Shroomgirl, I try to read "Wine Enthusiist" when I can, and I jot down 3-4 wines (from their reviews) I'd like to try in my day-planner. Then, when I go out (or to a well stocked store) I look for a good food paring from the...
Yes, Cremaster, read it - liked it. One of the main things I got out of the book was - when the author realized that cooking was (or, at least, could be) more than "a set of skills." It could actually approach an art form....
Thanks to ChefJulie, Nicko, and chefjohnpaul!! I looked up the smellthecoffee.com website - very informative. I also found almost a whole chapter on coffee in (of all places) the New Joy of Cooking. They recommended the same ratio as was...
For "laid back .. preping beef daube" times - it's Davis Benoit. During "getting with it" times - it's either Zydeco (like Beau Jocque or Kieth Frank) or good Salsa & Marinque. Works for me.
Pete, about the "Baker's Dozen" question - I have heard that back in the 17th (or 18th) century, in Europe, there were very severe penalties for "short changing" (by weight)customers on grain items, such as rolls,...
M Browm - a form of excercize that I've found useful for me is Tai Chi, the slow-moving, full range of motion, "Chinese Ballet." At first it may look like it's "not enough exercize." But, after doing it for almost a...
By Nicko's invitation I feel OK with introducing myself - (anyone who loves [as in .. has a passion for ..] to cook.)
Like Pete, I grew up in a family restaurant, with all that goes with that. Mom ran the front-of-the-house; Dad ran...
