Recent content by SousWee

Cool link, Thanks my girlfriend will love it!:smile:

Amen, I never have a big enough pot at home to satisfy me, although at work the tilt skillet is great:chef:

Your stock should be like that when it cools, heating it back up will remedy that. Enjoy:chef:

Strong enough to walk on:ohmy:

Thanks GB, I love my music:chef:

I still smoke, although I've stopped at times (over a year once), but being a recovered alcoholic and drug addict I think there are many worse things I could be doing than smoking cigarettes

Terripan Station by the Grateful Dead, or Animals from Pink Floyd...mmmm, maybe Shooting Rubberbands at the Stars by Eddie Brickell, Aja by Steely Dan. Ok, I can't pick a favorite

My ChefWear hat and my Grateful Dead hat

I always shred a few carrots and add to the pot for color, presentation you know...

I'd prepare Spam by packing it's little suitcase, then I'd take it to the airport and get it a ticket to somewhere far, far away from me:lol: Sorry, maybe you can tell I'm not a big Spam person

Basalmic and fresh squeezed oj in a pan and reduced to a light glaze is great on all sorts of food:chef:

It's rated # 13 on Chef2Chef's "Top 100 Forum Recipes" ( I'm sooo proud of myself) It takes awhile, but it's worth the effort. 3 carrots 1 med. yellow onion 1 rib celery 1/2 green pepper 6 cloves garlic 1/4 bunch parsley 1/2 lb salt pork 1 14oz can diced tomato 1/2 cup tomato paste 1/4 cup...

It's popular, just difficult to keep everyone outa my bottle of Jack:glare:

You can freeze crabcakes but they're not quite as good the second time around, I'd have some friends over that like crab