Posts by Rastafoodian

I love my Hoffritz cleaver! I believe they are now known as International Cutlery. I've had it for many years.   I actually think I learned quite a bit about cleaver techniques by watching Chef Martin Yan on tv some years ago. He...

Quote: Originally Posted by 8Chef  I would say very old, stale grease....left in the pan with the lid on so no one actually sees it. But after a time, certainly smells it! Dog or cat food doesnt really smell...

Well I think I'm highly qualified to answer this, because I genuinely crave a steak maybe once every 3 years... love meat, just don't crave steak much. And since it's only one steak for me every few years, it better be a...

D C Sunshine... I just never wanted to put it on a rack because there is something special about the flavor of the pork cooking for so long in it's own fat that renders off. I think on a rack (without water at the bottom...

That's all good stuff ChefBillyB... and that makes sense about the water. Sometimes, depending on the pot, some of the meat at the bottom does get overcooked.

That's what I was thinking... why change it if it's so darn good the way I do it. The recipe... well, I promised never to share it (exactly with non-family)... it came from a mexican grandma.   But I'll tell...

I have this incredible, and simple, green chili recipe that starts with some slow cooked pork. Usually I use a cheap cut like a pork shoulder and cook it uncovered overnight at about 250 degrees. No seasoning or anything, and the...

If I ask nice will you all let me in?! Is there a hazing? Do I have to eat or do something crazy?   I've been reading ChefTalk for a while, now it's time to participate! The ChefTalk forums are the best thing since...

If I ask nice will you let me in? Is there a hazing? Do I have to eat or do something crazy?   I've been reading ChefTalk for a while, now it's time to participate! The ChefTalk forum.... well, I dare say it's...