Posts by Chefross

YYYYYYYEEEEESSSSSSSSSSSSSSSS!!! For me it would be the nibblings from prime rib. I also like picking the bones clean after removing the chicken from the stock pot. Anything pasta rejects from making biscotti lobster slipper...

Gotta love the health department......

Quote: Originally Posted by phatch  Cook's Illustrated espouses an occasional stir.   I'm a fan of the pressure cooker method for risotto. Very fast and no stirring. Good results. Funny you...

I have a solution to your problem Brisket. It is something I did when I was faced with the exact same problem. Manglement refused to address the no hot water situation, so I called my friendly neighborhood health department lady...

I use Carnarolli and stir from beginning to end. I always stir when fist sauteeing then when adding the wine and then the stock. I was under the impression that not stirring will cause some of the kernels not to cook all the way through

Yup.....the very same...Eric Undiks his name and he does a great job. We are very pleased with his quality work

Quote: Originally Posted by KMR54  Thanks for the replies.    I have been using BKF for years on my French copper/stainless interior.  I also have several French copper/tin interior pots...

whipping in some softened gelatin (like Knox) will help with that.

Quote: Originally Posted by Simone Metalli  I have seen the website, it's horrible...it isn't italian kitchen...it's only a strange mixture of food... Hence my tongue in cheek question.......Their commercials...

I use BKF on my French tin lined copper. It is not an abrasive but an anti-oxidant. It only attacks the carbon and leaves the copper shiny and new. I use a plastic scrub pad on the tin lining to get off hard stuck on food.