Posts by Live_to_cook

If you have a moment, perhaps you could spare a word of feedback on how it worked out.

cape chef, you might be right... how could I tell? Though the roasts appeared well marbled and the fat was quite white...

Thanks again D. Lee.

That's interesting MikeLM, I don't suppose you have a URL for that paper?

Dlee, do you just keep it on low? Put it in a warmer? The four hour thing, is that a bacteria/safety thing, or is it that the sauce will separate/curdle?

I know the topic of gross food has been kicked around before but I found this and had to share: A Wall St. Journal dispatch from Nuoro, Sardinia, described the locals' love for casu marzu ("rotten cheese"): brown lumps made...

I was thinking of eggs benedict for the Xmas breakfast but because of other things I'll have going on, there's no way I can make it right then. How can you extend the stove life of hollandaise, make it a couple of hours earlier and...

Welcome MikeLM... of course when you're cooking sometimes it's best to be outside the house anyway [This message has been edited by Live_to_cook (edited 12-23-2000).]

Just watched Piglet Battle, Chen Kenichi vs. this Italian chap... but the piglet... it was hard not to knaw my arm off. Interesting that the Italian did not call Kobe out. Wanted a real test perhaps? [This message has been edited by...

All's I can say is I celebrate the fact that a country as homogenized, corporatized and mass-produced-itized as ours still *has* what you'd call regional cuisine. You are what you eat, and God bless America for all the corners of...