Posts by zoebisch

One day they'll have a machine that will synthesize any food from basic elements.  You'll be able to eat Kobe, made just there, from a machine.  Chefs will be used to input their influence into fuzzy logic and continuous...

Oh you guys :D   I love me some Anchovy.  Recently I opened a can of their big brothers: Sarde Salate from Sicily for the first time....wow!  Still haven't gone full out on a dish because, well, I'm probably the only...

I can help as well, although I speak Spanish much better than I can read it! :D  I'd ask my wife but she's in Cuba right now so that doesn't help...heh. I'm with BDL on this one, it might be a good experience to muscle through the...

Are they damaging the plant?

To me, that's a question that is not simple to answer.   My suggestion would be to try and understand why certain techniques evolved the way they did, and likewise (by extension) particular dishes.  The mother sauces all...

Both together :D   (surname actually)   Kind of funny we were at a bonfire this weekend, beautiful spot on a hilltop with a 360 view of the Alleghenies.  Started with a fire ring with a big grate grill, oak logs...

Dang sounds like I'd be right at home.  People often thought I was nuts for going through the "trouble" of making oak staves and creating a grill space out of rocks and a rack with a fire going underneath.  I probably am...

Ahh concerts.  Last we went to was Sierra Maestra, prior to that was Chucho Valdez and the Afro-Cuban messengers.  Lately I haven't been listening to much, although I do have some Zeppelin running through my head....

Lard wins! :D  (OT but, that's what I pop popcorn in)

We have a 30" Frigidaire Gallery Series electric double wall convection oven that has been used hard for about the past 6 years.  Love it. Goes to 550 (Oven and broiler), as low as 170 (300 convection, 400 broiler) .  Self...