Posts by tylerm713

Since we're on the subject of regional accents, here's something that bothers me (but isn't food related). I don't like when people assume that since I'm from Louisiana, I talk like someone from "don da bah-o" ("down the...

First thought is wrong ratio of flour to fat, but it would probably be easier to tell if you posted your recipe.

My most used is probably a spice grinder, then stand mixer, then stick blender.

No idea if this helps, but I watched the first episode of Gordon Ramsey's Best Restaurant, and the winning restaurant (for that episode) was an Italian restaurant run by two brothers that did a lot of interesting things with...

Quote: Originally Posted by KYHeirloomer  The question is, what makes a chef a celebrity? Having a TV show? Or having a great reputation in the field? Or being a cookbook author?   I once had a marketing...

The pecan is native to the South and Midwest, and the scientific name for it (Carya illinoinensis) evidences the fact that some still call them Illinois nuts.   And KY, pralines and brittle are definitely not the same thing....

Most recipes I've seen say to peel the skin. However, they also call for the puree to be passed through a chinois, so I would think it wouldn't hurt to leave the skin on. Worth experimenting with...

  Quote: Originally Posted by gobblygook  I am consistently amazed by his ability to "announce" Iron Chef America.  I realize that there's a lot of editing and voice-overs that happen, but it...

From my perspective, one of two things is happening.   1) You don't interview as well as you think you do. 2) You're being discriminated against.   Unfortunate situation, either way. However, I've seen plenty of...

Glad it worked out well. Lamb really is a great protein to work with. One of my favorites.