Posts by BrianShaw

Quote: Originally Posted by MichaelGA    Some people pierce the sausage to keep them from exploding or splitting.   If you keep the temp low while grilling or pan frying and turn very frequently...

Quote: Originally Posted by Ayemba45  Hahah.. This looks funny but great! Do you own a copy of the book, would you recommend it?   Thanks! Yes, I own a copy and have used it.  Sure it...

People laugh at this guy a lot, but I've found his recipes to be "authentic enough" and always reliable.  This book may help you get started since you aren't focussed on a specific...

Yes... go.  You can always re-train as an engineer (or whatever non-culinary aspiration you may have) later in life.

It is obvious that America's Test Kitchen does extensive experimentation but more than once I found their results to be either way too fussy for me... or it just didn't work as they say it does.  Perhaps this is one of htose...

I disapprove in 2013, but back in 2006 couldnt have cared less.   It is interesting when old threads revive, isn't it.  I've seen that alot in other forums on other topics.  I wonder why it happens sometimes.

Quote: Originally Posted by toshibaaa  I was wondering if you guys know any good reputable companies that I can order from?... Have you heard of JB Prince? JB Prince is reputable.  I've found BakeDeco to be...

That kind of advise seems like it makes economic sense to the consumer, but is exactly why many small businesses (and some big businesses, too) are failing.  Bad karma will follow those who do such things.  Be a good and...

Quote: Originally Posted by Zydrus  It seems I should work on my skills first.  Can someone elaborate on which knife skills I should be concentrating on?  Maybe some videos or such?  And I'm really not...

I'm too much of a chicken to comment on this, but I too will b hanging around waiting for responses.  Ha ha ha.   p.s.  I could say something similar to the OP but would have to replace "Dexter..." with "unmarked no...