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Check:www.egullet.org ->knife sharpening & maintenance.More infos you need & then some.

Thanks Lutzzz, yes typo(but,WOW,way to go for a fryes lover,the 750F flashpoint to glory).I checked professional coutertop fryers but you cannot get one of those for less than $500(thank you Mrcoffe,well worth the look).So onward(backward?) to cast iron,Polder prod & singed eyebrows for the fry...

I meant 350F of course.

Thank you for the replies.The reason I would like to go as high as 400F is to shorten the temperature ricovery time of the oil when cooking at 750F(french fryes 2nd bath),turning down the heat just after puting the food in.I think the faster the food cook the less oil is absorbed.for the time...

I am in the market for a home deep fryer.I have done quite a bit of research & none of the fryers on the market seem to be worthy.The main problems are reaching a high enough temperature(400F) reliably & recovery time once the food is added(aside of cleaning problems & accurate...

Po'boy cassoulet:can of louisianna beans or black beans,andouille or chorizo sliced,onion & garlic clove minced,lime juice.Fry onion,garlic,sausage.Dump on beans,microwave,squeeze lime on top, mix,eat.

Ishbel is there still in London restaurants serving traditional british food(the good kind:jugged hare,steak & kidney pud, etc).I remember a few years back a place called Porter who did a good job of it, are they still around?If not,who else?

Because women are allways ready to fight to the last man(quote from a confederate officer 1864)

Results from XP dish:the couscous turned out very well, earthy with a mild after burn.The surprise came with the goat milk reduction(milk from freshly squizzed goat),turned out incredibly sweet,almost a light caramel & about the same color(I'm thincking custard already),but not suitable for...

just use leftover corned beef & veggies+beets top with eggs

Suspecting her husband of unfaithfulness a mining camp wife, who was also ran a boarding house, awoke in a bitter mood. When she went to cook breakfast for the miners she noticed the laundry hanging to dry in the kitchen. In a fit of anger she grabbed her husband's red flannel long johns, ground...

Do you mean red flannel hash?Great story behind the name & tasty too.

That was close Norge...Verrrrry close...Although I do agree with the pear.

2 years ago I made s*** on a shingle to celebrate VE day & give The Presence a taste of what the boys went through(actually it was a favorit of theirs).Chipped beef,powered milk & eggs,white bread(you know the kind),black pepper(lots).Let' put it this way: Willy & Joe where tough & the wermarcht...

Why?Alternatives?Corn dogs over mac&cheese,topped with pineapple"hawaiian style"?You with me Rainee...?

Annamaria,a word of explanation.Carbonara is the feminine form of carbonare(coal merchants),why?

The given for tonight:lamb shoulder arm chops,couscous,dried porcini mushrooms,smoke dried tomatoes julienne,cayenne,fresh goat milk.I would: soak mushrooms,add to couscous(liquids& all),cayenne,ghee,cook.Cook chops in evoo/butter medium rare,remove from skillet.In same skillet reduce milk to...

That's it,That's it!Did it 2 nights ago & it tasted exactly like what I had in Italy.Thanks Alix.I wish I could(virtually)shake signora Dianne's hand.

PA ,you are right.The Brie found in most US stores is made with ultra pasteurized milk & barely aged with the result of tasting like sour plaster.You can find the real thing throught William-Sonoma,Dean Delucca & other.You won't believe the difference.

Thou shall revere thy camenbert.Thou shall NOT,chop,mix or otherwise defile it.Thou shall gently lay thy camenbert on freshly baked baguette & thus find enlightement.Or the WRATH of the culinary gods shall befall thee.

Printing your recipe,love recipes from the"lamb belt".By silver leaves you mean those edible silver or gold decorations leaves,right?

It was leftovers from a"bone in"roasted leg of lamb provencale(garlic studded,coated whith basil mayonnaise)and the next day I was left with about 1lb of meat(close to the bone & pink,the best).Didn't have much time to cook the beast for The Presence & I.So rendered the fat trimmings(where the...

Thank you for the reply Michael.By " tallow"I mean rendered animal fat(like lard),which the frenchs& belgians swear by for potatoes,I read that if you respect the proper oil temperature in deep frying ,the absortion of oil by the food is minimal(true or not?).Also I do agree that nuts derived...

Catch those ants,roll them in sugar,fry them bring them over as a side.

champagne+ oj?For me: a joint of wild boar with the pelt still on & a pot of white tea.