Recent content by Cheech

My executive chef is a member and he doesn't seem to have any problems with them. It is your typical book club...

I like Prosciutto (an Italian ham) with melon ( either honeydew or cantelope).

Wow! I didn't see the George/Maradith thing coming either. I always felt like there was some sexual tension between George and Izzy that could have been played on, but maybe that's just me.

But he is using vinegar, which would have a higher acidity than oil. Also, if you keep in the refrigerator, the temperature shouldn't get high enough to allow the growth of harmful little critters... ...or am I mistaken?

or was it???

Try topping your broccoli with a compound butter. I like to use an orange butter. All you need is whole butter and some orange juice, maybe some orange zest. Mix together until completely incorporated. Don't use too much orange juice, you still want it to be mostly butter. Heat your...

My favorite's are The Professional Chef Professional Baking Essentials of Italian cooking On Cooking James Beard's American Cookery

King size sleep number bed. I absolutely love it. It has plenty of room for us and the cats, and you can change the firmness to help with those aches and pains that come from a long day in the kitchen.

My wife and I watch every week. I thought the two episodes with the bomb were the best yet. Haven't watched this weeks yet though...

I've seen the Maker's Mint Julep in the store a few times, but never tried it. I prefer to make my own. If you get the chance, try Buffalo Trace or Blanton's. They are my personal favorites.

I don't have the measurements on me, so if you want to experiment what i usually do is italian sausage, some bread crumbs, a little liquid egg, fresh parmesan cheese, and fresh chopped parsley. A few weeks ago, I did a tasting for a group that was having a salsa themed function and I used...

Hey CarrieL, welcome aboard, it will be great to have another person from the Bluegrass around!

I am a professional chef. I accepted my first Sous Chef job this weekend, and I am really excited. I have worked in hotels most of my career and have experience in banquets and restaurant.

I am a Sous Chef in the Cincinnati area, and I enjoy music, hockey, baseball, and of course cooking. I am always interested in sharing ideas, and the like.

My advise to you would be to plant things seperately. Some things like mint for example will completely take over the area they are grown in. If you plant them in seperate pots/containers you will not run into this problem. Also, try to plan on how much you will be using. Some herbs take...