Posts by MuskyHopeful

I read your remedial class prior to posting Phatch, and it was excellent. I did blanch broccoli once, and it did work better. At 16,000 BTUs do I just crank it up full blast, let the wok get really hot, then add a small amount of oil,...

I've heard sometimes Italian bread makers drink a little too much wine late in the day, and French bread makers can be a little rude. I believe that is part of their charm, however, and wouldn't presume to suggest changes. Kevin

Sounds like first you need to start Twittering and Face Booking. Are you Twittering and Face Booking, Mezz? That gets you started on the road to famous. Kevin

This is my first post in quite some time. I'm looking to throw a couple deck chairs off the Titanic. I've mostly exorcised the demon refined sugar, and cut down on white flour bread/buns and the burgers and other greasy temptations...

5 minutes from my house. Smells really good in there, and they have some knowledgeable employees. Another good thing about this Penzey's is there is a big Half Price Books right next door. I like Half Price Books. Kevin

Black peppercorns and Tuscan Sunset seasoning from Penzey's. I looked at the cinnamon mix. Actually held the jar in my hand, but didn't buy one. Kevin

Sounds like they eat a little better down there today, than they did in the time of Scott and Shackleton. Kevin

If you have an island, a prep sink is nice. Here's a hint. If you do get a prep sink, for $150 to $200 put a disposal in it. You'll be very happy. A powerful ventilation system is nice, also. Kevin

Weird, I haven't posted in quite a while and find a two year old thread of mine on page two. LOL. If I recall correctly, I cooked that rack to medium rare and and did not sauce it. It was excellent. Kevin

I haven't posted in a looongg time, though I have been checking in once in a while. My wife and I just watched "I Like Killing Flies". Very cool movie. We're taking our first trip to NYC at the end of the month and we're...