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your welcome :D

p brothers sands rock sooooo much i go to the burg just to get there sandswiches also a cheese steak from the o . forget about it . there fries are the bomb . my ex was born there the first time she said gumban i nearly lost it . but when her cousin said yins kids goin dawn tawn i laughed right...

do you mean gouda cheese kyle?

worked in two restaurants that server mac and cheese both fine dinning and both very good both had velveta in them . to be traditional in mac and cheese making you must have prossesed cheese . will ask my girl friend about the baking soda tomarrow i know shes substituted vinigar ang something...

:? what does the imperial mean? :?:

:shock: do any of you good people know anything about beer making . i want to start but have no clue :roll: on how to start or even where to start . i like darker beers if that matters . thanx for you help fatnhappy

whats in the kit lori? :?: :shock:

hello your going to have to use you imagination for this one in a pan boil down the beefbroth by half add some of the onion and garlic powder , pray , :wink: add the salsa and drain the beans the best you can after there drained add the beans some salt and peper if you have none you can...

mignon=mid rare t bone = med porter=med strip = med top=med standing rib roast=mid rare london broil =almost med center cut mignon=tartar flank steak=tacos flat iron=med turnados=mid rare ribeye=med bone in ribeye=mid rare

that nori and cream cheese sounds good was it?

snittzle on a stick? hee hee :shock: :shock: ok no ........uuuuuuuuu candied cabbage. its good if you want a recipie.let me look at some books here ....k..........f n h

my mothers favorite was to put a can of cream of mushroom and some extra mushrooms in when you beat the eggs .then just soft scramble um until just right , also loved it with hash ohhhhh ma god im gettin hungry :D

im in

im in

my girlfriends is from pittsburg this was the first time id eaten it damn good stuff , great for that heartattack im workin on too :D kaluski its polish.

there is also a few tricks you can use 1. 1/4 inch above the rice in the pan this is the fastest way to add the water to the rice 2. let the water come to a boil and turn off and cover for 15 min 3. the most important is to use a bamboo bowl to stir is your vinagar and miran maybe a little...

:D :shock: :lol: :P :twisted: :wink: :? :mrgreen: :confused: :rolleyes: :lol: :x these smilies are cool as hell who ever put this on the site thank you.

found in my time spent in the kitchen ....if you give 10 people a recipie you will get ten different results nothing is a secret only how you percieve it . i would be glad to share any of my knowlage or expeiance with anyone . first and formost do not go to culinary school just dont do it. too...

thanks everyone , im in columbus . :D :shock: hope to have fun here and feel free to ask questions . much love guys

cool thanx

macs are the best knives . i own every major brand and they are the best for any reason you can dream

all clad worth every penny

cooking and music are my passions ive cooked professionally for ten years now and have worked in over 25 restaurants . thanx for the love on the forum and hope to get to know all of you well. :arrow: :arrow: :mrgreen: