Posts by Pete

I have one ceramic that I love, especially when it comes to paper thin slicing, but I would have never taken it into a professional kitchen.  It would have been history very quickly and "good" ceramic knives are not cheap.  I...

Pure personal preference-I'm not a big fan of hamburgers served on Brioche buns, but I do agree that a nice, soft potato bun is excellent.  

I don't know that it is a cop out, but in this day and age it can show a lack of creativity-not sure what else do to, guess I'll just toss in a little bacon...it's hip and trendy.  Don't get me wrong, I love bacon, but in the last...

I have found that almost every slow cooker recipe I've come across overestimates the time need for cooking.  10 hours might work for a large piece of meat meant to serve a larger number of people but for most cuts meant for home...

I know there is a Blue Ray set out there containing all 6 episodes, but I don't know if those Blue Rays are of the original theatrical release or if they are the enhanced.  I am guessing they are the enhanced.

I think where the confusion lies, in regards to a low-fiber vs a high-fiber diet comes from the fact that often when you see your doctor and you are diagnosed with diverticulitis it is often during an attack (the condition where...

Are you sure you are not thinking of "Kitchen Confidential" by Anthony Bourdain?  It is not a cookbook (no recipes at all), but more of a memior about his life, so far, in the underbelly of the restaurant world.  Both the...

I'm surprised that your sister should stay away from a high fiber diet.  I was diagnosed with diverticulitis about 2 1/2 years ago and had one bout that put me in the hospital for 4 days.  Still hoping to avoid surgery, but...

Greg, in your case I would make initial contact via phone, again in that 2-4pm time range.  Be prepared to call back if the chef is gone, don't leave a message as chances are it will get lost in the shuffle.  Many chefs,...

Grey, I both agree and disagree with you.  When you are discussing whole spices you are correct "refreshing" your spices more than once a year  is not really necessary, but when it comes to ground spices then I...