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Posts by berndy

To the recipe from Nicko I add chopped hard boiled eggs and a small amount of canned mashed cannellini beans ,The beans give it a wonderful creamy  mouth feel .
Try to add some unsweetened  vanilla custard to cut the sweetness.
In Germany you need to be a certified Master Chef but only if you want to have cooks apprentices learning in your restaurant. .
I did bring smoked. cured meats  twice vacuum sealed thru customs at the Atlanta Airport several times and the dogs did not catch it. I had the butcher vacuum seal the meats the usual way and  the sealed bags were disinfected with a bleach solution before getting vacuum sealed a second time. I made sure the hands were also cleaned and used surgical cloves at the second sealing to make sure there were no trace of any kind of odor left for the dogs to discover and it worked ...
Saffron is a must from Spain and olive oil from Italy. Spanish olive oil is too strong for my taste
I used it to serve stuffed mushroom appetizers.
I add a few diced potatoes to my curries. As the potatoes cook and fall apart it thickens the sauce and then clings to the chicken.
Should be wonderful with grilled cheese sandwiches.
It will easy keep for a couple of weeks.
Or just Owner
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