Posts by Sparkie

I remember hearing about a web site dedicated connecting people to sell and trade their gift cards. It was on the news a few years back around Christmas time. I don't remember the name, and I don't really feel like jumping into the...

Think I found the answer to my question in another thread you commented in. Is it the Chef's Outlet at Birch Run? I've never been in that store, is there a clearance rack or special area for seconds? Their website only lists cutlery,...

Which mall did you go to? Is the store called Caphalon Seconds?

I know! Those Italians have a different word for EVERYTHING!!

Good stuff guys. You're making perfect sense. Think I'll have to break out the wok pretty soon and work this out. Asian technique has never really been a strong point for me. And I've always wondered what the purpose of adding corn...

When I've done " Chinese style" stir fry, I would first mix the sauce. Soy sauce, oyster sauce, fish sauce, fermented bean paste, hot peppers, vinegar, beef or chicken broth, hot peppers, sesame seed, citrus juices, herbs & spices, the...

Quote:Bravo! This should be a sticky in the student area. Second that!

This is what you get with corporate places. We have all off those places here in Detroit, with the exception of Council Oak. That one doesn't ring a bell. Their need for national consistency makes creativity somewhat difficult. I guess...

DT, you can find some interesting bechamel/ lasagna banter here: http://www.cheftalk.com/t/64232/do-you-prefer-baked-ziti-or-lasagna-and-why I don't want to derail this topic, so when I've got some more time, I'll PM an answer to your...

Grease trap is number one for me. When I was a dishwasher, the place I worked at made the dishwashers empty the trap with a coffee can and a five gallon bucket. Truly awful. I'm sure you can imagine how many guys quit after finding out...