Recent content by MSoups

According to internet resources any whole animal butcher should be able to give you some - I just had a new butcher open not to far from me so I'm going to try asking there. Short of that, you can buy 10lbs of pork caul for $112 on amazon :rofl:

While watching Iron Chef last night one of the cooks wrapped chicken in caul fat. I had never heard of it and AB didn't explain it so this prompted me to look it up. It sounds really interesting and like it could really help bring some dishes to the next level. Does anybody here have experience...

I need to find a butcher near me - over the last year or so I've gone from buying everything pre-made to buying raw ingredients and the transformation would feel complete if I bought meat from a real butcher rather than a grocery.

I am...sort of. My budget is for grocery stores in general. Whether I buy paper products with that $250 or not though it doesn't change (and we get non-perishables at BJ's). Last month for example, we ran out of soaps and paper goods etc all at once so there was A LOT of beans haha

S7ewie, I've never used a carbon thingy pan, but I can tell you from experience that a cast iron skillet makes a damn good steak. That's my official vote!!

I try to stay around $250 a month, which I guess kinda works out to ~$60/week. We don't really see it like that though. I put together a menu at the beginning of each month and buy all the dry and canned good items at the beginning of the month and then just buy veggies and fruits the week of...

I like where you heads at jennyema

I think he costs extra - but Mama is worth it haha

Definitely this! I buy beef and chicken in bulk and freeze them in 1lb baggies. It wouldn't be nearly as easy as it is without my scale. Fun fact: I'm on my second in less than a year. My girlfriend left the first too close to a burner and melted the battery compartment...so uh yea. Don't do...

I know that all the chefs/cooks I look up to recommend scales for baking because its more consistent and precise yada yada. I don't know about all that - I use a scale because its about 100 times easier. Every bake good I have has how much a cup weighs in grams so when I'm baking I just do some...

My brother just sent me this asking if we should get it for our mother. While I see this being useful for certain people, in certain situations it definitely isn't for me (although I would love to play around with it just to see what it can do). What do y'all think?

I use big ol' cast iron fry pan. Get it screaming hot and toss the steak in after drying it and rubbing it down with some fat to get a nice crisp sear. I usually don't do any sauce with my steaks but i guess that after I pull the steak out to rest I would just do a quick deglaze and turn down...

Close - I'm an auditor. Just so happens that my busy season lines up with tax season. Fortunately, I am (mostly) done at the end of this month!

Take out :( I cant wait for busy season to be over so I can get back in the kitchen on a daily basis.

There are some recipes I want to try that call for just egg yolks or just egg whites. Can I store either of those parts rather than just dump them? How long would they keep outside the shell?