Posts by BrianShaw

Let me start with your last sentence first... that's a habit that happens to more folks than just yourself; trust me, I've been there.   Regarding the "pits".  If they are like those in my pans they are little...

The actual leaves, not the peel.  You can find the leaves frozen at Mexican or central american markets, or even easier at Philipino markets.

If you don't want flavor then bamboo skewer might be best, but not edible.  Another nonedible option, but flavored, is a stripped length of rosemary branch.   I wouldn't know how to make a skewer out of a sweet...

People sometimes seem to confuse two different techniqeus: velvetting with cornstarch and tenderizing (beef) with baking soda.  Veleveting makes for a nice mouthfeel and might even tighten up the sauce a bit and give the sauce a...

It's a classic technique... give it a try!

I'd be making anything and everything with a custard base - quiche, creme caramel, crem brulee, gelato.   Or where egg is a complementary ingredient, like fried rice, pad thai, or whatever the ravioli is called with the egg...

Yes, me too.  I find celebrity endorsements to be quite useless nine times out of ten.  But that wasn't my point.  My point was that if a professional chef, of which some of these celebrity chefs are, uses Shun then it...

I was repsonding when my browser froze and had to be rebooted.  What I typed were a bunch of cut-and-pasted URLs from a google search.  Search "Baking Fats" and you'll see where I was pointing you.  There is much...

I either grin-and-bear it because they are friends (or someone else who I would not want to offend), or I bring my own and tell everybody who asks that I'm a lot more comfortable using my own knives.  Simple.  Why get...

Wait untill you see money before you get excited about getting an order.  Think hard -- why do you think this customer is hesitent and procrastinating?