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monk

Location:

Cincinnati, Ohio area

Forum Post Count:

58

Join Date:

7/21/06

Last Online:

1 week, 6 days ago

Culinary Experience

Cook At Home

About Me:

Retired Naval Officer, French Culinary training, Ph.D. flavor chemistry

Interests (Hobbies, favorite activities, etc.):

Backgammon, nine-ball

What I do for a living:

Applied Food Research

monk's Recent Activity

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Green Peppercorns - Dried versus brined versus oiled, and 'best' sources for
monk posted in this thread in Food & Cooking 2/24/12 at 1:53pm | 1 replies | 381 views
Review and recipe index for "Blue Tomato:..." cookbook (US Regional - Hawaiian
monk posted in this thread in Cookbook Reviews 2/8/12 at 4:02pm | 0 replies | 187 views
Why is vaseline used to coat champagne biscuit molds?
monk posted in this thread in Pastries & Baking 4/27/11 at 6:50am | 6 replies | 798 views
U.S. source for the unique and varied Italian dried pastas?
monk posted in this thread in Food & Cooking 11/13/10 at 10:33am | 4 replies | 225 views
Consomme from pork/wild boar?
monk posted in this thread in Food & Cooking 10/22/10 at 7:56am | 10 replies | 1137 views
Need a source for covered earthenware (stoneware) crocks to store confit...
monk posted in this thread in Food & Cooking 4/10/10 at 2:19pm | 3 replies | 914 views
Is 'Traditional' Timpano lined with pasta or puff pastry dough?
monk posted in this thread in Food & Cooking 12/15/09 at 8:03am | 1 replies | 507 views
Need assistance in locating a Spanish language cookbook
monk posted in this thread in Food & Cooking 9/19/09 at 8:32am | 7 replies | 715 views
Do you have a favorite rabbit terrine recipe?
monk posted in this thread in Recipes 9/3/09 at 8:28am | 5 replies | 562 views
Cooking Seafood (Skate wings)
monk posted in this thread in Food & Cooking 3/16/09 at 10:05am | 7 replies | 2350 views

 

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