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Posts by Pete

While I have a culinary degree, I agree with Lagom and Lauren, they are not absolutely necessary, and as Lagom pointed out, they can be very expensive, especially if you want to go to one of the really good schools.  It really sucks when you get out of culinary school, with a mountain of debt, and get stuck working $9-10 per hour jobs.  And yes, you will still be stuck working those types of jobs for awhile, until you build up some experience.  I have known many a chef...
I assume that, as big as that crack is, that there is an inner hose and the outside is a insulating or protection measure.  Either way, I would replace it as soon as possible.
MK, I've tried a few pu erhs but I haven't found one I like.  All the ones I've had have too much "earthiness" and umani to them.  While those are generally traits I really like I find I just don't care for it in my tea.  Do you have a good recommendation for someone trying to learn to appreciate the tea?   Where does everyone get their teas from?
Over the last year, or so, I've really started to explore tea more and more.  While I will never give up my Sun Tea in summer time, I also find myself drinking a lot of Oolongs, and genmaicha.  I really love that combination of green tea and toasted rice.  It's quickly becoming 1 of my favorite styles.
First thing you want to do when you are trying to get a good sear on your meat is ditch your non-stick pan.  They have a time and a place in the kitchen (cooking eggs) but not when it comes to searing meat.  Depending on what you are trying to sear look to use stainless steel, enameled cast iron, regular cast iron, or steel.  The non-sitck surface interfers with searing and you will never get a good sear.  As for all that stuff that sticks to the pan-that's good stuff!!! ...
Did you innoculate your cream with anything before you let it sit out to culture?  While I haven't used "cultured" cream to make butter I used to make homemade sour cream regularly and always used some buttermilk to give the "good" microbes a foothold to help fend off any nasty microbes during the process.  I would imagine that you would probably want to do the same thing.   As far as a safety standpoint, I'm not sure if you should eat it or not.  I probably would-at...
Doesn't sound strange at all.  I do agree that if there are pickles in it then adding capers also would be overkill as the pickles add the sour tang that the capers provide in the traditional method.
When I do beef ribs, I stick to a very simple rub with salt, pepper, and a little chili powder.  After smoking them for a couple of hours I usually wrap them in foil and finish in the oven to help keep them somewhat moist.  They still end up a little chewy but really tasty.
When I was a kid, my mom used to make Campbell's tomato soup (with milk not water) and we would toss popcorn into it as we ate it.  I still do this to this day, on the rare occasions that I make Campbell's tomato soup.
@panini  Haystack onions are merely dredged in flour.  Usually seasoned with salt, pepper, chili powder, etc. then fried.  The moisture from the onion makes the flour stick.  They do have a tendency to clump up so they need to be stirred while frying unless you are going for that brick look, which I've seen before.  Just pack a fryer basket with the onions (not too tightly), drop in the fryer and allow to fry without stirring at all.  They will come out brick shaped.  I...
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