Posts by Woolster22

Quote:Originally Posted by margcata Chef Ed,   I am very fond of Lobster Bisque too ...   In chowder, I love a good Manhattan Clam ...   Of course, warm oven crusty bread for dipping !   Have great August. How is weather in Palm...

Quote:Originally Posted by emcclay  Hello, everyone! I attend Lincoln Culinary Institute in Hartford, CT.  My externship will not start till the end of March 2013.  It is far off.  But, my list is already started....

Were you dressing those fish? I worked on a trawler for a summer and dressed my fair share of salmon. I don't eat sushi any more. The closest I come is a midrare slice of tuna and that's only when I see what the fish itself looked like...

I don't think they disapprove of the use, but disapprove of route being chosen that does not require excellent technique or delicately blending flavors to enhance a subtler yet flavor. Bacon/pancetta/prosciutto are very prominent bold...

If they are cooked just quarter them and season. I don't think id try hacking up cooked beets with a mandolin