Posts by redace1960

.....so, whaddo i think of the city of subdued excitement? its pretty cool. getting very big very fast, sadly. s'why i live waaaaaaay out in the brush....near where the dope tunnel to canada was discovered a couple of weeks ago! yay! we...

" yo comrade-whats to do with all this chib?" "feed it to da kine"

i would try the reinvention if i trust the chefs work. in other words, i wouldn't roll into a swanky place i'd never been before and order the tuna casserole. in any case the waitstaff should have tried it and liked it, too, because...

hey...i'm the clever sausage who suggested drying! i was, i was, i was! :bounce: ......well, i was. :blush: :p fresh peppers very gently heated in carapelli olive oil -or any nice fruity, sunny olive oil- until they are...

thanks everyone! i was mid-gumbo when i wrote the post yesterday so i was a little rushed. what amazed (horrified) me was that one cup of sliced okra, pretty dry but a litle slippery to the touch-turned a four cup bowl of water into a...

i'm a customer-and a fairly informed one- and this is what i want from the kitchen. 1. i have come to your establishment to pay you for a beautiful plate full of great food. 1a. high-end dining establishments- don't dress the dog...

D'OH! you got it right-i kinda forgot to mention the specific problem (low yields) didnt i? anyway, thanks for the link! you are a gentleman and a scholar.

wash, halve, slice into flat slabs and string them up in a hot breezy place until they turn into leather. then seal them in jars with a dessicant pak or seal-a-meal them. you can grate them up for spices or re-hydrate them a'la rick...

ok. everyone from the south is going to laugh, i know it. worked with fresh okra for the first time today. not sure i want to again!!!!!! nice small firm pods, ripe....washed, topped and bottomed, sliced. didnt want the gumbo to mass...

...menu specialists http://cgi.ebay.com/Incredibly-Unatt...QQcmdZViewItem