Posts by deltadoc

This is touted as the Organic EVOO from Holy Creations and I'm paying $145 per case of 12 500 ml bottles. Anyway, $5 delivery charge, and full money back guarantee if I don't like it. As far as marketing gimics, think of anything,...

Thanks ChefChanpionNJ~! That makes me feel more confident about the purchase. At $1.99/lb compared to $8-9, this is definitely one of those occasions where appearances don't count! And Niman ranch is very fatty pork, being raised in...

This is a question for professionals to answer. I have a chance to buy a 30-lb box of Niman Ranch Applewood Bacon ends and pieces at only $1.99/lb. Their regular Applewood bacon sells for $8-9/lb in the high-end grocery...

Ed, you're reading too fast. It says Extra Virgin Olive Oil. The guy distributing it I"ve know for some time, and he sells only quality product. I was just curious if anyone had any opinions (having tasted it themselves) before I...

Saute diced shallots in butter, deglaze with dry white wine, add demi-glace and about 2 TBSP of good blue cheese (Maytag) per 1 cup of demi-glace. Excellent sauce, and goes well with potatoes on the side. doc

I've got a chance to buy a couple cases of 500 ml bottles of this olive oil. Here is what the flyer says: Holy Creations Olive Oil Straight from the Holy Land of Palistine (The Gaza Strip). This is a very unique high quality...

Being that "Middle Eastern" food is my most favorite cuisine, it would be hard to characterize it anymore than trying to characterize "American" cuisine. Just think how American food differs from East to MidWestern...

I don't know how valid this might be, but I've read that younger people, especially children, usually don't like much intensity in flavors. Perhaps as a young culinary student, you taste buds will mature as you age and gain more...

Demi-glace Gold is a veal reduction. I think it has instructions on how much water to add, but you can dilute it to the consistency you desire. It isn't bad in a pinch. Its available in a lot of grocery stores. doc

Ed, all cooks/chefs are chemists! They generally mix up ingredients, add energy (heat), cause a reaction, and create something greater than the sum of the parts! doc