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I LOVE bulgogi.. It is magnificent. but I think it MUST have a boatload of garlic. And a bit of soy. I haven't thought about it in some time, thanks for the reminder.

braised lamb shanks are my favorite slow cooked food. Just the basics, Sear in a hot pan, then onion, garlic, carrot, celery, garlic, bay, thyme and rosemary, tomato paste, garlic, brown stock or chix stock, garlic, and red wine. YUM. But I've never understood why they are so expensive. $5 - $7...

Where did you go in Fl, and where did you eat?

Various dips and chips is easy because you can make them the day before. Example: Babaganouch, Tatziki, Hummus, Roasted garlic and cream cheese dip, Italian style tomato crostini dip, smoked salmon dip, Black bean salsa......... For chips: Baguette croutons, tortilla chips, Pita chips - baked...

Talapia, AKA Izumi Dai is a very nice fish for sashimi. It is mild yet has a richness that is not unlike a mild tuna. It is great sliced thinly with a citrus marinade, as Ceviche, or just sliced with steamed rice, soy, wasabi, and ginger.

That's a bit addictive.

a 5 gal bucket about 1/4 full of MSG. wow. you should do a google search or ask your doctor.

Hey nice chart, thanks.

that sounds fantastic, A meal in itself.

I absolutely love potatoes. What are your favorite ways to have potatoes? And what's your fav. type?

You should definately take him up on that offer.

Ivy is tan and Snyder is the brindle. This could become a long thread.

One trick someone showed me years ago. You can season your ribs the way you like, put them on a sheet pan or roasting pan, and wrap the pan in plastic wrap, then aluminum foil. If the wrap is not touching the rack, it will not melt. Up to about 375 or 400. This steams the ribs with there own...

Any good finds??

Spoken like a true cook.

I would be suprised if you could find someone to sharpen your knives with a stone. It would not be profitable. Grind it 2 minutes = $3 Stone 15 minutes plus = $??

Excellent points and a beautiful stone. Is that 6000 grit, you could sharpen a razor blade on that thing.

Two ways that taking your knives to a professional will shorten the lifespan of your knives. 1. A pro uses a grinder to sharpen the knife, removing many times the amount of metal that hand sharpening removes. As the knife gets narrower, the beveled edge becomes a larger angle, the knife does...

Cool find, great prices. If you get something give us a review.

Spanish Garlic soup: 1 onion 1 stalk of celery 1 leek 1 or 2 heads of garlic peeled – to your taste thyme Bayleaf a couple of chunks of old crusty bread toasted with olive oil 1 large ripe – over ripe - tomato, or a small can Chicken stock or water 1 egg. S&P This soup is so simple and so...

LOL, That's hilarious.

Chick peas will take 1 1/2 to 2 hours at simmer to get soft.

Lately I love both Roaring fourties, by kings Island dairy. Any aussies out there? and Cashel Irish blue. It is a treat to taste two fantastic blues side by side.. But quite a stinky room.

http://www.cutleryandmore.com/large/166.jpg This is what most long term profesional chefs use. Norton Tri-stone. It costs more than most any common knive. I think this is a pic of the small version. On the standard size the stones are 11 1/4 inches long and 3 inches wide. It has three...

asparagus - Sucubus