Posts by EverydayGourmet

Love, L. U. V. love Porchetta but, using a pork belly, alone?, have to presume you are adding a loin and wrapping the PB around it.  Have done a ton of these my preference is a boneless pork shoulder. Traditionally and IMO you...

Kaneohegirlinaz, agree with Sparkie, ALWAYS sample the roli before making a whole batch. May want to cover the batch with a damp cloth as AZ can be pretty humidity challenged, no?     Best,   EDG

Sorry little late to the posit. Friend of mine just got back from the Pike Market with some "German Walking Sticks" which are very lean oblong meat sticks, (Great with a bloody mary btw, thanks Chip!)  They are meant to be...

Well, well, a lot of opinions and useful advice as most times is the case in CT.   My tuppence is that time does not always = expertise or even competence. Some professionals (not just chefs) rise to a mediocre plateau, stay...

May want to check with local places of worship, VFW's Eagles, etc.     Best of luck.   EDG

Hey Nat, took my last panna cotta into a pan tres leches if you will, my V anyway. Made a scone of sorts with some freeze dried black berries, sliced the scone into thin slices, layer them cut sides up, poured the PC onto the cake...

or a pastry knife............

Hey Rockie, agree to an extent with Nicko. It depends on the path you choose for yourself. E.g., If you choose to explore corporate, hotels, restaurant chains, cruise ships etc., a formal education may be requisite to even applying...

fine dice or thin slice stick blend with reduced heavy cream or condensed milk and butter pass thru the Chinoise

Hey All, Place outside of Buffalo NY called Friars Table (I have no affiliation, FTR) has 3-5lb tails on the menu. S-t-r-e-a-c-h-i-n-g lobster, how about serving it like cracked conch?, personally love it with artichoke lemon caper...