Recent content by zerobane

my famous Monday leftover risotto... Basically the weekend leftovers added to a chicken broth risotto (this weekend was fajitas; so chicken, cheese, onions and peppers, maybe a green apple, etc...)

No, I typically cut in halves; sprinkle on seasoning of some type (usaully salt and basil). and cook at 150-200 for 10-15mins... pending size of tomatoes moisture content etc.... Then freeze... 0:

Typically for long storage I'd fry the mushrooms up with clarified butter / olive oil; (accidentally eat some) then vac seal / freeze.... Last much longer then fridge... Another option; blanch and freeze (in case you don't want to change the flavor) So basically soak mushies in water for a...

Hello, Has anyone successfully installed a LP wok burner for home use? I've seen self contained units sell for 1200+ for 1 burner. Seems like there should be a cheaper way to do this? If i can buy whole turkey fryer for 29.99; i should be able to install a single wok burner for under a 500?

My Pampered chef exploded around 550 degrees... Have a no name generic i got for xmas years ago that has no issues at higher temps though. I guess the main points are: -Verify your pizza stone is ceramic stone; some cheap imitations use other materials... -never put anything on your stone...

Hello, Looking for the best tasting yet somewhat healthy oil for deep frying. Taste is my main concern, but i also want to survive the next couple of years at least. :) Currently use cold pressed olive oil mainly in the kitchen; and then peanut for deep frying or anything else i need a mild...