Posts by ekinoderminator

I do also refrigerate them` - but I think I would rather be safe than sorry and stick to eating them fast if prepared that way.

Quote: Originally Posted by phatch  Packed in oil is a risk of botulism.   Good luck with that. well that's no good! I usually make a point of going through them fast - like 2 weeks.

I adapted my high school buddy's Italian Grandmothers pickled eggplant recipe for preservation of my chanterelles. I hope to get feedback from any willing to give it as to any ways I can improve upon this.   Basically, I...

Quote: Originally Posted by siduri  is it what they call a mapo here?  The link is in italian but the picture is in english  ...

Hi Swedzfish - I'm a refrigeration contractor, so I'll give you that perspective. 35k isn't much when you add up all the demo, design, prep, equipment and install costs. The 37k could be buying alot of liability. Some...

Here is a link from a spearfishing forum I frequent that describes pizza on the BBQ....   http://spearboard.com/showthread.php?p=1217643#post1217643

I agree with all of the above but will add my 2 cents - I use lots of olive oil (about 10 gallons per year, me, my wife, an 8 yr old and a 6 yr old), making it that much more important to acquire good quality at a reasonable cost. We...

Thanks guys! Very good resources, I found my 16" non stick fry pan and much more. I'll post pics of them in action! John

Quote: Originally Posted by TexanCook  Nearly all of my pots and pans came from restaurant supply stores.  In my area, Houston Tx, we have various stores.  I usually go to Ace Mart.  However, for...

Quote: Originally Posted by Ed Buchanan  The reason you will not find in typical store is because most home stoves wont hold them . They will require 2 or 3 burners. Also average household quantities of cooking are...