Posts by dano1

ground chuck here too-i see a trend ;). M.rare, slice of cheddar, red onion, ripe slice tom, lettuce, not picky about condiments, except i gotta have dill pickles.

if it ain't old oil check the thermostat.

whats the old saying? You give 10 cooks the same recipe and you'll end up with 10 different dishes... Just because i "know" what a Standard vinaigrette "ratio" is 3-1, does this apply to every vinaigrette in every...

cryo kills the chance of effectively dry aging the beef. What you are referring to is a psuedo dry age. Without a raw primal, a bac-ban light, and time, you're out of luck for true dry aging. I would opt for an older cryo'd cut-not...

boiling or poaching? I'm a little confused. Cooking is not a mathematical equation, although some may argue otherwise. If you get it after 20-30 tries your doin good. Just like life, there are no shortcuts or substitutes for...

sheetpan em on paper-if you have. Pop em into a hotbox to hold. Make sure you check the papas in the center of the sheet for doneness before pulling....;)

as said, excellent in hearty soups, minestre, etc. Also consider using as stuffing for pastas. Little cheese, egg to bind, stuff as ravioli.

hey, where'd you find my pic....

off topic, i must be dumb but whats a supper club?

6-12k a month??? Do your homework before you jump.