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Posts by Pete

BDL, sorry but I have to disagree, making sauerkraut is well worth the effort even if you can find a good brand at your local store.  Living in Wisconsin for the past 11 years I have made and tasted many people's homemade sauerkraut and it all beats the best store bought hands down.  Not only is it fresher tasting, but you can continue to taste it as it matures catching it at just the right flavor balance for you.  Even after being refrigerated it still continues to...
I'm not Phatch but I'd be more than happy to give my opinion.  First off, let me start by saying that I am the furthest thing to be an alarmist when it come to food and foodborne illnesses.  It still make and drink Sun Tea, often eat my burgers MR and purchase raw milk whenever I can.  At home I believe in the 5 second rule and eat pizza left over from the night before that has been sitting out all night, but I no longer make garlic oil.  Instead I just add minced garlic...
Pete, I was a Mastercook user for years, but not long ago switched to Living Cookbook due to all the issues that Mastercook had the last few years.  I know they have made strides in catching up with technology, but I'm not sure I am convinced that I should go back.  Overall I am not overly pleased with Living Cookbook, although it does everything I want it to do.  I am just not a fan of its interface which is just to "window" like for me.  I used to love the look and...
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 ingested.
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 never had a problem.  If they were kept in the fridge this whole time they were probably fine.  I am guessing that the off odor came from the fact that you boiled them for 1 hour, which is excessive to say the least.  Anything that you can kill is...
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 nowadays.  The days of having to cook pork to death are long gone, and while I still don't care for underdone pork (not because of food safety but because of taste and texture preferences) I do like my pork pink in the middle.  This will give you a...
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 to cook and doesn't feel the need to spell everything out for the user, unlike modern cookbooks that seem to feel the need to walk the user through every step of the process while holding their hand.  Not saying that this cookbook is doing that, it just...
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, is that you are not required to provide insurance for employees if you employ less than 50 people.  In addition, if you employ less than 25 people and provide their insurance (I believe it is at least 50% of the premium) you will be entitled...
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.
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