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post #1 of 7
Thread Starter 

Good Morning Chef Talk,

 

Well just got done with work and enjoying a Moose Drool and making some pasta and thought I would say hi. I have been cooking for 18 years and love it. I was doing some work on the internet and came across this site, that was about two weeks ago. I read the article I think it was named " To cook on the line or not". I thought it was a great article with a nice manageable size so I browsed around more and thought this was pretty cool. I am always looking to grow as a chef and looking for new ways to do that. I am hoping I can give as much as I believe I will receive.

post #2 of 7

Welcome, you are referring to  Work the line. Or not.  by chef Jim Berman one of my favorite writers. Glad you decided to join! What is a moose drool?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 7
Thread Starter 

Moose Drool is a brown ale and is really good to drink or even braising some pork in.

post #4 of 7

Nothing like some moose drool first thing in the morning while pasta makin I always say!

 

Welcome to CT RedChef!

 

Cheers!

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #5 of 7

Where do you get this Moose Drool?

post #6 of 7
Thread Starter 

Thank you for the welcomes.

 

@jodym618 a local liqueur store carries it here but it is from Big Sky Brewing Co. out of Missoula, Montana

post #7 of 7

Oh! I thought so.  We use good old Budweiser or sometimes Genesee beer when we grill.

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