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  1. pictonguy

    A reminder.

    Picked up some Chateau de Bourgogne and it's truly a cheese of distinction and pretty darn tasty.
  2. pictonguy

    Apple Season is upon us.

    Anyway, I'm working on a new special and my retired city woman who has a local organic farm just dropped by some winesap's and I'm going to make individual apple tarts with some parmigiana reggiano in the crusts to pair up with my rabbit mousse and a local honey infused with some kind of chilli...
  3. pictonguy

    Hey, I'm new here.

    I'm a retired restaurant and chef owner and also know a little about nutrition as well. Just went through one of the hottest weeks of the summer here in Ontario, Canada.
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