Posts by shaunmac

I think its an italian american thing. My family is pretty old school italian and I grew up calling meat tomato sauce gravy. Its just what I knew it as until I started having friends over when I was young and they were like wtf, gravy...

worth a shot like i said just be careful not to burn it. But that crispy char flavor really adds to it

Quote: Originally Posted by durangojo  foodie, keeping it simple never goes out of fashion...good crabmeat of course is the key...couple of thoughts for a more playful southwest touch...1) a parfait with...

Any of you guys here grill pizza? I have been doing it for a little while, occasionally have to finish it in a very hot oven because the crust will char before the pizza and toppings are perfect. However i love that smokey char flavor...

The restaurant I previously worked at, seafood joint, used a mixture of melted butter and "butter blend". The did half and half for monetary reasons. I would personally not use it if/when I open my restaurant. They hardly used olive...

I think bell peppers have a tendancy to overpower other flavors in a dish, not a huge fan of them. Especially just for color.   I made my girlfriend tuna and baby scallop seviche, mushrooms mixture sauteed in brown sauce that...

Citrus and texture as many others mentioned. I like the use of lime over lemon with it and also since the crab has a soft texture I would sprinkle some crunch over the top of it before serving so it holds its texture. Something...

Never experienced that with phone calls. Emails yeah. My thing is, why do they even bother. Is anyone actually dumb enough to do it?

I understand where your rant is coming from. I'm only a link cook but have still had to deal with GF allergies, and the one that I found was ridiculous was a seafood allergy and the biggest seafood restaurant in the state right on the...

I was going to say chicken salad as well.