Posts by Mannlicher

I am yet another dedicated Edge Pro user.  In my 45 years of restaurant work,  I have yet to find a better, more efficient system.  Even with knives made of the new steels, such as ZDP189, S90V, 3V, N380 and INFI, the EP...

I am still very satisfied with my primary use knives.  While I have a great many blades, the ones I use most are carbon steel k Sabatier.

go to Penzeys.com and order some.  Their's is the best. 

I have never heard sauce called 'gravy' in Italy.    That is just an American thing. :)

I use a digital that I bought at Williams Sonoma some years back.  It has been bullet proof to date.  It easily goes from C to F, and has a shield that protects the display from the steam of the pot.

One thing I have found is that the large California carrots, those intended for juicing, make the best carrot cake.    I use the shredder disk and my Cuisinart FP to process the carrots.

I am not so sure that cookies are meant to be 'healthy'. Take out the fat, the sugar, the gluten, and well, you no longer have cookies.

This is a sauce I made to compliment Caribbean and Jerk seasoned foods. It is a savory sauce, and quite hot.     I call it "PDI" sauce, which stands for Papaya del infierno.   One three to four pound...

wish I could help with this. I never have found a 'quick' way to produce decent fried chicken, other than to pressure cook it. Even that gives a sub standard product. If the chicken is popular enough, you might project out your...

I sold Broccoli when I was in the wholesale produce biz, and I bought tons when I owned and managed restaurants. your friend is wrong............. :rolleyes: