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    Bao buns

    I saw a picture of one of these tasty little Chinese buns filled with a western-style sliced tenderloin; looked wonderful, in one of the industry mags, perhaps Restaurant News. Looked so good and it stuck in my mind, so I found a recipe for the buns that looks good. Anyone make Char Siu Bao or...
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    Buttermilk gumbo with sassafras shrimp and candied bacon

    Buttermilk Gumbo with Sassafras Seared Shrimp and Candied Bacon serves 4 By Brenda Palmer !/2 lb. Andouille sausage, sliced 20 largish shrimp, cleaned and butterflied, you can leave the tails on if you like (If you use 31-40 sized shrimp you’ll need 2/3 lb.) 2 Leeks, white parts only, sliced 2...
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    Found you!

    Well, I see a lot of familiar faces here! Nice to see everyone. For those that don't know me, I've been cooking professionally for 18 years now. I currently work the saute station in a fine-dinning restaurant and do catering on the side. I'm interested in food writing, styling and photography as...
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