Posts by dano1

why? sandra lee doesn't need any help.

go talk to the chef. any education is better than no education-just don't expect the world after graduation, like any other profession.

i have no idea what a pork roll is....

yes-i'm partial to copious amounts of butter ;), or a compound butter.

tom yum, larb

very classy...where do you work?

hmm, i've got just the opposite perspective....i don't like eatin mud ;)

do the new forschners not have the victorinox name on em and cross? never noticed on the new ones-mine are a few years old....

this brings up an interesting ? to those that toss/form their own burgers. I find i get a better burger if cooking a day later-i.e. well defined r/m/w ranges. only thing i can come up with is letting the protiens relax and...

you're whipping by hand? that may be one of the probs. don't get me wrong, meringues have been beaten by hand for quite a while, but do yourself-and your arm-a favor.