Posts by Someday

Lol why not?

Yeah you don't ever want to throw that away, there is a TON of stuff you can do with it. You can make tartare or carpaccio, or use it in any number of dishes. Just be sure not to overcook it because it is still the tenderloin and...

It might help all of us if you try and tell us exactly what is wrong with the dish as it is now.

Um, yeah that sounds like too much. You added almost a pound of tomato paste to the liquid, that is a lot. Are you making a brown stock? If I add tomato paste to a stock, I make sure that the tomato paste is cooked a little, either...

Good to know thanks. Like I said, just wanted to know if it was on my computer as spyware or if it is site driven.

Sounds good. It's good that you have a place that is willing to help you develop and bring you up...and on the line right away is pretty cool.

I want to say for the record I do not enjoy Emeril's show, nor can I remember watching more than about 5 mins in the last 3 years, it's just that his show seems one of the few left on the FN that actually at least TRY to teach something...

I'm just wondering if the thing that keeps highlighting selected words on the website is something that ChefTalk is doing or if it is on my PC...I don't really mind too much just wondering if it is some sort of spyware I need to be aware...

Maybe not for that type of soup, but a good cook would almost never waste the soaking liquid for dried mushrooms...whether fro risotto, soup, etc. Agreed that the soup doesn't sound appetizing. But it sounds more appetizing than a...

There is nothing wrong with what you are doing nofifi. Just making an all purpose, flavorful stock for soups--sounds fine to me. A lot of people like to seperate their "animals" for stock...beef/veal, chicken, fish, etc. In...