I try to seek a meaning from your ambiguity. "Cook an plate"? What is that? Are you a butcher who cooks? I'm defending the real butchers out there. Hmm, nazi?
I blame the public who want to save a few cents so they go to grocery stores, Wal-Marts and Costcos and the likes. Shame on those who contribute to the demise of the butcher. I live in Boston and there really are no butcher...
I have a couple of Vollraths. They are 12 gauge and half the thickness and weight as the French pans. They are light and I am easily able to flip what is in the pan. The Volraths don't heat up evenly. How do the...
Not for nothing, but I will not ever consider buying any Cuisinart product. I had a mixer which crapped out on me after a half a dozen uses and a coffee maker which I paid close to $100.00 which lasted about a year. ...
Hello all,
Over the years I've collected a pretty nice set of Western knives. I have quite a few Sabatiers, a couple of Wusthofs, a few old Henkels along with some Forscheners. As far as Japanese knives go, I have a...
Talk to a few repair guys and see what they say. They know better than anyone. I went with a 36" Wolf with 6 burners. I think the grill is only good if you have a TV show and can't move the film crew to the back yard.
Be careful of Trader Joe's Zombie customers. The full blown ones can be recognized by their North Face jackets. I suggest carrying a stick with a nail in the end.
I've had them charred before and it seems to suck out more moisture than on a comal. Try putting a cast iron or carbon pan on the grill for a bit of smokey taste.
I marinate the chicken in some olive oil, lime juice, cumin, onion, garlic, cilantro, serrano and whatever else I may have on hand. I prefer a dried chili salsa or even something like Tapatio with some raw onion and a bit of...
