Posts by ChefAmos

I joined you a few weeks ago, but have been swamped with work - which is a blessing in this economy!  I am now playing catch-up.  Let me introduce myself:   I am the Executive Research Chef for product...

Mahalo!  What?! No kitchen sink?... They certainly plumped up a basically good idea.  OK.  There may be a couple of practical options to try.  If I had this product, I'd try it like this.  I'd try reducing it...

I wondering what the base of the syrup is - a simple syrup, or brown sugar, molasses, maple syrup?  What's your guess?  Then maybe we can think of something interesting.  You say it is lemony - what other flavors are...

LARD! Fat's where its at!  I agree with everyone's comments here.  The key, though, for me, is using real lard - not the hydrogenated stuff.  Buy a few pounds of Mangalitsa pig lard.  Freeze what you won't...

The Larch!  Reminds me of a Monty Python bit.  Larch is a very common wood in Europe.  I'm really happy lately using large bamboo cutting boards.  The knives seem to like it and I've not noticed any real punishment...

ITALIAN TUNA FANS: Perhaps you're referring to the Tonino GENOVA brand.  Very good, around $2.50 for the 5oz can in our market.  Far preferable to any water-packed, and any other vegetable or olive oil-packed tuna I've used...