Mike B4

You can always freeze it to use at a later date. Mike

Better not eat wherever Spike is working in NY. I think she's working for him or helping him out (so he says on chow). ← The main dish is Angry Snake Mike

I like one. I'm not sure what the actual dish is but it's fun to watch. ← OUCH I think it's creepy. It looks like bugs Mike

This is actually more common than you think. Pork for veal has been going on forever. One quick call to the dept of AG will take care of all your problems. Call them today. Now don't tell me you have to find a job first. If that's the case you really don't have an ethics problem then. Sorry if that sounds harsh. Ethics don't come, and go. Doing the right thing isn't easy, but it is damn satisfying. Mike

I tried to google mazarin, didn't find anything. Have you looked at the Flexipan molds, maybe they have something. Mike

He knew where to buy the hat though LOLOL. How in the heck could he break that chicken leg? I just keep thinking OMG I'm lucky I've never eaten in any places that these people cook in. Mike

OMG they are about worst assembled "team of Chefs" that they could've got. It is amazing that someone is actually paying these clowns to cook somewhere. I wonder if Jason even knew how to make a souffle. It should take what 5-10 mins at most to remember 3-4 desserts, what a dolt. Mike

Yes

Well said, the sponge cakes I made yesterday everything was cold right from the fridge. I even keep my sugar in the fridge. The only thing that is room temp is the flour. Mike

So cool thanks so much. Mike

I was glad to see you e-mailed him, and asked. I'm glad to see you were torn w/ the choice. This certainly isn't an indictment on you. So please don't take it that way. It just seems ethics in all fields have been thrown out the window. Oh BTW the plating is cool. Mike

Very cool ohhhh I have to try one. Any tips you want to pass along for a first timer. Mike

OH MY simply OUTSTANDING. can't wait for the demo pics. Mike

Good Luck wishing you the best. Mike

Well you know how to edge join a board. That's the first big step. I wish you the best of luck. I did make one at one time. It included purple heart, red heart, and yellow heart. It was in the 18x24 range. I sprinkled in some maple for effect. Mike

Do you have an edge joiner? If you don't have a joiner don't even try, and sell them. Without a joiner your joints won't be true enough to joint properly. Mike

Good luck this weekend. Say, can you bring a few extra burgers to the visitors dressing room right before kickoff? I think the home team might need some extra help. If you have OSU thinking about those wonderific burgers. Maybe they will forget about Hart, and Henne. One can only hope. Mike

You're talking about his "Throwdown" show. Most often it seems that he loses to the local heros. I kind of like the show - I like that he'll go back to the FN kitchen, work withhis assistants and perfect recipes, and then get his ass kicked by the locals. It seems that he tries too hard to make something that's over the top, and i don't know if he, or his assistants, have a really good grasp on some of the dishes they're trying to make. What would happen to Bobby Flay if there were no chiles? shel ←

I think the Basswod would be to soft to use for a cutting board. Isn't there tannic acids in cherry wood? Mike

Viking 7qt. Very I haven't ground any meat with it. It has mixed everything from bread dough to cheesecakes w/o any issues what so ever. Mike

That is so very cool. congrats. Mike

VIKING 7qt. It looks like a KA on steroids. Makes bread like a dream. Mixed a batch of choc chip cookies like there was nuttin in the bowl. I've had mine about a month Mike

Heck ya have an eight year jump on me . I'm a first year culinary student at 47. Follow your dream. Mike

Bravo! nicely done. Mike

I've sat here, and read this thread from the beginning. Very good reading. I loved it. Very wonderful seeing someone from MI doing good, I mean great, things. I'm over on the east side by the lake. Congrats GO BLUE Mike