Posts by Pete

I've been drinking a lot of Dark-n-Stormys the last few weeks.  Ginger Beer and Goslings Black Rum-it's great.  I also make a variety of rhubarb syrups that I use to flavor soda water or mix into cocktails for early summer.

Not completely edible, but nice to chew and suck on, I've used sugar cane, cut into skewers before.  Works really well, only adds a hint of sweetness to the food and kind of fun to chew on afterwards, but they can't really be...

I can honestly say that I don't think I've ever had a bad egg in all my life.  This includes both eggs from the grocery store and eggs purchased direct from farms.  Jenny, I have used eggs well past the "expiration" date and...

Touch is the best, if not most accurate way to tell the doneness of things like chops and steaks as their thinness makes them very difficult to temp properly.  Eric, I would try to convince your wife about the safety of pork...

I collect a lot of old cookbooks ( have numerous from the 1800's) and you see this all the time in them.  Also directions tend to be quite limited.  Recipes such as these tend have an expectation that the user knows how...

First off, I am not a lawyer, nor do I claim to understand all that is in the Obamacare package, but my understanding of Obamacare and how it will affect small businesses, in direct relation to the requirement of providing insurance,...

Where in Wisconsin are you?  You might want to check into Fox Valley Technical College, Milwaukee Area Technical College, or Madison Area Technical College.  All of them have culinary programs that might be of use to you.

Sounds like quite an undertaking and I'd have some reservations about joining in.  What is this person's qualifications?  How deep is their knowledge of Brazil, its political climate, and regulations regarding the...

Michael, this is the way we would do it at the caterer I worked for.  When you had 20-30 pans of lasagna you needed to make the last thing you wanted to do is cook the noodles and then try to handle them.  We'd assemble them...

From a personal standpoint, I am not a fan of pork cooked below medium.  I just don't care of the texture, but I also can't stand overcooked, dry as sawdust pork either-you know, the stuff our parents used to serve us.  I...