Just comming off my job in the retirement home. If you go for sweet and sour, get the commercial premade stuff, my residents called for blood over the "real" sweet and sour. That said they dig soy...
I worked in sweep and mop places (which really doesn't seem all that effective). Once a week (in theory), we were to dump the buckets of soapy water all over, scrub it with brooms and blast it down the drain with a pressure...
I think the discussion of the "real thing" needs to be demystified here.
Having spent three years in Japan, I have seen plenty of natives mixing wasabi in with their soy sauce, and nicer restaurants do have house blends for their...
I'm looking for a new knife, and I was wondering what everyone recommends for heavy prep work. Preferably something stainless that doesn't need too much honing. I've noticed that alot of the recommended chef knives come...
Chicken Fricassee and dirty(ish) rice. One chicken (with the kidneys and liver and such), one big onion, a bit of flour, and those spices you got laying around. At least by me whole chicken is the cheapest way to get your...
Watched the show when it was on in Australia. Had the chef from the Press Club and a rather disturbing dude with an ascot. I liked the format, but didn't like the crying.
Quote:
Originally Posted by MikeLM
For a pretty-much national brand, I have to suggest Vienna all-beef, natural-casing dogs. It's the Chicago Hot Dog staple, (I capitalize because this is a recognized and...
