Recent content by tlbrooks

I buy the heavy duty aluminum baking sheets from the Costco business center in Fife Washington. The 1/4 sheet is 9x13 and I paid a whopping $3.50 for mine. Heck, the 1/2 sheet was only $3.99! Once you've used one of these you'll never look back. Brown's cookie bottoms perfectly without burning...

For over 30 years I've been the turkey cook in my family and I've always stuffed the bird. Never had a problem. I tent with foil and baste often to keep things moist but I have been more and more concerned about possible food illnesses so this year I'm using the Americas Test Kitchen trick of...

I agree with potatoes on the side. Everything looks so dark against the stark white plate. Potatoes on the side would help even things out. Also the picture doesn't do it any justice because of the harsh shadows.

I have lots of different knives but find myself using only 3 or 4 on a regular basis. My go to knives are a MAC Chef 8, a Wusthof 4" paring, a Henckel 5" Santoku and a 5" boning knife by Victorinox, (same as Forschner Fibrox). If I only had 100 bucks I'd go with the Forschner line. They're good...

Thanks for the heads up, I just bought 2 for Christmas presents. It looks like they might be offering a little better deal, I paid just over $60 for both and that included shipping.

The 5 for 2 buck ones at BB&B

I've recently started making my own pasta an I've been trying to locate semolina flour and all I've been able to find were 2 pound packages for about $4.00 each. Well today I found the holy grail of semolina flour!! A 50 pound bag from a local resturant supply company for $21.00, kind of a no...

Thanks for all the reponses. Actually I'm planning on processing my own game; deer and elk mostly and after watching some of the game processing videos on YouTube I believe that I might be better off with a good meat saw. I'm thinking the 25" one that looks like a big hack saw. I did find a...

Ok, I've decided I need a meat cleaver to do some heavy work where I don't want to use my MAC chef's knife. Do I really need to spend as much for a cleaver as I did for my chef knife or will a less expensive alternative be fine? Any suggestions on brands? Thanks for any help.

I forgot one other ingredient I use, chopped fresh parsley. I put it in the sauce just before the cheese. Add the cheese, shut off the heat, continue to whisk until the cheese is fully incorporated and your done. I'll try the nutmeg next time. I've used nutmeg in other dishes that you'd think it...

I'll watch the temp a little closer next time. I did have a pretty good bubble going. Mine has butter, garlic, scallions, cream, and 1/2 Parmesan and 1/2 Romano. Not really classic but still good. I will also pre-cook mushrooms, shrimp, crab meat or chicken and add to the sauce at the very end.

fried liver and onions! How can anything that smells that good, taste that bad :yuk: Sorry, still can't eat that. Also never like lima beans but I love them in salads now.

I have a wonderfull Alfredo recipe that I use heavy cream in and tried to switch to half and half to make it a little healthier. Unfortunatly the sauce broke on me. Is there something I can do to avoid this happening?

My step mom suffered a stroke a couple years ago and lost some mobility in her left arm and hand. She loves to cook and it's very therapeutic too. My questions is because she finds it almost impossible to sharpen a knife with only one good hand will one of the Chef's Choice electric sharpeners...

Whole lotta love.....Led Zeppelin. Best live concert I've ever seen!!