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.
rejects from making biscotti
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
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.