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  1. Bern's steak house in Tampa named it as such ,so I deferred to their kmowledge.
  2. I'd heard it referred to as the shell steak. Delicious any way you name it .
  3. Re : Apples browning . If you toss the apples with a little cinnamon in the baggie, they'll brown but be tasty HTH jorge
  4. Here's the p00p $9.98 and a lifetime guarantee http://www.lowes.com/lowes/lkn?action=productDetail&productId=90507-16878-50251&lpage=none Had these for a few years and have held up nicely ; notched at the base of the blade for heavy bones or rose twigs. HTH Jorge
  5. flacoman

    Barbeque Sauce

    Guava paste is veddy good with pork , ,but it's plenty sweet . Use instead of honey or brown sugar sometime my2c Jorge
  6. flacoman


    Love the clementine and pomegranate,pear is good. Super Target carries it (sometimes) my2c jorge
  7. I was able to carbonate ice cream very effectively in an open container , so you could carbonate overnight ,in the freezer, open and then cap it later . Dry ice bags ,in fact have instructions for carbonating beverages on them. HTH Jorge
  8. How about a nub of dry ice in a stout bottle ? One of those camping drink bottles would withstand many psi and seal tightly... Found that out by accident with the mixer and ice cream experiment. HTH Jorge
  9. La Casita ,on 8th , just east of Le Jeune has been a family favorite for many moons my2c Jorge
  10. Bern's or Side Bern's I make the trip from Disney world whenever I get up that way
  11. flacoman


    Used it with Tabasco to make wing sauce, nice . Alton Brown's technique work well , but I think i'll marinate the wings in someting first.
  12. Got the Kitchenaid architect series II to match the stove Not quick but cleans really well and dries nicely. The four-hour delay feature is nice for ovenight runs .Quiet enough to watch TV with and a great step forward from the GE unit that the builder put in.
  13. Knives, no question. I first sharpened a knife when I was about 8 or so and have been a student of cutlery ever since The visceral extension of my hand that a sharp blade gives me is not unlike musicians with their instruments. i feel the slices slip down to dice and await their saute' .As I start to sweat and add salt and cracked black to the onion and carrot and celery,it's like a CMaj chord all in tune as the vapors and steam set a counterpoint to await the rib-eye to get his sear and symbolically return juices to the vegetal flavors .Once roasted then the rest that permits sauces and glaz
  14. Cuban bread .. it ends up this dense,heavy thing. I can never get the crumb right
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