Recent content by chefwannabe

I don't know of any right off hand that I would consider using. In my opinion, if I were lucky enough to have my own restaurant, I would make up my own instead of lowering the quality of my food with some cheap knockoff. You being an executive chef, I'm sure that if you were to go into say the...

Here's 4 pictures that were taken yesterday. I wasn't able to get a picture of the pork shoulder because someone went ahead and pulled the pork. I love my smoker! http://www.imagestation.com/album/?id=4286329889&code=10587096&mode=invite&cmp=EMC-IS_other&creative=album-invite [/img]

It's got a Sushi cookbook, chop sticks, little bowls, and I think two rolly things. I think it's only like $18-20. The cookbook alone is probably worth that much.

I will be taking pictures and I will put them on a site where everyone can see them and post the link here.

Thanks Bam and Elf. I appreciate the tips. I have my own secret bbq sauce recipe that not even my hubby knows what's in it. I did a mop last time I did ribs using 3 parts apple juice to 1 part oil and it was so good. I'm going to doctor it up a bit this time though. I also made my own rub up...

Alix, you forget that I live down here in Bama where they refer to sushi as bait. LOL They don't carry them thar fancy eatables at our grocery store. Seriously, I found this "sushi kit" at World Market over in the next town and I also saw that they have the nori there. I just didn't know what...

I have a Charbroil Deluxe H2O electric smoker. This will be the first time using it since buying it a couple of weeks ago. I'm going to smoke a pork shoulder and do some ribs. Just trying to figure out if I need to turn the pork shoulder during the smoking like after 4 hours or so. I'm going to...

Yes I do. I get all my sausage stuff here locally or from SausageSource on the web.

Alix, I just don't know about sundaes with sushi. I might have to pass on that one. Can someone tell me what all I should buy (equipment) to make sushi here at home?

I prefer Ghirardelli hands down. If I don't use that, I use Valrhona or that Shalleesssengurg stuff that I can't spell.

I saw something about rice not too long ago on Food 911 with Tyler Florence. The majority of people that mess up on rice is because they don't let it sit before fluffing it with a fork or they don't cover it while its sitting. For regular rice, I use equal parts of rice and boiling water, then...

Copied this out of my school book: Carbon steel is the traditional favorite because it can be sharpened to an extremely sharp edge. Its disadvantages are that it corrodes and discolors especially when used with acid foods and onions. It can also discolor your food such as eggs and may leave...

Can't say that I have tried the scotch as I don't have many other recipes calling for it and I don't drink it either. I have quite a few recipes that call for Jack Daniel's like pecan pie, cakes, and of course ribs. I suppose this would be just as good if not better with the scotch though. I...

I like eggs pretty much any way you fix them. I like omelets, quiche, scrambled with sour cream and cheese, fried, boiled, poached in eggs benedict, and meringue on pies. Eggs are not as high in cholesterol as people generally thought, but the yellow is where all the "bad" stuff is. Wouldn't you...

Antifreeze (Beverage) 1 serving 1 ounce Banana Liqueur Fill With Orange Juice Combine in a old fashioned glass with or without ice. Sushi, please don't try putting this in a car. LOL