jpdchef

Bingo! Thanks so much. Don't know why I couldn't find that before. 2 are on the way. ← if you get a chance,report back on how well they work out for you.

perhaps something here http://www.culinarycookware.com/catalog.as...ry=Tart%20Molds blued steel halfway down page

the toll house recipe on the chocolate chips you buy----is formidable.

try 'em--but I'm funny that way

http://www.leevalley.com/wood/page.aspx?c=...071&cat=1,43072 waterstones--if your proficient with whetstones already-----

[ Also, what specifically is the patent that expired? ←

Vin Santo?

best of luck--but can I ask that you please post pics of your arcade whn it's done--(mame?)

K8memphis---"Umm, the state of Tennessee is in process of making home bakers legal--you will have to attend sanitation class at the university. However you cannot do anything highly perishable like cheesecake . You can have no pets in the structure. " ....where did you hear this? Any links?

http://www.themenupage.com/originaljoesmenu.html roadfood.good when I lived there 25 years ago. edited to adad years, and say dam*--I'm getting old!

Greetings Bpearis, I'd be really be interested in knowing what is on and/or comes with a $13 cuban! Thanks. ← The sandwich used Berkshire pork, proscuitto de parma, etc -- better quality ingredients. The Chickenbone Cafe no longer exists, sadly, but the BFC moved with chef Zak Pellacio to his new place, Five Ninth, in the Meatpacking District. It's on their late night and brunch menu. ← I believe I have enough info to make this sandwich,but no one has mentioned what it's served with.Chips,potato salad,platanos?excuse my ignorance----

sorry,but you'll have to make it yourself...thnkfully,it's easy.

http://www.sfherb.com/ try these people.I have and they've done me well.

this looks good---http://www.gumbopages.com/food/app/fried-green-tomatoes.html " fried green tomatoes w/ shrimp remoulade"

""Does any one know where I might start to look for Beef Tallow. It seems that this stuff is pretty hard to find"" not really.What you need to ask your purveyour for is a/v shortening.It's beef fat and veg shortening. " Shortening Cube A/V Stabico. Mfg. Code 51978. Meat/Vegetable Blend. Highly Stable With Long Frying Life. Usda Inspected. Sample By Packs "

greenbean---- speed will come with repetition.And if this is your first job in the field,you'll have many opportunities for repetition.Definitely share your concerns with your chef.He (or,she) can give you helpful hints--but the most important thing is your attitude.I have app. 20 people of varying skill levels working for me.I wish I had 5 that cared enough to be worried about how they're doing.

bacon bacon bacon.

rye is stupid cheap" ---which would you suggest

100 is too rare.130 is probably closer--and let it rest before slicing. Also, it's frenched already.Put some foil on those bones so they dont char in the hot oven.

last year I was a smarty,and grew my own(hardneck) garlick. Stirfry them scapes!!! (oyster sauce is nice)

I wish that I could help you. God bless such a noble quest.

does zhug count or is my geography THAT off?

They flavor the sticky rice with a leaf (cant remember the name) pandanus--screwpine--kewra. google these and you'll find your leaf. Place sounds great--wish I was closer.

thank you for the clarification rjwong--my next question is- if it's still possible,what would be the preffered cuts? top rounds and such for braisings,or perhaps better cuts from younger animals?(like veal) As you may be able to tell-I have no fuzzy feelings bout the horse>

sorry if I'm being obtuse here,but is it illegal in america to serve horse (or donkey) or just considered declasse'