Posts by soussweets

you haven't lived till you have had aligator prepared properly. sauce piquant,,,, or just fried with a little japalano ranch dip, mmmmmmmmmmmmmmmmm. i have to agree with the others that as long as their are new things to try the...

gustavo,, i hate to be a sour apple but kitchen work is very repetitive and boreing sometimes. the key to staying happy is to discover new things on your own, and when you get settled into a job, they will let you spend more time on...

three hours is plenty of time to release all of the collagen in your chicken as long as its well quartered. for max colagen release, start your stock in a pot of ice water, the slower you bring it up to a simmer, the more time you have...

i regularly use pastrized claws from one particular company down here cuz they are really tasty and huge! as far as backfin or lump i can't stand pasturized meat. it pretty much tastes like crab with all of the beautiful life juices...

i had 2 tickets to the triple feature show,,, one time only. they cost 25.00 a piece. i sold them on ebay for 250.00 within an hour of posting them. i love my tolkien,, but sometimes you gotta pay the bills.

coffee crust is great. i blend finely ground kona beans with brown sugar and completely coat the steak,,, then serve with a chocolate adobo sauce, mmmmmmmmmmm

well said foddiger!

we all need a little motivation once in a while suzanne, i understand that steak seems a simple dish, but it's always nice to see what your piers are doing. i see no need to belittle folks for asking questions. as far as the steak, the...

good old fassioned comfort food. gumbo, pot roast, lassagne, chili, catchatorie, any of these things can be made heart concious and still be delicious and well appreciated.

well said jim. as hard as it is to fight the little devil on your shoulder, karma is a bi@@@. someone will loose their job over that if it isn't cleared up, and frankly, someone might loose their job if it is recovered, but you can't...