flavors and spices will combine. Why blackened chicken?? Recipe is to busy.
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