Posts by justin abare hoyt

I wear Dansko and I find them to be the most comfortable and durable. Expensive though

Yeah, just call and ask. Any from scratch kitchen would be proud to tell you so.  

White table clothe sprinkled with rose petals. A single red rose in the center circled by four wide candles of varing hight. Dimmed lights, and a mix of love songs playing on low (such as Marvin Gaye, Barry White, Bryan Adams, Kenny...

Don't know that I'd trust Emerill or youtube. In that respect I guess you could say the same of me........ anyway I really enjoy duxelles traditional or other....   I make duxelles with chanterells, shitakes, shallots, lemon...

You could put together a list of ingredients and give a food service company a call for a quote. This might get you close enough to get some rough costs. This might be easiest if you know someone in the business that has a good...

Could be bad flour. Unbleached flour has a shelf life of a couple months if stored well sealed in a cool dry place and up to a year in the freezer.

I make a minted pepper jelly for lamb that is very enjoyable. Well its more like a relish I guess.   Take equal parts (in weight) assorted bell peppers and granulated sugar plus a little fresh garlic cover and let sit at room...

Did you use a different butter? For instance a salted butter as apposed to an unsalted?   "Flour that is bleached naturally as it ages is labeled "unbleached," while chemically treated flour is labeled...

Agreed Pete. Do inventory!

You could try injecting the breast with marinade if you want more flavor. I would also recommend searing then roasting with the skin on.