BigJoe

I have encountered this once. an old friend of mine used to grow as much and as many kinds of produce as he could fit in his garden and used to let me forage a litle once in a while. i have never had better tomatoes than his so i decided to make a fresh and simple salsa and took him some. he seemed to be slightly upset with me because he felt i had improperly handled these tomatoes. i never did find out why. im not quite sure why using tomatoes like that would offend someone. so in response yes i have encountered that but i have no idea why.

As a cook i can not say that i have ever been upset about a tip, but honestly just dont let our waiters mistakes stop you from coming and eating my food. that is the best reward

I have seen it done a few different ways, the microwave unfortunately and in the oven with some stock underneath to reheat it. but the best method i have found is to roast the birds and then half them and store them in a cryovac. then you just put them in a Sous Vide bath or hot pot of water. if you use this method you then ususally have to put the bird in the salamander to crisp the skin.

Anyone tried a butter bell, its a crock kept upside down in another crock with water in it, keeps butter perfect

anything in the microwave, shoemakers