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My thread on the wontons has received a great response and I appreciate all the great input, so I was wondering if you all were interested in helping me with another dish... I love nikumaki (thinly shaved beef with asparagus rolled into it, pan fried), but was wondering if I could do the same...

OK. Second try on the beef wontons. We use all natural beef from Washington (86% lean). I minced some shallots and mixed them with the beef (with a dash of soy sauce and Worcestershire). I browned the bottoms in olive oil and them steamed them (watching the flame, of course), in fish broth...

I wonder if I am posting this in the wrong forum but... I was wondering who you all would rank as the most important influence in your cooking? For me, it was my father, who taught me how to make SOS and subsequently a roux and a white sauce. You stir it one of two ways, according to him, both...

I am using Neuske's applewood smoked bacon and spiral cut, bone-in ham in the kitchen. Although I love the taste, I am wondering if there are other products of this quality that I can test out. I know I get what I pay for in the meat department, but I am interested in finding more great tasting...

I am currently baking the potatoes for an hour and them stuffing them with cheese. Topping with bacon, house made guacamole, sour cream, pico de gallo, and green onion. Does anyone know how long should I be baking the potatoes to ensure a slightly crispy skin and nice interior to make mashers...

Does anyone have a recipe for inkfish? I had this amazing dish at Eppie's in Meridian Idaho late last year and have been pining for it ever since. Does anyone know where I can get squid with the ink sac?

Hi. I am a cook by trade and by life. I am currently the kitchen manager (don't call me chef!) of a up and coming club in New Orleans. I love all food, sometimes too much. :wink: I love to cook Cajun, Japanese, and above all, Mexican food. So, hello!