Posts by Chefkell

Claret?? I thought that was a generic term for a table wine from Bordeaux?? If you have beef that makes wine I want to know who your butcher is!LOL! :D I think what you mean is the milky white residue seeping from the beef?

Check out this LINK

I agree and don't tolerate belittling, yelling or general jackassedness toward any of our employees here from busbot to dish to server. The guest will not... Yell, call names, physically intimidate, swear or have any physical...

The whole idea of aging pasta day or two hang time has to do with texture and not so much flavor. Aging is basically a controlled rot to put it bluntly. basteria begin to break down the connective tissue making the protein more...

I sent one for a pistachio crusted whitefish via PM. You can sub sole or any other thin, white fleshed fish.

I don't think they're porcinis. I don't know what they are though. I did get them a coulle of weeks ago in a mixed mushroom pack I ordered. I cooked them and decided to call them....gooood :lips:

I don't have a problem with vegetarians per se. But I have some issues with the reasons people are vegetarian. We begin to tread into political issues here I guess, but I'm an avid hunter and fisherman and when I find people don't eat...

No. Not even close.

I use this on everything from homemade potato chips to chicken to pork to steaks. BBQ Spice 1 cup sugar ¼ cup salt ¼ cup onion powder ¼ cup granulated garlic ¼ cup celery salt ½ cup paprika ¼ cup chili powder 2 TB black...

I would think veal is a bit different than a tri tip, hangar, flank or shoulder tender. These have a slightly different texture profile than a slice of Provimi eye round. Yes Suzanne it is possible to overdo it, as I mentioned, you...