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Dante

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    Upper Valley region, Vermont

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  1. Dinner 2018 (Part 1)

    Tonight's dinner: recurring favourite Chickpeas ala King
  2. New foodie blog post up! Covering Flavors of the Valley 2018 https://dailyuv.com/feed/951713
  3. Dinner 2018 (Part 1)

    Tonight's dinner: Grilled cheese (with a touch of smoked paprika and brown mustard) with the remaining bratwurst soup from a couple of nights ago
  4. Dinner 2018 (Part 1)

    Tonight's dinner, slow cooker bratwurst soup with bread and cheese (Heady Topper beer cheddar, and hot pepper tilsit)
  5. Broiling Tofu

    I must admit I've never tried broiling it- always sautee, bake, deep fry, stir fry, or using soft silken as a sauce base. I'll have to experiment with that.
  6. Dinner 2018 (Part 1)

    Chicken chili (cooked in the Awesome Slow Cooker of Awesomeness- chicken was cooked separately as pulled chicken in bbq sauce in one of the secondary pots on the cooker) over corn bread (small dollop of creme fraiche on top)
  7. "restaurants are rife with abuse, mental health issues and addiction" - as a veteran of ten years in restaurant life, I can attest to this as accurate. Stashes hidden in the fridges, tripping dishwashers, servers doing whippets behind the counter, roach clips in the knife drawers, those were just some of the things that I had to deal with. I just limited myself to drinking and legal stimulants, and never the former on the job, and the latter just to keep myself going and keep my pace up for those thirteen to nineteen hour shifts.
  8. Dinner 2018 (Part 1)

    Tonight's dinner: baked potatoes with chili on top, cheddar cheese and creme fraiche, mixed veggies with umeboshi vinegar and nutritional yeast on the side
  9. Dinner 2018 (Part 1)

    Tonight's dinner: sausage, tomato and lentil stew
  10. Cuts and scrapes

    yeah, you want to avoid that knife + femoral artery thing. Take it from someone who knows.
  11. Cuts and scrapes

    not as bad as that but I have had the frozen hamburger patties + knife experience.
  12. Cuts and scrapes

    slipped while cutting with it- applying way too much pressure while cutting, lost my balance, toppled with knife hand leading. Yeah, when I mess up, I mess up big.
  13. Cuts and scrapes

    yeah, when my wife and I shared a house with another couple that had two children I had a strict "no kids in the kitchen!" rule. The adults at least listened to me and understood. I briefly lifted it for the at-the-time seven year old thinking that he could be at least a little responsible, and he immediately stood in the middle of the kitchen flailing his arms and stumbling around while I was trying to make dinner, which resulted in another year's ban. He got a new short-term ban of at age thirteen after be backhanded a plate of just-made crab cakes Benedict off of the counter while washing a cup in the sink. Still no idea how he managed that.
  14. Cuts and scrapes

    yeah, that one is my "Always be careful with your knives!" story. I had a culinary arts instructor in school who was missing two fingers from an incident in his early days involving a Hobart floor mixer.
  15. Cuts and scrapes

    I've had my share of slices and burns, but a few left permanent marks. I still have a pale spot of skin on my left hand where I took some skin off with hot oil, and a scoring across my left thumb from a knife slice which still itches from time to time, but the most dramatic is the one that almost killed me, a long scar on my inner left leg above the knee where I accidentally lacerated myself with a knife and hit my femoral artery and saphenous vein (and Achilles tendon and hamstrings). That resulted in a few days in the hospital. Oddly enough, my meat slicer wound never left a mark when I thought that it would as it was fairly deep.
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