Posts by Colin

Interesting, Chefross.  I think I have a plastic blade for dough that I hardly ever use.  You would suggest using that for pastry rather than the big scary sharp metal blade?   BdL is good as always.  I...

  #410 is a key difference between perfunctory and good service - good service keeps track of where you are in the meal and anticipates your needs, including the need to pay and get out when you're done.   I've learned...

It's very easy to get set in your ways, especially with everyday dishes and/or stuff we got used to as kids.  I have an emotional attachment to techniques and rules I learned form my Dad.  (Among those rules, that a well-done...

Many ways to do it.  The quality of the eggs matters most.   I'm fond of the custardy version, similar to: http://oysterism.blogspot.com/2010/04/creamy-custard-like-scramble-eggs.html   The key is...

I just came across a huge and immensely well-informed thread on bread books here: http://www.thefreshloaf.com/bookreviews

Dave, I responded to your " "Turn on a 30-36" hood and hold the smoking item at burner level. Now back it up at that level 12" out side the hood. Even a full foot away with a 600CFM unit on a properly installed run it...

Thanks Dave,   It's definitely worth looking up Kaseki's contributions on the gardenweb appliance board.     Here's a nice video https://www.youtube.com/watch?v=kMw87dfSFYo which I think illustrates...

An extraction system has two parts.   1. The canopy captures the effluent column as it rises.  Effluent columns expand, and the canopy, to do its job, needs to be roughly as large as the expanded effluent column when it...

Duckfat, the trophy kitchens in multimillion $ houses are lousy guides to how to do hoods -- they're usually made to suit the eye of a kitchen designer, not for functionality.  I've seen expensive kitchens with hoods set *back* a...

Hello Vicki: Can you post the full recipe?