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  1. I disagree also. I've shopped on line and at other stores, and I have not found the really good Balsamic vinegars for a better price than at Surfas. I have found them for twice the price, however. Please tell me where you can find 8 year old Fondo di Trebbiano Balsamic Vinegar for less than $55 - the price I last saw at Surfas. Also, at Surfas you can sample the vinegar before you buy it, which you certainly cannot do on line. I've also found lobster soup base for the best price at Surfas. You can match the price on line, but then you have to pay shipping, which costs quite a bit more than the sales tax. I have found chocolate that I liked cheaper at TJ's, however. ← ya try made in france aka village imports now?
  2. salad chef??? oh pantry.
  3. Grilling 60 steaks for dinner

    mark em, sheet em, finish em.
  4. i was looking at briskets yesterday-unfortunately all my stuff is in storage right now...
  5. Wussiness isn't the issue, its our sue happy blame someone else culture. FWIW I have taught students to shoot on our school camping trips and we have PE every day. I fail to see the joke... ← not refering to "you"(i've been told by staff that "you" is a bad word here-it may ruffle feathers and incite violent behavior). Yes it is the "not my fault, if there wasn't a knife around i wouldn't have done XXXXXX". Sorry, on topic> anything quick, easy, with minimal amt of prep, to hold interest. Things the kids can do at home(minus the micro . Salads, quick pastas, hot and cold sandwiches, egg dishes, quick baking desserts, doughs that can be formed prior or use store bought dough or breads(think pizza-kiddies go crazy) and bake the next day with their own toppings. I'm sure you know let customize to their hearts content.
  6. what a joke. I was taking home ec in 7th grade(with real knives), forced to run 2-3 miles a day for pe, a gun club, and more i don't recall-all in the Peoples Paradise of Kalifornia-not that many years ago.... The wussification of Amerika continues.
  7. Try Rytek Kutas "great sausagemaking and meat curing". My books in storage right now but iirc your meat is injected with 10% of its green weight with your cure. don't recall exact time frame-thinking about a week. Never had a prob with uncured parts...
  8. Bill Buford's "Heat"

    is it?.... edit: thought it was fiction writer.
  9. bob cobb, the brown derby in l.a.
  10. frisee aux lardons

    don't forget a warm poached egg.
  11. Steamed Lobster timing

    15-20 minutes? at the restaurnat we steam 1.5 lb lobsters for 8 minutes i do this everyday without fail. don't see how you can cook it for 15-20 minutes and not be over cooked ← you're using a pressure steamer....
  12. selling grilled cheese in diapers??? thats funny.
  13. Professional Knife Case

    very cool, dick! do you feel like a secret agent when you carry it? ← When I carry this, I feel like a Secret Agent: http://www.sigarms.com/Products/ShowCatalo...=8&productid=63 -Dick ← i'm a no frills m1911 man myself......
  14. cotechino

    try Molinari Bros. in S.F.-good stuff.