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Posts by MikeLM

Phil-   Look through these research articles   http://www.bing.com/search?q=cutting%20board%20research%20food%20sciences%20institute%20university%20of%20wisconsin&qs=n&form=QBRE&pq=cutting%20board%20research%20food%20sciences%20institute%20university%20of%20wisconsin&sc=0-0&sp=-1&sk=&cvid=1718cd4466ef4f6190f159181472535e   Mike
A room-temp fridge is simply a storage cabinet.  You need a new/serviced refrigerator.   Mike   Is this a gag?  April Fool's was a couple days ago.   Mike
VERY impressive piece of engineering there, Eastshores!  Have you considered licensing it to Weber?  You could probably retire on the royalties.   Maybe, in a second edition, you could run the exhaust pipe up into it and have ready-to-eat wings when you arrived at your picnic spot.   Mike   
Wash, rinse very well, set it on edge to dry thoroughly; oiling is essential - but always use USP mineral oil.  Every nut or vegetable oil smells nice at first but will become rancid eventually. Best place to buy is any pharmacy... or you can buy some for a fancy price from  a board company.   Mike   This comes up over and over again
We took my wife's mother to a good local restaurant for Mothers Day- it was packed to the roof and service from the harried staff took forever.  We went a favorite local Irish restaurant for Saint Patrick's Day- the bar was full, the tables were full, the aisles were full. The servers couldn't get through and it was literally difficult to raise your drink to your mouth when we finally got served  I was probably the only one of Irish descent (my mother's side) in the...
I'm just delighted with the kind and useful responses: thank you all!   Several mentioned roasting low and slow...  we have an excellent electric smoker, and I'm starting to think about using that.  We cooked last Christmas' Prime Rib Roast in it for  4-1/2 hours and it was sensational. It was USDA Prime, and I know game is far leaner, so would I slather it with, say, pork fat, bacon drippings, bard it with fat strips, or what do you suggest? I could put a little smoke...
My son was just gifted with a deer haunch, and we're wondering what to do with it.  My hunting days just involved birds, so I'm not much help.     Suggestions, references, and recipes would be greatly appreciated. I do have the KA grinder attachment, so we could go the sausage route.   Mike
Fun this thread is revived after about nine years!  Shows that ChefTalk never goes out of style.   Just want to mention that Trader Joe's carries a nice julienned SDT in olive oil.   Mike
"...that recipe for cheese sauce from Serious Eats looks amazing. "   Serious eats is, indeed, a seriously good foodie site. With CT it is my other go-to site for food and cooking.   Mike
Well, that was a complete bust.  We're snowed up to our knees and couldn't get together for the noshfest, and Seattle lost a heartbreaker.   Phooey   Mike
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