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Re: The Culinary Institute of America - San Antonio
For Christmas back in 2007 SWMBO bought me a week's "boot camp" at the CIA in Hyde Park. I opted for French Cooking. It was more fun than you can legally have this side of the sheets! …2 · -
Re: Sunday Bone in Pork Loin (Rack?) and Trout -- Butchering a Great Cook?
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Re: Deboned Chicken
The chicken or you? Just wonderin'.1 · -
Re: How many do you cook for?
Lamb can be done low and slow. I think the Greeks call it Kleftikon (or something like that). Cooked low (225 to 250) for about 7 hours in a DO. You can use a shoulder or a leg. If it's just you…1 · -
Re: potato soup. ..again
A brass monkey was the square contraption aboard an old galleon that held the canon balls. The brass would shrink in cold weather and the balls would roll off. Therefore the expression "cold en…1 ·
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