Posts by sizzlin

I honestly think that we (as in society in general) have become FAR too obsessed with surgical, sanitised cleanliness.   I may be controversial here but unless there are clods of earth hanging off my veg, I don't wash them at...

The idea of chefs and home cooks actually physically trying to make food taste like fast food is weird... Come on folks, there are a million ways of making chicken taste delicious, why would you want it to taste like fried cardboard?

Butter does contain lactose from the milk so technically I suppose it could be considered caramelised...burnt butter is 'orrible though, why would you want to? :)

I would give the cheese a miss to be honest, there is enough fat there already. I like your idea though. Maybe try skewering the resulting minirolls to help keep them from falling apart, the heat would penetrate the middle better too....

Quote: Originally Posted by jblade  I know your probably thinking "freezer" but let me explain.   My local "bulk food store" is selling 1 gallon tubs of sour cream for 4.99$ I...

The leaves of all Brassicas can be eaten (as far as I am aware) but be aware that Broccoli leaves are not dissimilar to Turnip or Swede leaves, i.e. VERY bitter. Great advice earlier about using it to bulk up soups but use with caution...

Greetings. I am a retired chef of far more years than I care to remember.   It's nice to stumble upon a discussion group that doesn't appear to indulge in constant sniping and superiority trips but instead concentrates on...